__label__equipment __label__cast-iron How do I fix a cast iron pot that was heated empty for hours? __label__oven How does grill/broil mode in a convection oven work? __label__sauce __label__indian-cuisine __label__breakfast What are the names of the breakfast spreads used in Indian cuisine? __label__chili-peppers __label__spicy-hot How to get the most chili flavour out of a chili pepper? __label__bread What is the secret to baking bread with a very fine crumb? __label__eggs Are egg whites generally available at the store? __label__baking __label__bulk-cooking What are the differences between baking in bulk and baking in smaller amounts? __label__teflon I left a non-stick pan on the stove for an hour __label__roasting __label__peeling __label__chestnuts How to peel chestnuts? __label__roasting __label__beets How do I roast beets to easily remove the skins? __label__food-science __label__indian-cuisine Why are Parathas smeared with fat/oil within layers? __label__eggs __label__sugar __label__custard __label__pudding Custard Pudding tasting like raw eggs __label__substitutions __label__salt __label__curing Is Himalayan pink salt the same as the pink salt used for curing? __label__cleaning What is a mild detergent? __label__food-safety __label__meat __label__liver Soaking liver in milk: in or out of the fridge? __label__cake My crumb cake topping isn't working __label__baking __label__frying __label__oil When to spray or when to use olive oil? __label__equipment What features do I want in a Toaster Oven? __label__flavor __label__boiling __label__coffee __label__water Does water that's been left to sit and then reboiled taste different from fresh water boiled once? __label__substitutions __label__chicken __label__pie __label__cream What regular product can replace Philadelphia cooking creme in a chicken pie recipe? __label__meat __label__food-preservation Keep roast beef fresh? __label__dessert __label__chestnuts Marron glac / Candied chestnuts breaking up. How to avoid this? __label__cast-iron __label__pot-roast Preheat or do not preheat an enameled cast-iron dutch oven? __label__baking __label__bread __label__cinnamon __label__filling Cinnamon Roll Filling __label__rice __label__crockpot rice warming & safe __label__eggs Why would you pinch egg whites when making sunny side up eggs? __label__food-safety __label__cleaning Does soap kill germs? __label__beef __label__raw Can I safely serve raw beef roasts that were left out to thaw for several hours? __label__storage-method __label__fruit __label__juice How to keep fresh-squeezed fruit juice? __label__substitutions __label__oil __label__olive-oil Can I substitute vegetable oil for olive oil? __label__yogurt What precautions need to be taken while using sour culture for setting yogurt? __label__fermentation Ideal condition to make injera __label__substitutions __label__japanese-cuisine __label__sushi substitute for shiso leaf in umeboshi makizushi __label__decorating Sprinkle colors that bleed into icing __label__bread __label__fresh __label__organic Difference between Organic Bread and Fresh Bread __label__kefir producing kefir grains from commercial kefir? __label__ice-cream __label__marshmallow How to make the marshmallow swirl for Chocolate Marshmallow Ice cream from scratch? __label__eggs __label__microwave Boil an egg in the microwave __label__lamb How many racks of lamb can be made into a crown roast? __label__potatoes __label__chips What to do with soggy mushy potato chips? __label__baking __label__chocolate __label__cookies __label__baking-soda How do I bake chocolate chip cookies like Subway? __label__baking __label__crepe How do you make Paillets Feuilletine? __label__fruit __label__citrus Are calemondin leaves edible? __label__equipment __label__pizza __label__maintenance What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches? __label__baking __label__cake Halving Cake Recipe- Baking Time __label__sugar __label__honey __label__cheesecake How to Replace Icing Sugar in a No-Bake Cheesecake __label__food-science __label__mexican-cuisine __label__okra Does cooking nopales with a copper coin actually neutralize the mucilage, and if so, why? __label__meat __label__seasoning __label__brining Why do you need to wrap containers of brined meat? __label__tea __label__mixing __label__caffeine Caffeine pills don't dissolve in hot tea __label__cooking-myth __label__bay-leaf Are bay leaves dangerous to (unwittingly) eat? __label__alcohol By what method, other than heat, can I cause the alcohol in a liquid to evaporate? __label__baking __label__substitutions What can be used as an alternative for Applesauce? __label__defrosting __label__thawing Do defrosting plates work in reverse? __label__meat __label__marinade __label__acidity Why marinade meat with acid or enzymes? __label__baking __label__cake __label__butter When baking a cake that calls for butter, should you use salted or unsalted? __label__food-safety Worried about dangers of rotten food (including smell) __label__equipment How to reseason cast iron skillets using a fire __label__tea What teas with natural caffeine can be used for lemon tea? __label__whipped-cream How long can I store whipped cream for? __label__storage-method __label__eggs Store eggs upside down or not? __label__ice-cream __label__cornstarch Recommendations for making ice cream with milk and corn starch (corn flour) __label__cookbook Are there books describing the general principles of cooking? __label__knives Do German or Japanese knives hold their edge longer? __label__food-safety __label__chicken __label__marinade __label__lemon Is acid-marinated raw chicken still safe after several days? __label__substitutions __label__butter Substituting pumpkin for butter __label__oil __label__ice-cream How can I prevent little balls of oil in my ice cream when I'm using milk + butter instead of cream? __label__chicken Cooking, freezing, recooking, and refreezing chicken __label__cut-of-meat How do I cook a flat cut of beef? __label__pork __label__roast How to cook a pork sirloin roast? __label__bread __label__potatoes __label__starch Effect of potato water on bread (early experiment results) __label__pie __label__vegetarian __label__puff-pastry __label__pot-pie What vegetables hold up well for making vegetarian pot pie? __label__frying __label__fried-eggs Should I wait until the oil smokes when frying eggs? __label__dessert __label__waffle Coating to make waffle cones withstand hot liquid? __label__chocolate __label__candy How to fix oily modeling chocolate __label__dough __label__flour __label__pizza __label__wheat Napoletana Pizza dough not elastic and breaking __label__broth Why does adding salt to broth make it foamy? __label__cheese __label__sandwich What cheeses work 'best' in melted cheese sandwich applications? __label__frying __label__poultry Frying a rooster rather than roasting? __label__food-safety __label__apples Baked apple that was left out overnight? __label__meat Can you eat alligator? __label__eggs Pickled eggs in a jar. What counts? __label__bread Making bread on Stand Mixer __label__equipment Why spend $150 on a skillet __label__sauce __label__duck __label__plums roast duck leg with plum sauce __label__baking __label__cheese __label__dough How to fold camembert in dough __label__sourdough __label__crust __label__starter Sourdough Starter Crust forming __label__freezing __label__turkey __label__hamburgers Freezing turkey burgers? __label__soup __label__noodles Keeping noodles from absorbing all the soup __label__cooking-time __label__stove How powerful is my cooktop? __label__baking __label__bread __label__low-carb How can low-carb bread rise? __label__cooking-time __label__oxtail Oxtail soup, what is the normal simmer time? __label__substitutions __label__japanese-cuisine Barley Miso substitute? __label__baking __label__butter __label__yeast __label__bread __label__dairy Most efficient technique to prepare milk and butter for proofed yeast? __label__bread __label__storage-lifetime Uses for dry bread __label__sourdough-starter What is the rise / fall / feed cycle of a sourdough starter? __label__pasta __label__salt __label__water Is salt really necessary for cooking pasta? __label__food-safety __label__crockpot Is it bad to leave the crock pot on "warm" (not low) all day? __label__baking __label__syrup Anyone know of any completely flavorless syrups? __label__yogurt Does the yogurt set from 500 ml milk result in 500 g yogurt? __label__potatoes __label__safety Weird russet potato? __label__herbs __label__food-processing How is basil prepared for pesto most efficiently? __label__salad-dressing For salad dressings, replacing mustard with lecithin as an emulsifier? __label__bread Could malt used in bread show up as dark brown "grains" in the finished loaf? __label__chicken __label__spices __label__skin How to stuff and/or spice the chicken BELOW the skin? __label__coffee At what stage shall I add whisky for Irish coffee? __label__equipment Are there significant differences between different brands/models of immersion blenders? __label__cheese __label__freezing __label__parmesan Can I freeze Parmesan? __label__baking __label__eggs __label__sugar __label__meringue How to minimise sugar in meringue __label__substitutions __label__milk __label__cream Cream based substitute for milk __label__boiling Is there something special about bubbly water? __label__cookies What is the procedure for Pillsbury cookies? __label__oats How do you prevent oatmeal from overflowing? __label__chicken What is "rendered chicken fat"? __label__language don't like sweet food except for dessert __label__potatoes __label__color When buying blue potatoes how can you tell what color the flesh will be? __label__smell __label__pickling __label__refrigerator How to combat odor from pickled radishes inside refrigerator? __label__wok __label__stir-fry What gas output required for home stir frying? __label__candy __label__grinding __label__almonds How do I grind almonds for making marzipan? __label__sauce __label__pasta __label__ingredient-selection Key ingredients for classic Sauce Bolognese (Rag Bolognese)? __label__puff-pastry Cream puff shell shaping __label__meat __label__hamburgers __label__ground-beef Why do my burgers end up round? __label__pickling Blue garlic during pickling __label__herbs __label__measurements __label__basil 1/4 cup of shredded basil OR 1/4 cup of basil that is then shredded? __label__baking Measurement for 3 sheets of crushed graham cracker __label__baking __label__cake __label__thickening __label__gelatin __label__gelling-agents Can I use guar and gelatine together? __label__chocolate __label__food-identification Can anyone identify this chocolate? __label__thai-cuisine Thai curry cooking __label__substitutions __label__vegetables __label__spinach How good a substitute is callaloo for spinach? __label__baking __label__chocolate Cocoa nibs used for cooking or baking? __label__potatoes __label__boiling How to know potato is done boiling without poking it to check softness? __label__oven How long to preheat oven? __label__tomatoes __label__fermentation __label__pickling __label__cucumbers Is it necessary to skim the scum off of fermenting pickles? __label__equipment __label__pot What pot size for 150 servings of sauce? __label__chicken __label__fats __label__broth Why does the fat on my chicken broth sometimes solidify, sometimes not? __label__vegetables __label__vegetarian How can I start down the path of eating less meat? __label__parsley What are "parsley greens"? __label__frying-pan Burning crumpet bottoms __label__equipment __label__outdoor-cooking __label__dutch-oven Dutch Oven alternative for campfire? __label__rice When I boil rice, they lump together after a while. How to prevent this? __label__rice __label__mold __label__presentation __label__plating Where to buy football/quenelle/shell-like scoop/mold/mould [food presentation]? __label__ice-cream What is the secret behind "always soft" ice cream? __label__thawing Can you cook a digorno's pizza after its been thawed for 1 day __label__equipment __label__temperature __label__thermometer What does the "operating range" of a thermometer mean? __label__baking __label__cake __label__mixing Mix a cake in a bag __label__equipment __label__oven __label__cooking-time Timing an oven to start while I am out - but what about preheating? __label__food-safety __label__storage-method __label__freezing __label__butter How should I store herb butter? __label__indian-cuisine __label__curry Cooking through thick liquids __label__food-safety __label__storage-method __label__fruit __label__bananas How do I know if a black banana is too old to be eaten? __label__fruit __label__jam __label__jelly Large mesh cheesecloth? Straining pulp (not juice) from plums for jam __label__chocolate __label__melting-chocolate What is the best and fastest way to liquify Nutella chocolate spread? __label__cast-iron __label__dutch-oven Why are most enameled cast iron dutch oven's only rated up to 400-450 F? __label__asian-cuisine __label__allergy __label__gluten-free __label__noodles __label__japanese-cuisine Homemade Gluten-Free Udon Noodles __label__french-cuisine French equivalent of brisket __label__yogurt Is it safe to eat yougurt after the expiration date that smells alright? __label__beans __label__yogurt __label__fermentation __label__starter __label__food-safety Beans Cultured with Yogurt __label__potatoes __label__outdoor-cooking What is the best way to bake potatoes in embers? __label__sourdough Sourdough starter __label__food-safety __label__milk A gallon jug of milk was left in the car overnight. Is it still safe to consume? __label__frying __label__potatoes How can I make my fried potatoes not fall apart? __label__herbs __label__thai-cuisine Does "1 lime leaf" mean a pair of leaves, or half a pair? __label__food-safety __label__refrigerator How long will food last in a refrigerator that is turned off? __label__chicken Do I have to defrost chicken before cooking? __label__spices __label__cake __label__carrots How to spice up a carrot cake __label__equipment __label__wok Small black specks on wok food __label__bread __label__cast-iron How to prevent bread sticking to cast iron pan? __label__turkey Coooking the Turkey the night before __label__pudding Can I mix multiple types of pudding powder? __label__equipment __label__ham How to mount a ham? __label__soup __label__vegetarian Is there a way to tone down the flavor of celery in an Oyster Mushroom Chowder? __label__substitutions __label__salt __label__sodium What are some good substitutes for salt for those on low sodium diets? __label__baking __label__bread __label__baking-powder __label__baking-soda How can I modify my banana bread recipe to make cookies from it? __label__food-safety __label__storage-lifetime Is it safe to eat expired hollandaise sauce mix __label__mango What are those black fibers in my mango? __label__chicken __label__frying __label__frying-pan How can I get breaded chicken to stop from sticking to the frying pan? __label__water __label__drinks __label__mint How Long Is Mint-Infused Water Safe to Drink? __label__catering How much Finger Food to make for a 'crowd' __label__food-safety __label__water __label__drinks Is ionized water safe to drink? __label__oven __label__cleaning How do I remove aluminum foil from the bottom of my oven? __label__grilling __label__cedar-plank Cedar Planks - Reusable Vs. Disposable __label__ice-cream Why did my ice cream turn out like this? __label__resources __label__molecular-gastronomy What is a good resource for learning about Molecular Gastronomy? __label__flavor How do chefs come up with recipes for good food? __label__pie __label__crust __label__pumpkin When is it necessary to put foil over a pie's crust? __label__kohlrabi How soft does a Kohlrabi get when cooked? __label__coffee __label__espresso What kinds of coffee beans are more successful at producing crema on espresso? __label__chicken __label__sauce Trick to getting a sauce to stick to chicken? __label__fruit Why are nectarine pits different colors? __label__meat __label__breadcrumbs How do I properly breadcrumb meat? __label__spices How do they make Mexican vanilla extract? __label__rice __label__seasoning What are these crispy bits on top of rice? __label__tea Can I make tea with carbonated water? __label__substitutions __label__eggs __label__vegan With what can I replace eggs? __label__baking __label__cake __label__recipe-scaling How does the baking time change if I scale up a cake recipe? __label__oven __label__sous-vide Can I use my oven for sous-vide __label__barbecue __label__neapolitan-pizza Neapolitan pizza in charcoal barbecue __label__baking __label__bread __label__food-science Why does bread taste raw if you stop baking it and continue after it has cooled? __label__food-safety __label__equipment How to make sure teapot is safe after being on fire without water __label__storage-lifetime __label__ceviche How long does ceviche keep? __label__oven __label__cookware __label__induction Can I use an induction cooker to restore silica gel's water absorbency? __label__substitutions __label__vegetables __label__soup __label__salt Vegetable Soup Missing Something Fundamental? __label__food-safety __label__mushrooms How can I tell if a mushroom is poisonous? __label__substitutions __label__thai-cuisine __label__ginger Is ginger a good substitute for galangal in Thai green curry? __label__bread __label__camping How do I prevent burning the bottom of the bread when cooking over a campfire? __label__beef __label__stock __label__bones What bones for beef stock __label__beef __label__steak how do you rest your steak after cooking __label__chicken __label__frying __label__chicken-breast Pan frying chicken breasts? __label__knives __label__knife-skills __label__chinese-cuisine How do you develop the knife skills to properly use a Chinese cleaver? __label__cheese Does cheese have to be made with rennet from the animal whose milk it is? __label__storage-method __label__storage-lifetime __label__storage __label__vacuum Shelf life of items stored in vacuum containers vs airtight non-vacuum ones? __label__sauce __label__yogurt __label__curry What causes yogurt in sauces to split? How to prevent it? __label__rice What to do with left-over rices from Chinese takeouts? __label__fermentation __label__cabbage __label__korean-cuisine __label__kimchi Does kimchi always have live cultures? __label__substitutions __label__eggs __label__quiche Egg Substitutions in a Quiche __label__eggs __label__ingredient-selection __label__cocktails __label__emulsion __label__almonds What everyday ingredient will emulsify rapeseed oil? __label__fish __label__salmon __label__frozen Should I cook frozen salmon differently from fresh salmon? __label__stove __label__heat __label__gas Gas stove output __label__storage-lifetime __label__alcohol __label__fermentation Dried apricots smell of alcohol? __label__eggs __label__cookies __label__pastry __label__tenderizing What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product? __label__equipment __label__crepe Where to find a crepe maker __label__baking __label__glaze __label__doughnuts Why does my glaze soak into my doughnuts? __label__mexican-cuisine What's the difference between a flauta and a taquito? __label__french-cuisine How long should snails be cooked? __label__cleaning __label__wok Thick carbon layer on wok? __label__salt __label__nutrient-composition __label__kosher-salt Does the use of kosher salt vs. table salt lead to a higher overall sodium intake? __label__cheese __label__sausages How do I make a cheese, sausage, cracker spread? __label__yeast I'm brewing hard cider - what can I do with the yeast afterward? __label__substitutions __label__cheese __label__fondue Fondue without Gruyere cheese __label__soup __label__texture Can I adjust soup texture right before serving? __label__fish fish pie safe to cook half way, then cook the rest later? __label__yogurt __label__dairy Why does yoghurt need to feed on milk products? Why not plain sugar? __label__beans White foam when boiling presoaked beans __label__cookware differences between cooktop, range and stove? __label__caramelization __label__caramel Why does my caramel sauce fail? __label__peeling __label__chili-peppers Peeling roasted green chilies __label__substitutions __label__sugar __label__smoothie What can I use as an alternative sweetener for smoothies? __label__eggs Why do egg yolks curdle? __label__potatoes __label__peeling Efficient method to peel raw potatoes __label__temperature __label__potatoes __label__cooking-time Charles Darwin high altitude cooking of potatoes __label__nuts __label__allergy __label__peanuts Is a peanut a nut? __label__flour __label__wheat Can an all wheat flour be high in protein, yet low in gluten? __label__cake __label__batter Do I have to use butter in a "butter yellow cake?" __label__chicken __label__ingredient-selection When to use chicken thigh versus breast? __label__potatoes __label__mash mashed potatoes - fixing undercooked potatoes __label__baking Why did my Tiramisu Cake become dry? __label__baking inside dimension for homemade digestive cookie mold __label__food-safety __label__vegetables __label__mold Jicama moldy on the outside but white inside, is this safe to eat? __label__asian-cuisine __label__wok __label__stir-fry What's the best order to add ingredients to a Stir Fry? __label__dough __label__chinese-cuisine How to shape the perfect bao dough __label__food-safety __label__vegetables Fiddlehead toxicity __label__substitutions __label__dough __label__pizza __label__gluten-free How can I improve my gluten-free pizza dough? __label__flavor __label__cutting __label__cucumbers Bitter Cucumbers __label__equipment __label__pan __label__frying-pan How to select a good non-stick pan, price point wise? __label__basics Where can I find fast, cheap, healthy meal recipes for a busy single guy? __label__potatoes __label__mexican-cuisine Are potatoes ever used in Mexican or Tex-Mex dishes? __label__spices __label__indian-cuisine __label__food-identification What is this fungus/lichen in my Garam Masala? (Trifle/truffle?) __label__syrup __label__strawberries How can I make a sugar free strawberry syrup? __label__noodles Boiling vs soaking rice noodles __label__baking __label__substitutions __label__cookies what to do to make oilless, butterless, eggless cookies? __label__fermentation __label__cabbage __label__german-cuisine What weights to use for fermenting sauerkraut? __label__eggs __label__fried-eggs What is the term for serving a soft-cooked fried egg that breaks when the meal is consumed? __label__freezing __label__cheese __label__fish __label__salmon Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more? __label__substitutions __label__vegan What's a good vegan substitute for sour cream? __label__nuts __label__conversion How much does a cup of hazelnuts weigh? __label__grilling __label__steak __label__hamburgers How to get Grill/Sear Marks __label__texture __label__cheesecake How to make a New York cheesecake with a super creamy, silky texture? __label__baking __label__tortilla-chips How can I make my baked tortilla chips crispier? __label__grilling __label__steak __label__mexican-cuisine __label__cut-of-meat What kind of steak to use for fajitas? __label__coffee What kind of fuel do I use for a Hario TCA/50A coffee syphon? __label__canning __label__cabbage Other ways to preserve red cabbage __label__pasta What is the significant difference between pastas? __label__popcorn Exotic pop corn receipe __label__substitutions __label__cookies __label__herbs Lemon Thyme Substitute __label__storage-lifetime __label__butter How does butter remain edible for so long without refrigeration? __label__storage-lifetime __label__beans __label__chili How long will boiled beans last when refrigerated in a sealed container? __label__oven __label__temperature __label__ribs __label__braising What temperature is the "warm" setting on a conventional oven? __label__cake Advice on two-tier cake and height __label__stove __label__gas Dangers of leaving food in an off gas oven __label__venison Spongy ground venison __label__baking __label__bread Bread doesn't split at the score __label__storage-method __label__sugar how to avoid crystallization of powdered sugar __label__pickling __label__kimchi Kimchi juice to aid lactic fermentation of half-sour pickles __label__baking __label__dough When multiplying in baking, should I follow directions all-at-once or batches? __label__egg-whites __label__meringue What to do with egg whites after stiff peaks collapse & you can't re-beat __label__gelatin __label__bones Proper cow bones to prepare holodets __label__substitutions __label__milk __label__ice-cream Can arabic gum substitute for fat in making ice cream from homogenized 3% fat (low fat) milk __label__candy __label__chemistry __label__sugar-free How to make hard candy with only fruit as a sweetener __label__substitutions __label__allergy __label__soy __label__ginger Ginger allergy need substitute __label__barbecue __label__smoking __label__brisket Why do brisket recipes move to the oven to finish? __label__food-safety Is it safe to eat beef that was boiled, then at room temp overnight then boiled again in sealed crockpot? __label__storage-method __label__vegetables __label__storage-lifetime Should I store root vegetables with or without the dirt? __label__equipment __label__brownies __label__mixing Can I replace a food processor in this brownie recipe? __label__food-safety __label__salad re:salad dressing shelf storage __label__cleaning __label__pan How can I clean this cooking pan? __label__cheese __label__pizza What kind of cheese does Pizza Hut or Domino's use? __label__chicken __label__temperature What would cooking chicken at 140 degrees F for a prolonged period do? __label__baking __label__flour __label__measurements __label__sifting What Kinds of Recipes Should I Sift/Aerate The Flour? __label__cake Why did my pound cake turn out dry? __label__candy __label__toffee What does adding butter to toffee do? __label__baking __label__substitutions __label__cookies Cooking peanut butter cookies, is there any adjustment using crunchy vs. creamy? __label__food-safety __label__freezing __label__beans Is re-freezing the same beans bad? __label__storage-lifetime __label__mayonnaise __label__mustard __label__condiments __label__ketchup Why condiments expiry date is rounded? __label__cleaning __label__syrup __label__packaging Lyle's Golden Syrup tin design, why is it like this and how to clean it __label__baking For baking, is there a common "done" temperature across different kinds of breads? __label__chocolate __label__ice-cream How to make homemade ice cream with a chocolate swirl __label__flavor __label__vegetables __label__soup __label__frozen How can I mask the flavor of frozen vegetables in soup? __label__texture __label__squash __label__peel How to prepare summer squash without the peel becoming rubbery __label__defrosting __label__tortilla __label__flour-tortilla How do I defrost frozen flour tortillas? __label__bread Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven? __label__brussels-sprouts Leaves that fall off Brussels Sprouts, any reason not to cook? __label__pie __label__crust When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough? __label__baking __label__substitutions __label__wheat Substitutes for wheat flour and their challenges in baking __label__baking Is it OK to freeze chocolate? __label__pork __label__ham If you don't cure a ham and just brine it, is it just considered a pork roast? __label__pizza __label__onions __label__moisture How can I remove moisture from my onions? __label__juice What is 100% juice? __label__storage-lifetime __label__refrigerator __label__storage __label__packaging Refrigerate after opening, but why? __label__sauce __label__basics What are the fundamental sauces that every cook should know how to make? __label__dessert __label__chocolate How can I make my Chocolate Mousse fluffier? __label__food-preservation __label__heat __label__watermelon Watermelon - picking and managing them during heat __label__equipment Cooking Belgian Waffles in waffle iron __label__slow-cooking Converting to a 2 quart slow cooker __label__reheating __label__lasagna What temperature would you heat frozen lasagna in the oven at? __label__chocolate __label__cocoa My cocoa powder is not dark. Is it still dutch processed? __label__food-safety __label__corned-beef Corned Beef Brisket left out __label__sauce __label__pizza __label__restaurant-mimicry Montreal Pizza sauce __label__baking __label__italian-cuisine How to make softer biscotti? __label__temperature __label__cooking-time __label__pork __label__slow-cooking __label__ribs What is the target internal temperature of pork back ribs for maxium tenderness? __label__soup What order should I add ingredients when making soup? __label__freezing __label__nutrient-composition __label__blueberries What effect does rinsing have on blueberries? __label__carbonation Chemistry of making carbonated water? __label__alcohol __label__low-carb What kind of alcohol has least carbohydrates? __label__chicken __label__knife-skills What is the safest, most effective way to cleave through thick bone? __label__flavor __label__beef __label__seasoning __label__noodles __label__egg-noodles How can I make my own Super Noodles/instant noodle seasoning? __label__barbecue How do you prepare a Rabbit? __label__chicken __label__brining Can I brine chicken in buttermilk after I boil the chicken? __label__food-safety __label__storage-method __label__cheese __label__mold Is my fancy cheese still safe to eat? __label__microwave __label__reheating Can I microwave cooked and peeled prawns? __label__baking __label__cake How to keep the surface of the cake from splitting? __label__meat __label__steak __label__basics How do you properly cook a steak? __label__bread __label__sandwich Toasting sandwich bread before packing a lunch - when is it appropriate? __label__wine __label__vanilla __label__allergy Does oak aged wine contain vanillin? __label__oven Why do I need to pre-heat oven? __label__food-safety __label__sausages Sausage discolouration - is it safe to eat? __label__oven __label__steaming Convection/Steam cooking in a Normal Oven? __label__spices __label__potatoes How to boil potatoes for curry? __label__spices __label__coriander How do you finely grind coriander seeds? __label__food-safety __label__cast-iron Is a black coating dangerous when cooking on cast iron? __label__bread __label__milk __label__sourdough __label__fermentation Milk in fermented bread dough __label__dry-aging Does this recipe want me to start with a dry-aged roast beef? __label__substitutions __label__soup __label__stock __label__gelatin Add gelatin to soup as a replacement for stock? __label__baking __label__bread __label__cake __label__storage-lifetime Shelf Life of Homemade Panettone __label__flavor __label__creme-fraiche How to bring taste back when too much creme fraiche is added __label__food-safety __label__chicken __label__sous-vide __label__yogurt __label__marinade Can I use a yoghurt marinade in sous-vide cooking? __label__dessert The sugar mixture of my baklava did not melt __label__canning __label__salsa What can I do if I didn't process my salsa long enough? __label__pizza __label__crust __label__gluten-free Gluten Free Thin Crust Pizza - Tips and Explanation? __label__drinks __label__thai-cuisine Which drinks fit to a Thai Dish? __label__knife-skills What is the difference between "mince" and "dice"? __label__restaurant-mimicry __label__indian-cuisine __label__curry Secret to takeaway curry __label__fudge How do I prevent fudge browning? __label__chicken __label__broth How many calories does 8oz of de-fatted homemade chicken broth contain? __label__potatoes __label__presentation How to rice potatoes __label__cookware __label__maintenance What to do if pan/pot is burning (with or without food) __label__peeling __label__kiwifruit How do I remove kiwifruit skin without losing a lot of the fruit's flesh? __label__potatoes Watery potatoes __label__canning How do I make shelf stable legume dishes in vacuum bags? __label__beef __label__american-cuisine What cattle do we get our "beef" from in the US? __label__cheese __label__cream __label__mixing How to fully incorporate cream cheese with pumpkin puree? __label__boiling Can I cook food in water faster in a pan with the lid on and/or high heat? __label__substitutions __label__beef __label__alcohol __label__beer __label__roast-beef What I can use to replace black beer on roast recipe? __label__salad __label__seeds differences in caper berry seeds __label__cookies Would Vanilla enhance flavor __label__food-safety __label__slow-cooking __label__beans Do canned kidney beans contain Toxins? __label__temperature __label__slow-cooking Slow Cooker: Recipe says Medium, mine has high and low only __label__baking __label__fruit __label__cake How to keep the fruit on an upside-down cake? __label__chocolate __label__yogurt __label__dairy-free __label__peanut-butter substitute for dairy products? __label__substitutions __label__eggs How do you halve a recipe that calls for 1 egg? __label__storage-method How long can I keep connoli shells with no filling and how should I store them __label__food-safety __label__bread __label__food-science __label__sourdough Why isn't a Sourdough starter unsanitary? __label__vegetarian __label__curry __label__thai-cuisine __label__tofu How do I make my Thai curry with paste taste better? __label__slow-cooking __label__pumpkin Stuffed pumpkin on a burner __label__food-safety __label__water __label__storage Is it ok to keep reusing a water bottle indefinitely? __label__food-preservation __label__canning __label__strawberries How can I avoid limp strawberries? __label__cookware __label__electric-stoves __label__kitchen-safety Are Pyrex casserole dishes safe for use on electric stovetops? __label__chicken __label__sous-vide __label__chicken-breast Can I cook Foster Farms chicken sous-vide in its original plastic? __label__culinary-uses __label__beets How do I cook beetroot __label__beef __label__pepper How many peppercorns to a 2 litre Beef Casserole? __label__cookies __label__syrup __label__french-cuisine Macarons...Why not color the syrup? __label__substitutions __label__baking __label__syrup UK alternative to corn syrup? __label__experimental How do I reverse engineer a recipe? __label__baking __label__storage-method Would these ingredients work for a Gift In a Jar? __label__substitutions __label__curry __label__vegan __label__coconut Substituting Cream without Coconut __label__rice __label__seasoning __label__rice-cooker Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? __label__spoilage __label__sauerkraut Does sauerkraut go bad? __label__knives __label__tomatoes What kind of knife should I use to slice tomatoes? __label__meat __label__oven __label__cooking-time __label__duck One whole duck and extra pieces - how long in the oven? __label__equipment __label__stainless-steel Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan? __label__bread Can soda bread be successfully frozen, either baked or in dough form? __label__flavor __label__food-science __label__spices How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others? __label__food-safety __label__meat leaving steak out over night __label__frying __label__bacon My bacon is a mess __label__shopping __label__camping Where do I buy a large amount of dried vegetables? __label__meat __label__spices __label__pork __label__herbs __label__seasoning Matching herbs with meats __label__food-safety __label__storage-method Storing Green Onions? __label__lamb What's the difference between "baby lamb" and "lamb"? __label__baking __label__pizza Ideal temperature and method to bake a deep dish pizza __label__chicken __label__stock Why do we need gelatin in our stocks? __label__substitutions __label__garlic Garlic Powder vs Garlic __label__italian-cuisine __label__risotto __label__catering __label__recipe-scaling Scaling up a risotto recipe x4. Things to consider? __label__salt __label__fermentation How much salt do I use to ferment 1 quart of cabbage? __label__soy Soy Protein Type __label__cleaning __label__stove __label__induction Cleaning white bubbles on induction stove __label__roasting __label__chinese-cuisine __label__duck How do I get paper-skin duck breast? __label__wheat __label__grains What is the difference between cracked wheat and wheatgerm? __label__fish How do I stop fresh fish from falling apart while cooking? __label__baking __label__vegetables __label__fish roasting vs microwave+roasting beets __label__baking __label__dessert How do I prevent cream puff shells from deflating? __label__herbs __label__measurements A cup of cilantro? __label__cast-iron __label__pancakes __label__electric-stoves How to use a bottom concave ebelskiver (bleskiver) pan on a glass cook-top stove? __label__fish __label__deep-frying Why do my salmon fish cakes break up in frying? __label__baking __label__oven __label__temperature The Warm Oven Temp. for Cakes __label__substitutions __label__soy What soy sauce is Tamari closest to? __label__food-safety __label__knives Is designating knives to avoid cross-contamination necessary? __label__food-safety __label__tomatoes __label__refrigerator Is it safe to store unopened metal cans in the refrigerator? __label__substitutions __label__conversion Does this type of frosting have a name? __label__baking __label__cake __label__sugar __label__butter Not getting the creamy result beating butter and sugar __label__chocolate __label__emulsion Why did my chocolate icing exude its cocoa butter? __label__cookies Can I replicate these Cafe Noir cookies? __label__popcorn Quick flavour for fresh popcorn __label__untagged Ingredients: Danish local specials __label__pasta Penne Pasta in bulk __label__baking Is lemon rind supposed to feel sticky when being grated? __label__mushrooms Edible Mushrooms __label__cheese __label__culinary-uses __label__soup What actual effect does a Parmesean rind added to soup have? __label__fruit __label__salad Bottling salad dressing with fruit __label__baking __label__substitutions Is it okay to use aluminium foil instead of parchment paper while baking cookies? __label__baking __label__cookies __label__fats __label__leavening __label__rising How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)? __label__bread __label__baking __label__gluten-free What are good techniques for getting gluten free bread to rise? __label__baking __label__meat How to bake salmon __label__meat __label__food-science __label__marinade __label__vinegar __label__food-processing Why meat gets tough after soaking it in vinegar solution for more than 24 hours? __label__storage-method __label__spices __label__organization __label__pantry Recommendations for spice organization strategies __label__pressure-cooker Cooking pot with regulable water boiling temperature __label__storage-method __label__herbs Parsley storage __label__cookware Durability of Hard Andonised metal (Aluminum) __label__substitutions __label__cookware How do I make buckwheat pancakes without non-stick cookware? __label__substitutions __label__onions __label__allergy What's a good substitute of onion for someone with an onion allergy? __label__kefir Frozen Kefir Grains Seem Dead...Any Suggestions? __label__food-safety __label__eggs __label__dough __label__pancakes __label__batter Is it safe to store batter/dough that contains eggs? __label__indian-cuisine __label__cookbook Cookbook on Odisha cuisine __label__vegetables __label__potatoes __label__sweet-potatoes Cooking "purple sweet potatoes" or "purple yams" __label__spices What is included in "Spices" __label__equipment __label__pan __label__frying-pan Chosing 2 pans - the most versatile solution __label__food-safety __label__microwave Is food immediately taken out of the microwave safe to eat? __label__food-science __label__beans __label__soaking Does soaking dry beans before cooking prevent flatulence? __label__bread __label__dough __label__crumb-crust How can I achieve large bubbles in my bread? __label__baking __label__cake How can I extend shelf life of my cakes? __label__indian-cuisine Can rasam, a South Indian recipe, be boiled at high temperatures? __label__flavor __label__freezing __label__texture Why does frozen food seem to have lost its original taste and texture after reheating? __label__vegetables __label__chemistry Does cooking vegetables increase their flavor? __label__reheating __label__juice __label__oranges __label__grapes Are there any cons to heating orange and grape juice? __label__fish __label__refrigerator __label__raw How long can a wrapped fish stay good outside of the fridge, in a bag full of other groceries? __label__storage-method __label__potatoes storing homemade potato chips __label__substitutions __label__veal What is a good substitute for ground veal? __label__pastry __label__vanilla __label__olive-oil __label__ganache How can I make a stable olive oil and vanilla ganache? __label__substitutions __label__coconut Non-coconut substitute for coconut cream? __label__food-safety __label__food-preservation __label__reheating Can one preserve food by periodically heating it? __label__language __label__japanese-cuisine __label__tofu What is Okinawan "yushi tofu" made from? __label__storage-method __label__storage-lifetime __label__chili-peppers __label__spicy-hot How long will my pepper relish last, and how can I stretch it out? __label__storage-method __label__fermentation __label__nutrient-composition __label__kombucha How do I control the quality of a kombucha SCOBY? __label__pizza __label__herbs __label__mushrooms What kind of mushroom goes well with Tandoori Chicken on a pizza? __label__steak __label__sous-vide __label__drying Dry sous vide steak __label__coffee Reusing coffee grounds __label__equipment __label__cleaning Cleaning Range Ventilation __label__garlic __label__smell How do you remove garlic smells from your fingers? __label__bread __label__sourdough Sourdough in Bread Maker? __label__fish __label__chips Alternative fish for Fish and Chips __label__baking __label__cake __label__cookies __label__coloring How to avoid using artificial food coloring in cookie and cake decorating __label__baking Using a bundt pan in place of loaf pans __label__sugar Cooling melted sugar quickly __label__pasta __label__food-science __label__oil Does adding oil to pasta water reduce the tendency to boil over? __label__equipment __label__fermentation Why isn't glass ideal for the fermentation of sauerkraut? __label__non-stick __label__teflon Normal lifetime of non-stick teflon pans __label__equipment __label__oven How do I use the clock on my Ilve oven? __label__cookies __label__history What's the origin of the name of the "Chinese Cookie" found in Jewish deli's in the US? __label__food-safety __label__storage-method __label__chili-peppers Does chili paste require refrigeration? __label__dough __label__pizza Why does my pizza dough rise so inconsistently? __label__temperature __label__cooking-time how long to cook stuffed chicken breasts __label__popcorn __label__low-fat How do I flavor popcorn with a minimal amount of fat? __label__vegetables __label__freezing __label__stir-fry Can I freeze stir-fry vegetables? __label__knife-skills What are the advantages of a long knife? __label__dessert __label__syrup __label__thermometer Making Pt bombe without sugar thermometer __label__pizza __label__dough __label__yeast What is the importance of letting pizza dough sit? __label__cheese Why are cheese curds squeaky? __label__sugar __label__beans __label__legumes Are there any naturally sweet legumes? __label__beef __label__cut-of-meat __label__german-cuisine Advice on meat cuts for German rouladen __label__food-safety __label__cheese Are the white crystals on my American Cheese safe to eat? __label__vegetarian __label__vegan __label__tofu Microwaving frozen tofu before marinating __label__baking __label__creme-brulee want to know baking time for creme brulee at 225 degrees in the oven __label__baking __label__caramelization __label__cheesecake How to get "burned" effect on cheesecake? __label__curry __label__thai Is it worth making Thai red curry paste from scratch __label__hungarian-cuisine __label__russian-cuisine What's the difference between stroganoff and goulash? __label__boiling __label__measurements Is steam lost in boiling negligible? __label__fudge Butter usage in fudge __label__slow-cooking __label__pork-shoulder What temperature, in degrees, should I set my slow cooker to for a 5-pound pork shoulder? __label__storage How to best hold wild rice __label__oil __label__wok What is the best oil to use when cooking in a wok? __label__eggs __label__flavor __label__cake __label__batter Which part of yellow cake batter gives it the yellow cake flavor? __label__cookies __label__mistakes How can I make my Oreos crispy again? __label__braising Why are my braised pork chops inconsistent? __label__jam Making Pumpkin Preserve __label__milk __label__yogurt __label__fermentation __label__sour-cream Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt? __label__food-safety Covering food while cooling __label__utensils Cooking issue with cheap plastic forks __label__food-science __label__dessert __label__caramel Why does boiling cream have such a drastic effect on my salted caramel? __label__reduction Is it possible to reduce without boiling? __label__pie __label__chia Use chia seeds to help thicken a pot pie __label__sugar __label__brown-sugar What is a close alternative to Graeffe brown sugar? __label__whipped-cream __label__whipper How can I make fat-free whipped "cream" with a whipped cream dispenser? __label__substitutions __label__flavor __label__mayonnaise Mayonnaise Substitutes __label__equipment What are the different applications for differently shaped wooden spoons? __label__cheese How does aging affect Gouda cheese? __label__shopping __label__menu-planning How do I skip the planning and shopping? __label__food-safety __label__storage-lifetime __label__mold __label__australian-cuisine Are bunya-bunya nuts safe to eat if the shells are moldy? __label__equipment __label__cast-iron __label__pan What to do with a Sizzler? __label__baking __label__coffee Why do baking recipes call for instant coffee instead of fresh ground coffee? __label__meat __label__grilling When does the rule "only flip meat once" not apply? __label__cleaning What is a good method to clean stainless steel hot water pot? __label__potatoes __label__soy __label__dairy-free How to make lactose free mashed potatoes __label__cooking-time How to adjust time for pineapple casserole and pork roast __label__cast-iron My cast iron has become flaky, did I damage it? __label__reheating __label__oats How can I reheat oats in the minimal time without microwave? __label__equipment __label__whipped-cream Why does chilled equipment help when whipping cream? __label__baking is it okay to use shredded zucchini that smells a little sour for baking __label__equipment Is it a good idea to cook stew in the oven in a stainless steel pot? __label__slow-cooking I would really like to go to bed, but the slow cooker isn't done __label__eggs __label__italian-cuisine __label__dessert __label__cream Tiramisu tips tricks and variants __label__chicken __label__flavor Getting flavor into chicken __label__milk __label__cocoa In order to mix the Cocoa powder in water/milk, is it a good idea to put the Cocoa powder in the milk while heating it? __label__bread What can I do to prevent big holes in the bottom of bread loaves? __label__vegetarian __label__vegan __label__websites Webshop to buy vegetarian/vegan products online delivering in Canada? __label__baking __label__food-safety __label__bread __label__greek-cuisine __label__traditional Coins in bread? __label__substitutions __label__mint Can I substitute mint tea for fresh mint? __label__eggplant __label__lasagna What is the name of this eggplant dish that is similar to lasagna? __label__japanese-cuisine __label__sushi How is sushi supposed to be eaten? __label__soup __label__blender __label__carrots __label__hand-blender Carrot soup and avoiding the use of a blender? __label__baking __label__flour __label__brownies What is the 'best' flour to use for brownies? __label__baking __label__bread __label__dough Buying European flours in the United States? __label__cake Spice cake has sweet crispy top __label__eggs __label__food-science __label__hard-boiled-eggs How can I tell whether an egg has been hard-boiled, through the shell? __label__icing Sprinkles on rolled icing __label__chicken __label__slow-cooking __label__curry slow cooking chicken thigh in a spice mix __label__sausages __label__low-fat Alternative to low calorie spray for frying sausages? __label__food-safety __label__cheese __label__refrigerator Is unopened mascarpone cheese still good if not refrigerated? __label__sauce __label__gravy __label__salsa __label__chutney What is the difference between a salsa, a sauce, a gravy, and a chutney? __label__grilling __label__cast-iron Are these grates okay to cook on? __label__food-safety __label__hot-sauce What ingredients can you have in Hot Sauce? __label__storage-lifetime __label__sausages Why don't dry aged/hung sausages go bad? __label__eggs __label__hard-boiled-eggs What's the right way to hard boil eggs? __label__food-safety __label__frying __label__butter __label__mushrooms button mushrooms turned red while frying in butter __label__dough __label__pizza How quickly do I have to use my thawed pizza dough? __label__alcohol What is the purpose of Whiskey rocks? __label__wine Do I need to let wine breathe if I'm cooking with it? __label__corned-beef Cooking corned beef brisket for maximum slice-ability __label__chicken Are chicken gizzards okay to eat if still pink inside? __label__cookies __label__texture What compound can make crunchy biscuits? __label__food-safety __label__canning Will botulism growing in my home-canned vegetables pop the lid? __label__meat __label__seasoning Seasoning for Ground Meat __label__substitutions __label__drinks __label__alcohol __label__cocktails I have difficulty finding "ANGOSTURA" bitters, is there any substitute? __label__food-science __label__knife-skills __label__flavor __label__garlic How does the way that I cut my garlic affect the taste of my food? __label__food-safety Can an open package of sausage lead to contamination of other foods? __label__frying __label__potatoes __label__french-fries The secret to Pringles like potatoes __label__oil __label__rice __label__seasoning How are puffed rice cakes flavoured? __label__baking __label__cake __label__pumpkin Pumpkin Roll Technique __label__substitutions __label__pie __label__coconut Chocolate Cream Pie using coconut cream or Coconut milk? __label__storage-method __label__storage-lifetime __label__butter What mechanism causes a butter crock to function better than other options? __label__substitutions __label__steak __label__beer A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions? __label__boiling Why wait for water to boil? __label__tea What is English Afternoon tea? __label__chicken Why does the inside of fried chicken sometimes turn brown? __label__wine __label__ingredient-selection __label__carbonation How to recognize fizzy wine? __label__bread How to slash bread to let steam out __label__please-remove-this-tag __label__vegetables __label__oil __label__measurements __label__sauteing How to tell the proper amount of oil to use when sauting vegetables and meat? __label__crust __label__hamburgers Getting some crispiness in Burgers' crust __label__baking __label__grilling __label__hamburgers __label__beer How to convert grilled Beer Can Burger recipe to oven baked __label__indian-cuisine __label__condiments __label__chutney Xanthan Gum Use in Tamarind Chutney __label__juice __label__cranberries What does Cranberry Compound mean? __label__pasta __label__salt __label__boiling __label__spaghetti __label__timing Best moment to put salt in spaghetti? __label__rice __label__restaurant-mimicry How to make flavoured rice like uncle ben's chinese rice? __label__wine __label__vinegar When to use "wine vinegar" vs just wine? __label__equipment Can I use a Lid for a glass vessel for cooking in microwave? __label__baking __label__cake __label__pan How do I remove a sheet cake from a pan? __label__storage-method __label__basil Fresh basil storage __label__fish __label__grilling Grilled Fish Kebabs __label__potatoes Slightly bitter potatoes or onion __label__baking __label__temperature Latest temperature sensing tech? __label__bread Could B.Subtilis ssp. mesentericus develop in proofing stage? __label__tea Why can I resuse green tea leaves several times, but not black? __label__baking __label__chicken __label__deep-frying Baking batter-covered chicken instead of frying? __label__bulk-cooking __label__efficiency Ways to make my cooking routine more efficient? __label__beans How to reduce gas from eating beans? __label__baking __label__yeast __label__water __label__rising What happens when you add warm water to yeast? __label__oil __label__olive-oil Can I use sunflower oil to make pesto? __label__pasta __label__rice __label__reheating How do I heat up rice and pasta at work? __label__offal Does anyone cook/eat bladders? __label__pizza __label__dough Prevent thin pizza dough sticking __label__dough __label__oven __label__pizza __label__thickening __label__peel Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven __label__baking __label__cookies Cookies sticking to plate __label__equipment __label__knives What are some suggestions for cooking tools/techniques for people that have arthritis? __label__honey Is there any good way to check for honey adulteration besides a lab test? __label__apples Cleaning wax and pesticide from apple skin __label__fruit What's the difference between black currants and red currants? __label__soup __label__salt __label__chinese-cuisine Is there a reason to not add salt when making a soup? __label__equipment __label__cleaning __label__knives Is it true that even quality knives with wood handles can warp and be contaminated with bacteria? __label__oil __label__butter 4 tablespoons of butter is how many tablespoons of coconut oil __label__substitutions can't find croissant dough; what can I substitute __label__potatoes __label__deep-frying __label__chips How to make crispy/dry potato chips/crisps? __label__bread __label__sourdough __label__starter How can I reduce the amount of hooch my sourdough starter is making? __label__equipment __label__coffee Best Office Coffee Solution __label__bread What can I do with a failed bread? __label__freezing __label__popcorn How to cook popcorn from frozen popcorn kernels? __label__cake __label__decorating "Cloth" that's edible (or even better, yummy)? __label__thickening __label__texture __label__stuffing gooseberry "turnover" filling very thick __label__spices __label__ground-beef __label__chili Is it a good idea to use cardamom in chili? __label__coffee __label__nutrient-composition __label__calories Are there any calories in roasted coffee beans? Why is black coffee 0 kcal? __label__spices __label__herbs Solubility of herbs and spices __label__fruit __label__drying __label__blueberries How do I make dried blueberries? __label__asian-cuisine __label__steak __label__language __label__indonesian-cuisine Shredded steak for south east asian dish __label__chocolate Dipping Cakepops in Callebaut Callets __label__chicken __label__broth __label__chicken-stock Save meat from chicken broth? __label__baking __label__substitutions __label__cake __label__cream __label__allergy What is a substitute for half-and-half cream? __label__meat __label__hamburgers __label__learning How to cook meat? __label__frying __label__fish __label__seafood How can I cook trout without generating horror stories? __label__milk __label__vegan __label__dairy-free How is this non-dairy creamer really non-dairy when it has sodium caseinate? __label__baking __label__steak How can I estimate the time required to bring a piece of meat to a certain temperature? __label__cooking-time __label__slow-cooking __label__risotto Why is the rice in my mushroom risotto always very hard? __label__pancakes __label__blender How can I improve the texture of my whole grain pancakes? __label__storage-lifetime __label__packaging UK versus US expiration dates on diet sodas __label__baking __label__cheese how to create gratin with _thin_ cheese skin __label__baking __label__oven __label__temperature __label__cooking-time How to decide the baking temperature when recipe doesn't mention it? __label__coffee How to make whole bean blonde Starbucks without machine __label__restaurant-mimicry How to make Krave like shells? __label__ingredient-selection __label__tea How is jin jun mei (a Chinese tea) made? __label__vegetables Cooking old beets __label__equipment __label__cleaning Are stainless steel saucepan glass lids dishwasher friendly? __label__baking __label__bread How do you get 'ears' when baking bread? __label__food-safety __label__storage-method __label__seitan What method for advance prep of seitan prevents deterioration of texture and preserves flavor while protecting from spoilage? __label__chocolate __label__melting-chocolate __label__souffle What should the results of my chocolate souffl be like? __label__bread __label__storage-method __label__freezing __label__focaccia Can I freeze my selfmade focaccia? __label__crumb-crust thick, crunchy, fluffy corn flakes breading __label__baking __label__eggs __label__souffle How can I stabilize a souffle? __label__substitutions __label__cheese I have a recipe for an asparagus/pasta dish with a goat cheese sauce, Can I substitute Feta? __label__menu-planning __label__restaurant Do chefs use customer feedback to improve dishes? __label__bread Whole wheat bread recipe not turning out __label__oil __label__fats __label__please-remove-this-tag __label__low-carb __label__low-fat Crispy cheesy snacks for dieters __label__salad Making my salads a little better __label__food-safety __label__sugar __label__food-preservation How long is sugar (mixed with minor ingredients) good for? __label__soup __label__beans __label__lentils Why refresh lentils before making lentil soup __label__baking __label__cake How do you make a cake lift equally and minimize doming? __label__equipment __label__ice-cream What features should I consider when getting an ice cream or gelato machine? __label__wine __label__spanish-cuisine What type of sherry is typically used when cooking? __label__pork __label__restaurant-mimicry How do cooks prepare belly pork in a restaurant? __label__equipment __label__cleaning __label__tea How should I clean my metal mesh tea strainer? __label__cheese Is this extremely soft "French raclette" cheese actually meant for raclette? __label__baking __label__oven __label__gas Baking in gas oven does not brown the top __label__yeast __label__fermentation __label__chemistry How can I find out if yeast or yeast producing are present in foods? __label__garlic __label__restaurant __label__chopping How do restaurants chop up garlic? __label__french-cuisine __label__omelette Making a pocket-type french omelette without the curd sticking to the pan? __label__equipment __label__slow-cooking __label__crockpot Will changing the setting on my Crock Pot reset the timer? __label__storage-method __label__milk __label__refrigerator What should I set my refrigerator's temperature control's to keep it coldest? __label__wine __label__risotto Can I make risotto without wine? __label__coffee __label__sugar __label__alcohol What is the right moment to add sugar to make my own coffee liqueur? __label__baking __label__oven __label__temperature How much thermostat "range" in oven temperature is too much? __label__dessert __label__pan __label__flan What is a flan pan called? __label__flavor __label__soup Doubling a soup recipe with a smaller than necessary pot __label__nutrient-composition __label__ramen Does dumping the water from boiling ramen noodles reduce the fat content much? __label__indian-cuisine __label__thai-cuisine __label__spicy-hot "Indian Spicy" vs. "Thai Spicy" __label__storage-lifetime __label__refrigerator How can I know how long home-cooked food will stay good in fridge? __label__storage-method __label__storage-lifetime __label__cream Can heavy cream be frozen? __label__food-safety __label__canning __label__pressure-canner Method of canning without pressure canner? __label__measurements __label__resources Where to learn what ratios to use in cooking? __label__ingredient-selection __label__coconut __label__fresh Shelf life and Validation of Coconut Milk? __label__induction Induction interface disk __label__rice Brown Basmati rice -- How to prevent mushiness? __label__equipment __label__rice __label__rice-cooker __label__pressure-cooker __label__efficiency Pressure cooker rice quality vs high-end rice cooker __label__soup How to add missing garlic flavor to cooked soup __label__flavor __label__tea __label__drinks __label__beverages Why does tea become bitter if brewed too hot or too long? __label__frying __label__food-science __label__noodles Bubbles on the Noodle surface __label__rice __label__sushi Why do you have to rinse rice? __label__food-safety __label__storage-method __label__storage-lifetime __label__alcohol __label__whiskey Whiskey inside a metal flask for a month. Safe for drinking? __label__dough __label__cookies What makes the difference between domed and flat cookies? __label__pumpkin Pumpkin pie filling way too thick __label__candy __label__gingerbread How do I keep my melted candy windows in my gingerbread house from cracking? __label__fruit __label__alcohol __label__drinks __label__mint How can I make fizz free and alcohol free mojito? __label__milk __label__boiling __label__storage-lifetime How long can pasteurized milk be refrigerated? __label__sauce __label__food-identification Food identification in fajitas - yellow sauce __label__chemistry __label__color __label__additives Is there a comprehensive overview of food colors? __label__nutrient-composition __label__soy __label__budget-cooking Cheap sources of protein? __label__culinary-uses __label__fruit What to do with Pickled Figs __label__substitutions __label__vegetarian __label__vegan __label__turkey __label__thanksgiving What is the ideal fake turkey substitute for a vegan Thanksgiving? __label__equipment __label__grilling What are some grilling tools that everyone should have? __label__coffee __label__culinary-uses What to do with old coffee beans? __label__equipment __label__freezing How to choose an upright, self-defrosting freezer? __label__baking __label__bread __label__sourdough __label__chemistry How does hydration of a sourdough affect baking features? __label__baking __label__bread __label__food-history Why is supermarket bread soft? __label__smoking __label__kitchen Smoke alarms go off now that we have a gas stove didn't when we had electric __label__storage-method __label__garlic __label__blanching How to store blanched garlic? __label__food-safety __label__fish I bought Cod fish on Sunday afternoon and cooked it Tuesday night.... It was a little chewy, was that because it was bad? __label__food-safety Safety with vacuum packed food __label__ice-cream How do I add guar gum when making ice cream? __label__pancakes How to make edges on pancakes be crispy and the inside soft __label__equipment Thermometers for high temperature ovens __label__storage-method __label__beef __label__microwave __label__bulk-cooking How should I pre-cook a burger to be micrwaveable? __label__equipment __label__ice-cream How much overrun do I get with a compressorless home ice cream machine? __label__knife-skills __label__goose When to carve a goose - hot or cold __label__coffee __label__espresso Espresso tamping technique __label__mexican-cuisine __label__utensils __label__american-cuisine Maintaining sizzler plate __label__food-safety __label__storage-lifetime __label__milk __label__buttermilk How long does it take for buttermilk to go bad? __label__substitutions __label__pie __label__alcohol __label__crust __label__vodka Could you use other liquors than vodka in pie dough? __label__sugar When a recipe asks for 1 cup of sugar, should I assume powdered or tiny crystals form? __label__meat __label__freezing Freezing meat - whole or in pieces? __label__sugar __label__french-cuisine __label__creme-brulee __label__blowtorch Can I save a Creme Brle with a soggy crust? __label__equipment __label__mortar __label__pestle is there a downside to using a wood mortar and pestle? __label__food-safety __label__food-science __label__food-preservation When do you hear the Ping sound of the lid sealing? __label__baking __label__cocoa My cocoa powder won't mix with melted butter __label__waffle Eggless Belgian Waffles become unbreakably hard __label__sugar __label__coffee __label__caramelization How can I make coffee syrup with caramel taste? __label__baking __label__rolling How can I correct this Brandy Snaps disaster? __label__pasta cooking fresh pasta __label__baking __label__bread __label__temperature __label__chemistry What happens with bread at >= 94C/201F? Or: Is temperature a reliable indicator of doneness? __label__substitutions __label__chocolate __label__cocoa Can I substitute cocoa for semisweet chocolate? __label__substitutions __label__nutrient-composition Replacement for celery with equivalent nutrients? __label__sauce __label__pasta __label__bechamel __label__hot-sauce Bchamel and pomodoro __label__oven __label__cleaning Had a small oven fire, how do i get the smoke smell out of the oven? __label__cooking-time __label__risotto Why do I need more time and liquid than my risotto recipe calls for? __label__food-safety __label__chicken Is a partially frozen chicken safe if not immediately cooked at the proper temperature? __label__substitutions __label__mushrooms Substituting Dried Shiitake Mushrooms for Fresh __label__language __label__ingredient-selection Culinary term for non-flavor defining ingredients __label__substitutions __label__milk __label__half-and-half How to thin half and half to substitute for milk? __label__kimchi im doing kimchi but no rice wine available __label__sauce __label__butter __label__garlic Garlic butter sauce __label__eggs Can apple cider vinegar be substitute when coloring eggs? __label__baking __label__butter __label__vanilla __label__caramelization __label__caramel Flavored caramelization __label__potatoes __label__packaging Opening potato bags __label__baking __label__cookies Spreader cookies __label__grilling How can I keep delicate food from sticking to the grill? __label__chicken __label__pasta __label__italian-cuisine Where does scarface pasta get its name from? __label__storage-method __label__oil Does flaxseed oil need to be refrigerated? __label__substitutions __label__indian-cuisine __label__paneer Substitue for paneer? Have low fat milk, plain youghurt, cream cheese and butter __label__food-safety Food Safety Question - Refrigerator Temperature __label__chicken __label__meatballs Making meat balls in chicken marinade __label__flavor __label__classification Does the biological classification of food have a relation to taste? __label__gelatin Will agar filtration remove proteases from fruits such as fig, ginger root, guava, kiwi fruit, mango, papaya or pineapple? __label__fruit __label__food-preservation __label__jam __label__blueberries Which type of blueberry for making jam? __label__sugar __label__food-preservation __label__cocktails __label__syrup How long can you store sugar syrup? __label__cake __label__fruit __label__egg-whites How do I keep fruit from sinking to the bottom of my cake? __label__baking Can I use Bisquick instead of All Purpose Flour? __label__equipment Have a bent frying pan __label__food-safety __label__canning What is the minimum processing time for salsas? __label__lamb __label__outdoor-cooking Tips for cooking a whole lamb in a fire pit? __label__olive-oil Olive oil is extremely bitter - has it gone rancid? __label__vegetables __label__roasting What are some good ways to Roast Peppers __label__tomatoes Why use chopped tomatoes and tomato paste/puree? __label__substitutions __label__candy Substitute for egg yolk in chocolate truffles? __label__potatoes When potatoes are part of, say, Bacalao, why aren't they boiled into a mash? __label__rice __label__food-processing Is white rice bleached before being processed? __label__substitutions __label__spices Difference between ground cloves and clove powder? __label__milk __label__steaming __label__espresso Steam "nature" of cappuccino steamers __label__frying __label__cleaning __label__deep-frying __label__smell How do I eliminate a lingering smell of fried food? __label__venison How much fat should be added to venison when making sausage? __label__pasta Can anybody help make homemade pasta foolproof? __label__coloring __label__macarons No brown coloring: how to make macaron brown with only red and green coloring powders __label__substitutions __label__japanese-cuisine What could I use for this Yakisoba dish instead of cabbage? __label__boiling __label__water Does adding salt help water boil faster? __label__equipment __label__coffee __label__measurements __label__drinks Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck) __label__culinary-uses How to prepare Stevia leaves for consumption? __label__eggs How do I "fold in" egg whites? __label__equipment __label__oven __label__shopping Are there any 27" residential ovens that can accomodate a 3/4 sheet pan? __label__baking __label__jam __label__sponge-cake Why boil and cool jam before using it in a cake? __label__storage-method __label__storage-lifetime __label__popcorn Is there any way to revive popcorn that is making too many duds? __label__meatballs How to keep a meatball round? __label__potatoes __label__slow-cooking __label__roasting Slow roasting potatoes __label__food-preservation __label__onions Preserving Onions __label__potatoes __label__language Difference between Potato Pancake and Hash Browns? __label__substitutions __label__chicken What "actually" tastes (and cooks) like chicken? __label__nuts What is the best way to toast pecans? __label__chicken __label__flavor __label__salt __label__brining Is it advisable to season a chicken with salt after having brined it? __label__sugar __label__ratio How much sugar and corn starch is in commercial icing sugar? __label__sous-vide Inexpensive vacuum sealer not pulling out air __label__storage-method __label__oil __label__organic How to store organic cold press sunflower oil for long term usage? __label__cookies Chocolate chip cookies: too much butter __label__sauce Device to install on a bottle to only spill drops __label__chocolate Substitute for Nestle Semisweet Chocolate Chips in Australia? __label__cheese __label__oven __label__pizza __label__drying __label__mozzarella What cheese to use for homemade Sicilian pizza so it does not dry in the oven? __label__fruit __label__pumpkin How to deconstruct a pumpkin __label__sushi __label__frozen __label__tuna Do frozen ahi tuna steaks need to be seared? __label__substitutions __label__syrup Substitute sugar free maple syrup in baking? __label__steak __label__kosher-salt Kosher salt vs. Table salt for rib eye steak __label__meat __label__sauce __label__flavor __label__consistency __label__greek-cuisine What should the consistency of the meat filling of moussaka be like? __label__food-safety __label__butter Is it safe to eat butter after it has crossed its expiration date? Does butter ever spoil in fridge? __label__food-safety __label__storage-method __label__sausages __label__convenience-foods Do pickled sausages need to be refrigerated? __label__baking __label__cake __label__dough __label__sugar __label__cookies Forgot to put brown and white sugar in cookie dough __label__beef __label__marrow What makes a really good marrow bone? __label__chicken __label__steaming __label__poaching Is there a difference between poached and steamed chicken? __label__candy __label__vanilla __label__caramel __label__fudge Vanilla fudge attempts turn into caramel __label__fermentation __label__sauerkraut What is causing my sauerkraut to smell sweet? __label__herbs __label__food-preservation __label__drying What are the herbs that "dry" the best? __label__baking __label__sugar Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes? __label__fats __label__bacon Is bacon fat supposed to congeal at room temperature? __label__rice __label__sushi Sushi rice not sticking to each other __label__knives Do you hone paring knives? __label__food-safety __label__chocolate __label__milk __label__storage-lifetime How long does hot chocolate stay good? __label__asian-cuisine __label__ingredient-selection Finding good bamboo shoots __label__baking __label__cookware Dry edges on sponge cake, nest 2 sheet pans for insulation? __label__baking __label__filling Non-melting fruity filling for cookies __label__curry __label__dutch-oven __label__venison Temperature for dutch oven curry with venison __label__baking __label__cookies "Banging" cookies half way through baking __label__substitutions __label__chicken __label__indian-cuisine Substituting Chicken Breast for Chicken Legs in Korma __label__salt Using sal ammoniac (ammonium chloride) for salting fish __label__storage-method __label__cleaning Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers? __label__baking __label__cookies __label__batter __label__gluten-free __label__moisture Flourless cookies form "skin" that seals in moisture __label__flavor __label__vegetarian __label__roasting __label__vegan __label__pumpkin Possible Pumpkin Flavors __label__frying __label__oil Difference between different brands of same oil __label__japanese-cuisine __label__dumplings Should I freeze gyoza before or after cooking? __label__baking __label__food-safety __label__cheesecake How long can I leave a freshly baked cheesecake out before it goes in the refrigerator? __label__eggs __label__hard-boiled-eggs What causes the green ring between yolk and white when hardboiling an egg? __label__substitutions __label__cilantro What's a good substitute for cilantro? __label__equipment __label__oven __label__gas __label__induction How do we decide between gas, induction, and electric (ceramic) stoves? __label__turkey __label__brining __label__thanksgiving Creating a thanksgiving brine for a 7-8 lb Turkey? __label__butter __label__conversion Convert to tablespoons of whipped butter __label__beef __label__brisket Brisket: separating the flat from the point prior to smoking __label__chocolate How to keep a chocolate cream from getting hard? __label__pasta __label__boiling Can I boil pasta in a pasta sauce? __label__baking __label__flour __label__bread baking bread with all-purpose flour __label__salt __label__nutrient-composition __label__brining __label__sodium How much salt is absorbed by meat during brining? __label__salt __label__gammon How to remove the excessive saltiness from gammon? __label__nuts __label__chestnuts __label__puree Can I make my own chestnut puree? __label__food-safety __label__storage-method __label__cleaning __label__professional __label__restaurant how often is cleaning done in a professional kitchen? __label__pumpkin Is there a way to tell if a pumpkin is going to be good for cooking? __label__food-safety __label__meat What exactly does cooking meat do as far as sanitation goes? __label__bread __label__hot-dog __label__pretzels What would you use to wash pretzel hot dog buns? __label__resources TV Programs like Good Eats __label__meat __label__potatoes __label__roasting Multitasking with oven ( roast and potatoes) __label__reheating Reheating a Pretzel __label__waffle Adapting waffle recipe into mix __label__pasta How do I keep fettucini from sticking together while boiling it __label__asian-cuisine __label__pan __label__wok __label__stir-fry __label__skillet Why do some recipes require or insist on the use of a wok over the use of a skillet / pan? __label__substitutions __label__soymilk Can I substitute Soy Milk when a recipe for cooking (not baking) calls for regular (or 2%) milk __label__equipment __label__popcorn What, other than popcorn, can be made in a popcorn maker? __label__pork __label__slow-cooking Pulled pork cooking time __label__rice Rice gets burnt and watery __label__ice-cream __label__cocktails Why is Ice Cream used in Hot Buttered Rum? __label__baking __label__bread Chalky smell in bread dough? __label__beverages Why is juice from concentrate cheaper? __label__oven __label__apples __label__apple-pie How long should I cook apples in the oven? __label__food-safety How long are hard boiled eggs safe to eat after peeled bagged & put in fridge? __label__baking Why is there liquid at the bottom of my lemon meringue pie? __label__sugar __label__candy Boiled sugar disaster? __label__frying __label__fish __label__steak __label__salmon How do you prevent salmon from falling apart when frying? __label__culinary-uses __label__dough __label__yeast __label__fermentation __label__bread Uses for Old bread dough __label__flan How do you make the sauce that is underneath Flan? __label__chocolate __label__fondue How to keep a chocolate fondue in a liquid form? __label__chicken __label__flour Why use 2 types of flour in this Hooters Hot Wings copycat recipe? __label__vegetables __label__roasting Is it ok to let vegetables cool before roasting? __label__sushi What is the origin of spam musubi, a Hawaiian dish? __label__substitutions __label__oil __label__butter __label__fats __label__olive-oil Replacing butter with olive oil __label__refrigerator __label__produce Is unnecessary refrigeration problematic? __label__meat __label__color Telling if small pieces of meat are cooked - blind or colour blind chef __label__comparisons __label__bacon __label__pancetta What is the difference between pancetta and bacon? __label__soup __label__onions Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup? __label__substitutions __label__soup __label__tomatoes What can I use to replace the tomato juice in gazpacho? __label__substitutions __label__cheese __label__pasta __label__lasagna What can I use as a replacement for ricotta or cottage cheese in a lasagna? __label__charcuterie __label__pate why did my liverwurst get crumbly? __label__baking __label__ice-cream Ice pop recipe using egg yolks by two different ways __label__cake __label__acidity __label__rising Malva pudding recipe containing too much bicarb and vinegar? __label__ingredient-selection __label__peanuts How can I identify bad peanuts before using them? __label__equipment __label__coffee How do you reduce static in a coffee grinder? __label__substitutions __label__spanish-cuisine American Potatoes vs. Spanish Potatoes __label__equipment __label__pan Can anyone tell me what this is? __label__baking __label__cake __label__oven __label__microwave Baking cakes in the Microwave ovens as compared to Electric ovens __label__sauce __label__italian-cuisine __label__knife-skills __label__salsa Preparing Salsa Verde fast and fresh __label__food-safety Hot crab and Artichoke dip - can it be made in advance? __label__fondant How to prevent fondant from crumbling? __label__utensils Why aren't glass spoons used for eating? __label__baking __label__cake __label__mixing How does the order of mixing ingredients affect the resulting cake? __label__bananas __label__raw __label__seeds __label__food-processing __label__nut-butters Mixing a banana with homemade sunflower butter turned into a horrible, leathery substance. Why? __label__temperature Thermador Convection Warming Drawer __label__grilling __label__smoking What's the difference when smoking in a spherical grill and in a smoker? __label__meat __label__smoking __label__cut-of-meat __label__charcoal How do I prevent smoked brisket from being chewy? __label__coffee __label__vanilla __label__espresso Flavour espresso with vanilla without adding sugar or other sweetener? __label__baking __label__sponge-cake What is the difference between genoise sponge and victoria sponge? __label__menu-planning I need help to plan a Menu: 10 people, dinner with lovely friends at home __label__rice preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards __label__pie __label__restaurant-mimicry How to make an apple pie like KFC/McDonalds? __label__food-safety __label__shellfish __label__scallops Is there something wrong with this scallop residue? __label__spices __label__curry Forgot to add spices to curry __label__vegetables __label__fruit Are there blue foods out there? __label__african What are the primary differences between Ethiopian and Eritrean food? __label__milk __label__yogurt __label__sponge-cake What's the role of milk or yogurt in sponge cake? __label__rice How do you substitute brown rice for white rice in recipes? __label__food-safety __label__storage-method __label__food-preservation __label__canning Minimum procedure for sterilizing mason jars for canning __label__stock __label__steaming __label__gravy Should steaming water be used for stock/gravy? __label__flavor __label__msg How does MSG enhance food flavor? __label__flour __label__starch __label__sticky-rice Does glutinous rice flour function differently from regular rice flour as a coating? __label__rice __label__italian-cuisine __label__risotto How should I prepare Risotto __label__presentation __label__ham Coloring ham green __label__pasta How to prevent Italian style rice pasta from sticking to the pot? __label__storage-method __label__storage-lifetime __label__garlic What is the shelf life of a garlic bulb, with the "skin" still on, left in the fridge? __label__food-safety __label__shopping __label__mushrooms Why are mushrooms safe for everyone to touch at the supermarket? __label__equipment __label__tea How to use cast-iron teacup? __label__substitutions __label__oil __label__asian-cuisine __label__allergy Substitute for sesame oil (sesame allergy) __label__language When is a food considered a delicacy? __label__noodles __label__dumplings __label__gnocchi Why is gnocchi a dumpling and not a noodle? __label__allergy __label__nuts Why the overlap in peanut and tree nut allergies? __label__turkey __label__deep-frying __label__thanksgiving How do I safely deep fry a turkey? __label__baking __label__food-safety __label__eggs __label__flavor __label__creme-brulee Can old eggs affect my Creme Brulee? __label__frying __label__dough __label__sandwich Sandwich wraps always getting way to crispy __label__substitutions __label__chicken __label__spicy-hot What hot sauce should I use for Buffalo wings sauce? __label__food-safety __label__japanese-cuisine Konbu discoloration still edible? __label__skillet Identify this iron cooking piece for me __label__coffee __label__microwave __label__reheating Why does coffee taste awful after reheating it in a microwave oven? __label__chili-peppers How should I handle chiles without gloves? __label__ice-cream Ice cream technique - what should I mix into what? __label__sauce __label__storage-lifetime __label__thai-cuisine __label__mold Can I store fish sauce at room temperature, and how do I know when it's gone bad? __label__baking __label__cake __label__storage __label__cupcakes Storing cake batter __label__chicken Brining chicken wings __label__fruit __label__produce __label__blueberries What's the best way to clean and dry blueberries? __label__baking __label__noodles __label__baking-soda __label__ramen Why should I bake baking soda for making ramen noodles? __label__food-safety __label__water __label__lemon __label__beverages Lemon juice as drinking water preservative __label__baking __label__substitutions __label__pie __label__milk Substituting almond milk for evaporated __label__canning Is it safe to remove the rings on jars for long-term storage of home-canned goods? __label__equipment Why can't I heat water properly on a new glass cooktop using a stainless steel pot? __label__frying __label__pasta __label__boiling __label__noodles Fried Spaghetti __label__cake __label__flavor __label__decorating __label__experimental How to make good looking cake pops? __label__rice __label__sushi What is the best rice for sushi? __label__vinegar __label__chemistry Vinegar in stock __label__food-safety __label__tea __label__beverages How can I safely reuse tea? __label__equipment Griddle/Grill pan __label__food-safety __label__storage-lifetime Does cooking raw meat/poulty extend its shelf life? __label__cheese __label__shopping __label__budget-cooking Where can I bulk-buy cheap parmesan? __label__vegetables Are frozen onions any good? (And general advice with frozen veg) __label__pasta __label__lasagna Can Fresh unboiled egg pasta be used for lasagna? __label__pastry Can I make choux pastry with an electric hob? __label__stock __label__pantry Do I need to keep white peppercorns on hand for making stock? __label__microwave __label__heat __label__moisture Is Microwaving considered dry heat or moist heat and why? __label__food-safety Fully cooked ham left out for 10 hours, is it still safe to eat? __label__storage-method __label__storage-lifetime __label__butter Can I still use butter that's been left out for 2 days? __label__culinary-uses __label__herbs What is maggiorana and how can I use it __label__food-safety Is extremely young meat indigestible? __label__dutch-oven How do I know if my cast iron dutch oven is preseasoned? __label__flavor __label__vegetables __label__sauteing __label__stir-fry Should you ever add aromatic veggies to a dish without sauteing them first? __label__recipe-scaling __label__peaches How many cups is 8 whole peaches equivalent to? __label__food-safety Sloppy joe mix cooked with hamburger and was left on the counter for 2 hours.....should i throw it away? __label__budget-cooking What are some good homemade foods that are the easiest to prepare? __label__chinese-cuisine __label__starch __label__root How do you make tapioca from cassava? __label__substitutions __label__sugar __label__dessert __label__jelly __label__sugar-free Homemade liquid sweetener from Stevia __label__baking Calculate baking time for bread __label__rice __label__indian-cuisine Why rinse basmati rice? __label__soup __label__brining Why does brining work with dry heat methods and not wet heat methods? __label__tea What's the difference between pink tea and other types of tea? __label__baking __label__bread __label__flour Is Bisquick used as a standard in recipes for shop-bound products? __label__sauce __label__alfredo __label__budget-cooking How can I make cheap, smooth homemade Alfredo sauce? __label__cookies Tempered Glass For Cookie Sheet __label__moisture how to regain moisture into already made cold rolls/spring rolls __label__chocolate __label__roasting __label__nuts Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce __label__baking __label__bread How many kilos of bread can I produce with one kilo of flour? __label__vegetables __label__chips How many veggies are in Wheat Thins Toasted Chips Veggie? __label__pot What is the difference between a Dutch Pot (Dutchie) and a Potjie? __label__grilling __label__sausages Slicing bratwurst for quicker, more even grilling __label__fruit __label__citrus What is "Zest" - In particular: lime/lemon zest? __label__boiling __label__cooking-time __label__corn How To Tell When Corn is Done With Boiling __label__equipment __label__wok __label__gas __label__electric-stoves Camping stove to supplement an electric hob __label__utensils What is the best way to build a kitchen knife collection? __label__food-safety __label__frozen power outage/frozen meat __label__frosting __label__filling Filling vs Frosting __label__fruit __label__freezing __label__raspberries Can I re-freeze fruit? __label__chicken __label__brining Traveling with chicken __label__food-safety __label__temperature __label__slow-cooking power failure and a slow cooker __label__food-safety Is it safe to re-heat food twice in a short time span? __label__storage-method Why do black olives typically come in cans and green olives typically come in jars? __label__food-safety Is it ok to store open cans in the fridge? __label__dough __label__pancakes __label__waffle Why does waffle dough get dark? __label__storage-method __label__coconut How to keep opened coconut safely? __label__storage-lifetime __label__onions How long should I keep a cut onion? __label__cleaning Boiling Water For Pasta - With Lid On....Do I Have To Wash The Lid? __label__flavor How do I cook radicchio to make it taste less bitter? __label__coffee __label__grinding How can I grind coffee without a coffee grinder? __label__beef __label__oven __label__roasting __label__roast-beef The best way to roast silverside of beef in th oven? __label__avocados Heating Avocado __label__onions __label__pickling Can I use chopped white onion instead of pearl onion? __label__vanilla How to neutralize vanilla flavors __label__substitutions How to get clean, dry marshmellows? __label__baking __label__bread __label__sourdough __label__rye Oven Spring when first stage of recipe includes a ten hour first rise __label__poaching __label__eggs What is the difference between a 63-degree egg and a regular poached egg? __label__food-safety __label__flour __label__raw __label__pasteurization Can you pasteurize flour at home? __label__dessert __label__pastry __label__middle-eastern-cuisine __label__turkish-cuisine Should syrup or pastry be cooled when pouring on to Baklava? __label__cut-of-meat What is the difference between a New York Strip and a Bone-In New York Cut Sirloin? __label__storage-method __label__freezing __label__soup __label__pot Can I freeze soup in a pot? __label__meat __label__marinade What is the purpose of red wine vinegar in steak marinades? __label__learning How should I go about starting cooking? __label__eggs __label__sugar __label__poaching What is the effect of adding sugar to the water when poaching eggs? __label__bacon __label__smoking __label__curing __label__smoke-flavor __label__pork-belly Curing with smoked salt __label__food-safety __label__butter Why is my salted butter weeping? And is it safe to eat? __label__substitutions __label__vegan __label__flax Should flax seeds be crushed to be a good egg substitute? __label__stainless-steel __label__utensils How do I recognize a silver utensil? __label__substitutions __label__meat __label__ground-beef __label__drying How to prevent meatballs from drying out when I substitute a lean meat? __label__language Complete list of terms used to describe cooking methods? __label__cheese __label__refrigerator Off taste from refrigerating cheese? __label__chocolate Is it possible to sweeten chocolate without making it gritty? __label__baking __label__cookies How to make softer biscuits? __label__butter __label__puff-pastry What to do when too much butter added to my puff pastry dough? __label__vinegar __label__fermentation How can I make my own vinegar? __label__coffee Pyrex Percolator on stove? __label__baking __label__cake Will chocolate cake be edible if I added one cup of water instead of two? __label__equipment __label__camping Can I use this dutch oven on a grill or camp fire? __label__chicken __label__fats __label__broth Chicken fat solidifies on hot broth __label__cocoa What is the difference between more expensive cocoa powder and regular one? __label__pasta __label__boiling Pouring cold water on pasta after cooking it __label__food-safety Is sealed raw meat left out on counter for 3+ hours safe to cook and eat? __label__baking Xanthan Gum for Cinnamon Rolls __label__bread __label__pizza __label__italian-cuisine __label__crust How can I make a super-thin, yet strong, calzone crust? __label__pasta __label__potatoes __label__italian-cuisine __label__dumplings __label__gnocchi Types of potato for making gnocchi __label__cake __label__milk __label__dessert __label__food-identification Help identifying Turkish dessert __label__dough __label__pie Why do short pie bases require chilling before baking? __label__cookies My cookies are turning out like cakes __label__vegetarian __label__language __label__sausages __label__hot-dog What makes a hot dog a hot dog? __label__vegetables __label__steaming __label__brussels-sprouts How to cook very large Brussels sprouts? __label__evaporated-milk __label__dulce-de-leche Can you make caramel with evaporated milk? __label__bread __label__texture __label__breakfast What ingredient or method causes a mixture to be a bread versus cake? __label__substitutions __label__rabbit Cooking with ground rabbit __label__non-stick __label__seasoning-pans __label__aluminum-cookware Seasoning old non-stick aluminum pan? __label__stews __label__flavour-pairings What happens chemically when flavours 'mingle'? __label__frying __label__oil Why does food cooked with peanut oil stick less than food cooked with sunflower oil? __label__freezing Items in freezer, including ice cubes, taste freezer burnt. Possible causes? __label__ribs Spare Ribs: spacing out the soak and the grill __label__refrigerator How do I use fridge's super cooling properly? __label__chocolate __label__melting-chocolate __label__tempering Why do patterns appear on tempered chocolate? __label__vegetables __label__mash cooking vegetables for mashing __label__baking __label__recipe-scaling __label__custard Adjusting cooking time and temperature when making smaller portions __label__spices __label__drinks __label__cocktails __label__cinnamon Will Cinnamon ever dissolve in a cocktail? __label__brownies How do I make a brownie chip? __label__mayonnaise Store bought Mayonnaise is too vinegary? __label__broiler No broiler - is there a way to fake it? __label__seeds Cooking with papaya seeds - what does heating them do? __label__freezing freezing roquefort cheesecake cooked or uncooked __label__freezing __label__nuts Is it possible to freeze nuts to keep them from going bad? __label__food-safety Purchased ham didn't get into the fridge when we got home __label__sugar __label__measurements How much brown sugar do I add to one third a cup to make half a cup of brown sugar __label__food-safety __label__milk __label__canning How long can milk be stored in the refrigerator after boiled and put in a Ball jar? __label__pickling Can you dry out pickle brine to leave a seasoned salt? __label__barbecue __label__barbecue-sauce How can I make a BBQ sauce from my dry rub? __label__storage-method __label__canning __label__vacuum Vacuum sealer exclusively for canning jars? __label__baking __label__cake __label__chocolate __label__melting-chocolate Putting a solid chocolate bar inside cake dough: what's the outcome? __label__indian-cuisine __label__asian-cuisine __label__middle-eastern-cuisine Falafel vs onion baji __label__meat __label__grilling __label__sausages __label__beer What kind of beer for beer brats? __label__mushrooms What are the mushrooms used in this (video) recipe? __label__baking __label__substitutions __label__bread __label__milk Is there any way to make whey powder at home? __label__souffle __label__leavening Is it possible to make souffles that rise without beating egg whites? __label__pie What kind of pie is this? __label__pressure-canner Using a Power Pressure Cooker XL for high altitude canning above 6000 ft sea level __label__roasting __label__nuts __label__honey __label__almonds How can I achieve perfect consistency with honey-roasted almonds? __label__duck __label__measuring-scales Are there accurate meat scales which interface easily with a computer? __label__beans __label__nuts __label__seeds __label__grains __label__vocabulary What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean? __label__roasting __label__fresh __label__ham Roasting two ham roasts at once __label__dehydrating How can I test if a dehydrator is getting to the proper temperature? __label__pizza __label__crust How Does a Grocery Store "Self-Rising Crust" Work __label__baking __label__pastry How to bake lokum rolls well? __label__flavor __label__chili-peppers What preparation is done to banana peppers? __label__pasta __label__boiling __label__onions __label__sauteing How well does it work to just throw in all the ingredients and boil? __label__baking __label__cake __label__chocolate __label__texture How can I get my chocolate cake to taste less like a brownie? __label__substitutions __label__corn __label__tamales Making Tamales using a corn meal alternative __label__substitutions __label__shortening Can you add water to shortening to use in place of butter? __label__food-safety Botulisum and Food safety __label__stove What temperatures do low-medium-high on the stove correspond to? __label__turkey __label__brining __label__thanksgiving Dry Brining Turkey __label__substitutions __label__candy What are sugar-free sweets actually made from? __label__food-safety __label__eggs __label__hard-boiled-eggs Are these eggs safe to eat? __label__bread __label__malt Why add malt to bread? __label__eggs __label__sauce __label__bacon __label__mayonnaise __label__emulsion How can I prevent bacon mayonnaise from splitting when above fridge temp? __label__substitutions Recommended cooking uses for applejack? __label__food-safety __label__duck __label__poultry Chewy meat on poultry (duck) bones __label__mushrooms What does "crowding mushrooms" mean? __label__additives Where do I buy food additives (not in bulk)? __label__fish Does resting fish before serving affect its texture or taste? __label__rice What ingredients can be used to make fried rice slightly sweet? __label__microwave __label__ceramic Microwave-safe cups becoming less safe __label__equipment __label__ice-cream How long do I need to freeze the freezer bowl when making the second batch of ice cream? __label__food-safety __label__oil __label__food-preservation __label__olive-oil __label__chili-peppers homemade chilli oil __label__food-safety Does cooking reset the expiry date of ingredients? __label__storage-lifetime __label__salt __label__butter What is the expected shelf life of salted butter? __label__sausages __label__chorizo __label__cajun-cuisine Fresh or smoked sausage in Jambalaya? __label__food-safety __label__oil Reusing oil containers __label__candy vinegar in lollipops __label__equipment Smartphone app to guide me with cooking __label__steak __label__restaurant Should a rare steak bleed? __label__baking __label__cookies How do I "save" my Christmas Cookies (Venetians)? __label__indian-cuisine __label__deep-frying __label__yogurt __label__tenderizing Marinating in yogurt __label__cake royal icing and candy atop buttercream __label__dessert __label__indian-cuisine __label__curry What is an easy-to-make dessert that goes well with Indian food? __label__food-safety __label__beef __label__refrigerator __label__slow-cooking Searing stew meat the night before __label__coffee __label__french-press What makes coffee grinds sink in a french press? __label__food-safety __label__canning __label__maple-syrup Tiny bit of mold on maple syrupcan I still bottle it? __label__knife-skills __label__onions How do I cut a blooming onion? __label__baking __label__yeast Home made yeast cinnamon rolls deflating? __label__beef What is the best USDA rated beef best for stew in a pressure cooker? __label__equipment __label__rice __label__rice-cooker How does a typical electric rice cooker work? __label__equipment __label__coffee How do I rid my new plastic appliance of its plastic smell? __label__spices __label__tea __label__grinding Is there any diminishing return on grinding spices for a "tea"? __label__eggs __label__storage-lifetime __label__scrambled-eggs __label__omelette omelettes and scrambled eggs - How long can I store them? __label__oil __label__olive-oil Unit price of olive oil: volume versus weight __label__chili-peppers __label__hot-sauce __label__pepper Could you smoke a sauce? __label__gluten-free __label__moisture Adding moisture to gluten free muffins __label__cookware __label__utensils __label__glass __label__ceramic What kind of cookware is suitable for a glass ceramic stovetop? __label__food-safety What is the best way to get rid of the ants from the box of clarified butter? __label__food-safety What is the thin, colorless film that remains after making oatmeal? __label__flavor __label__fish __label__boiling __label__seafood What can I add to this food to make it taste good? __label__marshmallow Homemade marshmallows not roasting, just melting __label__rice __label__seasoning __label__sushi __label__timing Should I season my sushi rice before or after cooking? __label__frying __label__wok How to fry in a wok without burning oil? __label__beef Is there a difference in taste between female and male beef? __label__chocolate 70% chocolate from 53% and unsweetened __label__food-safety __label__meat __label__raw-meat How do you source meat that will be minimally cooked? __label__baking __label__dessert __label__cheesecake __label__mistakes Cheesecake Reincarnation __label__ice-cream How can I eliminate icicles from homemade ice cream? __label__spices __label__indian-cuisine __label__curry __label__thai-cuisine Why is garam masala in many curry paste/powder recipes? __label__cookware __label__budget-cooking Disposable cookware __label__fermentation Soy kefir that never revitalises in animal milk __label__flour How does amount of flour affect cookies? __label__sourdough __label__rising Why does my bread rise unevenly or from the bottom in the oven? __label__oil __label__nuts __label__dehydrating __label__seeds __label__nut-butters Fixing oily dukkah __label__baking __label__cheese Baking a Brie with the outer rind broken __label__alcohol __label__strawberries Is there a preferred tequila age for Strawberries Por Mi Amante? __label__substitutions __label__potatoes __label__corned-beef Replace the potatoes in a corned beef hash with something that isn't starchy? __label__baking __label__dough __label__pie What's the easiest dough for a Lemon Pie that still tastes good? __label__tofu Can I leave the okara in when making tofu? __label__bread How can I make proper sandwich slices of home-made bread? __label__bread Leftover Dough Made to Bread __label__food-safety __label__coffee Is old brewed coffee too unsafe to drink? __label__food-safety __label__chicken __label__defrosting How to quickly and safely defrost chicken? __label__rice __label__cooking-time __label__efficiency Fastest or most efficient way to cook rice in a pot with a lid? __label__baking __label__substitutions __label__cake Pineapple upside down cake alteration __label__asparagus Cooked white asparagus is stringy __label__food-science __label__acidity Is it incorrect when someones says you can lower acidity with sweetness? __label__substitutions __label__sauce __label__food-science Lemon dill sauce broke __label__duck __label__thanksgiving removing breast before roasting rest of duck? __label__storage-method __label__meat __label__freezing __label__reheating How do I properly freeze and reheat a cooked, marinated steak? __label__sauce __label__flavor __label__lasagna Off Garlic! Can we fix recipe? __label__vegetables Making vegetables (those with leaf) more "crunchy" (bite/tear off easily) __label__cinnamon __label__grinding Why buy ground cinnamon instead of cinnamon sticks? __label__food-safety __label__milk __label__dairy How to safely handle raw milk? __label__cookies __label__flour Cake flour or all-purpose for shortbread? __label__substitutions __label__spanish-cuisine What is 'Cooking Chorizo'? __label__equipment __label__cleaning __label__cutting-boards What are some recommended methods of cleaning wooden cutting boards? __label__spicy-hot __label__soy __label__hot-sauce Does soy sauce counteract hot stuff? __label__temperature What does "bring to a simmer" mean? __label__grilling __label__barbecue __label__smoking __label__propane-grill __label__charcoal What do I need to get started with American style Barbecue? __label__food-safety __label__cleaning At what concentration is sodium bicarbonate a sanitizing solution? __label__culinary-uses __label__stock __label__salmon Is there any use to salmon heads and spines? __label__sugar __label__tea What difference would using Rock Sugar make in tea? __label__equipment __label__butter __label__flour __label__biscuits __label__stand-mixer Cutting cold butter into flour - which mixer attachment should I use? __label__turkey __label__brining __label__thanksgiving What is the proper amount of time to thaw + brine a turkey simultaneously? __label__equipment How can I clean my peeler? __label__stainless-steel White cloudy areas on bottom of new stainless steel skiillet __label__storage-method __label__frying __label__indian-cuisine __label__catering Keep Pakoras Crisp __label__substitutions __label__oil __label__butter __label__brownies __label__coconut What quantity of coconut oil should be substituted for butter in a brownie mix? __label__sauce __label__basics What are the basic kinds of sauces? __label__baking __label__cake Sponge cake: excessive cooking time __label__equipment __label__brining Equilibrium Brining: how to use a salinity meter? __label__freezing __label__stock Can I freeze stock and can later? __label__food-safety __label__eggs __label__raw __label__salmonella Can salmonella show up in a raw-egg product once it has already been made? __label__food-preservation __label__seafood __label__steaming how to have fresh steamed bluecrabs in the late afternoon that I buy live in the morning __label__baking __label__substitutions __label__sugar __label__cookies Is the mixing order important when substituting white sugar + molasses for brown sugar? __label__fermentation __label__korean-cuisine __label__kimchi What is this white, non-fuzzy, substance on my kimchi? __label__food-science __label__risotto What is the chemical process behind the way you cook a risotto? __label__deep-frying Trying to re-create Chinese deep-fryed brown sugar-flour flowers __label__onions __label__pickling Why is it recommended to blanch onions before pickling them? __label__bread __label__soup Bread used for containing soup __label__food-preservation __label__tomatoes How do I preserve a tomato's freshness after it is cut? __label__food-safety __label__garlic __label__botulism How to make garlic oil in a safe way...tomorrow __label__baking Lemon vs lime in choc chip cookie recipe __label__food-science __label__soda Freezing temp of carbonated beverages __label__sausages __label__charcuterie What will happen if I substitute beef liver for pork liver in sausage? __label__slow-cooking Slow cooker- can I turn up the heat __label__flavor Does sesame seed oil taste like toasted sesame seeds? __label__food-safety __label__refrigerator __label__onions __label__fats Are my refrigerated pork chops & onions safe to eat? __label__soup __label__utensils How to a prevent spoon from falling into soup? __label__chicken-wings How to make crispy chicken wings like KFC? __label__food-science __label__flour Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc? __label__equipment __label__maintenance __label__wok __label__seasoning-pans Is there any way to salvage an old rusted wok? __label__storage-method What type of bowl is best for a fruit salad? __label__temperature __label__milk __label__steaming Can you get sick from milk that's been heated at a high temperature? __label__icing __label__cupcakes __label__cream-cheese Cream cheese cupcake icing too sour __label__cookbook Uzbek cuisine - Cookbook in English? __label__seafood Any methods to make prawns more "crunchy" (bite/tear off easily) __label__cocktails How can I smoothly sugar the rim? __label__cookies __label__pastry Only recipe I can find for Anacini says "as much as plain flour as the mixture will need" __label__oil __label__stove A few basic stove questions __label__meat __label__pork Pork loin vs pork roast? __label__meat I have a jar of Hannah's Pickled Sausages. What now? __label__resources __label__basics __label__websites What are some good recipe resources? __label__bones Is there such a thing as a bone cleaver? __label__polenta Does polenta 'go off'? __label__sugar __label__coconut __label__moisture Can I make sweetened coconut from dried coconut? __label__knives __label__sharpening What is the best knife/sharpener setup for an active cook? __label__freezing __label__milk __label__fermentation __label__kefir How to properly freeze kefir grains __label__food-safety __label__meat __label__defrosting Partially defrosting, then refreezing? __label__spices __label__garlic __label__consistency How can I prevent spices from lumping together? __label__baking __label__mixing __label__crumble Can I make my crumble topping in a mixer? __label__sauce __label__beef __label__garlic __label__liver Improving tomato sauce in beef liver recipe __label__roast __label__gravy Making a natural gravy? __label__oats What is the difference between quick cook and traditional steel cut oats? __label__curing __label__salami How can I control humidity levels when curing salami? __label__equipment __label__fondue Can I use a fondue bourguignonne set to make cheese fondue? __label__cheese __label__food-processing __label__ratio How much foreign substance can I add to processed cheese? __label__ice-cream How to make ice cream without a machine? __label__eggs __label__boiling __label__cooking-time How to measure egg boiling time? __label__sauce __label__food-science __label__color How can I make a mayo/ketchup-based sauce come out with a consistent color? __label__baking __label__bread __label__yeast Yeast Aftertaste __label__temperature __label__oven Graphing oven temperature over time __label__beef Beef Wellington - how to get it (especially the pastry) right? __label__equipment __label__food-safety __label__frying-pan __label__skillet Is it really necessary to wash a skillet that will be heated up again soon? __label__apples __label__caramelization __label__caramel __label__apple-pie Why didn't my apples caramelise? __label__chicken __label__freezing __label__curry Freezing Indian chicken curry---how to retain texture and flavor? __label__cheese __label__microwave __label__heat What's the fluid that comes out from cheese after heating it up? __label__meat __label__restaurant How do restaurants store meat/steaks? __label__food-history History of eating not fully cooked meat __label__milk __label__yogurt __label__lemon __label__fermentation __label__chemistry How come mere water buffalo milk and lemon juice mixture turn into yogurt? __label__peanuts Why does roasting add a flavour to the peanuts? __label__caramel Turtle Caramel Turns to sugar __label__chicken Are there different grades of chicken in the US? __label__food-safety uncooked pork left out overnight in original packaging __label__flour __label__pastry Rolling shop-bought pastry without flour __label__oven __label__gas How to light this type of basic, old fashioned gas-cylinder-powered gas oven? __label__baking __label__cake __label__pan __label__glass __label__aluminum-cookware Cooking qualities between Glass and metal pans __label__food-safety __label__oil Spilled vegetable oil __label__chili-peppers __label__spicy-hot __label__safety Prevent pepper spray effect when cooking raw hot peppers __label__mixing what does it mean to incorporate in recipes __label__food-safety __label__pork __label__crockpot Food safety after pork loin left in crock pot that was turned off __label__pizza __label__dough Shaping thick crust pizza dough __label__bread __label__sourdough __label__starter sourdough bread making-without bakers yeast __label__vegetables __label__oven Vegetable internal temperature (oven) __label__sauce What Side Dish Sauces Should Be Promoted To Their Own Sauce? __label__flavor __label__ice-cream __label__sorbet __label__cherries What to do with too-bitter sorbet? __label__fruit cooking with cherimoya __label__rice What kind of rice can I use in a salt shaker to prevent clumping __label__pudding Can I accelerate the prep time for small tapioca pearls? __label__pizza How to avoid getting the pizza all watery? __label__chicken __label__temperature Best internal temperature for chicken? __label__sauce __label__roux __label__ratio What is the thickening power of different types of roux? __label__food-safety How long can a can of food be kept in fridge before opening? __label__equipment __label__salt What is the point of a salt mill? __label__stock Use any part of an animal for making stock/broth? __label__barbecue __label__smoking __label__brisket How important is humidity when smoking a brisket? __label__baking __label__cake __label__muffins What size cake pan could be substitued in place of muffins? __label__candy __label__marshmallow How do you form Marshmallow Ropes? __label__baking __label__resources __label__gluten-free What reading materials give in-depth coverage of baking with gluten-free ingredients and techniques? __label__flour __label__corn __label__grinding Homemade Corn Flour __label__food-safety __label__storage How can I keep food hot for extended periods without an active heat source? __label__grilling Do different wood types work better for grilling different meats/fishes? __label__vegetables __label__flavor __label__cauliflower __label__brussels-sprouts Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it? __label__temperature __label__stock __label__broth Why should a stock be simmered and not boiled? __label__eggs __label__freezing __label__omelette Freezing Egg & Cheese Omelet __label__storage-lifetime __label__jam Shelf life of commercial jams with no preservatives? __label__potatoes Advice on time for cooking potatoes au gratin? __label__please-remove-this-tag __label__websites Looking for a recipe generator __label__baking __label__substitutions What flavor (besides chocolate) goes well with hazelnut? __label__cheese __label__food-science Binder, thickener, emulsifier for parmesan? __label__steak __label__dry-aging What is the purpose of dry aging a steak? __label__equipment __label__knives How to tell the difference between stamped and forged knives __label__mayonnaise __label__color What makes store brand mayo white? __label__sauce __label__pasta What makes a pasta shape pair with a sauce? __label__cod How to cook cod? __label__cream __label__fats How to mix cream to increase its fat percentage? __label__barbecue __label__smoking __label__duck Smoking a whole duck - when to remove from heat? __label__food-safety What is the shelf-life of home-made tomato sauce? __label__blender __label__olive-oil Olive oil gets bitter in blender? __label__storage-method __label__storage-lifetime __label__rice __label__sushi How Long Can I Keep Uncooked Sushi Rice? __label__stews __label__goat What cut of goat is appropriate for stews? __label__salt __label__ice-cream Why don't most ice cream recipes include salt in the base? __label__chocolate __label__sugar __label__raw Dissolving xylitol in a raw, home-made chocolate __label__dessert __label__microwave __label__frozen Cook a frozen cobbler in a microwave instead of oven __label__measurements How much is a "round" of butter? This is in an old pound cake recipe __label__macarons Freezing Bouchon Bakery Macarons. Whole cookie or just the halves? __label__substitutions __label__food-science __label__thickening __label__jam __label__pectin What alternative gelling agents can I use for jam and marmalade? __label__liver __label__offal Why isn't liver bitter? __label__convection Use a convection/microwave oven without using the turntable __label__baking __label__storage-method __label__cake __label__batter Making batter one day, baking the next __label__vegetables __label__juice Are there other ways to extract juice from vegetable beside using a blender? __label__food-safety Can you thaw pork chops at room temperature and then refreeze them again? __label__seafood __label__steaming __label__catering How many people would a bushel of average sized blue crabs feed? __label__baking Why did my pavlova not bake properly? __label__temperature __label__poaching __label__offal What temperature(s) should sweetbreads be cooked to? __label__eggs Mould in water when making preserved duck eggs __label__spicy-hot __label__chili Is there a "safe" way to cook ghost chili? __label__cake __label__food-identification Is there a cake similar to Black Forest but made with strawberries/citrus? __label__measurements What is a Tin of Tomatoes? __label__freezing __label__fish Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces? __label__eggs __label__hard-boiled-eggs How do I extract the membrane from an egg? __label__cookware __label__gas __label__glass __label__kitchen-safety Pyrex glass round casserole safety in high temperature __label__meat __label__pressure-cooker What am I doing wrong with my pressure cooker? __label__dough __label__pizza Pizza dough changed from usable to sticky __label__baking __label__bread __label__dough __label__pizza Why does my calzone crust lose its crunchiness within minutes of being removed from the oven? __label__chicken __label__rice __label__sticky-rice __label__burnt __label__mutton Bottom part of Biryani got burnt , rice always gets sticky .how to prevent? __label__food-safety __label__boiling Is it safe to par-boil chicken legs, (unthawed), then finish cooking them later? __label__substitutions __label__spinach How would I susbtitute fresh spinach for frozen? __label__peeling __label__oranges Is there a quick, easy, mess-free way to peel an orange (or grapefruit)? __label__dessert __label__ice-cream __label__cherries How to avoid 'fake tasting' fruit __label__chicken __label__cream __label__yogurt Malai Chicken Curry is curdling in the Pan __label__stock __label__fats Fat sinking to bottom of stock __label__chestnuts Possible to cook chestnuts on a wood burning stove? __label__potatoes __label__gnocchi __label__mash Cooking potatoes - baking covered in salt for mashing __label__chinese-cuisine __label__ginger Chinese cooking troubleshooting: still biting into pieces of ginger __label__cake Can white wine vinegar be used instead of white vinegar? __label__flavor __label__milk __label__tea How can I improve rich taste of spiced milk tea? __label__oil __label__steak __label__olive-oil Can I use extra virgin olive oil for cooking steak? __label__substitutions __label__baking-soda Substitution for baking soda? __label__yogurt __label__sponge-cake What are the reasons for cakes collapsing whilst in the oven? __label__knives __label__sharpening How can I best select a knife to purchase for learning how to sharpen? __label__baking __label__dough __label__pizza __label__kneading What are the impacts of common pizza dough errors? __label__potatoes __label__bechamel What's the purpose of nutmeg in mashed potatoes and white sauce? __label__meat __label__cooking-time __label__thermometer Will cooking meat with the thermometer in affect the cooking time? __label__baking __label__bread __label__yeast __label__fermentation Does using a sponge in a brioche make a difference? __label__flowers Are tulips edible? __label__coffee Which brewing method extracts more flavors from the coffee bean? __label__cheese Cheddar equivalents as far as amount of flavor __label__baking __label__sugar __label__butter __label__cookies What is the purpose of creaming butter with sugar in cookie recipes? __label__substitutions __label__beef __label__language What is ground beef? __label__omelette How can I make omelettes look better? __label__brining Can you brine frozen meat? __label__butter __label__candy __label__toffee Salted butter in toffee __label__thickening __label__curry __label__thai-cuisine How to thicken Thai curry __label__french-cuisine __label__shallots Spring onion (green onion/scallion) in coq au vin? __label__bread __label__oven __label__gluten-free __label__proofing *Cannot* get that "Oven Spring" __label__sous-vide __label__olive-oil __label__infusion Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk? __label__onions Removing pungency from onions __label__pudding What is the magic in packaged pudding mixes? __label__tea __label__cookware __label__heat Which cookware material should be used to retain the heat of the prepared tea? __label__food-safety __label__chicken __label__meat __label__chicken-breast __label__thermometer Could chicken meat ever be safe when pink? __label__food-safety __label__chicken __label__dutch-oven Whole chicken in Dutch oven __label__duck __label__liver __label__pate Ballotine of Foie Gras - chop or not? __label__food-safety Cooking with a cut or burn on my hands __label__chicken __label__oven __label__indian-cuisine Correct oven temperature for chicken tikka at home __label__food-safety What are the fault tolerances on the FDA food handling guidelines? __label__cleaning __label__non-stick non stick presto electric skillet __label__baking __label__dessert __label__pie __label__quiche __label__tart Pie VS Tart VS Quiche __label__breakfast black residue left at the bottom of bowl after eating honey bunches of oats __label__baking __label__chicken What is the 'Steam-Chill-Bake' method of making hot wings? __label__potatoes What are "cooked" potatoes? __label__baking __label__gluten-free __label__muffins Baking Double Pans of Muffins __label__baking __label__bread __label__italian-cuisine how to get a ciabatta with a more uniform shape __label__eggs __label__boiling __label__chemistry Dissolving Egg Shell __label__grilling __label__ribs Determining cooking time for ribs in the Texas Crutch __label__baking Can I fix my Quick bread? __label__eggs __label__microwave __label__food-safety Does microwaving eggs kill salmonella? __label__frying Beef fat for frying __label__baking __label__oven __label__temperature __label__cooking-time Baking Adjustments When Using a Countertop Oven __label__baking __label__indian-cuisine __label__flatbread Why doesn't my conventional-oven Naan bread taste authentic? __label__flavor __label__budget-cooking __label__vanilla Is there really a difference by throwing the vanilla pod in as well? __label__oil __label__raw-meat __label__fondue Best oil for fondue usage __label__substitutions __label__asian-cuisine __label__vegetarian __label__japanese-cuisine __label__dashi Is there a substitute for dashi? __label__japanese-cuisine __label__raw-meat __label__raw Why do the Japanese eat a lot of raw fish? __label__food-safety __label__vegan __label__lasagna How long can baked vegetarian lasagna be left out? __label__raw-meat What are some methods to deal with cleanliness when working with raw chicken, pork, etc.? __label__pressure-cooker How do I stop the pressure cooker from clogging up when cooking lentils? __label__milk __label__kefir Fastest way for cloning Milk Kefir Grains __label__baking __label__cookies What can I do if I forgot to cream the butter and sugar in my cookie recipe? __label__brussels-sprouts Can I cook Brussels sprouts in a pan? __label__meat __label__science Is the grey stuff the thing we make fond out of __label__food-safety __label__chicken-stock Pressure canning stock __label__steak When cooking steak should the fat inside be cooked? __label__food-safety __label__fish A question of Fishmonger basics and fish processing and handling? __label__food-safety __label__beef __label__grilling __label__barbecue Is it safe to overcook beef or other meat? __label__chicken __label__restaurant-mimicry Making KFC-like chicken __label__indian-cuisine __label__olive-oil Is it advisable to use the Extra Virgin Olive oil for Indian cooking, and baking? __label__beef __label__spices __label__soup __label__broth __label__barley What can I do to add more flavor into my beef barley soup? __label__baking __label__equipment __label__dough __label__pizza Can I double the pizza dough recipe for my bread machine __label__eggplant __label__vegetables Preparing eggplant with less oil __label__steaming __label__broccoli Is there a way to lessen the unpleasant smell of steamed broccoli? __label__pasta __label__vacuum How to package fresh pasta and fresh pasta sauce __label__equipment __label__microwave __label__roasting __label__nuts Can I roast nuts in a convection microwave oven? __label__sauce __label__pasta __label__pizza __label__tomatoes __label__polenta Which types of tomatoes are good for which dishes? __label__eggs __label__cookies __label__raw Eating cookie dough __label__equipment __label__bread How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20 __label__jalapeno How is "nacho sliced" jalapeo different from regular sliced? __label__coconut How do I finely strain fresh coconut milk? __label__substitutions __label__beef __label__fats Substitution for Suet in Christmas Pudding __label__sauce How can I prevent my Barnaise sauce from thickening over night? __label__food-safety __label__food-science __label__food-preservation How much citric acid should I use to preserve mayonnaise on a cups/ml ratio? __label__spinach Why does frozen spinach have so much less iron than fresh spinach? __label__food-safety __label__sushi How often is it safe to eat sushi? __label__cream Can I reduce heavy whipping cream for a sauce a day ahead of use? __label__baking __label__chicken What makes cooked chicken chewy? __label__tofu Is tofu considered a processed food? __label__safety __label__blowtorch Where to store my propane torch? __label__chickpeas Why did my Chickpea water congeal? __label__steaming __label__avocados __label__hard-boiled-eggs Why do steamed avocados taste like eggs? __label__equipment __label__meat __label__temperature __label__roasting __label__thermometer Digital meat thermometer that does not cause juice losses __label__flavor __label__indian-cuisine __label__curry Why does my curry taste so bland? __label__storage-method __label__vegetables __label__food-preservation __label__chemistry Inulin reduction in Jerusalem Artichokes __label__resources Ingredients: Icelandic local specials __label__beef __label__crockpot How long should I cook a 10lb chuck roast on low in the crock pot? __label__slow-cooking __label__curry __label__roux When (and how) do I add a pre-packaged japanese curry to a slow-cooker? __label__chocolate __label__dessert Peeling cupcake liner from chocolate mold __label__flavor __label__seasoning __label__roast How do I reduce the lime flavor in my Slow Cooker roast? __label__fats __label__soy __label__tofu __label__low-carb Why is the nutritional composition of tofu different from soybeans? __label__eggs __label__pasta __label__dough Does pasta dough really need to rest? __label__coffee What's the difference between latte, mocha, and all the other drinks on a coffee-house menu? __label__popcorn How to make round popcorn? __label__beef __label__lamb __label__broiler Can a broiler function as a grill substitute when making kebabs? __label__baking __label__chocolate __label__brownies Can a semisweet chocolate be substituted with a belgian chocolate? __label__deep-frying Fried Chicken Thigh skin always ending up soggy? Why? __label__eggplant What do you call the eggplant cultivar commonly found in American grocery stores? __label__soup Fix a bad vegetable soup __label__spanish-cuisine __label__omelette Can I use boiled potatoes in Spanish omelette? __label__candy __label__moisture Moisture of the product __label__fish __label__propane-grill __label__tilapia At which temperature and how long should I cook tilapia on the grill? __label__equipment __label__salt __label__japanese-cuisine __label__fermentation __label__cabbage What device should I use for pressing/fermenting __label__tenderizing __label__squid How to tenderize large squid? __label__food-safety __label__meat __label__smoking Is it feasible to smoke meat with spruce needles? __label__squash How to preserve squash __label__vegan __label__tofu Does dry frying tofu really cause tofu to better soak up a marinade? __label__equipment __label__knives How many ceramic knives do I want? __label__eggs __label__hard-boiled-eggs What are some of the best ways to shell an egg? __label__language What does it mean for something to be broiled? __label__ripe __label__bananas How can I speed up banana ripening? __label__substitutions __label__salt Substituting table salt or sea salt for kosher salt? __label__food-safety __label__freezing Pasteurizing frozen milk __label__baking __label__eggs __label__souffle My souffl turned grey __label__butter What does butter do in cooking? __label__food-safety __label__spoilage licking spoon and putting back in the food __label__salt __label__barbecue Why throw salt over a barbecue before cooking? __label__soup Split Pea Soup, but peas aren't dissolving __label__storage-method __label__freezing __label__juice Does it harm juice if I store it in sub-zero temperatures? __label__baking Can I bake 1 round of puff pastry on top of another __label__mushrooms __label__truffles Are European white truffles significantly superior in flavour to those from North America? __label__substitutions __label__lemon How much dried lemon zest to substitute for "zest of one lemon"? __label__cookware __label__cast-iron __label__copper-cookware Cookware, copper or cast iron or just buy the right tool for the job? __label__ingredient-selection __label__melon Melon buying tips __label__bread __label__cleaning __label__cast-iron How do I clean off bread stuck to a non-flat / patterened cast iron pan? __label__baking __label__cookies __label__budget-cooking Can you re-use parchment paper when baking batches of cookies? __label__baking __label__dough __label__consistency Should scones dough be sticky? __label__eggs __label__poaching How can I prevent scum forming in the water when I poach eggs? __label__indian-cuisine __label__texture Remedy for Dry Chicken Yakhni pulao ? __label__dough Why is my dough not very stretchy? __label__sausages __label__charcuterie __label__dry-aging __label__salami Making saucisson sec from salami at home __label__food-safety Cooked chicken boiled in packaged broth for 2 hours; left on the stove for 7 hours. Is it safe? __label__equipment What to look for in a mandoline? __label__thermometer Reasonable level of inaccuracy in thermometer? __label__bread Bread preservation __label__smoking How would I go about home smoking a ham joint? __label__storage-method __label__storage-lifetime __label__cheese How best to store cheese long term? __label__baking Why did my chicken fingers not brown? __label__recipe-scaling Are there any recipe ingredients that scale in a non-uniform manner? __label__flavor __label__lamb Lamb's Gamey Flavor __label__fruit __label__food-preservation __label__juice Does anyone pre-juice their fruit juice for sale? __label__baking __label__bacon __label__low-fat Which cooking method gives the leanest bacon? __label__equipment __label__pizza __label__barbecue __label__pizza-stone How do you clean a pizza stone? __label__rice __label__boiling __label__steaming How long can I hold brown rice between boiling and steaming? __label__chicken __label__chinese-cuisine What are East Coast Chinese Chicken Wings marinated in? __label__flavor __label__salt __label__seasoning __label__noodles Reducing the saltiness of commercially prepared seasoning __label__food-safety __label__venison Is eating road kill a health-hazard? __label__sous-vide __label__ribs Cooking ribs weirdly? __label__baking __label__ingredient-selection __label__cocoa How can I identify dutch process cocoa? __label__pie __label__pastry Non-flaky non-crumble pie crust __label__vegetables __label__storage-lifetime __label__storage What is the best way to store prepared raw vegetables __label__steak __label__sous-vide How to Sous Vide Filet Mignon to Medium Rare __label__baking __label__oil __label__butter __label__shortening What can I substitute for vegetable oil in a recipe? __label__sugar __label__gluten-free What ingredients make powdered sugar not gluten-free? __label__equipment __label__cast-iron __label__waffle Do you season a cast iron waffle pan before using? __label__equipment __label__pizza __label__pan What is the most practical pan for a deep-dish pizza __label__chicken __label__sous-vide __label__vacuum How Long Can I Store Seasoned, Vacuum Sealed Chicken __label__baking __label__cookies How do I get my chocolate chip cookies to turn out thick and soft? __label__food-safety __label__oil __label__garlic Garlic Infused OilSafety __label__substitutions __label__fish __label__lemon __label__cod How can I cook cod without lemons? __label__tea __label__alcohol __label__extracts __label__chai Can alcohol extraction be used to draw more of the spice flavors out in chai tea concentrate? __label__bread __label__dough __label__sourdough How to rise and bake a sourdough loaf in the least amount of time? __label__food-safety __label__storage-method __label__salad-dressing How should I store homemade salad dressing? __label__storage-method __label__storage-lifetime __label__onions How to store Onion __label__food-safety __label__tea __label__hibiscus-tea What is the meaning of the numbers on the back of green tea boxes? __label__substitutions __label__eggs __label__cheese __label__microwave __label__omelette Why does my omelet with Velveeta froth up in the microwave? __label__garlic __label__smell How can I get rid of garlic breath? __label__conversion __label__measurements How do I convert between the various measurements? __label__olive Is eating olive pits a problem? __label__pizza How to make frozen pizza taste good? __label__beef __label__alcohol __label__bacon Can beef bourguignon be halal? __label__storage-method __label__storage-lifetime __label__pancakes Storing pancake batter __label__coffee Cold Brewing coffee - does it use more beans? __label__bread Bread - Liquid proportion in french toast __label__italian-cuisine How large is "1 large beef bouillon cube" for risotto? __label__meat __label__cast-iron __label__turkey __label__cutting What is a good way to cook Turkey Chops? __label__storage-method __label__camping How can I keep ingredients cold while camping? __label__meat __label__temperature __label__thermometer In what stage should the temperature of meat be taken? __label__substitutions __label__cheese Parmesan regiano substitute __label__food-safety __label__quinoa Would cooked quinoa stay overnight? __label__dough __label__sourdough __label__focaccia __label__sourdough-starter How can I "cheat" on dough maturation? __label__cake __label__storage-lifetime __label__freezing __label__fondant Can Wilton cake fondant be kept in freezer? __label__food-preservation __label__broth __label__bones __label__chicken-stock How many times can you reuse bones to make broth? __label__baking __label__oven __label__thermometer Where to place the oven thermometer in an oven? __label__bacon __label__veal Sourcing Veal bacon __label__chicken __label__packaging What are Chicken Paws? __label__potatoes What is the fastest/easiest way to prepare potatoes for mashing? __label__bread __label__cooking-time How can you know that your bread is done? __label__fish __label__microwave __label__resources Resources for reheatable meals, specifically fish? __label__oven My Cakes All Sink In The Center __label__wine __label__drinks Difference between Spumante & Champagne __label__spices __label__chemistry The name or chemical compound responsible for a specific quality of some spices (numbness) __label__stews __label__pot __label__braising __label__dutch-oven When braising, how deep should I fill a single pot? __label__flavor __label__beans __label__vanilla How to extract the most flavor out of vanilla beans? __label__potatoes __label__deep-frying Frying - Straw potatoes in fryer __label__chocolate Is there a way to add shine to a chocolate coating after it has hardened? __label__cheese __label__melting __label__fondue Why does adding commercial processed cheese to fondue change its consistency? __label__dessert __label__custard __label__creme-anglaise How to Make the perfect French Custard? __label__spices __label__soup Will paprika taste good in my soup? __label__cheese __label__milk __label__boiling Quickest, and safest way, to bring milk to boil __label__butter Is it possible to churn butter in a food processor or blender? __label__sausages cooking tips for elk sausage? __label__cream __label__clotted-cream How to make scalded (clotted) cream? __label__asian-cuisine __label__vacuum What is the technique for Vacuum Flask Cooking? __label__meat __label__turkey __label__cut-of-meat __label__butchering Is ground upper turkey thighs the same as regular ground turkey? __label__baking __label__cookies __label__texture How can I make my crinkles less dry? __label__cookies __label__texture what determines the texture of cookies __label__coffee __label__espresso Cayenne Latte drink - how to make at home? __label__food-safety __label__cooking-time __label__turkey how long to cook a turkey per pound __label__gas __label__broiler Can a gas broiler be mounted directly under a gas cooktop? __label__baking __label__cake Can I bake 2 small cakes at the same time? __label__baking __label__bread __label__salt Low sodium French Bread or Baguette __label__fermentation __label__sauerkraut Best container for making sauerkraut __label__food-safety __label__beef __label__marinade Does marinading preserve food's freshness __label__milk __label__dulce-de-leche Cajeta with powdered goat's milk? Or evaporated? (Experiment Results) __label__sauce __label__herbs What is the best way to infuse mint into a tomato sauce? __label__boiling __label__water Absorb precipitates when heating water in a microwave? __label__meat __label__frozen __label__thawing Can thawing meat too quickly affect its quality? __label__baking __label__bread Why does the "almost no knead bread" recipe use beer? Can it be replaced? __label__dessert __label__ice-cream __label__alcohol __label__flambe How can I flamb ice cream? __label__flour __label__roux Flour in the roux __label__flavor __label__chemistry __label__acidity __label__experimental __label__tasting PH and sour / acid taste __label__equipment __label__middle-eastern-cuisine __label__grinding How to get a smooth paste from ground chickpeas? __label__yogurt __label__texture __label__thickness Making drinkable yogurt __label__oven __label__slow-cooking __label__stove __label__stews Stew in the oven or on the stove, does it make a difference? __label__chicken __label__food-science __label__breadcrumbs Breading/Crumbing Chicken in their own eggs __label__food-safety __label__meat __label__marinade __label__jerky How necessary is it to marinade meat before making jerkies? __label__equipment __label__rice __label__rice-cooker How do I keep the rice cooker from boiling over? __label__refrigerator Higher or lower fridge temperature __label__food-safety __label__seafood Razor clams good or bad? __label__crab Shore caught crabs __label__chicken __label__rice __label__japanese-cuisine Advice for Rice balls in bulk __label__indian-cuisine Can I swap sabji Masala for Tandoori Masala in this recipe? __label__olive-oil __label__organic Is there much of a difference between organic vs. regular olive oil? __label__frosting What kind of frosting doesn't need to be refrigerated? __label__food-safety __label__meat __label__raw-meat Packed meat unrefrigerated storage __label__eggs __label__fish __label__smell Eggs smell "fishy" __label__pizza Pls help me out with Domino's cheese recipe __label__equipment __label__cleaning __label__coffee __label__french-press The best way to clean a French Press coffee maker __label__bread __label__cake __label__language What is the difference between quick bread and cake? __label__fresh __label__chili-peppers __label__produce How to tell if fresh chilli is off? __label__equipment __label__cleaning __label__refrigerator Any cheap ways to clean restaurant stainless steel fridge? __label__storage-method __label__sauce __label__cleaning __label__canning Sanitizing bottles/jars for homemade sauce __label__beef __label__roasting Roasting this beef __label__salt __label__nuts Is there any way to "Salt" unsalted cashew pieces? __label__fruit __label__sugar __label__infusion Does dissolved sugar really help to extract fruit flavours? __label__roasting __label__gammon Any magic formulas for roasting a gammon joint? __label__meat __label__oil __label__spices __label__fish Add spice then oil, or oil then spice? __label__breakfast Baking two strata at once __label__chicken __label__deep-frying __label__frozen Cause of foam in fried chicken pan? __label__storage __label__restaurant __label__containers Is there a specific name for the mise en place containers used in professional kitchens? __label__baking __label__meat __label__meatloaf Tips for getting a meat loaf to come out just right? __label__substitutions __label__butter __label__grilling __label__steak What can I use instead of butter for Jamie Oliver's steak recipe? __label__food-safety __label__tea Hot tea to iced. Safe? __label__cheese __label__culinary-uses __label__milk __label__cheese-making What to do with leftover whey from vinegar-based cheese preparation __label__middle-eastern-cuisine __label__tahini Some tahini tastes very salty, other tahini does not. Why? __label__food-safety __label__pulses __label__refrigerator Soaking pulses overnight: safety vs refrigeration __label__substitutions __label__steak __label__cut-of-meat What are the difference between outside and inside skirt steak? __label__food-safety __label__microwave Microwave Food started smoking __label__baking __label__oven __label__broiler Bake and then Broil instead of flipping? __label__butter creaming butter vs adding to flour in cakes __label__pizza How do I get a chewy crust from homemade pizza dough? __label__substitutions __label__baking __label__honey Can I substitute Molasses for Honey in Baking Recipes? __label__storage-method __label__herbs __label__basil When basil gets brown spots, is it still usable? __label__wok __label__chinese-cuisine __label__language What is wok hai and how do I get it in my food? __label__baking __label__cake __label__butter __label__frosting Frosting kept melting when trying to frost cake __label__chips How can I make crispy chips? __label__food-safety __label__carrots Are carrots safe to eat after they have turned black? __label__japanese-cuisine What is natt supposed to taste like? __label__food-safety Delay time in cooking brined meat __label__tea Opaque green tea, what is that? __label__cheese-making Using cultured buttermilk to introduce cultures to cheese __label__sauce __label__tomatoes __label__italian-cuisine __label__garlic How to create thick, hearty garlic marinara sauce? __label__safety forgot to turn on crock pot for less than 2 hours __label__spices __label__indian-cuisine __label__curry What is the combination of spices for garam masala? __label__sugar __label__egg-whites __label__meringue How to prevent Meringue from turning chewy/gummy-like? __label__cake __label__sugar __label__food-history Historical recipe for cake before refined sugar __label__bread __label__crust Why does baking bread in a closed pot make a good crust? __label__chicken How to get breading to stick to chicken? __label__equipment __label__knives __label__sharpening How to find a competent knife sharpener __label__frying How can you judge when a non-stick pan is the correct temperature for pan frying? __label__baking __label__cookies __label__mixing My dough is too brown __label__curry How to keep Indian curry made with condensed milk from separating __label__microwave __label__reheating __label__steaming Heating up with steam __label__eggs __label__frying __label__fats What oil/fat is best for basting sunny-side-up eggs? __label__soup __label__japanese-cuisine __label__dashi First time dashi doesn't taste much __label__rice __label__toasting How do you properly toast rice? __label__baking __label__cake __label__oven Why is the butter gradually melting and only the top of my butter cake done? __label__storage-lifetime __label__onions __label__sauteing How long can I keep sauteed onions in the fridge? __label__vegetables __label__steaming __label__frozen __label__blanching Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching? __label__fermentation __label__pickling __label__cucumbers Lacto Fermented Vegetables - Off Flavors __label__flavor __label__lemon __label__juice __label__oranges __label__lime What is the difference in flavour between the zest of an orange vs lemon vs lime __label__tea How is British tea prepared? __label__spices __label__measurements Convert seed based measurements to pre-ground? __label__wine Effect of wine used for deglazing on dish __label__baking __label__bread __label__yeast __label__gluten-free How do I make brown rice bread rise without any wheat flour? __label__cheese __label__yogurt __label__cheese-making __label__cream-cheese __label__cultured-food Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make? __label__equipment __label__shopping __label__blender cheapest blender for hot liquids __label__equipment __label__slow-cooking __label__steaming Optimal cooking tool for long-duration steaming __label__cake __label__camping Cakes that can be cooked whilst camping? __label__steak __label__cut-of-meat What is a lean cut of beef (steak) to use in low calorie recipes? __label__food-safety __label__beef Beef dripping - how long can it safely be kept for in the fridge __label__sugar __label__coloring How to tint powdered sugar (icing sugar)? __label__beef __label__milk __label__dairy __label__experimental Anyone for milk soaked minced beef? __label__dough __label__pizza Something wrong with pizza dough - 3rd time in a row __label__chicken __label__frozen __label__calories Do they count calories in fried chicken accurately? __label__salad __label__dairy-free What's a good nondairy substitute for parmesan/grana padano as a salad-topper? __label__dough __label__bread __label__rising What is the easiest way to measure bread's rising? __label__boiling Rolling boil has barely any steam? __label__basil What part to use from fresh Basil leaves? __label__nuts __label__dehydrating __label__nut-butters What is the most cost effective way at home to dehydrate nuts? __label__substitutions __label__wasabi How much of "wasabi" is actually wasabi in the United States? __label__alcohol __label__alcohol-content Eggnog to Spirit ratio? __label__eggs What will happen if I leave out hardboiled eggs in water for four weeks? __label__spices Other 'hot' spices __label__bread __label__pairing __label__sandwich Are there guidelines for choosing bread for a sandwich? __label__baking __label__substitutions __label__batter __label__mayonnaise Mayonnaise substitute in cake batter __label__vegetables __label__pizza __label__spinach When should I add spinach to homemade pizza? __label__whipper My iSi whipper suddenly has started leaking __label__cheese __label__food-preservation How long will a wheel of cheese keep? __label__temperature __label__measurements __label__thermometer Can I use meat thermometers to measure room and oven temperature? __label__substitutions __label__lemon lemon zest substitute __label__vegetables __label__boiling Discolouration when boiling green vegetables with lid on __label__storage-method __label__cheese __label__smell __label__pate How to prevent cheese and certain other products from stinking up my fridge? __label__knife-skills __label__cranberries Chopping fresh cranberries __label__bread __label__spanish-cuisine How to prepare Spanish Migas? __label__frying __label__hamburgers How to avoid burned layer on seared hamburger? __label__dough __label__dessert __label__deep-frying Fried Dough Balls Too Doughy __label__stock My stock is too sweet __label__sauce __label__alfredo Alfredo sauce - help adding taste __label__wine __label__vinegar __label__grapes Grape vinegar vs wine vinegar __label__ceramic __label__casserole Forgot to grease ceramic pan for strata __label__coffee __label__restaurant-mimicry How to emulate pike of Starbucks __label__utensils __label__olive-oil __label__wood Oiling wood handles __label__coffee __label__caffeine Why does instant coffee have less caffeine? __label__chicken __label__stock __label__gumbo Submerging chicken carcass twice __label__baking Is apple to be grated a wet or dry ingredient? __label__cookies Crumbly cookie dough __label__baking __label__cake How can I intensify the orange flavour in orange cake? __label__brownies milk chocolate brownie turned out hard and very chewy __label__spices __label__cilantro How does dried cilantro relate to fresh? __label__substitutions Is there a non-alcoholic substitute for rice wine? __label__substitutions __label__curry __label__ghee Can I use coconut oil instead of ghee in curry? __label__refrigerator __label__mushrooms __label__truffles __label__vacuum How long will vacuum-packed truffle last in the fridge? __label__food-safety Why are there white spots appearing on segments of canned tangerines? __label__dough __label__noodles __label__kneading Pulled noodle dough: how can you realign the gluten after a failed attempt to pull? __label__substitutions __label__eggs __label__vegan What can I substitute for the egg used to seal egg rolls? __label__baking __label__cake __label__oven __label__temperature Lowering oven temps __label__grilling __label__barbecue How should the smoke appear in the exhaust in a kettle charcoal grill __label__crockpot Ceramic crock pot - No cracks, but looks like coating is spotted. Can I fix it? __label__chinese-cuisine __label__restaurant-mimicry __label__ribs How do I cook ribs Chinese style? __label__equipment __label__microwave Is it safe to use a new microwave if I dropped it on the back corner? __label__tomatoes Are these tomatoes San Marzano knockoffs? __label__food-safety Reconciling Food Safety Tips: Food vs Water __label__storage-method __label__alcohol storing liquor in cabin for the winter--quality loss? __label__serving-suggestion __label__condiments Homemade Pepper Sauce - Suggestion for a serving bottle __label__yogurt __label__lamb __label__caramelization __label__maillard Cooking protein marinated in yogurt __label__meat How flavoursome is Roast Buffalo? __label__substitutions __label__meat __label__pasta __label__carbonara What other meat can I use instead of pork in a Spaghetti Carbonara? __label__oil __label__fats __label__deep-frying Which type of oil/fat should I use for deep frying? __label__oil __label__grilling __label__steak Should I use oil to stop the steaks from sticking to the grill? __label__beans When simmering black eyed peas, should the water turn brown? __label__dessert __label__chocolate __label__molecular-gastronomy What went wrong with my Chocolate Chantilly (Herv This' recipe) __label__curry __label__thai-cuisine Why did my thai curry have a bitter aftertaste? __label__chicken __label__cast-iron __label__skillet How to cook chicken cutlets in a cast-iron skillet __label__freezing __label__soup Can I freeze hot soup? __label__grilling __label__hamburgers What is the difference between grills when frying a burger? __label__vegetables How do I properly wash bugs out of green onion? __label__pie Key Lime Pie Filling - Thins out after pumping __label__fruit __label__seeds __label__melon Are seeds in melons and other fruits good to eat? __label__flavor __label__food-science __label__garlic __label__texture roasted garlic vs. raw __label__crab How do you prepare Soft Shell Crabs? __label__food-safety __label__refrigerator How long can coconut milk last in the fridge? __label__food-safety __label__ham Can I re-cook a ham that was left out overnight? __label__knives knife advice - good knife and good care __label__frying __label__oil __label__cast-iron __label__non-stick __label__seasoning-pans No oil on non-stick pans? __label__food-safety __label__maple-syrup What do I do with mildly fermented maple syrup? __label__substitutions Canned tomatoes for fresh __label__equipment __label__sauce __label__soup __label__bechamel How do I get the best possible texture when making vegetable cream soups? __label__sauce __label__flavor __label__citrus How to make a sauce using sugared citrus rinds? __label__soymilk __label__bechamel How to include soy milk in bechamel __label__bell-peppers __label__pressure-canner Can I pressure can roasted sweet peppers without sugar or vinegar? __label__chicken __label__reheating How can I reheat chicken without it getting rubbery or dry? __label__resources __label__basics Finding the right cooking classes? __label__fire __label__kitchen-safety Is it OK to leave pans unattended on an induction stove that is turned off? __label__beef __label__cut-of-meat What cut of beef is "fillet of beef"? __label__food-safety I left yogurt on my desk __label__storage-method __label__storage-lifetime __label__storage How long can be leftover food kept in fridge if sealed in glass jar with airtight lid? __label__equipment __label__meat __label__sausages How do you make homemade sausage without meat grinder/sausage stuffer? __label__wok __label__stir-fry Help finding information on Marble coated woks __label__equipment Rust in my Moka Coffee Pot __label__frying __label__sausages __label__frying-pan How to keep boudin (blood sausage) slices from disintegrating when pan-frying? __label__sauce __label__thickening How can I thicken my mushroom sauce? __label__flour __label__roux How to estimate amount of all purpose flour for roux? __label__baking My bread cuts doesn't expand the way I like __label__roasting __label__microwave __label__peanuts __label__convection Can I roast peanuts in convection microwave? __label__equipment __label__candy What is a good technique for making candy floss (cotton candy)? __label__sous-vide Sous vide - add liquid or no in the bag? __label__cleaning __label__juice how to clean ginger residue from my plastic juicer containers? __label__substitutions __label__crepe __label__dairy-free Can I subtitute water for milk in crpes? __label__grilling __label__smoking __label__propane-grill Gas grill: soaked wood chips vs. dry wood chips __label__baking __label__glucose-syrup How to melt glucose? __label__meat __label__cooking-time Can I pause halfway through coking boneless shoulder? __label__baking __label__thanksgiving Baking time and temperature difference __label__milk Can I use dry milk instead of whole milk? __label__frying __label__fats __label__bacon Should I pour off the liquified fat while cooking bacon? __label__pork __label__cutting __label__pork-shoulder Cutting marbled pork without it falling apart __label__meat __label__cake __label__ingredient-selection Looking for meat ingredient suggestions for a Yoghurt Cake recipe __label__substitutions __label__pasta Daikon in place of pasta __label__oven __label__barbecue __label__brisket Problems cooking Wagyu brisket __label__cleaning __label__stove How do I clean my hob? __label__eggs __label__recipe-scaling __label__poaching how does the poaching eggs recipe scale for different sizes of egg? __label__rice __label__rice-cooker How can I judge the extra amount of water to use if I am cooking rice with extras in in my rice cooker? __label__chicken __label__rice How to make central/south american "arroz con pollo" __label__chocolate __label__ice-cream What type of chocolate is in chocolate chip ice cream __label__asian-cuisine __label__seitan __label__wheat How can I make my seitan a bit firmer? __label__baking-soda How to make baking soda __label__pasta __label__italian-cuisine __label__presentation __label__lasagna How to layer a Lasagne __label__cheese __label__mexican-cuisine __label__restaurant-mimicry issues with mexican restaurant-style white cheesedip __label__food-science __label__beans __label__soaking Why should I soak beans before cooking? __label__sauce __label__pasta __label__tomatoes __label__italian-cuisine What causes a tomato sauce to have a bitterness and getting rid of it? __label__baking __label__crust __label__cheesecake __label__crumb-crust Why did the crust get too hard on my Blueberry Cheesecake? __label__baking __label__aluminum-foil Is aluminum foil porous? __label__chicken __label__grilling __label__chicken-breast Should I press the chicken breast against the pan when I grill it? __label__beans __label__cooking-myth Is it worth checking beans for stones? __label__fruit __label__jam Fruit color change __label__electric-stoves Cooking on top of hob covers __label__chicken __label__cooking-time __label__smoking How long does it take to smoke a chicken? __label__spices __label__gravy How do I add spice after cooking gravy? __label__learning __label__cookbook Which food writers do you take to bed? __label__salad __label__food-identification __label__sandwich What is this sandwich-salad dish? __label__food-safety __label__storage What foods are safe to leave in the car over a long period of time? __label__food-safety Are insects bought as pet food safe for human consumption? __label__please-remove-this-tag __label__classification __label__maple-syrup What are the differences between the grades of maple syrup? __label__indian-cuisine __label__lentils Urad dal used whole in thoran/rasam - how to correctly prepare? __label__cooking-time __label__chickpeas How should I prepare dried chickpeas? __label__equipment __label__hand-blender What are the swirling attachments for on mixers? __label__alcohol __label__food-identification Tzaziki: the drink, not the sauce __label__stock Cooling and diluting over-reduced stock down with cold water __label__equipment How does the heat energy from the sun cook an egg within 5 minutes? __label__dehydrating __label__fruit-leather How do I make my fruit leather soft? __label__mayonnaise What are the correct ratios for eggless mayonnaise? __label__cake __label__vanilla Can i use non stick cooker (futura pressure cooker) for making cake without oven __label__temperature __label__knife-skills __label__seasoning Getting better in the kitchen __label__stock Why will my dense, concentrated stock not solidify to jelly? __label__drinks __label__coffee __label__cold-brew What's the best method for making iced coffee? __label__baking __label__cookies Proper Technique for Rolling Sugar Cookies __label__wheat How long is wheat good for after harvest? __label__baking __label__cake what happens when you whisk sugar with oil? __label__flavor __label__salad __label__texture __label__greens What is the difference between a wilted salad and a massaged salad? __label__substitutions Crockpot recipes using soda pop __label__frying Benefits of Grill Pans __label__food-safety __label__bread __label__cookbook Leaving buttermilk out overnight, recipe for food poisoning? __label__baking __label__storage-lifetime __label__cookies __label__yogurt What is the shelf life of cookies made with Greek Yogurt? __label__baking __label__fish __label__salmon Pan-frying Salmon before baking it __label__food-safety __label__garlic Purple garlic color change __label__oil __label__grilling Using Pam on a Gas Grill __label__marinade __label__japanese-cuisine __label__soy What's the use of onions in teriyaki sauce? __label__spoilage How long do raw chestnuts keep? __label__yogurt How do I recognize that yogurt has turned bad? __label__vegetables How long to cook green onions relative to other vegetables __label__food-safety __label__lamb __label__kebab Kebab cooking rules __label__frying __label__beef __label__meatballs How to stop meatballs falling apart when frying __label__bread Why does my bread have a dip in the center? __label__cake __label__corn __label__decorating __label__fondant Does using dark corn syrup instead of light affect the white color I usually get making fondant? __label__brownies __label__rising How to make my brownies rise? __label__cookware __label__cast-iron __label__stainless-steel __label__stir-fry Stir-fry pan choices __label__knives __label__knife-skills How do I learn to cut/chop ingredients? __label__sauce __label__bechamel white sauce / bechamel - without lumps __label__shellfish Is it possible to extract the allergens from shellfish? __label__oven __label__pizza __label__cooking-time __label__temperature Frozen pizza - Understanding time and temperature equivalency __label__caffeine How can you measure the caffeine content of a liquid at home? __label__food-science __label__chemistry __label__spinach Separating Chlorophyll didn't work __label__food-safety __label__chicken Raw chicken 2 hour/4 hour time __label__food-preservation __label__jam __label__jelly Jellies and jams: what is most important to preserve the food? __label__baking __label__food-safety __label__salt Is it safe to "salt bake" using ice cream rock salt? __label__potatoes How much does a "large" potato weigh? __label__chicken __label__soup __label__budget-cooking __label__bones How to use Bones in Soups? __label__equipment __label__cleaning Good way to prevent grease build up in kitchen? __label__muffins What are the benefits of whisking when making muffins? __label__yogurt __label__marinade Rinse meat after marinating in yogurt? __label__grilling __label__garlic __label__ribs How to roast garlic on low temperature grill __label__bread My yeast recipies seem to harden somewhat after baking __label__baking __label__cookies __label__french-cuisine __label__macarons What are macaron "feet"? __label__food-safety __label__salad-dressing __label__botulism Is storing homeade dressing with garlic powder safe? __label__food-identification __label__squash Help Identifying a pale green, spherical squash-y like vegetable __label__baking __label__icing __label__decorating __label__frosting How can I attach printed rice paper decorations to cakes / cookies? __label__bread __label__asian-cuisine __label__indian-cuisine __label__curry __label__traditional What are the authentic traditional ingredients for Naan bread? __label__substitutions __label__brining __label__corned-beef Is there any substitute for saltpeter / sodium nitrate in corned beef brine? __label__fish __label__temperature At what temperature should monkfish be prepared? __label__sauce __label__dessert __label__toffee What is the difference between butterscotch, caramel, and toffee? __label__rice __label__rice-cooker How do I prevent stickiness in a rice cooker? __label__gumbo Secrets of Gumbo __label__bread __label__starter What is a poolish starter? __label__potatoes How do you know when a baked potato is done? __label__chicken __label__sugar __label__brining Why do some recipes call for sugar in a brine? __label__substitutions __label__ratio Equivalent of dried (ground) pepper when the recipe calls for crushed __label__soup __label__crockpot How can I use my crock pot for a stove top soup? __label__substitutions __label__milk __label__drinks __label__pineapple What is the name of this drink and is there a substitute for the pineapple? __label__substitutions __label__acidity Is it possible to make guacamole without acid? __label__meat __label__barbecue __label__propane-grill What cooking techniques can be used on a barbecue? __label__equipment __label__cleaning __label__cast-iron Can I clean enameled cast iron with steel wool? __label__maintenance __label__cutting-boards What are the dos and don'ts regarding cleaning a bamboo cutting board? __label__food-identification Food Identification: Restaurant outside Batu Caves in Malaysia, what did we eat? __label__freezing __label__food-preservation What is the best way to preserve oyster stew? __label__blender __label__safety Are countertop blenders with plastic jars dangerous? __label__sous-vide __label__convection __label__induction Sous-vide without a pump using convection? __label__chicken __label__oven __label__roasting Should I flip a roasting chicken in lieu of having a rotisserie? __label__resources Resources for cooking for a person with type 2 diabetes __label__chocolate How to make hot chocolate drink thicker? __label__pork Why did my pork center cut loin turn out tender but tasteless? __label__chocolate __label__candy What kind of chocolate should I use to coat homemade turtles? __label__equipment __label__temperature __label__tea __label__water What's the best option for water for tea in the office? __label__substitutions __label__butter May I use cacao butter in place of coconut butter? __label__meat __label__butchering Butchery and guts, could it be dangerous? __label__tomatoes __label__alfredo Looks curdled, but it wasn't - my bad alfredo __label__baking __label__texture How to keep savory biscotti crunchy? __label__espresso Why is there so much crema on my espresso? __label__pancakes __label__potatoes How do I make crispy potato pancakes? __label__bread bread sticky after baking __label__vegetables __label__soup __label__beans Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy __label__substitutions __label__evaporated-milk Is it possible to make evaporated milk using powdered milk? __label__chicken __label__jerky Can you make jerky from stewing chickens? __label__food-safety __label__beans __label__soaking Are refried beans supposed to be slimy and nasty smelling? __label__eggs __label__yolk What do eggs with two yolks indicate? __label__cake __label__almonds __label__filling Rolled marzipan as cake filling? __label__egg-noodles How to make Fresh Asian Noodle? __label__ice-cream __label__frozen-yogurt Cuisinart frozen yogurt recipes confusing __label__alcohol __label__flambe How is flambing different from just adding alcohol? __label__food-safety __label__water __label__mushrooms Is it safe to not wash mushrooms? __label__deep-frying Can I use a deep fryer instead of a pot with oil? __label__food-safety __label__pancakes __label__sourdough-starter Cooking with sourdough starter __label__equipment Proper use of induction vessels __label__pork __label__butchering Recommendations on how to have a hog butchered? __label__meat __label__marinade __label__venison How do I get good results with marinaded venison? __label__chicken __label__meat __label__chicken-breast __label__tenderizing How do I pound chicken (or other meat) without making a mess? __label__spoilage Used old chicken broth in a stew, but washed it out. Will it be safe to eat? __label__oats __label__grains __label__milling __label__porridge Is there a way to properly steel-cut oats yourself? __label__baking __label__bread __label__food-science __label__temperature Theoretical: why there's no gradient of doneness in bread? __label__slow-cooking __label__raw-meat How can I adapt slow-cooker recipes to allow more pre-preparation? __label__food-preservation __label__potatoes __label__onions Storing onions and potatoes in the same cellar __label__equipment __label__temperature Are cooking thermometers essential? __label__substitutions __label__italian-cuisine What can I substitute for Guanciale? __label__broth To lid or not to lid? __label__frying __label__lamb __label__stir-fry How to tell if stir fry lamb is done? __label__pasta __label__presentation How can I keep pasta shapes intact? __label__mushrooms Are Devils Cigar mushrooms poisonous? __label__candy How to use lemon or other fruit acid in Brigadeiro without curdling? __label__rice __label__cooking-time __label__boiling Boiling rice - drain or boil off water? __label__cake __label__flour Any other flour which can be used to replace Maida flour for chewy cakes? __label__restaurant-mimicry __label__food-identification __label__balkan-cuisine __label__serbian-cuisine Can you identify this Serbian street food? __label__bread __label__dough When making bread, should I add salt early or late? Pros and cons __label__garlic __label__chemistry __label__food-safety __label__botulism How long is garlic butter safe, and why is it not a botulism risk like garlic in oil? __label__sauce __label__pasta Why add pasta water to pasta sauce? __label__baking __label__chicken Trouble with Baked Chicken Wings __label__alcohol What is distilled or freeze-concentrated mead called? __label__soup __label__pressure-cooker Pressure Cooker to Stovetop conversion? __label__grilling __label__barbecue __label__charcoal How to control temperature of a charcoal bbq __label__marinade __label__jerky Effect of metal colander on jerky meat post-marinade __label__equipment __label__blender __label__smoothie Does it take a special type of blender to make smoothies? __label__equipment __label__whipper How much fizz in water carbonated with ISI whipper? __label__storage-lifetime __label__apples __label__storage Why do apples, when placed in a cool environment for extended periods of time, form a 'waxy' layer on their skins __label__fruit __label__ripe __label__pineapple Do Pineapples Ripen After They Are Picked __label__vanilla Why do recipes call for the vanilla to be added last? __label__sauce __label__cheese __label__chemistry Why use citric acid and sodium hexametaphosphate in cheese sauce? __label__baking __label__flavor __label__cookies How to create fruity or grassy shortbread cookies? __label__baking __label__professional How do big companies make sure their product always looks and tastes the same? __label__fruit __label__drying Can I infuse my own raisins? __label__baking __label__bread A general rule which applies to different types of bread __label__pie __label__grapes can i blend up concord grapes seed and all for a pie? __label__onions __label__caramelization Why are my caramelized onions dried out? __label__pizza __label__italian-cuisine What's the difference between a Stromboli and a Calzone? __label__equipment __label__dough __label__pie How to use pie weights? __label__vegetables __label__cooking-time __label__pie When should I add diced vegetables to a pie, and how long to cook them for? __label__pickling Pickling whole cucumbers __label__storage-method __label__fruit __label__refrigerator __label__pomegranate How should pomegranates be stored? __label__baking __label__chinese-cuisine Sunken Moon Cakes __label__freezing Can I use a whole uncut green pepper that I accidentally froze or is it garbage? __label__seasoning __label__popcorn How do I get seasoning to stick to home-popped popcorn? __label__baking __label__cookies Incorporate oreo bits in cookie recipe __label__egg-whites Will egg whites still whip after being in the fridge overnight? __label__food-preservation __label__canning Canning applesauce - water bath after the fact __label__substitutions __label__middle-eastern-cuisine __label__turkish-cuisine Substituting cream of tartar in turkish delights? __label__eggs __label__beverages Eggnog: After adding egg yolks, does chill time make a difference, before having added the egg whites? __label__food-safety __label__temperature __label__slow-cooking __label__smoking __label__ribs When smoking is temperature consistency more important than exact temperature? __label__ice-cream __label__emulsion __label__additives GMS and CMC ratios in Ice Cream __label__chicken __label__skillet Cooking Chicken in Skillet? __label__food-science __label__microwave __label__marshmallow Why do marshmallows poof up so huge when put in the microwave? __label__substitutions Substitutions for canned diced tomatoes __label__baking __label__pork Pork chops: low and slow or high and fast? __label__storage Is Russian Kale suitable for freezing? __label__bread __label__hot-sauce What are the most common uses of piri piri sauce (other than with chicken)? __label__barbecue __label__hamburgers What is the proper way to cook a hamburger on a Pit Barrel Cooker that doesn't result in fast cooking taste? __label__gelatin __label__spanish-cuisine How does gelatin interact with grease (fat)? __label__substitutions __label__spices __label__beef __label__pepper How can I spice up ground beef without using pepper? __label__oven __label__salmon __label__cedar-plank What are some best practices to cook salmon on a cedar plank in an oven? __label__garlic In what situation could we use black garlic? __label__tofu __label__almonds Is there such thing as "almond tofu," and if so, is it a misnomer? __label__baking __label__food-science __label__butter What's the Effect of Browning Butter __label__substitutions __label__vegetarian __label__sausages Is there an edible, vegetarian substitute for sausage casings? __label__equipment __label__pan __label__non-stick Is Greenpan safe? __label__temperature __label__cookware Foil over cookie sheet over broiling pan? __label__storage __label__drying __label__oregano Most efficient way to dried up fresh oregano leaves __label__coffee __label__espresso What is the ideal grind for making espresso? __label__milk Condensed milk the same as Sweetened Condensed Milk __label__food-safety __label__eggs __label__storage-lifetime __label__hard-boiled-eggs Are refrigerated hard boild eggs really unsafe after a week? __label__steak when do I tenderize my steak? __label__food-safety __label__microwave __label__water __label__kitchen-safety __label__kettle Is it safe to boil water in a microwave? __label__chicken __label__vegetables __label__frying __label__boiling __label__pressure-cooker Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in? __label__microwave why the magnetron of Microwave is over heating? __label__storage-method __label__temperature __label__drinks __label__carbonation Where to store boxes/cases of Carbonated Energy Drinks (Like Red Bull) Fridge or Room? __label__bread Baking wheat and dairy-free bread with only dry yeast __label__bread __label__milk Is there REALLY a difference in powdered milk brands for baking bread __label__substitutions __label__wine White wine substitute in potato leek soup __label__chocolate __label__melting-chocolate How to re-melt bitter chocolate? __label__gelatin How is gelatine sold in U.S. grocery stores? __label__substitutions __label__dessert __label__alcohol Alcohol-optional desserts? __label__flavor __label__yogurt __label__frozen-yogurt How to reduce the sourness of homemade frozen yogurt? __label__fats __label__acidity __label__pairing Why do fatty foods go with sour ones? __label__chocolate __label__melting-chocolate Are commercial chocolate almonds coated with something that prevents melting? __label__chocolate How do you make a chocolate chip cookie where the chips remain gooey after baked and cooled? __label__substitutions __label__sauce __label__flour __label__thickening Substitution for idealmjl __label__storage-method __label__vegetables __label__refrigerator Which vegetables we should not store in the fridge and why? __label__seasoning __label__wok Wok patina comes off __label__spanish-cuisine Tortilla Espinoza - what is it and how do I make it? __label__oil __label__stove __label__dutch-oven When to heat oil in dutch oven? __label__induction With what can you maximise energy from an induction stove? __label__seafood How to prepare Squid to avoid sperm __label__bread __label__microwave Toast bread slices in a convection microwave? __label__fudge Which type of fat to make fudge? __label__sauce __label__rice __label__beans How can I make my black beans less dry? __label__meat __label__chili Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients? __label__beans __label__garlic __label__sauteing How do you get garlic to stick to green beans? __label__milk __label__yogurt __label__fermentation __label__cultured-food I've tried to make yougurt but I've got soured milk - what went wrong? __label__fruit __label__culinary-uses __label__juicing Uses for juicer pulp __label__grilling __label__barbecue __label__meatballs How to make my meatballs more solid __label__substitutions __label__eggs __label__ice-cream emulsifier and stabilizer equivalent to one yolk for frozen desserts __label__nutrient-composition __label__fermentation What are the nutritional data for water kefir? __label__vinegar __label__nutrient-composition __label__spinach Does vinegar increase the iron we can digest from Spinach? __label__baking Substituting Lard for Soy Shortening __label__baking __label__fats __label__pastry How does fat affect gluten development in strudel/phyllo dough? __label__steak NY Steak vs NY Strip Steak __label__fish __label__pickling __label__curing Can you cure fish in jar? __label__substitutions __label__decorating __label__sprinkles How can i decorate homemade dog biscuits? __label__chicken __label__roast Does brining a chicken/turkey before roasting really make a difference? __label__food-safety __label__meat __label__utensils __label__cutting-boards Best chopping board material for meat __label__food-safety __label__eggs __label__boiling Can I boil eggs in the same pot I'm boiling something else? __label__fish __label__milk __label__poaching What is the effect of poaching fish in milk? __label__boiling __label__nutrient-composition To what extent is curcumin destroyed by boiling? __label__nutrient-composition How can I calculate the affect of cooking my food on its nutrition __label__storage-method __label__eggs Can I freeze egg yolks? __label__cheese __label__storage-lifetime Safe to eat mac 'n' cheese the next day? __label__baking __label__cheesecake Why Did This Cheesecake Catch on Fire? __label__eggs Egg yolk sizes changed over the years? __label__baking __label__custard __label__quiche Why is my quiche weeping? __label__mushrooms __label__truffles What should I look out for when cooking with truffles? __label__food-safety __label__storage-lifetime Why is a 4 lb bag of sugar at the grocery store hard as a rock? __label__substitutions __label__cookies __label__oats Can I replace rolled oats with instant oats in a cookie recipe? __label__stock __label__canning Jar lids popping several times __label__spicy-hot Is sambal generally more, or less spicy than the pepper it's made of? __label__food-science __label__rice __label__popcorn How to make puffed/popped rice? __label__equipment __label__rice What kind of domestic use machine is needed for preparing Brown Rice from Paddy? __label__ham __label__curing How long can you safely cure using Morton's Tender Quick? __label__meat __label__roasting __label__duck Differences between cooking a whole duck vs chicken or turkey? __label__baking __label__bread __label__yeast Is this yeast classed as instant yeast? __label__substitutions __label__gluten-free __label__breadcrumbs What would be an appropriate gluten-free substitute for breadcrumbs? __label__equipment __label__whipped-cream __label__whipper how to disarm a potentially pressurized whipping siphon? __label__cheese What are these little crystals in my Cheese? __label__food-safety __label__storage-method Tart Taste to Hot Bath method canned Vegetable soup __label__substitutions __label__chicken __label__beef __label__pork __label__stews Substitution for beef (veal) in a stew __label__temperature __label__cooking-time __label__tea How long should I let a tea with lemongrass steep? __label__flavor __label__pasta __label__italian-cuisine Is there pattern to stack lasagna? __label__freezing __label__tomatoes Is it advisable to freeze tomatoes? __label__chicken __label__stock Should you strip meat off bones before putting them in a stock? __label__sauce What is the difference between enchilada and marinara sauce? __label__equipment __label__cookies How to make cookies without using greaseproof paper or a baking tin? __label__candy Softening nougat candy __label__vegetables __label__curry __label__utensils Difference between cooking vegetable curries in a pressure cooker and a wok? __label__baking __label__food-safety __label__ham How dangerous is it to bake food with plastic? __label__candy __label__lemon __label__juice Corn syrup alternative __label__asian-cuisine __label__chinese-cuisine __label__tofu Dried tofu - does it have another name, and where can I get it in the UK? __label__baking What are the coloured pieces inside cupcakes called? __label__eggs How to properly poach an egg? __label__water __label__baking-soda Create a water + baking soda solution? __label__cheese __label__hamburgers How to prevent bursting from cheese stuffed beef patties? __label__equipment Removing ramekins from a bain marie __label__chicken __label__freezing __label__knife-skills __label__cutting Easy way to trim raw chicken thighs __label__dough __label__pizza __label__kneading Windowpane test - Why does my dough fail it, and what is it good for? __label__flavor __label__vegan How to add a salty/bacon flavor and texture to vegan collard greens? __label__eggs Pasteurized eggs in homemade mayo? __label__dough Can I make my dough for dinner rolls ahead in bread maker and refrigerate overnight? __label__substitutions __label__mango What's a good substitute for amchur? __label__beef Beef parts interchangeability __label__cast-iron Is it safe to deglace a cast-iron pan? __label__equipment __label__cleaning Dishwasher safety - "top shelf" vs. "bottom shelf" __label__food-safety __label__storage-lifetime __label__milk Can condensed milk be safely used after it's 'best before' date? __label__food-safety __label__food-preservation __label__utensils Do I need to use sterilized jars straight away? __label__learning How to learn to cook? __label__spices __label__flavor __label__herbs __label__seasoning What's the best way to learn what each seasoning is? __label__freezing __label__vegetables __label__beef __label__onions __label__bell-peppers Can Kebabs be frozen? __label__chili-peppers __label__spicy-hot Do chile peppers heat vary depending on the season? __label__asian-cuisine How can I tell if soy sauce is of good quality? __label__chocolate __label__milk __label__yogurt Is it possible to make homemade yogurt using chocolate milk? __label__chicken __label__frying __label__deep-frying __label__brining Questions on frying Chicken breasts __label__flour __label__grains __label__milling Is it possible to use Coffee Mill for other grain? __label__cream __label__whipped-cream Can ruined whipped cream be rescued? __label__turkey __label__menu-planning __label__thanksgiving How much turkey should I plan per person? __label__beef __label__oven __label__roasting __label__tenderizing Why did my roast beef turn out chewy and not tender? Where did I go wrong? __label__equipment Can I get a haze off of ceramic cooking pans __label__spices __label__conversion How to know how many tablespoons of seeds correspond to 1 table spoon of its ground form? __label__beans __label__pressure-cooker Pressure cooking beans with salt and spices __label__food-safety How can I safely jar up my homemade salad dressing? __label__stove How can I stove-cook meals for groups of 6-8 with only one burner? __label__slow-cooking how early can I put food into a slow-cooker? __label__texture __label__gelling-agents __label__blueberries __label__sorbet How to prevent pureed blueberries from gelling? __label__spaghetti __label__bulk-cooking How do I cook and hold pasta for 200 people? __label__coffee Is this coffee ratio calculation correct? __label__steak __label__brining __label__color Why did my flank steak turn grey when I brined it? __label__substitutions __label__mustard Mustard substitute __label__food-safety Can grilled steak be eaten next day if refrigerated and the heated in the oven? __label__sauce Teryaki sauce becomes viscous after boiled __label__milk __label__yogurt How to set yogurt so that it doesn't get watery? __label__cake __label__brownies How to turn a brownie mix into a cake? __label__nuts __label__food-identification What nut did I find? __label__candy __label__drying How do you dry homemade lollipops so that they are no longer sticky? __label__equipment __label__wine Opening wine bottle with rounded top using a waiter's friend __label__equipment __label__pizza __label__pizza-stone __label__cutting-boards Use the back of a granite chopping board as a pizza stone? __label__baking Why can't I use toaster oven instead of real oven? __label__equipment __label__cookies What tools are needed for making wafer cookies? __label__ice-cream Is it possible to create salty ice cream? __label__temperature __label__pot-roast __label__braising If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling? __label__flour __label__coconut Can I add extra eggs instead of xanthan gum? __label__fire __label__flambe What safety precautions should be taken when attempting to flambe at home? __label__substitutions __label__sauce What can I use as a substitute for hoisin sauce? __label__equipment __label__pan What Kind of Pan is This? __label__equipment __label__cheese Do specialty cheese-cutting tools have specific advantages over an ordinary knife? __label__spices Homemade Taco seasoning recipes __label__food-safety Put two pork roasts in a crockpot overnight and forgot to plug it in __label__food-safety __label__chicken __label__slow-cooking Should I continue to cook Chicken which has only started to cook briefly then cooled by mistake __label__substitutions __label__frosting How to convert a chocolate fudge frosting recipe to white chocolate? __label__meat __label__culinary-uses Uses of Horse Meat __label__rice __label__mexican-cuisine __label__drinks Why does my horchata have too much sediment? __label__pork __label__pork-shoulder Kassler vs Pork Shoulder vs butt __label__baking __label__substitutions __label__cheese __label__cheesecake __label__cream-cheese Can I use yogurt cheese in cheesecake by substituting the cream cheese? __label__turkey Cooking turkey breast __label__coffee __label__tea Why don't we make coffee in the same way we make tea? __label__eggs __label__poaching How to poach an egg without vinegar? __label__chocolate compound chocolate vs real chocolate __label__storage-method __label__cheese __label__food-transport __label__parmesan At which temperature Parmesan cheese must be transported? __label__baking __label__microwave Preheating Onida convection microwave oven __label__baking Sticking cake in prepared pans __label__substitutions __label__pasta __label__boiling __label__quinoa __label__starch Will adding lemon juice to non-wheat pastas make them starchier? __label__cheesecake How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath? __label__milk Substuting Fresh Milk for Dry Milk __label__coffee __label__cinnamon What does the Cinnamon in my coffee turn into? __label__cleaning __label__sous-vide Changing Sous Vide water __label__eggs __label__hard-boiled-eggs How to find out if an egg has a cracked shell before boiling it? __label__fudge Making Fudge, temperature calculation __label__substitutions __label__french-cuisine __label__pepper Au poivre without green pepper, is it good? __label__food-preservation __label__ginger How long can I keep pureed root ginger __label__baking __label__lasagna How to bake 3 large pans of lasagna in a regular size oven __label__grilling __label__pizza __label__oven __label__broiler Convert grill recipe to broiler and/or oven __label__steak __label__shopping __label__cost Where can I buy Prime Beef? __label__frying __label__potatoes Does the par-boiling first then frying work for sweet potatoes as well? __label__food-preservation __label__citrus Can you preserve zest? __label__eggs __label__dessert __label__cream __label__ice-cream Beating eggs & sugar when making gelato __label__food-safety __label__storage-lifetime __label__syrup What is the shelf life of my syrup? __label__grilling __label__barbecue What fuel (burning material) gives the best flavor to meat when barbequing? __label__roasting __label__eggplant How do I roast eggplants without a gas stove? __label__storage __label__mushrooms Storage options for Oyster mushrooms __label__food-safety __label__temperature __label__reheating __label__frozen Why do frozen foods that are fully cooked still need to be heated to the same temperature raw items require? __label__resources __label__juice __label__organization __label__websites __label__juicing Juice recipe recommendation engine to give me recipes based on the ingredients I already have? __label__oil __label__chocolate __label__melting-chocolate Melted chocolate + olive oil = lumpy mess __label__vegetables __label__food-preservation __label__sous-vide __label__canning Can I can vegetables using sous-vide? __label__salt Why isnt my salt about 39% Sodium? __label__butter __label__cocoa What is milk product in cocoa butter? __label__popcorn How to minimize the impact of unpopped kernels and kernel shards in popcorn? __label__coffee __label__french-press What is the the best coffee-water ratio? __label__storage-method __label__utensils Is it safe/sensible to store utensils above the hob? __label__storage-method __label__food-preservation __label__food-safety Can I purify / kill germs in a water to make it drinkable by putting it in a freezer? __label__baking __label__food-safety Can baked savory pastries with ham or bacon be left at room temperature? __label__storage-method __label__food-science __label__ripe Why does a brown paper bag speed ripening? __label__sourdough-starter Can a sour dough starter be too active? __label__food-science __label__custard How do I thicken Advocaat without evaporating any alcohol? __label__vegetables __label__roasting How can you prepare turnips to make them less bitter? __label__meat __label__vegetarian __label__chinese-cuisine __label__soy What is Vegetable Meat? __label__yorkshire-puddings Yorkshire Pudding Wraps __label__cutting Julienne applications __label__resources __label__restaurant Requirements for a Good Chef __label__substitutions __label__spices __label__garlic Substitute fresh garlic instead of garlic powder? __label__asian-cuisine __label__noodles __label__japanese-cuisine Mysterious Disintegrating Udon noodles __label__cooking-time __label__microwave __label__squash Microwave Butternut Squash __label__mayonnaise How can I make my own mayonnaise properly? __label__egg-noodles How to make curly homemade flat noodles __label__equipment __label__thai-cuisine Large wooden mortar and pestle __label__flavor __label__coffee Describing the taste of Illy coffee and similar brands __label__soup __label__rice What is the best variety of rice or preparation of rice to use in soup? __label__food-safety __label__potatoes __label__produce How can I tell if vitelottes/purple potatoes have "green flesh"? __label__cookbook Gaul Divided into 3 fats __label__food-safety __label__bacon USDA or Food Labeling? __label__baking __label__cake __label__temperature Time and Temperature to bake small fruit cakes __label__cookies Cookies are soft in the middle, even though the edges are browned __label__cheese __label__milk __label__microwave Raw milk curdling in microwave __label__herbs __label__garlic __label__please-remove-this-tag Is canned or jarred minced garlic substantially different from fresh garlic? __label__chicken __label__turkey __label__texture How do I keep ground turkey or chicken from clumping when I cook it? __label__substitutions __label__milk __label__ice-cream Milk substitute for ice cream and others __label__baking __label__chia Adding raw chia seeds to baked goods? __label__popcorn How do I coat popcorn with flavor? __label__salt __label__asian-cuisine __label__food-preservation __label__ramen How can I recreate the flavour of instant ramen without the salt? __label__vegetables Are California veggies bigger? __label__flavor __label__vanilla What does vanilla extract add to a recipe? __label__freezing __label__canning __label__pumpkin How to keep pumpkin fresh for a long time? __label__breadcrumbs Crunchier breadcrumbs __label__mexican-cuisine How to make the sour cream that some restaurants serve with quesadillas? __label__oil __label__shopping What do "virgin" and "extra virgin" mean in regards to olive oil? __label__substitutions __label__bacon Non Pork Bacon Alternatives __label__food-safety __label__sweet-potatoes dark black furrows in sweet potatoes __label__chili-peppers Can I freeze chilli powder? __label__measurements __label__lemon __label__lemon-juice How much juice is in a lemon? __label__oven __label__dough Dough(s) to hold moist oven dish contents __label__baking __label__fruit __label__watermelon Baking watermelon __label__steak __label__marinade Guidelines for marinating vs seasoning steak based on grade and/or cut? __label__chicken __label__rice __label__mushrooms Condensed cream of mushroom over chicken and rice __label__substitutions __label__dough __label__noodles __label__chinese-cuisine Can I substitute baking soda for kansui powder? __label__baking Will double-action baking powder lose potency if not baked immediately? __label__cake __label__frosting Freezing Buttercream Flowers for later use? __label__storage-lifetime __label__storage __label__meringue How long can I store a 'naked' Pavlova? __label__tea Tea infused with caffeine __label__salt __label__pickling Pickles are really salty (lactic fermenation) __label__flavor __label__oil __label__smell __label__color __label__avocados How can I process clear avocado oil with a pleasant scent, and how can I dry it faster? __label__barbecue __label__asparagus How long to cook asparagus on a BBQ? __label__tea __label__microwave __label__chai How to make a brewed tea at work? __label__whipped-cream Whipping-cream will not stay hard or keep its peaks and gets runny __label__potatoes What is the conversion ratio from whole potatoes to potato flakes? __label__salt Why is it important to add salt during cooking? __label__eggs __label__dessert __label__measurements __label__crepe How many eggs in a Mille Crpes Cake? __label__substitutions __label__spices __label__indian-cuisine __label__allergy What are the possible substitutions for Cumin in Indian cuisine? __label__sauce __label__rice __label__chinese-cuisine __label__restaurant-mimicry How do restaurants make chicken fried rice? What ingredient am I missing? __label__storage-method __label__fish Clean an entire fish before or after storing in a freezer? __label__alcohol __label__ingredient-selection __label__cocktails __label__rum What's the difference between Santa Cruz Rum and Jamaican Rum? __label__equipment __label__coffee Why is my Bunn overflowing? __label__equipment __label__bread How do I keep the paddle of a bread machine from damaging the bread upon removal? __label__sugar __label__caramel __label__brown-sugar Suggestions for caramel from dark brown (muscovado) sugar? __label__sous-vide Where can I find "food safe" glass marbles for sous vide cooking? __label__food-safety __label__fish __label__salmon __label__defrosting Am I cooking frozen fish safely? __label__japanese-cuisine __label__sushi Sushi tasted like pure seaweed __label__cake What happened to my cake? __label__food-safety __label__tea Eucalyptus tea: is it safe to drink? __label__sauce __label__restaurant-mimicry __label__barbecue-sauce How can I recreate the Montgomery Inn "Cincinnati style" barbeque sauce at home? __label__fish __label__brining What is the proper way to brine fish? __label__flavor __label__vegetables __label__spinach What helps against astringent mouthfeel from spinach or chard? __label__storage-lifetime __label__refrigerator __label__tuna How long will tuna salad stay good refrigerated? __label__meat __label__roasting __label__bones why roast marrow bones at 450F? __label__flour __label__roux Making Roux when Flour is Missing __label__freezing __label__soup Can you freeze soup? __label__chicken __label__korean-cuisine How do I replicate the unique crispiness of Korean fried chicken? __label__oil __label__deep-frying Should I keep oil in the refrigerator after deep frying? __label__knives __label__maintenance __label__sharpening What type of whetstones are you using for sharpening stainless steel knives? __label__cheese __label__milk __label__cheese-making __label__dairy __label__mozzarella How to make mozzarella with rennet? __label__barbecue __label__ribs What's the best way to cook fall-off-the-bone baby-back ribs __label__tomatoes __label__condiments __label__consistency Thinning Tomato paste __label__roux __label__gravy How do I lessen the effects of thickening caused by roux? __label__gingerbread Molasses - dry vs. wet __label__storage-method __label__hollandaise Is there any way to store hollandaise sauce? __label__baking __label__cookies Is it possible to make cookies without creaming the butter? __label__rice How can I improve my fried rice? __label__freezing __label__chocolate __label__refrigerator __label__mousse Removing metal disc ring from chocolate mousse: which method should I use? __label__baking __label__substitutions __label__sugar __label__conversion How do I make liquid glucose from powdered glucose __label__substitutions __label__chicken __label__greek-cuisine Substitute for rooster __label__candy __label__gluten-free __label__middle-eastern-cuisine __label__food-identification What is tamur (ingredients)? __label__cake __label__chocolate How to convert normal sponge to chocolate sponge __label__frying __label__fats __label__ground-beef How do you properly drain the grease after browning ground beef? __label__food-safety __label__salmon Salmon with green back __label__fudge Condensed milk versus regular milk in fudge recipes __label__bread __label__food-preservation __label__breakfast __label__toasting Which bread keeps the longest? __label__middle-eastern-cuisine __label__sour-cream Are curd and sour cream typical middle-eastern food? __label__slow-cooking What's the name of this slow cooking technique? __label__chilling __label__camping What is a good way to cooldown my food and drink without a fridge? __label__chicken __label__knife-skills __label__turkey __label__poultry How to carve poultry? __label__garlic Why is my garlic brown and slightly translucent? __label__nutrient-composition Looking for an accurate nutrition database __label__baking __label__substitutions __label__flour substituting white all purpose flour with wheat all purpose flour __label__seafood How to prepare cockles for cooking? __label__pork __label__sous-vide __label__chinese-cuisine Sous Vide Pork Butt Char Siew (Chinese BBQ) __label__food-safety __label__beans __label__frozen Do frozen Lima Beans contain Cyanide? __label__cheese-making How many times can cheesecloth be reused? __label__cake __label__batter Cake batter consistency __label__pasta How do you Tell if Home Made Pasta is Dry Enough to put through the Cutter? __label__sauce __label__tomatoes Making Tomato Sauce from Tomato Paste __label__coffee __label__temperature __label__dessert __label__italian-cuisine What is the ideal coffee temperature for tiramisu? __label__baking __label__baking-powder Are there any pre-made Baking Powders with Cream of Tartar __label__storage-method __label__refrigerator __label__mexican-cuisine __label__salsa How long will homemade Pico de Gallo last in the refrigerator? __label__meat __label__restaurant How do smaller but good restaurants keep/reheat roasted meat, particularly Prime Rib? __label__fermentation __label__cultured-food How do you create and store bacteria cultures for fermenting? __label__temperature __label__lasagna I'm tweaking a Lasagna Bolognese __label__oven Oven is leaking steam out the back __label__seeds __label__raspberries __label__smoothie How to get raspberry flavor into a smoothie without seeds? __label__chocolate __label__chocolate-truffles what size foil squares to wrap chocolate truffles? __label__indian-cuisine __label__curry Indian Curry: Frying spices vs marinating the meat in them __label__baking __label__frying __label__italian-cuisine __label__meatballs What would be the difference between frying vs baking meatballs? __label__sauce __label__oven __label__boiling __label__canning __label__botulism Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven) __label__bread __label__beer Can I use flavored beers in beer bread? __label__rice __label__rice-cooker Preparing Brown Rice __label__fish __label__sous-vide __label__spanish-cuisine Spanish Codfish with sous-vide __label__pasta __label__italian-cuisine Does it matter if I add cornstarch to my sauce instead of pasta water? __label__jerky __label__dehydrating marinated vegetables on food dehydrators? __label__sauce __label__mint How to make mint sauce __label__storage-method __label__onions Storing unused portion of red onion __label__baking __label__cake Cake with an impenetrable crust? __label__baking __label__gingerbread How to make gingerbread more moist and fluffy? __label__equipment How to calibrate Polder instant read thermometer? __label__sandwich __label__peanut-butter Why do peanut butter sandwiches become hard and how to prevent that? __label__sauce __label__boiling __label__wine How to make red wine sauce? __label__oven __label__beef __label__braising Braised short ribs differ in texture when on stove top vs in oven __label__food-safety __label__storage-lifetime __label__alcohol Why doesn't Bailey's go bad? __label__meat __label__kosher Are products labeled Kosher or Halal generally of a better quality than those that aren't? __label__please-remove-this-tag __label__resources __label__history where can I find ancient ages/middle ages recipes and preparation techniques? __label__baking __label__butter Butter vs oil in Banana bread and Zucchini bread __label__equipment What factors should I consider when buying kitchen tongs? __label__food-safety __label__chicken __label__crockpot raw chicken in an "off" crockpot __label__equipment __label__cleaning How to clean a big butcher block? __label__roasting One oven dinner __label__coconut __label__emulsion __label__frozen Does using frozen coconut milk lead to poorer consistency than canned? __label__pasta __label__masa Masa Harina and a pasta roller? __label__chocolate Why is dark chocolate dark when pure cocoa is light brown? __label__chicken __label__brining How Long To Brine Boneless Chicken __label__substitutions __label__vegetarian __label__bacon Vegetarian Alternative to Bacon-wrapped Sausages? __label__cheese __label__cheese-making Is pressed cottage cheese a different cheese? __label__baking __label__oil __label__oven __label__potatoes __label__aluminum-foil Electric tandoor foils, food sticks to the aluminium foil __label__potatoes Is is possible to make popped potatoes? __label__substitutions __label__cheese __label__vegan What vegan substitutes are available for cheese? __label__meat Can I cook ribs by starting them one day and finishing the next? __label__steak How to cook a 2-inch thick steak to medium? __label__equipment __label__pancakes To what extent are dimpled pans interchangeable? __label__baking __label__cake __label__vegan Protein networks in vegan cakes __label__food-safety __label__chicken __label__turkey __label__chicken-breast Can I grill a chicken/turkey breast in the night and eat it 12:00 and 18:00? __label__beef __label__slow-cooking __label__crockpot __label__pot-roast Best beef joint for slow cooker __label__salt __label__dough __label__pizza __label__yeast Does salt interfere with the yeast in the dough swelling process? __label__equipment __label__vegetables __label__juice __label__juicing __label__greens How to turn froth into juice? __label__alcohol Cumin-flavored vodka __label__pickling Pickling without Sterilization - Is It Safe? __label__reheating __label__flan Can I salvage undercooked flan __label__food-safety __label__freezing Can I freeze left over Shake & Bake coating mix after it's used? __label__food-safety __label__pan __label__olive-oil __label__teflon Best pan to use for cooking in olive oil? __label__language __label__cultural-difference What are "hog lumps"? __label__cookies __label__salt __label__butter __label__recipe-scaling __label__margarine Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter __label__pasta __label__menu-planning Adding Meat to Pasta Caprese __label__eggs __label__shopping How to buy eggs to avoid dark specks __label__food-safety __label__allergy Comparable ingredients in butter and mayonaise __label__caramel __label__toffee What is real caramel? __label__substitutions __label__spices What can I substitute fennel pollen with? __label__food-safety __label__equipment Food Safe 3D printed Jello Molds __label__refrigerator __label__fresh __label__bananas Keeping bananas fresh for longer __label__dessert How to do creme brulee 'to go'? __label__garlic How much fresh garlic makes how much garlic powder __label__bouillon __label__cubes How would I measure Bouillon Cubes compared to the actual powder __label__butter __label__herbs __label__ghee How long should I cook herbal ghee? __label__beef Is beef 'aged' in vacuum packed bags? __label__substitutions __label__coffee __label__vegan __label__soymilk What plant-based (non-dairy) milk do not separate when making caffe latte? __label__eggs __label__cast-iron __label__scrambled-eggs Cooking eggs on cast iron __label__cheese Is candle wax and cheese wax the same thing? __label__yogurt Does repeating freeze -> chill -> freeze -> chill spoil yogurt? __label__chocolate __label__history How can I eat or drink chocolate as Montezuma would have consumed it in pre-Colombian Mexico? __label__rice __label__flour __label__pizza Pizza dough is way too wet, already in the oven. Fix? __label__sauce __label__italian-cuisine Why do you stir italian sauce all day __label__beans How long should dry beans be soaked before cooking? __label__flavor __label__asian-cuisine Other uses for Korean salted shrimp __label__meat __label__freezing __label__thawing What is it in frozen food that makes chefs so mad? __label__baking __label__freezing __label__puff-pastry Can I freeze baked puff pastry? __label__baking __label__chocolate __label__temperature __label__pie at what temperature should apple-choco pie be prepared? __label__baking __label__pie __label__dough __label__cookies __label__crust Can you make pie crust from cookie dough? __label__flavor __label__cheese Tasty vs Mild vs Mature Cheddar Cheese __label__chicken __label__chicken-breast __label__butchering What is the percentage by weight of meat in a split chicken breast? __label__chocolate __label__icing __label__gingerbread Is using chocolate instead of royal icing for a gingerbread house more difficult? __label__menu-planning How much prime rib should I plan per person? __label__bread How can I keep my freshly baked loaf fresh until the next morning if I bake it at night? __label__cutting-boards __label__food-safety When should cutting boards be replaced? __label__substitutions Substitute For Cream of Tartar __label__baking __label__food-safety __label__storage-method __label__bechamel Is it difficult to make a bchamel sauce for 15 persons? __label__grilling __label__kebab Do metal skewers make a considerable different cooking time than wooden? __label__substitutions __label__flour __label__cornstarch Is cornstarch and AP flour really a good substiture for cake flour? __label__bread __label__flour Searching for a "Dry Goods Starter Mix" __label__equipment Blowtorch - hardware store vs kitchen store. Is there a difference? __label__beans Beans rated by cooking time __label__ice-cream __label__chilling Chilling? How can I quantify that? __label__equipment __label__pan __label__frying-pan What type of frying pan does not warp? __label__pasta Why does my homemade pasta stick to itself whilst cooking? __label__fruit How to eat Rambutan? __label__milk __label__pancakes __label__crepe __label__soymilk Substituting soy milk for regular (cow) milk in crepes/pancakes __label__food-safety __label__cookware __label__maintenance Stainless steel cookware scratches __label__deep-frying __label__turkey Turkey frying oil temperature issues __label__chocolate __label__melting Can milk chocolate candy be used as a chocolate substitute in fudge? __label__freezing Frozen fresh figs to make jellies __label__candy __label__gelling-agents Why did my "Turkish Delight" turn into a horrible goopy mess? __label__cheese __label__culinary-uses What can be done with Norwegian brown cheese Brunost other than a sandwich? __label__shopping __label__fresh __label__lettuce Is the lettuce inside the wilted outer leaves still good? __label__food-safety __label__eggs __label__cooking-time __label__sous-vide Reheating boiled eggs for scotch eggs __label__indian-cuisine __label__chili-peppers __label__food-history What was Indian food like before the arrival of the chilli from South America? __label__freezing __label__cream __label__dairy __label__half-and-half I accidentally froze a carton of Half and Half. Is it ruined? __label__meat __label__freezing __label__food-preservation __label__steak __label__vacuum How to remove individual steaks from a lump I mistakenly froze together? __label__sauce __label__flavor __label__oranges __label__citrus __label__reduction How do I concentrate the flavor in orange juice? __label__cookware __label__custard __label__stainless-steel __label__ceramic Placing a ceramic bowl over stainless steel saucepan __label__substitutions __label__baking __label__sugar Does it matter what kind of sugar is used in baking? __label__herbs __label__culinary-uses What can I do with a lot of sage? __label__asian-cuisine __label__chinese-cuisine __label__thai-cuisine __label__vietnamese-cuisine Where does the Asian dish "sang choi bow" come from? __label__equipment __label__pasta Egg and flour proportion for pasta extruder __label__food-safety __label__measurements __label__menu-planning __label__food-identification Creating meal plans __label__grilling __label__cleaning What is this black stuff coming off my George Forman grill? __label__grilling __label__beef How to make entrecte steaks on a grill? __label__freezing __label__fish __label__thawing How do I separate two fish fillets that have been frozen together? __label__mexican-cuisine How do you cook nopales while keeping the green color? __label__noodles __label__gluten-free How do I keep rice based noodles from sticking together? __label__food-safety __label__vacuum __label__mozzarella Shipping Homemade Mozzarella __label__sauce __label__pasta How to mix pasta and sauce evenly? __label__sauce __label__cheese Why is my cheese sauce sweet? __label__soup __label__language __label__stews Difference between soup and stew __label__seafood Can I re-cook pre-cooked conch? __label__boiling __label__pork How to boil pork knuckle? __label__sauce __label__cream __label__mushrooms __label__alfredo Grey mushroom cream sauce - why so dark? __label__chicken __label__slow-cooking Stew? Roast? Non-Braised Chicken? __label__melting-sugar __label__tahini Why did my halva crumble? __label__tea __label__caffeine __label__beverages Bagged or Loose Leaf Tea __label__cooking-time __label__seafood __label__shrimp __label__paella __label__mussels How long to cook seafood in paella? __label__flavor __label__cleaning __label__utensils How to remove residual flavours from, e.g., a coffee press __label__food-safety __label__vegetables __label__spoilage __label__squash Discolored ring in squash __label__vegetables __label__fresh __label__mold Strange orange gel on surface of zucchini? __label__freezing What makes ice shatter in icecube tray? __label__eggs __label__sauce __label__custard What could be used as a savoury custard to serve with a savoury jam roly-poly? __label__food-safety __label__frying __label__oil __label__deep-frying How to keep my (deep frying) oil usable as long as possible? __label__oven __label__temperature Our oven consistently undercooks food __label__candy __label__caramel Why do my caramels turn out hard in the center? __label__pork How should I cook pigs cheeks? __label__food-science __label__vinegar __label__restaurant-mimicry Why does white vinegar taste better when at restaurants? __label__food-preservation __label__refrigerator What is the ideal fridge temperature __label__beef __label__tenderizing Cooking beef: how to make it tender? __label__stock Dark stock proportions __label__substitutions __label__sugar __label__cookies __label__caramelization __label__sugar-free How can I make cookies without any sugar? __label__language __label__duck Is there a difference between "magret of duck" and "fillet of duck"? __label__eggplant Could a non-bitter eggplant become bitter after cooking? __label__organization How do I write a recipe so others (or Google) can translate it well? __label__flavor Extract v flavoring __label__substitutions Substituting milk with whipping cream __label__nutrient-composition __label__beans __label__lentils How does lentils' nutritional profile change in germinating lentils in water? __label__cooking-time __label__breakfast __label__oats Fast way to cook steel-cut oats when no microwave is available __label__shellfish Where can I buy fresh water prawns? __label__sauce __label__italian-cuisine __label__wine __label__sauteing __label__reduction How do I know when my wine is properly reduced? __label__meat __label__cooking-time __label__slow-cooking __label__mutton Mutton shoulder versus mutton leg - any difference in length of cooking? __label__broth Why do my huge bone broth ice cubes become tiny puddles when melted? __label__flavor __label__spices __label__herbs __label__slow-cooking What flavorants stand up to long cooking? __label__meat __label__freezing __label__gravy When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy? __label__kefir Cooking with kefir __label__grilling __label__polenta How to grill polenta? __label__food-science __label__vinegar __label__starter Does accidental vinegar have a culture that I can pass along? __label__fruit __label__cutting __label__peeling How to peel, cut and prepare prickly pears without getting the thorns in your skin? __label__baking Hardening Homemade Butterscotch into the Consistency of Butterscotch Chips __label__storage-lifetime Pasta Salad+Chicken freezer storage for a week? __label__measurements __label__vanilla __label__american-cuisine What does an American recipe mean by 1 tablespoon vanilla? __label__frying __label__pork __label__honey Is it Safe to Fry Honey? __label__microwave salmon + microwave = BLAM, any suggestions? __label__charcuterie __label__corned-beef Corned Beef, Cabbage vs. Reuben - Multipurpose? __label__chocolate __label__dessert __label__frosting How should I modify my vanilla frosting to convert it into a chocolate frosting? __label__vegetables __label__organic How can one test if a vegetable is organic? __label__bacon __label__thickening __label__pairing __label__spicy-hot __label__sour-cream What kind of cooling garnish is like ice cream but doesn't melt? __label__fish How should swordfish be prepared? __label__baking Bake meat then veg dish back to back? __label__bread __label__yeast __label__proofing How do I substitute proofed dried active yeast for fresh yeast? __label__tomatoes Why do sun-dried tomatoes taste different than fresh tomatoes? __label__gelatin __label__gelling-agents Making gelatin from scratch __label__chili-peppers __label__hot-sauce Elements of a chilli sauce __label__vegan __label__soymilk Is it possible to make soymilk without a "beany" taste? __label__nuts __label__grinding how to grind pistachio nuts so that they stay dry __label__oven Gas or electric oven with gas stove __label__substitutions __label__equipment __label__blender DIY blender lid replacement __label__spices __label__salmon My salmon burgers are bland __label__substitutions __label__meat A substitution for pork in Swedish Meatballs __label__raw __label__lentils how long can you keep uncooked lentils - red and brown __label__turkey __label__defrosting __label__thanksgiving What are the options for thawing a frozen turkey? __label__language __label__ketchup What is it about boring, normal ketchup that makes it "fancy"? __label__cocktails 3 piece Cocktail Shaker Question __label__batter Black layer on Dosa batter __label__baking __label__lemon __label__blind-baking How do I find tart pans like these? __label__substitutions __label__spices Can I use green cardamomm pods and ground cardamom interchangeably? __label__baking __label__substitutions __label__extracts Substitution of root beer concentrate for extract __label__oven __label__cleaning How do I clean deep burns in my oven? __label__cheese __label__grating How can I grate soft cheeses? __label__pork __label__smoking Smoking 3lb Pork Butt __label__pasta What Old World Europe countries (apart from Germany and Italy) have their own unique pasta traditions? __label__substitutions __label__vegetarian Substitute for chicken broth in tomato soup __label__sauce __label__hollandaise How can I fix a hollandaise sauce after it has split? __label__cheese Overwhelmed by cheese __label__fermentation __label__beets Why are my beets not fermenting? __label__tea What is a good technique to make Iced Tea? __label__microwave Rule of thumb for cooking multiple things in a microwave at the same time? __label__culinary-uses __label__wine What can I do with leftover wine? __label__substitutions __label__milk __label__cheesecake Replacing whole milk with sweetened condensed milk for cheescake __label__cleaning __label__olive-oil How to remove olive oil stains from cotton/wool cloths? __label__chocolate Using Milk Chocolate instead of unsweetened chocolate in a pie __label__cleaning __label__cookware Burned enameled cast iron stock pot __label__chicken __label__meat __label__fats __label__turkey __label__grinding Keep or remove skin when grinding poultry? __label__oil __label__pan __label__non-stick __label__flatbread How to cook flatbread without oil? __label__please-remove-this-tag __label__pasta __label__broth Saving pasta water __label__bread __label__proofing Why proof a baguette seam side up __label__garlic __label__sauteing __label__shrimp Should I peel and devein whole shrimps? __label__eggs __label__dessert __label__egg-whites __label__meringue How to keep meringue white while baking? __label__equipment My Bunn coffeemaker has started overflowing at the funnel __label__frying __label__pan __label__frying-pan Where can I buy a transparent frying pan? __label__baking __label__dough __label__bread __label__yeast __label__seasonal How to get threads in a yeast dough? __label__frying __label__gnocchi How do I make Crispy Gnocchi __label__food-safety __label__eggs Shelf life of soft or medium boiled eggs? __label__meat __label__stews What is the lowest possible temperature for stewing meat? __label__fish __label__grilling How do I flavor fish en papillote? __label__bread Do I cover a fermenting a bread starter __label__dutch-oven What causes dutch oven flavor? __label__substitutions __label__mexican-cuisine What is an alternative to chicken broth for Mexican rice? __label__fruit __label__ice-cream How to add fresh fruit chunks to ice cream? __label__meat __label__sausages __label__raw-meat Home-made fermented/ cured sausages numbing sensation __label__garlic __label__sauteing How long should I saute garlic? __label__pasta __label__herbs __label__italian-cuisine What kind of herbs are common in Italian dishes? __label__chicken __label__flavor __label__chicken-breast __label__organic Why do US chicken taste "gamey"/rancid in no time despite proper storage? __label__sweet-potatoes Can I pre-cut sweet potatoes? __label__food-safety __label__meat Is rare pheasant safe? __label__cake What kind of paste do I use to form shapes to decorate a cake? __label__boiling __label__alcohol Can I get drunk by evaporating steam of alcohol? __label__flavor __label__meatballs How can I add flavor to meatballs which taste stale from being frozen too long? __label__freezing __label__herbs Can I freeze fresh hyssop? __label__food-safety __label__deep-frying __label__turkey Is it safe to deep fry two turkeys in the same oil for Thanksgiving? __label__coffee can a person taste the difference between coffee that has been ground 8 hours prior to brew vs 12 hours prior to brew? __label__ham __label__casserole Is there a way to make ham in a casserole less salty? __label__sandwich __label__jelly __label__containers pb&j taste like soap __label__equipment What does the number mean in the specification for a mincer? __label__chicken __label__seasoning __label__marinade "Post-marinating"? Is it a real term or do my taste buds deceive me? __label__measurements Do cooks in the US measure volume using 'traditional' or 'legal' units? __label__sugar __label__nutrient-composition __label__honey What nutritional differences are there between honey and table sugar (sucrose)? __label__please-remove-this-tag __label__pie __label__dough __label__basics __label__baking Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination? __label__eggs What is a black, preserved egg called? __label__equipment __label__flour __label__gluten-free Gluten tester; simple and fast __label__lettuce How to wash lettuce __label__chicken __label__meat How old is a chicken when it's time to be cooked? __label__tea __label__grinding Should I crush the spice for Chai Tea Latte? __label__flavor __label__vegetables __label__soup __label__spices __label__texture Troubleshooting: Kitchen Sink Vegetable Soup __label__sauce __label__vinegar White wine vinegar in sweet and sour sauce __label__food-safety __label__sauce __label__mold What is this cotton-like stuff growing on my pizza sauce? __label__cheese __label__temperature __label__fermentation __label__kefir How can you consistently separate Kefir into curds and whey for cheesemaking? __label__baking __label__cookies How to make cake like cookies crispy __label__salt __label__potatoes How can I reduce the salt in oversalted potatoes? __label__baking __label__flour __label__quickbread problems with buttermilk biscuits __label__flavor __label__fish "Odd" flavor in some white fish - how to predict? __label__butter __label__popcorn How do I butter popcorn without making it soggy? __label__baking __label__cookies Cookies rise nicely in the oven, but then collapse __label__cast-iron __label__chili Would a cast iron pot work well for chili? If so, why? __label__gas Run gas when outside of home __label__substitutions __label__potatoes __label__pumpkin __label__french-fries __label__sweet-potatoes How to make Pumpkin Fries __label__chicken __label__seasoning Roasted chicken ends up only salty outside __label__baking __label__dessert __label__creme-anglaise What is the difference between crme anglaise and crme ptissire? __label__herbs __label__seasoning Is there a secret to flavouring with herbs __label__food-safety __label__meat __label__raw-meat __label__packaging What does it mean, when packaged meat depressurizes itself? __label__dough __label__pie Making a decent pie crust? __label__equipment __label__knives __label__maintenance What regular maintenance is best for a Japanese knife? __label__liver How can I Saute Liver & Onions and keep the liver moist? __label__rice __label__rice-cooker __label__sticky-rice How do I cook sticky rice/glutinous rice in my rice cooker? __label__temperature __label__roast Roasting meat at low temperatures __label__cleaning How to efficiently remove the food particles stuck in the scrubbing pad? __label__pasta How do I tell if my pasta is molto al dente? __label__oil Should vegetables be put in the oil before the oil is heated? __label__baking __label__cooking-time __label__pie __label__crust When is is necessary to par bake a pie crust? __label__beef __label__broth Was my bone marrow broth boiled too long? __label__cake __label__fondant Best way to stabilize wedding cake tiers __label__oil Heating Pan & Oil __label__baking __label__storage-method __label__cake __label__storage How to store a double iced cake __label__storage-lifetime __label__food-preservation __label__milk __label__vegan How can I preserve refrigerated cashew / almond milk by at least 2 months? __label__flavor __label__bell-peppers How to remove the bitter taste from green bell pepper? __label__oil __label__pan What makes oil stick to the pan so bad that it is so difficult to wash out? __label__nutrient-composition Does cooking with solar cookers preserve the nutrients in food? __label__chickpeas What is the difference between chickpeas and garbanzo beans? __label__vegetables __label__frozen Using older frozen vegetables __label__fish __label__knife-skills __label__cutting Correct knife to use for portioning raw salmon? __label__bacon Cooking Buffet-style Bacon __label__cooking-time __label__thickening __label__jelly __label__pectin __label__cranberries How can I thicken this cranberry-pepper jelly? __label__caramel When a recipe calls for 'individually wrapped caramels', are these soft caramels (e.g. Jersey caramels) or hard candies (like werthers cream candies?) __label__soy __label__soymilk Soy milk compared to other bean milks __label__culinary-uses __label__beets What are some ways to prepare beet greens? __label__oil __label__avocados How do I press avocadoes to make avocado oil? __label__sauce __label__chinese-cuisine Should I make my own Hoisin Sauce? __label__equipment Ball Shaper for Batter __label__equipment __label__meat __label__thermometer How do you correctly use a meat thermometer? __label__microwave __label__hamburgers How do I cook a frozen hamburger in the microwave? __label__sauce __label__steak __label__sous-vide How should I prepare an excellent sauce from sous vide juices? __label__food-safety __label__fish __label__pickling Pickling Frozen Fish __label__cheese Age between mild and sharp __label__flavor __label__juice __label__bananas __label__smoothie __label__strawberries Why is orange juice or apple juice added in a smoothie? __label__measurements __label__russian-cuisine __label__measuring-scales Exactly how much is "one glass", in Russian recipes? __label__coffee __label__milk Instant coffee with only milk? __label__pasta Why is my macaroni salad absorbing all the liquid? __label__cheese __label__microwave Why does my Velveeta queso dip get clumpier the longer it stays in the microwave? __label__baking __label__bread __label__yeast New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan? __label__baking __label__cookies __label__carob How can I make a carob coating? __label__substitutions __label__brown-sugar How can I substitute or make soft brown sugar? __label__salt __label__wine __label__chinese-cuisine Questions about shaoxing wine __label__beef __label__grilling __label__steak __label__tenderizing How do you cook grass-fed beef so it is not tough? __label__cake How to know which pan to use for baking a cake __label__coffee __label__grinding __label__french-press How do I remove small grounds when using a french press? __label__sauce __label__chips How to make wet fries? __label__baking __label__substitutions __label__bread __label__dough Egg replacer for bread dough? __label__lamb Suggestions for meal-for-two with one lamb shank __label__food-safety __label__onions Is it safe to eat green onion slime? __label__substitutions __label__vanilla What is the functional difference between imitation vanilla and true vanilla extract? __label__food-safety __label__fish __label__seafood Is Yellow coloring inside a fish normal? __label__chicken __label__japanese-cuisine What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce __label__mayonnaise Homemade mayonnaise difficulties __label__convenience-foods Why do my hotpockets always split down the sides? __label__food-safety __label__cast-iron __label__maintenance Why are standard cast iron maintenance practices compatible with food safety? __label__baking __label__butter __label__cookies How can I tell when my fat is sufficiently creamed? __label__canning __label__jam why (Calif.) apricot & peach jam will not set? __label__eggs __label__spices __label__herbs __label__omelette Which fresh herbs goes well with an omelette? __label__pot __label__dutch-oven How do I pour from a dutch oven without making a mess? __label__chicken __label__chicken-breast __label__wok New to cooking - how long to cook chicken breast pieces in a wok? __label__vegetables __label__frying __label__cream Is it possible to fry vegetables in cream? __label__tea __label__thermometer Are normal cooking thermometers suitable to use as tea thermometers? __label__baking __label__cake __label__oven Can these settings bake a cake? __label__pan __label__hamburgers Pan-fried hamburgers, what temperature? __label__custard Can I use store-bought custard for Portuguese Tarts? __label__food-identification What are yellow sushi radishes called? __label__chicken __label__camping __label__fire __label__asparagus __label__outdoor-cooking How do I cook chicken and asparagus over an open fire? __label__storage-method __label__frozen What exact temperature allows me to store frozen products really long? __label__food-science __label__gelatin __label__gelling-agents Why commercial gummies do not melt? __label__baking __label__cake __label__vinegar __label__icing Does it make sense for a cake icing recipe to call for vinegar but not baking soda? __label__oven __label__microwave __label__convection How do I use a Convection Microwave Oven Hybrid? __label__culinary-uses __label__herbs In what kinds of dishes is asafoetida traditionally used? __label__equipment __label__cookware What should I look for in a crepe pan? __label__rice __label__asian-cuisine __label__chinese-cuisine How can I make perfect sticky rice? __label__presentation __label__olive-oil Why do chefs finish with olive oil? __label__cast-iron Rodent droppings on cast-iron frying pan __label__sausages __label__batter Toads with a flat batter-y __label__storage-lifetime __label__bay-leaf "Best by date" true for bay leaves? __label__substitutions Can I use low fat greek yogurt to substitute mayo in sauce that is going to be heated up (broiled)? __label__peeling __label__skin __label__offal easiest way to peel/skin a tongue? __label__food-safety __label__freezing __label__sous-vide Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer? __label__food-safety Mould on top and bottom of white wine vinegar. __label__food-safety __label__equipment __label__bones Which tools can be used to safely cut bone? __label__dough __label__condiments __label__focaccia How to put stuff inside baked sandwich and bread? __label__flavor __label__tea __label__chai Getting flavor to stick in milk tea __label__indian-cuisine __label__chutney What is a Chutney? __label__onions __label__bulk-cooking Appropriate process for bulk sauteing onions? __label__apples __label__additives What is the additive they put in apple juice to change it from cloudy to clear? __label__chocolate __label__brownies Can I make white chocolate brownies based on a normal brownie recipe? __label__vegetables __label__pasta How to increase flavour intensity in this recipe? __label__crust __label__sauteing __label__breadcrumbs How to turn a large piece of meat without losing breading __label__flavor Are some flavour pairings known to work better than others (and if so, why)? __label__hot-sauce Hot sauce; Remove seeds? __label__substitutions __label__coffee __label__milk __label__almond-milk Substituting almond milk for regular milk in coffee without bitterness __label__baking __label__food-safety Does spoiled milk make any ingredient? __label__vegetables __label__roasting __label__cooking-myth Why cover a pepper after blackening? __label__flavor __label__fish __label__lime __label__tilapia Lime on Fish tastes Bitter __label__food-safety __label__barbecue __label__mold Curious mold growth in a sealled BBQ, how does one avoid it? __label__equipment __label__cookware __label__cast-iron __label__deep-frying __label__dutch-oven Can I deep fry in my Le Creuset dutch oven? __label__baking __label__cheese How to keep blintzes closed __label__soup __label__asian-cuisine __label__chinese-cuisine __label__stews When should I add meat/vegetables when cooking congee? __label__roasting __label__turkey Roasting a turkey in a roaster oven __label__tomatoes __label__measurements Cored tomatoes measured before or after coring? __label__cookware __label__sandwich What can I use in my own kitchen to fashion a panini press? __label__substitutions __label__cookies __label__candy __label__toffee How can I substitute English Toffee in cookies? __label__candy __label__history What are these sweets from 16th century? __label__coffee __label__espresso Making espresso correctly - rerunning hot water several times through an espresso puck to fill an Americano __label__rice __label__seasoning __label__budget-cooking How to make plain white rice less boring? __label__wine Can I learn to like wine? __label__bread How can I translate my bread machine recipe to using a stand mixer instead? __label__seafood __label__frozen __label__scallops Are modifications to a recipe needed to use frozen scallops instead of fresh? __label__pasta spaghetti dinner __label__equipment __label__rice __label__rice-cooker What are the benefits of "fuzzy logic" in a rice cooker? __label__cleaning How do I clean a George Foreman grill? __label__salt __label__soup __label__tomatoes __label__garlic __label__spanish-cuisine Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? __label__sausages What sausage casing is this? __label__ham __label__casserole Heating ham/cooking hashbrown potato casserole in same oven __label__baking Right baking temperature __label__boiling __label__kitchen-safety Stop my pot splashing me __label__cocktails Wild Mustang champagne cocktail __label__pan What is this pan called, and what is it used for? __label__substitutions __label__allium Substitute for onions and garlic __label__yogurt __label__starter __label__cultured-food Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time? __label__fish __label__salt How to counteract excessive saltiness in dried fish? __label__chicken What is the easiest way to shred chicken? __label__chicken __label__meat __label__flavor __label__brining How Can I Tell If Meat Has Been Brined? __label__food-safety Meals safe in danger zone __label__baking __label__cookies __label__mixing How does your hand/stand mixer's speed effect the texture of your cookies? __label__broth How to simmer bone broth safely with an overnight pause? __label__steaming __label__lobster How do you tell whether a lobster is cooked? __label__pizza __label__dough How to throw a pizza dough? __label__bread __label__temperature __label__yeast What temperature of water will kill yeast? __label__equipment __label__pan __label__stove Why have all of my quality pans started smoking at once? __label__cherries How to make your own glased cherries? __label__storage-method __label__freezing __label__flour Is it okay to keep flour in the freezer? __label__freezing __label__roasting __label__defrosting __label__scottish-cuisine __label__offal Can I cook my haggis from frozen? __label__beef __label__cooking-time __label__slow-cooking __label__stews Maximum cooking time for beef joint in slow cooker? __label__stock __label__wine __label__vinegar __label__broth __label__acidity Acid content of wine vs. vinegar? __label__microwave __label__caramelization __label__caramel Is there a technique to making Caramel in a Microwave oven? __label__culinary-uses __label__dessert __label__honey __label__honeycomb Culinary uses for honeycomb? __label__vegetables __label__soup __label__language Keep "soup greens" once done cooking? __label__cookware Will a Dutch oven be a good investment in a motor home with a butane gas burner? __label__herbs What can I do with verbena leaves? __label__cookware __label__glass Can I roast in glass? __label__substitutions __label__fondue What's a good fondue alternative that would fit in a social gathering of fondue eaters for someone who dislikes all kinds of cheese? __label__food-preservation cooked corned beef, "potted meats". preservation __label__flavor __label__spices __label__flavour-pairings How do I save curry with too much cumin? __label__baking Can vegetable juices stop bread from rising? __label__baking __label__chocolate __label__brownies Bake brownies by 2 different ways, what changes? __label__honey __label__raw __label__honeycomb How to extract raw honey from honeycomb? __label__storage-method __label__chemistry __label__molecular-gastronomy Storing Transglutaminase once opened __label__baking __label__cake __label__language What are these called in english? __label__thickening __label__marshmallow How do you thicken a cold filling? __label__substitutions __label__italian-cuisine __label__vegetarian __label__carbonara What vegetarian substitute for prosciutto could I use in Carbonara? __label__oven __label__bread Making bread dough in the bread maker and baking it in the oven __label__cake __label__oven __label__temperature How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top? __label__pudding __label__low-fat fat-free pudding __label__fish Salt-crust bass tasted really bitter __label__seafood __label__squid How to prepare tiny salted squid for cooking? __label__salad-dressing Sesame soy vinegarette __label__greek-cuisine Chewy Bechamel while making Moussaka __label__flour How to make stone ground flour? __label__culinary-uses __label__barbecue-sauce What to do with barbecue sauce __label__cocktails __label__vodka Is there any difference between cheap and expensive vodka? __label__baking __label__brownies __label__cupcakes How would you adapt a brownie recipe to a two-bite cupcake size? __label__cake __label__dessert __label__fondant How to make a cover for a molten cake? __label__food-science __label__milk __label__soy Why did my soy (Silk) milk suddenly become as viscous as rubber cement? __label__brining Are there ingredients I should avoid in a brine? __label__cheese __label__sausages Sausage made of cheese and meat? __label__milk __label__uht UHT Milk: small white floating stuff? __label__equipment __label__cookware __label__cast-iron Cast Iron vs Steel __label__measurements When a recipe calls for X cooked amount of something is that before or after it has been cooked? __label__food-science __label__marinade __label__wasabi Why does horseradish paste "curdle" when cooked? __label__food-identification What is this food "cr of leek and pot 21814"? __label__frying __label__onions If you 'caramelize' an onion, does an onion contain sugar? __label__frying __label__steak Pan reutilization techniques __label__eggs __label__steaming How to know (without a thermometer) whether an egg is cooked when we put a lid on the top of it? __label__chinese-cuisine __label__restaurant-mimicry How is congee made? __label__equipment __label__grilling __label__budget-cooking Small portable grill for a studio flat? __label__popcorn Jaw Shattering popcorn __label__dough __label__puff-pastry Is it possible to keep puff pastry dough in the fridge for future use? __label__fish __label__soup __label__stock I have a frozen fish head. What should I do with it? __label__baking __label__bread __label__casserole How to avoid elephant skin on no-knead bread? __label__flavor Why do drinks drunk from a glass instead of a bottle taste differently? __label__oven __label__pizza Why is my pizza doughy inside? __label__roast-beef __label__sandwich __label__cost Is it cost effective to make your own roast beef sandwich? __label__ice-cream __label__oranges Clementine ice cream __label__chicken __label__pizza Should chicken be cooked beforehand while making pizza? __label__baking __label__dough __label__cake Good techniques for stirring dough __label__baking __label__substitutions __label__sugar Can I use granulated sugar instead of demerara sugar __label__cake Baking a Cake at the Wrong Temperature __label__roasting __label__sweet-potatoes Tips for roasting sweet potato __label__food-safety __label__storage-lifetime __label__oil __label__garlic __label__chili-peppers Are spores an issue in sauteed pepper storage when you add garlic? __label__sushi How to stop sushi nori tasting too strong? __label__equipment __label__knives Can you hone a knife properly by using another knife? __label__potatoes __label__deep-frying __label__chips Par-fry potato chips or Par-boil? __label__texture Can I make hard / crunchy food without sugar or fat? __label__pickling __label__ratio Is there a basic ratio for dill pickle brine which will be safe for any vegetable? __label__storage-lifetime __label__spices __label__butter __label__herbs What is the shelf life of herbal ghee: at room temp, fridge, or freezer? __label__fruit __label__pineapple How can i tell if a pineapple will be sweet? __label__vanilla What is the difference between "vanilla" and "Mexican vanilla" __label__conversion __label__basil Convert fresh basil leaves to a dry measurement __label__fish __label__sushi __label__shellfish What is redshell sushi or rdskjell sushi? __label__chicken __label__freezing Why does my chicken get dry skin in the freezer? __label__spices __label__soup How do I keep soup from being bland? __label__pie __label__dessert __label__lemon What was wrong with my Ohio Shaker Lemon Pie? __label__meat __label__texture __label__pork-belly Pork Belly - served with soft fat __label__onions Can you cook pickled onions? __label__grilling __label__tofu How to prevent tofu from falling apart on the grill? __label__cookies __label__food-identification Can you help me identify these cookies? __label__equipment __label__pan __label__stove What are the little sparkly flakes on my black glass cooktop? __label__equipment __label__coffee __label__restaurant-mimicry How can I get my Starbucks coffee to taste like the Starbucks store? __label__cake __label__cupcakes __label__filling How to "fill" a cake made from a cupcake recipe __label__meat __label__storage __label__raw In a restaurants' kitchen in SC, is it DHEC approved to store raw meat next to ready to eat food? __label__meatballs What purpose could baking soda and cream of tartar serve in a meatball recipe? __label__spices __label__african Harissa and Ras El Hanout (North African staple spice blends) __label__seasoning Why season the meat "liberally"? __label__dessert Adjusting dessert recipes to accomodate a larger slow cooker __label__bread Bread and using a proofer __label__substitutions __label__herbs __label__drinks Can sarsaparilla and sassafras be substituted with licorice root? __label__substitutions __label__mushrooms __label__gravy Substituting fresh shitake mushrooms for dried __label__substitutions __label__flavor __label__candy Flavor difference between marzipan and persipan __label__cake __label__coloring Colored cake without food coloring? __label__culinary-uses __label__pork What can I do with Pork Butt Trimmings? __label__storage-lifetime __label__baking-soda How long does bicarbonate soda (baking soda) keep? __label__sauteing Does it matter what order ingredients are sauteed in? __label__food-safety __label__beef __label__slow-cooking To sear or not to sear - slow cooking beef dishes __label__culinary-uses __label__herbs __label__bay-leaf What can I do with a lot of bay leaves? __label__scallops Frozen scallops __label__salt __label__greens Is there a way to make leafy green vegetables absorb salt throughout their tissue? __label__grinding __label__almonds __label__nut-butters How to make ground almonds creamy? __label__souffle Balancing out a good souffle and burnt cheese on top __label__baking Can I use a china oven dish to make a sponge cake? __label__baking __label__eggs __label__pastry __label__egg-whites __label__mixing How can I make macarons with "feet" in my oven at home? __label__potatoes Will potatoes discolor if I pre-make scalloped potatoes? __label__baking __label__soda Does one really need to add bicarbonate of soda if one already uses baking powder? __label__cleaning __label__cookware __label__silver What precautions should be taken while cleaning silver utensils? __label__pie __label__apples How to make apple chunks in apple pie stay intact? __label__steak __label__frozen Do I have to wait for frozen steak to defrost? __label__equipment __label__stainless-steel __label__pot White stains & muddy deposits in stainless steel pots __label__food-safety How can I safely transport cooked food in warm weather? __label__flavor __label__pizza Quattro Stagioni pizza comes out unbalanced __label__coffee __label__induction How can I use an espresso maker on an induction cooktop? __label__substitutions __label__rice Adjusting an instant-rice recipe for regular rice __label__wine How to get a synthetic cork back in a wine bottle? __label__baking __label__sugar Why is glucose not used in many cake recipes? __label__baking __label__cake How can I get my layer cake to cook more evenly/not burned? __label__substitutions __label__mushrooms __label__dehydrating Approximating dried mushroom texture without __label__shellfish How long will canned cooked clams last in fridge after opened? __label__baking __label__sponge-cake Sponge cake batter too runny __label__food-preservation Preservative for pickles __label__potatoes __label__roasting Roasted potatoes: should they be dry? __label__chicken __label__slow-cooking Slow cooked chicken __label__roasting __label__stock __label__bones Optimum Bone To Water Ratio For Pork and Beef Stocks __label__cheese __label__cheese-making My cheese is too mushy __label__food-safety Sealed package beef steaks __label__seasoning How can I avoid overpowering my food with cumin flavor? __label__microwave How can I keep my salad cold in the microwave? __label__substitutions __label__vegetarian What's a good vegetarian substitute for Worcestershire sauce? __label__food-safety __label__honey __label__food-processing Are garbage cans food safe, or made of food grade plastic? __label__sugar How to turn sugar syrup into sugaring wax? __label__temperature Roasting more than 1 meat in using one oven __label__baking __label__bread __label__oven __label__pizza-stone domestic bread steaming -> will my stone be okay? __label__cast-iron How to re-season only the "high" sides of a cast-iron pan __label__oven __label__reheating Cooked Cottage Pie, refrigerated. How to reheat __label__middle-eastern-cuisine __label__chickpeas __label__hummus How to reduce the taste of horseradish in hummus? __label__baking __label__sugar __label__butter __label__quickbread How to make a proper scone? __label__restaurant-mimicry __label__salad-dressing Help me duplicate Potbelly's fat-free vinaigrette __label__substitutions __label__sugar What are the advantages of using agave sweetener instead of sugar? __label__cake __label__chocolate __label__fondant Chocolate fondant vs. liquid chocolate cake __label__baking __label__cookies __label__cooking-myth __label__peanuts __label__nut-butters Is it true that natural peanut butter splits in cookies? __label__alcohol __label__drinks __label__mixing How does mixing different kinds of beers/liquors mask the taste of alcohol? __label__food-safety __label__slow-cooking Chicken stock in slow cooker - danger zone? __label__eggs __label__cheese __label__pasta __label__italian-cuisine Why do stuffed shells recipes include eggs? __label__cake __label__batter Chocolate Berry Cake with Berries as main batter ingredient? __label__spices __label__texture How do I make sure spice mixes don't make my curry grainy? __label__bread __label__additives Why add lupin flour to white bread? __label__spices __label__language What is 'Musk' as used in this recipe __label__temperature __label__water __label__baking-powder __label__hot-chocolate Why do some powders clump in hot water? __label__baking __label__oven __label__convection Multi-step Programmable Comercial Convection Oven __label__chocolate From elastic to fragile chocolate __label__flavor __label__asian-cuisine What is the black, slightly sweet, flavour in some Asian food? __label__food-safety __label__pickling Jar opened once - is it still good for pickling? __label__baking __label__equipment What kind of tray or tray coating to use for pretzels? __label__food-safety Are there unnoticable effects of cooked food going bad? __label__equipment __label__basics __label__stove How do I turn on an auto ignition stove? __label__dumplings Dumplings - What happened? __label__stainless-steel __label__containers Cracks Developing in Straight-Sided Stainless Steel Vessels __label__milk __label__pork __label__mexican-cuisine Sweetened Condensed Milk in Carnitas - What Does it Do? __label__cast-iron __label__seasoning-pans Can I season cast iron *without* using an oven? __label__freezing __label__pie Are there special considerations for making a pie with the express intention of freezing? __label__substitutions __label__breadcrumbs How can I make breadcrumbs without a full, yeast-leavened loaf of bread? __label__oil __label__eggplant How to make eggplant less oily? __label__drinks __label__fermentation What kind of reaction is this? __label__baking __label__acidity __label__baking-powder __label__baking-soda __label__leavening Does acidity negate double-acting baking powder? __label__sous-vide Post-marinade (Seasoning?) __label__rice-cooker Whats wrong with my rice cooking process in my Zojirushi? __label__food-safety __label__beans __label__chemistry preparing lupini beans? __label__food-safety __label__rice __label__ratio Is Consumer Reports really correct about 6 parts water to 1 part rice? __label__equipment __label__mass-cooking How do I plan a meal without a stove or oven? __label__pastry Temperature controlled work surface? __label__fruit __label__indian-cuisine __label__food-identification Name the vegetable from Nilgiri hills __label__substitutions Alternative to Marsala? __label__food-safety __label__pan The bottom of my black cheap pan has worn off and I can now see the metal below where food would go. Is that pan safe to use anymore? __label__temperature Cooking too long, or too hot? __label__yogurt Why yoghurt comes out different every time? __label__coffee Why does making instant coffee in the microwave taste burnt? __label__seeds __label__chia How long will soaked chia seeds last? __label__sauce __label__italian-cuisine __label__spaghetti Spaghetti sauce consistency / coating noodles __label__pie What is the purpose of pie weights? __label__cake __label__oven __label__cookware __label__pan Can a disposable aluminium pan be used to bake a cake? __label__food-safety __label__meat __label__boiling __label__rice-cooker Will meat cook inside of a rice cooker? __label__substitutions What can be substituted for green onions when making crab cakes? __label__cake __label__strawberries Will fresh strawberries make a cake soggy? __label__equipment __label__eggs __label__scrambled-eggs What qualities should one look for when choosing Egg cooking gear? __label__flavor __label__beef __label__texture __label__crockpot __label__stews Should I brown meat for stew? __label__bread __label__flavor __label__pairing __label__plating What Sampling Bread to use for Pulled Pork, open faced? __label__freezing Freezing a Peanut Butter Chip Pound Cake __label__spices __label__indian-cuisine Using kalpasi (which is also known as Black Stone Flower) in a biriyani? __label__fats __label__sous-vide __label__blowtorch Blow torching meat after sous vide - add fat or not? __label__chicken __label__frying How to prepare a KFC - like coating for fried chicken? __label__cleaning __label__pressure-cooker Cleaning pressure cookers advice __label__flavor __label__smoothie What are some flavors that have a strong early presence? __label__bread How can I create steam in a normal oven to promote bread oven spring? __label__flour __label__pizza __label__neapolitan-pizza How can I produce a more soggy Neapolitan pizza crust? __label__sauce __label__boiling __label__language What is the term for simmering something in sauce? __label__potatoes __label__refrigerator Refrigerating leftover cooked potato __label__tea What to use for a matcha whisk? __label__baking __label__oven Which kinds of vessels insulate well? __label__freezing __label__beer __label__beverages How to chill beer quickly? __label__substitutions __label__rice __label__low-carb __label__stir-fry What is a suitable Low carb rice alternative? __label__storage-method __label__vegetables __label__freezing How to freeze cabbage? __label__bread __label__flavor Adding Pulses (Legumes) in Powder Form to Bread __label__baking __label__eggs __label__cake Cooking an eggless cake __label__equipment An electronic tool for mixing while the pot is on the fire __label__chicken Why did my organic chicken come out like rubber after roasting? __label__sugar __label__dessert __label__creme-brulee __label__melting-sugar How to make a smooth crme brle top __label__rice __label__italian-cuisine __label__sauteing __label__risotto When making risotto, why fry the rice? __label__substitutions __label__asian-cuisine __label__beans Substitute for red bean paste? __label__slow-cooking __label__crockpot can a crock pot go bad? __label__equipment misto sprayer malfunction __label__roux __label__bechamel White sauce without roux __label__baking __label__food-science __label__flavor What's causing the metallic aftertaste in my Nutraloaf? __label__packaging What are certified synthetic colors? __label__food-safety __label__fish Are heads of porgies poisonous? __label__sandwich __label__plating Is it a known technique to serve hot crispy-crust sandwiches on edge? __label__substitutions __label__alcohol __label__rum Can Rum-balls be made without alcohol? __label__dessert __label__sorbet What is the difference between sorbet and sherbet __label__candy __label__caramel How do I make soft caramel for homemade Caramel Apples? __label__whipped-cream Is it possible my cream was too cold prior to whipping? __label__coffee What is it that a filter Coffee maker can do that we can't do in a better or equivalent way at home? __label__baking __label__substitutions __label__corn What is the difference between corn flour and corn meal? __label__baking __label__dough __label__food-science __label__batter __label__chemistry Why don't other grain proteins behave like gluten? __label__cheese-making What is the effect of the fat content of milk when making cottage cheese __label__flavor __label__tofu What causes odd off-flavor/smell in tofu? __label__eggs __label__freezing __label__culinary-uses What can I do with frozen eggs? __label__baking __label__cream __label__dairy __label__creme-fraiche Why did my Crme Fraiche split? __label__food-safety __label__chicken __label__salmonella Is marinade safe if it has had incidental contact with meat? __label__baking __label__cake __label__decorating how to make shiny figures for cake decoration? __label__deep-frying How to cool 8 liters of cooking oil quickly for transport and disposal __label__pasta __label__rice Do long-cooked pasta and brown rice lose more minerals than short-cooked types? __label__flavor __label__wine Which wines have a strong, bitter flavor? __label__asian-cuisine __label__curry __label__shrimp What variety of shrimp paste should I use for Brazilian Vatapa? __label__substitutions __label__chocolate How do I use Cacao Nibs in the chocolate making recipe __label__safety Is food contaminated with swarf due to polishing metal plates or sharpening knives safe for our body? __label__tea Tea taste changes if watered down after steeping __label__food-safety __label__freezing Is it ok to freeze miso paste? __label__breadcrumbs __label__salmonella using crumbs mixture multiple times [is it safe?] __label__vegetables __label__spices __label__chili-peppers __label__chili Suggested edible quantity/scaling of Habanero Pepper per pound of meat __label__cookware __label__stock __label__canning __label__spaghetti __label__beverages Stockpot double as beer brewing pot __label__temperature __label__tea How can I cool tea quickly? __label__chicken __label__frying Crispy fried chicken goes limp: picnic disaster __label__tea How much tea is ideal out of one tea bag? __label__steak How do you prepare a steak to be rare and very rare (blue)? __label__sauce __label__microwave __label__reheating __label__alfredo How can I reheat a roux-based (alfredo) sauce in the microwave without separation? __label__drinks __label__gelling-agents How to stop Xanthan Gum from clumping? __label__baking __label__oven __label__tart Filling tart with beans/rice for baking __label__food-safety Freezing bones for stock __label__pork __label__slow-cooking __label__defrosting __label__skin Defrosting approx 3.5kg of pork, and then cooking more than once? __label__baking __label__eggs __label__ingredient-selection Shirred eggs elements __label__chips Are Twiglets an extruded snack? __label__cheese Parmesan rind: should I use it, or trash it? __label__equipment __label__vegetables __label__basics Can you pure without a food processor? __label__food-safety __label__bread __label__storage-method __label__temperature __label__food-science Effects of elevated storage temperature on bread quality __label__storage-method __label__chocolate Is it better to store chocolate in the fridge or at room temperature? __label__chicken __label__slow-cooking __label__boiling __label__crockpot __label__chicken-breast What is the best way to cook chicken for enchiladas? __label__soup __label__spanish-cuisine What's the difference between gazpacho and normal soups? __label__garlic __label__chili-peppers __label__restaurant-mimicry __label__thai-cuisine __label__spicy-hot Thai lava chili: how could I reproduce this? __label__substitutions __label__rice __label__risotto Firm risotto using generic rice. Is it possible? __label__cheese __label__pasteurization Is Casu Marzu illegal in the United States? __label__substitutions __label__sauce __label__tomatoes need to convert US recipe calling for tomato sauce to equivilant in UK __label__corn __label__popcorn Would ground "popcorn meal" differ from regular corn meal? __label__food-safety Corned Silverside __label__onions __label__refrigerator __label__garlic Can garlic or onion stored in the fridge help to sanitize? __label__doughnuts What is the difference between doughnut and krapfen? __label__oven How do I recognize if a dish cannot be cooked in a gas oven? __label__baking __label__chili-peppers __label__steaming When cooking or baking is it better to steam peppers or add them raw? __label__vegetables __label__steaming __label__chili-peppers 3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy? __label__food-safety __label__sous-vide __label__salmon Sous vide whole salmon at what temperature? __label__corn Tips for Removing Silk from Corn? __label__mushrooms __label__storage Storing cut button mushrooms vs whole button mushrooms __label__baking __label__english-cuisine __label__scottish-cuisine How to make softer scones? __label__refrigerator __label__storage What is 'adequate' refrigerated space for a single person __label__baking __label__batter __label__macarons Can I whisk macaron batter like meringue? __label__nutrient-composition __label__beans __label__calories What varieties of beans are high in calories? __label__cooking-time __label__stews __label__bulk-cooking Cooking time adjustment for large quantities of stew __label__measurements __label__utensils Does 1 tea spoon correspond to half table spoon? __label__kitchen-safety First-Aid Kit for Kitchens __label__stock __label__broth Should I be worried if my broth or stock has no foam to skim? __label__flavor How to clear your palate between different flavored dishes when cooking? __label__storage-method __label__sunchokes How should I store sunchokes for 4 months in a hard freeze? __label__garlic __label__molecular-gastronomy __label__foam Why was there not enough foam in my garlic foam with soy lecithin? __label__pizza __label__italian-cuisine __label__mozzarella What is the most common mozzarella used in Italian pizza __label__equipment __label__cream __label__whipped-cream Pros and Cons of cream whippers? __label__food-safety Stew in a sealed container left unrefridgerated overnight - OK to eat? __label__baking __label__freezing Can I freeze unbaked scones? __label__food-safety __label__eggs __label__storage-lifetime __label__food-preservation How long can century eggs last refrigerated and unrefrigerated? __label__oven __label__butter __label__puff-pastry Avoid butter in puff pastry dough from melting while baking in the oven __label__nutrient-composition __label__cast-iron Can I increase my iron intake by eating food cooked with cast iron? __label__cake __label__carrots blackened carrot cake __label__tea What's the difference between Yorkshire Tea (red band) and Yorkshire Gold? __label__substitutions __label__bread __label__butter __label__shortening Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter? __label__substitutions __label__chicken __label__syrup __label__korean-cuisine __label__malt What can substitute Korean malt syrup? __label__fish Does fresh mackerel have more omega-3 fatty acids than smoked mackerel? __label__baking __label__fish How can I fix my tasteless baked flounder? __label__temperature __label__deep-frying __label__turkey How to judge temperature and time for deep-fried turkeys? __label__temperature __label__beans __label__soaking Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours? __label__fruit __label__gelatin __label__pineapple My gelatin didn't gel __label__cookies __label__language Cookies called monte cows? __label__fish __label__ceviche Is it safe to eat freshwater fish raw? __label__canning Can I re-can a batch of salsa that is missing an ingredient? __label__nutrient-composition __label__calories How to calculate the calorie content of cooked food? __label__pie __label__puff-pastry __label__blind-baking When using puff pastry in the base of a savoury pie, do you need to blind bake it? __label__substitutions __label__butter __label__shortening __label__margarine How does substituting Butter for Margarine/Shortening affect the Recipe __label__meat __label__italian-cuisine __label__language __label__sausages Are 'sweet' and 'mild' - Italian Sausage - the same thing? __label__baking __label__baker-percentage Baking 'Master' Recipes __label__pasta __label__rice __label__potatoes Rice vs pasta and potatoes __label__fish __label__please-remove-this-tag Pan-frying fish filets with skin on __label__toffee __label__honeycomb Why has my honeycomb toffee set in layers? __label__baking __label__cookies __label__consistency Why do my cookies fall flat and not cook on the bottom? __label__equipment Can microwave with convection replace an actual oven? __label__microwave __label__hamburgers Can I cook hamburgers in the microwave oven? __label__reheating If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other? __label__cake __label__cupcakes Adjusting baking time and temp for small cupcakes? __label__burnt query on how to prevent burning of dum __label__chicken __label__water How to absorb/remove excess water that you've added to a dish? __label__coffee __label__espresso Why should one always use the same kind of coffee for an Espresso machine? __label__oven __label__popcorn Make microwave popcorn in the oven __label__sourdough __label__starter Will a Sourdough starter from one locale change to yeasts of current locale over time? __label__flavor __label__spices How to use vanilla beans? __label__sauce __label__flavor __label__seasoning __label__reduction When should you season sauce that needs to be reduced? __label__food-safety __label__citrus Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor? __label__bread __label__culinary-uses Uses for stale bread? __label__food-science __label__cookware __label__non-stick __label__seasoning-pans Do pan "pores" exist, what are they, and what are their effects? __label__rice __label__sushi __label__asian-cuisine What is the proper way to cool sushi rice after cooking? __label__fish Ideas for a pescetarian Turducken (aka a fish in a fish in a fish) __label__cream __label__thickening __label__whipped-cream How can I thicken whipping cream? __label__cheese __label__dietary-restriction How to tell if cheese is vegetarian? __label__candy To what temperature should you take candied citrus peels? __label__bread __label__dough __label__coloring When should food colouring be added to part of a batch of bread dough? __label__roasting __label__garlic Roasting large quantities of garlic: whole unpeeled heads or peeled cloves? __label__meat __label__cut-of-meat What kind of meats are good for quick or cook ahead preparation, and are reasonably priced? __label__substitutions __label__chocolate __label__frosting __label__cocoa Can I substitute chocolate chips for cocoa powder in my frosting? __label__stews __label__dumplings Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe? __label__rice __label__boiling __label__rice-cooker Stopping water from bubbling over when cooking rice __label__pan What kind of pan is this? (photo) How would you use it? __label__storage __label__carrots How to properly store cubed carrots? __label__baking __label__temperature How do I adjust for a recipe to bake in an oven instead of on a grill? __label__pork Roasting 3 Stuffed Pork Loins __label__chocolate __label__melting how to coat truffles with chocolate __label__equipment __label__food-preservation __label__vacuum Are any retail vacuum-sealing systems worth the expense? __label__frying __label__chili-peppers __label__batter __label__fresh __label__jalapeno Jalapeno Poppers and getting a thick crust? __label__fish What fish can be used for 'minced fish' in Chinese cooking? __label__food-safety __label__seafood __label__steaming Is it safe to eat the clam that didn't open? __label__cleaning __label__cast-iron __label__dutch-oven __label__fire Have I over- or under-cleaned my cast iron dutch oven? __label__rice __label__mixing Can jasmine rice and basmati rice be cooked together? __label__storage-method __label__coffee If you need to keep ground coffee for a long time, will keeping it in the freezer help? __label__culinary-uses __label__coffee __label__reheating How can I reheat coffee without imparting bad flavor? __label__cake __label__cookware Non-uniformly shaped cake methods __label__roux __label__gravy __label__thanksgiving __label__color Why is my gravy opaque? __label__sugar __label__kombucha Raw sugar vs. refined sugar in making kombucha __label__chicken __label__barbecue __label__poultry __label__basting How do I baste barbecue chicken while grilling? __label__potatoes __label__boiling __label__food-identification What are 'boiling potatoes'? __label__cookware __label__boiling Is there any pan in which water or liquid shouldn't be boiled? __label__pork __label__stock __label__gravy Why not pork stock/gravy? __label__substitutions __label__baking-soda __label__baking-powder __label__leavening If I can't find baking soda or baking powder, what should I do? __label__chocolate __label__oil __label__coloring Colouring oil - chocolate look alike __label__baking __label__eggs __label__cookies How does the number of eggs affect a cookie recipe? __label__onions __label__vinegar Vinegar softens the bite of raw onions? __label__mexican-cuisine __label__corn __label__tortilla __label__masa Trouble making corn tortillas __label__fruit __label__food-identification Who knows what this fruit is called? __label__flavor __label__cutting Why did my salsa go bitter? __label__candy Making super-sour sweets -- issues with stickiness __label__smoking Smoking dried peppers? __label__condiments __label__mustard How is mustard made? __label__restaurant-mimicry __label__cheesecake What is in a Jamaican Chocolate Cheesecake? __label__soup __label__tofu How to reduce bitterness in silken tofu 'cream' soup? __label__bread __label__storage-method __label__yeast __label__sourdough Should a sourdough starter be left open/ajar after feeding? __label__bread __label__yeast Question on yeast quality? __label__sugar __label__candy __label__vinegar __label__water What is the purpose of vinegar in this lollipop recipe? __label__substitutions __label__sugar __label__candy __label__caramelization Does Splenda caramelize? __label__baking __label__cookies Why don't my cookies flatten? __label__indian-cuisine What are these small long narrow yellow things? __label__oil __label__chickpeas What's the best replacement for "solid vegetable oil" in pastry recipes? __label__pie __label__crust Greasy Pie Crust __label__food-safety travelling with cooked chickens __label__spaghetti Is there grade/quality for spaghetti selection? __label__food-safety __label__oil __label__frying-pan leaving oil on a frying pan for use later __label__frying __label__boiling __label__asian-cuisine Bitter watercress __label__gluten-free __label__cornstarch Sticky corn starch croquette __label__dough __label__yeast __label__cinnamon cinnamon in bread dough __label__coffee __label__fresh Freshly ground coffee, how fresh should it be? __label__sauce __label__thickening How to thicken a Yoghurt based cold sauce? __label__substitutions __label__beef __label__ham What is an alternative in Feijoada to smoked ham or beef? __label__baking __label__icing Getting rid of a commercial/plastic taste in icing? __label__food-safety Raw meat in washing up water __label__food-safety __label__food-preservation __label__asian-cuisine How long does lotus root stay fresh? __label__pasta How much water to put in my pasta pot? __label__substitutions __label__beef __label__stir-fry __label__jerky Using beef jerky cuts for stir fry? __label__equipment Thinning copper-bottomed staninless pot __label__food-safety __label__potatoes Soaking potatoes more than 24 hours __label__baking __label__cake __label__brownies How to enhance sweetness of a baked chocolate brownie? __label__soup Why did my chowder turn out watery? __label__beef __label__bones What are the chunks of connective tissue on soup bones? (And can I use them?) __label__bread __label__recipe-scaling __label__starter Can I halve the Amish Friendship Bread recipe? __label__baking __label__dessert __label__cake Is there a non-penetrative method for checking cake doneness? __label__baking __label__substitutions __label__vegan Can I substitute Ener-G Egg Replacer with Orgran No Egg? __label__beef __label__roast-beef Roasting sirloin which has already been cut into slices __label__vegetables how to use CSA vegetables most efficiently __label__culinary-uses __label__seeds What are some different ways of preparing flax seeds? __label__culinary-uses __label__herbs Lemon Balm Uses