12404 lines
1.1 MiB
12404 lines
1.1 MiB
__label__sauce __label__cheese How much does potato starch affect a cheese sauce recipe?
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__label__food-safety __label__acidity Dangerous pathogens capable of growing in acidic environments
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__label__cast-iron __label__stove How do I cover up the white spots on my cast iron stove?
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__label__restaurant Michelin Three Star Restaurant; but if the chef is not there
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__label__knife-skills __label__dicing Without knife skills, how can I quickly and accurately dice vegetables?
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__label__storage-method __label__equipment __label__bread What's the purpose of a bread box?
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__label__baking __label__food-safety __label__substitutions __label__peanuts how to seperate peanut oil from roasted peanuts at home?
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__label__chocolate American equivalent for British chocolate terms
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__label__baking __label__oven __label__convection Fan bake vs bake
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__label__sauce __label__storage-lifetime __label__acidity __label__mayonnaise Regulation and balancing of readymade packed mayonnaise and other sauces
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__label__tea What kind of tea do you boil for 45minutes?
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__label__baking __label__baking-powder __label__baking-soda __label__leavening How long can batter sit before chemical leaveners lose their power?
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__label__food-safety __label__soup Can I RE-freeze chicken soup after it has thawed?
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__label__sous-vide __label__vacuum Ziploc vacuumed bags expand in sous vide
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__label__baking __label__substitutions __label__syrup What can I use instead of corn syrup?
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__label__vegan __label__almonds __label__almond-milk Does soaking almonds have the same effect as blanching and removing the skins when making almond milk?
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__label__baking __label__cake __label__soda Cake sinks in the middle when baking. Only happens when I make a Coca-Cola Cake
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__label__baking Which plastic wrap is okay for oven use?
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__label__tea Can I dissolve sugar first before steeping tea?
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__label__food-safety __label__salmon Is it safe to eat food that was heated in plastic wrap to the point the plastic wrap flamed?
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__label__flavor __label__spices __label__chemistry Flavor and Chemical Composition of Thyme
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__label__equipment What can I use as a manual hard cheese slicer?
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__label__flour __label__milling Are stone or metal grinding wheels better for flour?
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__label__beans Do fava beans need to cook longer than other kinds of beans?
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__label__baking __label__bread __label__kneading Kneading Bread After Rising
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__label__beef __label__roast __label__gravy __label__roast-beef Extraordinary Beef Gravy?
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__label__baking __label__bread __label__crust How to heat up already baked french bread in oven to get a crispy crust
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__label__chocolate Is there a difference in appearance between semi and unsweetened chocolate?
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__label__food-science __label__marinade __label__brining If salt dehydrates the meat, then why would brining make it more juicy as a whole?
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__label__cookies __label__texture __label__american-cuisine How long after baking do American chewy cookies get their normal texture?
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__label__fruit __label__alcohol __label__liqueur Is cooking with fruit liqueur comparable to cooking with fruit juice?
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__label__bread __label__cheese __label__jelly __label__brie Suggestions for Brie + Bread + Preserves
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__label__soup __label__texture __label__standards What is the correct consistency of a cream soup?
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__label__food-science __label__tea Making tea - milk first or tea first
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__label__food-safety __label__salt Sea Salt and Mercury
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__label__cinnamon Cinnamon Thickening
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__label__sauce __label__flavor __label__syrup Basic carrier sauce/syrup for different sweet flavors?
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__label__roasting __label__eggplant What is the 'cleanest' way to roast eggplants indoor?
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__label__rice Cooking and storing rice for a whole week
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__label__dehydrating dehydrating puree food
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__label__soup __label__canning __label__food-processing In industrially produced soup, how does each can contain equal parts of all ingredients?
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__label__flavor __label__microwave __label__popcorn How Is Microwave Popcorn Flavoured?
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__label__culinary-uses __label__vegetables __label__eggplant What can I do with under-ripe eggplant?
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__label__water __label__cocktails __label__whiskey Whiskey and Water
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__label__meat __label__ham Wet Cooked Ham Slices
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__label__onions __label__deep-frying __label__restaurant-mimicry Beer Battered Onion Rings -- what makes them look shiny?
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__label__wok Determining a wok's material
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__label__food-safety __label__oil Is cloudy-looking used peanut oil safe?
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__label__oil __label__cleaning __label__coconut __label__olive-oil __label__maintenance To finely spray a thin layer of warm liquid Coconut Oil?
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__label__candy __label__fudge Why Do We 'Simmer' Fudge Instead of 'Boiling' it?
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__label__equipment __label__slow-cooking __label__crockpot Can I use a larger crockpot than the recipe calls for?
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__label__food-safety __label__meat __label__seafood __label__cut-of-meat __label__butchering What part of the squid is edible?
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__label__baking How soon after baking can you refrigerate freshly made fruit pies?
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__label__chicken I would like to make my own Chicken Stock, any suggestions?
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__label__substitutions __label__eggs Substituting different types of eggs
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__label__apples __label__crumble Can I double cook apple? When making, say, Apple Crumble?
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__label__seasoning __label__citrus __label__oranges How can I add a strong orange flavor to my dishes?
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__label__cheese-making Dangerous simmering - exploding liquid? (cheesemaking)
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__label__pasta What to do with Cocoa Pasta
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__label__baking __label__cake Why should I wrap a cake tin in newspaper?
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__label__resources What is a substitute for going to culinary school? Is there?
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__label__asian-cuisine What do I need to make pho at home?
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__label__barbecue __label__equipment What are the advantages of a lid on a barbeque?
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__label__oven How to know whether the oven's door has loosened and leaking out some energy or is as tight as it was when new?
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__label__frying __label__vegetables __label__onions __label__sauteing Why sweat but not brown?
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__label__equipment __label__oven __label__temperature Can the broiler replicate a regular gas oven?
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__label__substitutions __label__eggs __label__pie __label__squash How to make a pie with no yolk?
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__label__chicken __label__meat __label__butchering What is the easiest way to remove chicken leg/drumstick tendons?
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__label__beans __label__chili Dried Kidney beans for Chili
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__label__please-remove-this-tag __label__dessert __label__taffy Homemade taffy turned out too thick and hard
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__label__storage-method How to conserve eatables in humid and moist environment?
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__label__sauce __label__butter __label__olive-oil Can you make Bearnaise with olive oil?
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__label__substitutions __label__kosher Kosher alternative for blood sausage
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__label__soup Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup?
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__label__baking __label__eggs __label__oven __label__souffle __label__convection Can you use a convection oven to make a Souffl?
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__label__cleaning __label__cookware __label__non-stick __label__aluminum-cookware How can I clean dark non-stick pots (e.g. Calphalon)?
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__label__smoking Cold Smoking in the Tropics - Condensation
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__label__flavor __label__salad-dressing How can I add a savory note to (or otherwise improve) a sweet, cream based salad dressing?
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__label__calories How do companies find out how many calories are in their food?
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__label__substitutions __label__bread __label__sugar __label__honey Substituting honey for sugar in bread
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__label__veal __label__free-range Is free-range veal available in the US?
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__label__texture __label__meatloaf How to make Meatloaf bond?
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__label__knives __label__sharpening __label__carbon-steel Buying whetstones
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__label__slow-cooking Pork left on low all day after cooking
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__label__food-safety Is the cockchafer grub edible, and how best to prepare it?
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__label__cleaning __label__pan Anodized pans? Cleaning?
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__label__ice-cream keeping ice cream fresh for 12 hours while transporting
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__label__food-preservation __label__asian-cuisine Keeping rice paper spring rolls moist
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__label__chocolate __label__ginger how to make crystallized ginger powder
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__label__baking __label__salt __label__cookies Why is salt sometimes ingredient of otherwise sweet cookies?
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__label__equipment __label__oven Calibrating a home gas oven
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__label__food-safety __label__chicken Safe Chicken Liver?
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__label__food-preservation __label__candy How to preserve cotton candy
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__label__storage-lifetime __label__pancakes __label__storage __label__buttermilk Will dried buttermilk react with other ingredients in dry mix with oil, stored in fridge?
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__label__rice __label__microwave __label__milk Is it possible to cook semolina or rice with milk in the microwave?
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__label__food-safety __label__stock __label__pressure-cooker Pressure cooked stock out overnight, still safe?
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__label__fish __label__steaming __label__defrosting Do I need to thaw fish before steaming it?
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__label__fish __label__storage __label__spoilage __label__thawing How long can raw fish be kept if it has been thawed in the refrigerator?
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__label__baking __label__food-safety __label__temperature Safe to buy food baked in plastic containers:
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__label__potatoes Best potato varieties to use for mashing
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__label__tea __label__elderberries __label__kombucha Can I add fresh elderberries or rosehips to homemade kombucha?
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__label__meringue Why did my meringue deflate and go soft?
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__label__food-safety Sous Vide Chicken was left out-safety question
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__label__freezing Initial start up of food freezer
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__label__chinese-cuisine Unusual foods from Asia (not for sensitive stomachs)
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__label__baking __label__equipment Is there really such a thing as a muffin scoop?
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__label__ice-cream Making ice cream at home without a machine
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__label__substitutions __label__cake __label__milk Help converting dry milk + milk in recipe
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__label__food-safety Is there anything wrong with rubbing a stick of butter on the pan?
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__label__baking __label__oven Question about chiffon cake
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__label__sorbet Making a sorbet by cooking or by pureeing the ingredients?
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__label__sauce Failed pan sauce didn't thicken and tasted far too much of wine
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__label__cake __label__pan pan to bake a pound cake
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__label__baking __label__substitutions __label__crust Substitute for margarine in graham cracker crust
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__label__potatoes __label__sous-vide __label__recipe-scaling How to scale up modernist Potato Puree?
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__label__baking __label__substitutions __label__cake __label__oil Substituting oil in baking?
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__label__freezing __label__fruit __label__drying Freeze-drying fruit at home?
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__label__tea __label__chai How do I make chai latte at home?
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__label__substitutions How can I make buttermilk?
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__label__potatoes Can you boil the potatoes for mashed potatoes too long?
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__label__seafood What do you look for to make sure that Conch is fresh?
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__label__lasagna Can you assemble lasagna one day, and then bake it about 24 hrs later?
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__label__food-safety __label__bacon White residue emerging while cooking bacon
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__label__rice __label__boiling __label__sushi __label__broth __label__bouillon How to boil sushi rice for yakimeshi?
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__label__equipment __label__frying __label__deep-frying Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?
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__label__meat __label__storage-lifetime __label__canning How long is SPAM really good for?
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__label__beef __label__braising What is braising?
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__label__substitutions __label__gluten-free What is the role of oil in gluten free baking? (Can I substitute applesauce for oil in gluten free recipes?)
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__label__coffee __label__aging What happens when I store coffee in the refrigerator?
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__label__fruit __label__pie __label__glaze Creating a recipe for a glazed fruit pie - what starch to use?
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__label__bread __label__dough Lightening Bread
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__label__measurements __label__language Converting teaspoon/tablespoon measurements to mL?
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__label__vegetables __label__asian-cuisine __label__boiling What is this Asian dish made with boiled vegetables?
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__label__popcorn Simulating Orville's Cracked Pepper and Salt Popcorn
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__label__freezing __label__refrigerator __label__history Why should food be frozen quickly?
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__label__cast-iron How do I recover from overheating my cast-iron skillet?
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__label__baking __label__dough __label__pizza How can I make my pizza dough more workable?
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__label__duck __label__confit __label__efficiency What is the fastest way / highest temp you made duck confit?
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__label__indian-cuisine __label__beans __label__lentils Are my dried moong dal beans bad?
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__label__potatoes __label__salt Why add salt to potato water?
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__label__yeast How much should yeast rise?
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__label__cheese __label__fats __label__low-fat How much fat does "low fat" cheese have?
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__label__food-science __label__spicy-hot Spicy foods and weight loss
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__label__grilling __label__steak How do you serve a hot steak after letting it sit?
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__label__coffee How do you use the gizmo for Caf Sua Da?
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__label__food-safety __label__canning __label__chili-peppers __label__spicy-hot Canning Hot Peppers
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__label__flavor __label__tasting What are "goes well with" recommendations based on?
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__label__baking __label__salt __label__dough Is salt important to the texture of dough?
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__label__flavor __label__onions __label__garlic Why would I add garlic to a recipe after onion with such a small time difference?
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__label__chicken __label__sauce __label__flavor __label__grilling __label__acidity How can I make my dish less sour?
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__label__equipment __label__ice-cream Making airier icecream
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__label__beef __label__reheating __label__liver Does liver reheat well?
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__label__baking __label__bread __label__dehydrating __label__leavening Can I use my dehydrator to raise bread?
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__label__safety Started crockpot meal on wrong temp. for four hours (Warm) Is it ruined?
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__label__pickling __label__kimchi Kimchi versus pickles: sterilized containers?
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__label__vegetables __label__chemistry __label__sunchokes What can I do to prevent the gaseous side effect of sunchokes?
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__label__storage-method __label__storage-lifetime __label__noodles __label__egg-noodles How to store cooked / stir-fried egg noodle leftovers?
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__label__nuts Converting whole to chopped hazelnuts
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__label__substitutions __label__yeast What is a yeast cake?
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__label__baking __label__gluten-free Three ingredient peanut butter cookies - how to improve texture
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__label__pasta __label__beets Homemade Beet Pasta loses color when cooked
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__label__alcohol __label__molecular-gastronomy __label__cocktails Is there any trick to make a palindrome-cocktail?
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__label__canning __label__peaches Why do you need to peel peaches to can them?
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__label__pork __label__language Lost in translation: Pluma ibrico
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__label__pork __label__ham Can I make crackling from cured ham skin?
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__label__storage-method Difference between freezer bag and storage bag
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__label__chicken __label__wine __label__spicy-hot __label__citrus __label__pairing What wines pair well with spicy, citrus chicken?
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__label__onions __label__salad Onion salad goes wet and bitter
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__label__flavor __label__lentils __label__squash __label__grains How to add savor to a squash and grain mix?
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__label__storage-lifetime __label__apples __label__caramel Shelf life of a caramel apple?
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__label__food-science __label__cooking-time __label__pressure-cooker Can the duration of the whistle determine if food inside a pressure cooker is cooked
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__label__substitutions __label__sugar Can regular sugar be substituted for maple sugar?
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__label__sauce __label__frying __label__onions __label__sauteing __label__caramelization Can you caramelize onions without using fat?
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__label__middle-eastern-cuisine __label__lamb How is the lamb meat made in lamb gyros?
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__label__baking __label__batter __label__baking-powder __label__english-cuisine __label__yorkshire-puddings Is it okay to put baking powder in Yorkshire Pudding batter?
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__label__eggs __label__food-science __label__egg-whites __label__meringue Why do my egg whites separate after whipping?
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__label__equipment __label__molecular-gastronomy Creating a home "anti-griddle"?
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__label__cultural-difference __label__thanksgiving __label__american-cuisine What are the major menu differences between Canadian and American Thanksgiving?
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__label__vegetables __label__food-preservation __label__chili-peppers What are different methods of preserving chillies?
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__label__knives __label__sharpening Can I sharpen a knife with sandpaper?
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__label__meat __label__beef __label__marinade __label__defrosting Is it safe to throw frozen meat in marinade?
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__label__beef __label__chinese-cuisine Chinese crispy beef with minced beef instead of slice steak?
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__label__coffee __label__caffeine Are there visual differences between regular and decaf coffee?
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__label__microwave Baking powder/leavener in the microwave
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__label__food-safety Safety question for defrosting and refreezing chicken breasts
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__label__equipment Recommend decent, sturdy steamer basket?
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__label__cake What is the difference between Devil's Food and Chocolate cake?
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__label__chicken __label__curry __label__pressure-cooker Cooking Chicken in Cooker Versus Pan?
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__label__dough __label__knives Knife to Cut Dough
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__label__coffee __label__chemistry Why brewed coffee in a pot needs a lid?
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__label__flour __label__wheat __label__crepe __label__eggs Why are we not generally using egg in Buckwheat crpe (or galette) but only in Wheat Flour crpe?
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__label__substitutions __label__eggs __label__allergy __label__brownies Brownies without egg
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__label__language Whats the cooking method called where you bury the raw food in hot charcoal ashes?
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__label__coffee __label__tea Can a loose leaf tea basket be used for steeping/brewing coffee?
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__label__herbs __label__thai-cuisine How should I use lime leaves when making Thai green curry?
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__label__rice Bringing water to boil with rice or alone and then add rice?
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__label__vegetables __label__potatoes __label__seasoning __label__steaming Seasoning steamed vegetables (in particular potatoes): advisable?
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__label__oven __label__cookware __label__stainless-steel Are stainless steel frypans oven safe?
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__label__puff-pastry Blind baking puff pastry
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__label__chocolate __label__dessert __label__ice-cream Is it possible to have chocolate chunks in ice cream that aren't waxy?
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__label__menu-planning How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?
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__label__food-science __label__potatoes What's the science behind making German potato dumplings (Kndel) fluffy but not fall apart?
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__label__equipment Microscope for cooking
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__label__storage-method __label__storage-lifetime How to store Miso
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__label__hot-sauce Is there any way to enhance the heat without changing the taste in a hot sauce?
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__label__pie Pie Crust Partially Cooked
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__label__microwave How do I know if a food or recipe can be made in a microwave oven?
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__label__fruit __label__pineapple How does pineapple react with water?
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__label__bread How can I rescue overproofed bread?
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__label__cake __label__chinese-cuisine How to properly store a Chinese new year cake and how long will it last?
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__label__tea __label__beverages How will the taste of black tea change when I infuse it with water colder than 90-100 degrees Celsius?
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__label__equipment All Clad Copper Core - everything sticks, why?
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__label__chicken-stock Chicken Stock gelatinous
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__label__asian-cuisine __label__food-identification __label__sticky-rice What is this green cake with plastic-y texture, found at an Asian store?
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__label__baking __label__oven Baking with oven without bottom heating element
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__label__cheese __label__cheese-making __label__cultured-food Storage of cheese starter cultures
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__label__meat can you leave slow cooker on for 10 and a half hour i food takes 8hrs to cook
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__label__sauerkraut 10 liter fermentation crock... water getting sucked inside, advice needed
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__label__temperature __label__cooking-time __label__faq Time vs. Temperature - What changes what?
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__label__storage-method __label__sauce __label__meat Keeping left-over pan sauces longer?
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__label__food-safety __label__meat __label__curing Soppressata, prosciutto, and other meats; how is it safe?
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__label__pastry __label__timing Red Bean Cream puffs timing and filling
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__label__sugar __label__vinegar How to prevent a vinegar taste when poaching eggs (using vinegared water)
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__label__food-safety Does a lid on a pot safely "seal" soup?
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__label__coffee __label__salt Why is salt sometimes added to straight coffee?
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__label__frosting Shortening to Swiss Buttercream
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__label__cookies __label__popcorn __label__thanksgiving What quick Thanksgiving treats can I make?
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__label__substitutions __label__vinegar How can I susbtitute unseasoned rice vinegar for seasoned?
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__label__baking __label__cleaning __label__oil Gummy residue from baking spray/oil
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__label__low-carb Replacement for pasta that is natural and fairly low carb
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__label__baking __label__substitutions __label__eggs __label__milk __label__muffins How do I substitute skim milk for dry milk in a muffin recipe?
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__label__equipment Red Copper Cookware
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__label__baking __label__bread __label__eggs Egg In My Bread
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__label__seafood __label__steaming How to steam clams?
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__label__equipment Searing Sous-vide with electric heat gun
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__label__temperature __label__fish __label__cooking-time 3 types of fish, 3 temperature/time per package
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__label__language __label__cultural-difference Translating cooking terms between US / UK / AU / CA / NZ
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__label__vegetables __label__knife-skills __label__cutting How should I keep the vegetables from flying off the board when I cut them?
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__label__lasagna Basic process for making lasagna
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__label__chicken __label__chicken-breast Filling for Stuffed Chicken Breast
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__label__cookbook __label__organization New takes on recipe format
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__label__mushrooms __label__truffles Is there an inexpensive substitute for truffles?
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__label__food-safety __label__slow-cooking __label__refrigerator Can I Brown Beef For Slow Cooking the Night Before
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__label__chicken __label__marinade __label__chinese-cuisine __label__soy Would raw soy sauce marinated chicken be more salty when cooked the next day?
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__label__indian-cuisine __label__menu-planning What can I cook for Indian guests without trying to mimic Indian cuisine?
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__label__substitutions __label__gluten-free Are there any other gums that work in gluten-free baking besides xanthan and guar?
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__label__substitutions __label__salt __label__garlic Substituting garlic powder for garlic salt?
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__label__cream __label__alcohol __label__dairy Does adding brandy to whipped cream make it fall quicker?
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__label__bread __label__dough __label__pizza Pizza Dough Seasoning
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__label__baking __label__bread __label__rising Prevent brioche buns from spreading during rise
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__label__bread __label__ingredient-selection __label__sourdough __label__beer Could I use beer instead of/as well as water in my sourdough?
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__label__baking __label__cupcakes __label__custard __label__filling When making filled cupcakes, is it possible to bake a custard filling in it?
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__label__baking __label__cheesecake Cheesecake in or next to waterbath
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__label__food-safety __label__canning Is there a definitive way to know if a tin can is lined with BPA?
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__label__eggs __label__duck How to better combine preserved eggs with strong ammonia smell with other foods?
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__label__beef __label__oven __label__barbecue How to cook fall-off-the-bone beef spare ribs in oven or on stove top?
|
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__label__sugar __label__asian-cuisine __label__acidity Why do Asian savory recipes call for a few pinches of sugar?
|
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__label__equipment __label__cleaning __label__cast-iron __label__pot How to clean a burnt cast iron pot?
|
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__label__beef __label__temperature To which internal temperature should I cook beef for rare/medium/well done?
|
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__label__baking __label__substitutions __label__butter __label__pastry __label__margarine Why do my pastries come out flat when I use butter instead of margarine?
|
|
__label__baking __label__bread Why did my French bread neither rise nor bake properly?
|
|
__label__bread Good breads for evening cooking?
|
|
__label__cleaning How to clean stains from inside of vacuum flask?
|
|
__label__sushi What sushi-like dish consists of various fish in a light sauce?
|
|
__label__milk Is it okay to boil milk (making steel cut oats)
|
|
__label__chinese-cuisine __label__japanese-cuisine What is the difference between "Mongolian Grill" and "Hibachi"?
|
|
__label__japanese-cuisine What to do with mochi...this version is white, hard and puck-like in shape?
|
|
__label__rice __label__mass-cooking Cookware and methods for large quantities of rice
|
|
__label__microwave Stainless steel vs ceramic Enamel microwave ovens
|
|
__label__freezing __label__soup __label__noodles How to thaw soup without noodles going mushy
|
|
__label__pizza Why didn't the toppings on my pizza stick to the dough?
|
|
__label__coffee __label__turkish-cuisine Why is it necessary for Turkish Coffee to start brewing with cold water?
|
|
__label__tea __label__herbs __label__dehydrating Make lemon balm tea - recommended method
|
|
__label__oven __label__pizza __label__pizza-stone __label__neapolitan-pizza Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?
|
|
__label__chicken __label__microwave Microwaving chicken before frying
|
|
__label__butter What is the foam that comes out when making clarified butter?
|
|
__label__beans __label__camping __label__fire __label__outdoor-cooking How to cook common bean in mess tin in campfire during hikers camp ? Possible?
|
|
__label__vegetables __label__frying __label__cooking-time __label__stir-fry How long to stir-fry vegetables to retain most nutrients?
|
|
__label__equipment __label__knives What should I look for in a good, multi-purpose chef's knife?
|
|
__label__substitutions __label__sugar __label__pastry Is Dextrose the same as Atomized Glucose Powder?
|
|
__label__garlic Shaking Method for Garlic
|
|
__label__bread __label__sugar __label__flour Why is my bread dough sticky?
|
|
__label__beef __label__knife-skills __label__hamburgers __label__oxtail __label__knife-safety How to Debone Oxtail?
|
|
__label__equipment __label__grilling Stainless vs Enameled Porcelain Grates?
|
|
__label__flavor __label__temperature Do sweet dishes taste sweeter when hot or when it gets cold?
|
|
__label__dough __label__cookies __label__raw Can I leave out raw already-formed cookies for close to an hour while I wait for the oven to be available?
|
|
__label__shopping __label__blender __label__equipment What to look for when purchasing a blender?
|
|
__label__equipment __label__cleaning __label__cast-iron How do I clean my cast iron grill pan?
|
|
__label__culinary-uses __label__lemon How would you use a lot of lemons?
|
|
__label__bread __label__gluten-free __label__conversion Can I make this bread recipe gluten free?
|
|
__label__storage __label__olive-oil __label__containers How to open a can of olive oil?
|
|
__label__food-safety Food stored in a warm freezer
|
|
__label__shopping __label__cookware How to buy a molcajete and/or paellera
|
|
__label__storage-method How to store Curry Leaves for many days?
|
|
__label__baking __label__cleaning Dishwasher safe bakeware?
|
|
__label__cast-iron __label__stove __label__glass Should I polish a cast iron pan for use on a glass cooktop?
|
|
__label__spices Removing spiciness from a dish
|
|
__label__bread How do store bought bread keep so soft?
|
|
__label__curry __label__thai-cuisine Whats the simplest possible spicy thai curry?
|
|
__label__yogurt __label__dairy-free Is it possible to make yoghurt at home with dairy-free milks (soy, coconut, etc)?
|
|
__label__storage-method __label__storage-lifetime __label__cheesecake How to store cheesecake for long-term?
|
|
__label__equipment __label__turkey __label__poultry Tool/shears for cutting the backbone out of turkey
|
|
__label__bread What effect do different slash patterns have on bread oven spring?
|
|
__label__turkey __label__gravy What is the top layer of separated turkey gravy called?
|
|
__label__hamburgers Should Pickle Slices be Above or Below the Hamburger
|
|
__label__pan __label__water __label__chicken-breast Lots of water coming out of chicken breasts when cooking in pan. Why?
|
|
__label__sauce __label__flavor __label__sauteing How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?
|
|
__label__equipment __label__sauteing __label__frying-pan What's the functional different between a skillet and a saute pan?
|
|
__label__middle-eastern-cuisine __label__tahini Are there different styles of tahini?
|
|
__label__cake __label__frosting Pre-frosting cake with jelly
|
|
__label__tea __label__honey Can I replace sugar with honey in tea?
|
|
__label__substitutions Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika
|
|
__label__food-safety __label__oil Is it safe to use oil at its smoking point?
|
|
__label__freezing __label__raw Raw pork and raw chicken touching each other
|
|
__label__baking __label__roasting When is it necessary to cover food with aluminum foil during baking/roasting?
|
|
__label__baking After refrigerating cookie dough overnight, should i leave my dough at room temperature or go straight to the oven?
|
|
__label__flavour-pairings Complementary taste to elderberry ice cream?
|
|
__label__fish __label__frozen Defrosting Fish without Bag
|
|
__label__salt __label__cabbage Is white cabbage that has turned rose-colored still safe to eat?
|
|
__label__vegetables the sugar content of raw corn on the vs cooked corn on the cob
|
|
__label__baking __label__nuts can i bake pine nuts?
|
|
__label__frying __label__equipment __label__stove Should I purchase and use a grease or oil splash screen?
|
|
__label__storage-method __label__sauce Soy Sauce storage container
|
|
__label__food-safety __label__salt __label__fermentation __label__pickling Accidently reduced salt in pickling recipe - are these pickles still safe?
|
|
__label__baking what is an alternative for baking powder?
|
|
__label__baking What went wrong with my cookie dough?
|
|
__label__conversion __label__cupcakes Can an Angel Food Cake recipe be converted to cupcakes?
|
|
__label__cake __label__rising small cakes/muffins not rising correctly
|
|
__label__food-safety __label__mold Doughnuts preseratives
|
|
__label__sauce __label__seasoning __label__mexican-cuisine __label__cinnamon How can I fix a mole sauce with excessive cinnamon?
|
|
__label__baking __label__equipment __label__cupcakes Can silicone moulds be used for making cupcakes in electric tandoor
|
|
__label__baking __label__cake How can I stop chocolate chips sinking to the bottom when I make cakes?
|
|
__label__pork Is my pork Safe to eat after 3 hours sitting out??
|
|
__label__chicken __label__marinade __label__vacuum better to marinate in vacuum?
|
|
__label__molecular-gastronomy __label__spherification Can I reuse an alginate bath for reverse spherification?
|
|
__label__dutch-oven __label__casserole What are the differences between a Dutch oven and ceramic casserole?
|
|
__label__knives __label__sharpening Japanese knives for someone who can't sharpen freehand?
|
|
__label__lettuce Green lettuce water?
|
|
__label__baking __label__substitutions __label__temperature __label__oven __label__lasagna How long to bake lasagne at lower temerature?
|
|
__label__food-safety __label__spices __label__cinnamon pieces of wood in cinnamon
|
|
__label__baking __label__cookies __label__recipe-scaling In what proportion should the given ingredients be combined to form a cookie?
|
|
__label__storage-method __label__storage-lifetime __label__alcohol __label__cocktails Will storing a mix of vermouths alter their taste?
|
|
__label__dough __label__gluten-free Gluten Free Challah not keeping shape
|
|
__label__baking __label__bread __label__dough __label__pita pita bread crust too hard
|
|
__label__thickening __label__gluten-free Gluten-free alternatives to beurre manie/roux for thickening sauce?
|
|
__label__equipment __label__temperature __label__cookware __label__cast-iron How much could I safely heat a content-less cast-iron pan?
|
|
__label__sugar How much brown sugar should I substitute for white sugar?
|
|
__label__candy Making caramel: how the ingredients effect the outcome?
|
|
__label__chicken why is there no cavity in the whole chicken I just bought?
|
|
__label__vinegar __label__salad-dressing Can I use distilled white vinegar instead of white wine vinegar when making my own dressing for gifts?
|
|
__label__chocolate Can I use a dark cocoa candy bar in place of bakers chocolate?
|
|
__label__baking __label__bread __label__crust Techniques to get a nice golden-brown crust on bread
|
|
__label__storage-method __label__storage-lifetime __label__spices __label__fresh __label__saffron How can I keep saffron fresh for longer?
|
|
__label__sauce __label__oil __label__shopping Where can I buy online spices, sauces, extracts, etc. with international shipping?
|
|
__label__chicken __label__temperature __label__deep-frying __label__chicken-breast __label__chicken-wings Confirming Fried Chicken is completely cooked
|
|
__label__food-safety __label__chicken __label__smell Chicken smells like eggs
|
|
__label__sauce Why does my canned enchilada sauce smell and taste like dog food?
|
|
__label__sugar __label__vietnamese-cuisine What is yellow rock sugar, for pho?
|
|
__label__baking __label__peaches How can I use these peaches in a box cake mix?
|
|
__label__bread __label__storage-lifetime __label__sandwich __label__tortilla What kind of homemade sandwich bread or wrap lasts longest?
|
|
__label__pumpkin Reducing Canned Pumpkin (as per America's Test Kitchen)
|
|
__label__food-preservation How long do refrigerator pickles keep?
|
|
__label__food-processing __label__legumes Should boiled legumes cool before processing?
|
|
__label__cookies __label__cooking-time Are my cookies cooked?
|
|
__label__baking __label__cake How to bake a veiny cake?
|
|
__label__storage-method __label__pasta How to store homemade pasta
|
|
__label__basics __label__mexican-cuisine __label__salsa How does one begin to create salsa?
|
|
__label__alcohol __label__cocktails How can I improve the 2:1:1 margarita recipe?
|
|
__label__bagels What are bagel chips?
|
|
__label__ice-cream __label__custard Can any custard be made into a frozen custard?
|
|
__label__cookware Pan For Induction Heating
|
|
__label__butter __label__margarine Hot Sauce: margarine versus butter
|
|
__label__sous-vide __label__pasteurization Does shape affect pasteurization time when cooking sous vide?
|
|
__label__fish __label__grilling __label__drying How to dry a fish for grill
|
|
__label__frying __label__pan __label__sauteing How do I prevent food from sticking to a standard (non-coated) pan?
|
|
__label__equipment __label__chinese-cuisine What do you need for Chinese style Hotpot at home?
|
|
__label__chicken __label__roasting __label__flavor __label__apples Apple Cider is too sweet for gravy
|
|
__label__soup __label__nutrient-composition __label__minestrone How to fix the protein content of my minestrone?
|
|
__label__salt __label__cookware How many times can I use a salt block?
|
|
__label__cake __label__cupcakes What temperature and time should I use for a cupcake recipe?
|
|
__label__bread __label__dough Why is my bread not mixing and cooking properly
|
|
__label__italian-cuisine Are spuntini a form of appetizers?
|
|
__label__vinegar __label__crock __label__glaze Is my blue glazed crock safe to make wine vinegar in?
|
|
__label__beef Other Wagyu cuts beyond steaks
|
|
__label__meat __label__freezing __label__defrosting What is the "idea" behind thawing out meat?
|
|
__label__oil How long can you store used cooking oil
|
|
__label__knives __label__knife-skills How do I hold my knife to prevent blisters when chopping?
|
|
__label__coffee __label__grinding __label__turkish-cuisine Is Turkish coffee grinding finer than Espresso grinding?
|
|
__label__ice-cream __label__mint How do I steep mint for mint ice cream?
|
|
__label__sauce __label__cheese __label__pasta __label__children What is the optimal method for making box macaroni and cheese?
|
|
__label__baking __label__substitutions __label__bread Can I use the juice from pickles to make bread?
|
|
__label__cheese __label__vegan __label__mozzarella Vegan alternative to Mozzarella
|
|
__label__ground-beef Freshly Ground Beef vs. Store Bought
|
|
__label__potatoes __label__french-fries __label__blanching Why blanch handcut fries?
|
|
__label__ingredient-selection __label__cornstarch __label__starch Corn Starch vs Potato Starch
|
|
__label__cleaning __label__steak __label__frying-pan __label__stainless-steel Steel Pan non-stick improvement by polishing
|
|
__label__sugar __label__butter __label__cookies How to cream when there is more sugar than butter in the recipe?
|
|
__label__equipment __label__knife-skills __label__learning __label__knife-safety Will chopping hard destroy my new knives?
|
|
__label__chinese-cuisine __label__indian-cuisine __label__restaurant Is Indian food more expensive to prepare than Chinese food?
|
|
__label__food-safety __label__food-science __label__food-preservation How does irradiated beef spoil?
|
|
__label__grilling __label__vegetarian __label__hamburgers How can I make home-made veggie burgers stay together so I can grill them?
|
|
__label__food-preservation __label__cutting Pemmican -- how was it prepared without metal tools?
|
|
__label__chocolate __label__cocoa Chocolate: difference between "Cocoa Mass" and "Cacao"?
|
|
__label__coffee __label__food-identification What is this "Egyptian Coffee"?
|
|
__label__seasoning-pans __label__carbon-steel Preventing carbon steel seasoning from flaking off
|
|
__label__indian-cuisine __label__restaurant-mimicry What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?
|
|
__label__meat __label__mold __label__frozen What causes mold to grow on frozen meats?
|
|
__label__frying __label__pan __label__cutting __label__lamb Do lamb kidneys require their cores to be removed and what is the easiest way to remove them?
|
|
__label__pancakes __label__dairy __label__buttermilk What does "buttermilk" mean in an American pancake recipe?
|
|
__label__sauce __label__peanut-butter How to loosen peanut butter in a sauce
|
|
__label__salmon __label__smoking What are safe, effective practices for smoking salmon in a commercial smoker?
|
|
__label__honey How do I find a recipe for the New Years Treat of Kozenach?
|
|
__label__equipment __label__coffee Lifetime of French press filter
|
|
__label__coffee How do I make a frappuccino less watery?
|
|
__label__baking __label__bread __label__sourdough __label__fermentation Techniques for making sourdough starter in cold/altitude
|
|
__label__salad-dressing __label__color __label__hand-blender Why would a blended salad dressing change its color?
|
|
__label__substitutions __label__cheese When can I not substitute Romano for Parmesan?
|
|
__label__substitutions __label__jam __label__gelling-agents __label__gelatin Is there a way to make jam or chutney without Gelatin / Pectin?
|
|
__label__food-safety __label__vegetables __label__defrosting Food safety issues related to eating raw frozen vegetables
|
|
__label__equipment __label__sandwich Why do most sandwich makers have a triangular shape?
|
|
__label__indian-cuisine __label__paneer Why would rasagullas break while cooking?
|
|
__label__garlic Does fresh garlic have any specialized uses?
|
|
__label__grilling __label__hamburgers Grilling burgers: flip once, or keep flipping?
|
|
__label__food-safety What is the correct procedure for cooling and reheating leftovers?
|
|
__label__equipment __label__deep-frying Does the Philips Air-fryer work as well as a standard deep-fryer?
|
|
__label__sauce __label__thickening How can I make this wine and bacon sauce into a thick liquid?
|
|
__label__food-safety __label__mushrooms Can I heat and then cool Shiitake mushrooms, and eat cold one day later?
|
|
__label__food-safety __label__nuts Are dark walnuts ok to eat?
|
|
__label__food-safety __label__chicken __label__grilling __label__beer Is Beer Can Chicken safe?
|
|
__label__spices __label__food-preservation Why do vegetables cooked with freshly ground spices taste better than those cooked with powdered spices available in the market?
|
|
__label__storage-method __label__storage What's the trick to wrapping tightly in plastic wrap?
|
|
__label__seasoning __label__basics Ways to learn to season food correctly?
|
|
__label__beef How are Thin Slice Beef rolls for hot-pot prepared in restaurants?
|
|
__label__culinary-uses __label__lettuce Culinary uses for bolted lettuce?
|
|
__label__please-remove-this-tag __label__drinks __label__coffee wishy-washy caff frapp
|
|
__label__chicken __label__brining What are the basics and options of brining meat, for example chicken?
|
|
__label__substitutions __label__coffee Substitute instant coffee for brewed black coffee
|
|
__label__storage-method __label__freezing __label__storage-lifetime __label__refrigerator __label__storage Does freezing food extend its expiration date?
|
|
__label__cookware What can I use a tempered glass pot for?
|
|
__label__onions Removing the onion layers in an intact way without cooking them
|
|
__label__food-safety __label__milk How long does it take for milk to spoil unrefrigerated?
|
|
__label__canning water bath processing for jam
|
|
__label__coffee __label__foam __label__turkish-cuisine Turkish coffee foam
|
|
__label__shrimp What is the difference between a prawn and a shrimp?
|
|
__label__flavor __label__vegetables __label__frying __label__mushrooms __label__smell Why does cooking mushrooms longer alter the taste so much?
|
|
__label__fish __label__cooking-time How do I know when fish cooked in parchment or salt is done?
|
|
__label__sauce __label__vegan __label__soy Soy sauce substitute
|
|
__label__food-safety __label__chicken-breast How long will previously-frozen vacuum-packed chicken last in the fridge?
|
|
__label__flour __label__mexican-cuisine __label__tortilla __label__flour-tortilla How to make big, fluffy "Mexican-style" flour tortillas (without using any special machinery)?
|
|
__label__cookware __label__flambe Can you flamb in any skillet?
|
|
__label__cake __label__storage-lifetime __label__chocolate Cake in homemade chocolates
|
|
__label__equipment __label__cookware How can I measure the performance of my stovetop pots and pans?
|
|
__label__storage-lifetime __label__honey __label__honeycomb Honeycomb in honey - how long does it last?
|
|
__label__food-safety __label__chicken Cooked whole chicken has congealed blood around joints and bones, should I worry?
|
|
__label__pasta __label__food-preservation Can pasta salad be preserved long-term?
|
|
__label__meat Why does prepackaged deli meat taste better when you take each slice and "fluff" it?
|
|
__label__beef __label__steak __label__cut-of-meat __label__butchering Which part of a cow does UK "frying steak" come from?
|
|
__label__food-safety __label__vegetables How long can vegetable-based foods be stored at room temperature?
|
|
__label__measurements __label__professional Do professional cooks use measuring cups and spoons?
|
|
__label__measurements How much is a "scoop" of vanilla sugar?
|
|
__label__fermentation __label__pickling Fermenting pickles - sun or shade?
|
|
__label__microwave Microwave oven equipment
|
|
__label__storage-method __label__steaming __label__steamed-pudding How to store a Christmas pudding to make it drier?
|
|
__label__oil __label__slow-cooking __label__curry How can I save my curry - it's way too oily!
|
|
__label__garlic How does removing the germ of garlic help with breath/digestion?
|
|
__label__artichokes Harshuf -- Artichoke Stalks
|
|
__label__coffee __label__grinding Practical home stone grinding
|
|
__label__drinks __label__cocktails What is a proper Manhattan?
|
|
__label__beef __label__roasting How can I stop roast beef drying out?
|
|
__label__seasoning __label__hamburgers __label__tasting How to taste hamburgers for seasoning?
|
|
__label__baking __label__cupcakes Tall cupcakes that have height to them
|
|
__label__camping What do you have for breakfast during camping
|
|
__label__baking __label__temperature __label__cooking-time Making a 2 ramekin recipe into an 8 ramekin recipe: Do I change the cooking time?
|
|
__label__fruit Fruit flavour profile
|
|
__label__chicken __label__sous-vide Can I pre-cook chicken in a sous vide bath while cooking something else?
|
|
__label__indian-cuisine __label__tenderizing Why is the chicken in Indian food so tender?
|
|
__label__microwave __label__reheating __label__casserole How do I reheat a casserole in the microwave?
|
|
__label__garlic Preparing minced garlic the night before using them
|
|
__label__food-safety __label__freezing __label__steak How to dethaw multiple pieces of steak when not planning to use them all at once
|
|
__label__onions __label__caramelization __label__salad Salad onions -- any way to make them sweet but not soft?
|
|
__label__utensils Untwisting stuck salt shaker
|
|
__label__food-safety __label__pizza __label__spoilage __label__safety Any health risk eating cold refrigerated pizza?
|
|
__label__milk __label__caramel What causes curding in this case: heating milk with large quantities of sugar
|
|
__label__frying Difference between Pan-Frying and Searing
|
|
__label__mexican-cuisine __label__breakfast Does anyone know the name of this Mexican Breakfast / Brunch dish?
|
|
__label__baking Cookies are too sweet
|
|
__label__barbecue What "Is" Barbeque or "BBQ"?
|
|
__label__food-safety __label__flavor Should brussel sprouts ever taste chemically?
|
|
__label__indian-cuisine Is it possible to make onion Bhajis without a deep fryer?
|
|
__label__storage-method __label__deep-frying Is it possible to keep battered deep-fried (pork) crunchy?
|
|
__label__flour __label__bread What grains (and in what ratios) go into a nine-grain flour?
|
|
__label__dough __label__pizza Food processor for pizza dough
|
|
__label__food-safety __label__meat __label__freezing __label__pork Is it feasible to freeze a whole pig?
|
|
__label__oil __label__tasting Proper olive oil tasting technique
|
|
__label__substitutions __label__chicken Alternative for shake and bake?
|
|
__label__temperature __label__popcorn How hot does popcorn need to be before it pops?
|
|
__label__canning Fresh or dried Garlic
|
|
__label__grilling How can I smoke a large chicken on an outdoor grill and still keep the skin edible?
|
|
__label__soup __label__onions __label__stock __label__blender __label__hand-blender onion puree thickness
|
|
__label__eggs __label__chocolate __label__meringue When should I add melted chocolate to reduced sugar meringue?
|
|
__label__salt __label__kosher-salt What is the difference between kosher salt and unprocessed sea salt?
|
|
__label__candy turkish delight is "grainy"
|
|
__label__baking __label__baking-powder __label__biscuits Getting biscuit mix to rise...again
|
|
__label__pasta __label__pressure-cooker Cooking pasta in a Pressure Cooker
|
|
__label__baking __label__equipment __label__stove Baking on a rocket stove
|
|
__label__baking __label__bacon Why is bacon commonly baked in a cold oven?
|
|
__label__blender __label__smoothie Buying a "blender" that can pure a potato
|
|
__label__storage __label__heat __label__spoilage Is it unwise to store oils etc above gas stove/oven?
|
|
__label__yogurt What can I do with lots of plain sweetened yogurt?
|
|
__label__rice spanish rice ran out of liquid and is getting sticky
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__label__food-safety __label__salmon How do I know if my salmon fish is cooked properly?
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__label__beans Calories in bean liquid?
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__label__storage-method __label__ingredient-selection __label__molecular-gastronomy How to apply transglutaminase brand "Saprona TG F"
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__label__food-safety __label__food-science __label__rice __label__nutrient-composition Why should (or shouldn't) we wash rice before cooking?
|
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__label__hamburgers Cook Burger on Stove - Turns Gray
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__label__roasting __label__corn __label__hominy How can I roast hominy while minimizing the popping?
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__label__spices __label__temperature Temperature-stable spices
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__label__food-science Red beans and rice with salt pork
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__label__pot __label__cleaning Crackling sound and a thin layer of something on the surface before water boils
|
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__label__steak __label__tenderizing What are other techniques are used to tenderize steaks apart from using a meat mallet?
|
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__label__salt __label__seasoning __label__recipe-scaling Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
|
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__label__vegetables Does anthocyanin still exist once the purple beans have changed to green during cooking?
|
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__label__substitutions __label__pancakes __label__gluten-free __label__quickbread To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?
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__label__ice-cream __label__coloring Tips for patriotic vanilla ice cream
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__label__yogurt __label__cheese-making I failed to make yogurt, what have I made?
|
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__label__baking __label__equipment __label__eggs __label__souffle Which containers should I use for souffles?
|
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__label__food-preservation __label__chili What would be good preservatives for chili to give it a longer shelf life?
|
|
__label__baking __label__cake Can panettone paper molds be used for other things?
|
|
__label__equipment __label__rice __label__rice-cooker What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?
|
|
__label__smell __label__beets How to remove soil smell from beetroots?
|
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__label__storage-method __label__storage-lifetime __label__refrigerator __label__cream __label__storage How to preserve homemade fresh cream for about a week in a freezer?
|
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__label__food-science __label__vinegar What are the functions of vinegar in cooking?
|
|
__label__skin __label__bell-peppers __label__peel How to tenderize bell pepper skin / peel
|
|
__label__chocolate __label__peanuts Homemade chocolate turns crumbly
|
|
__label__cupcakes Can a failed cupcake be incorpated into a new cupcake?
|
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__label__baking __label__salt Does salt do anything more for baked products than just add flavor?
|
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__label__hamburgers Can I use Maida atta instead of plain flour for breading?
|
|
__label__flavor What are some ways to reduce the bitterness of chicory?
|
|
__label__sausages __label__charcuterie __label__curing __label__food-safety When curing sausage, which is more important temperature or humidity?
|
|
__label__greens __label__melon Are sharkfin melon shoots really edible?
|
|
__label__steak __label__sous-vide Pre-Cooking Steak in a bag, Any suggestions?
|
|
__label__flavor __label__soy __label__wasabi How do you coat almonds in wasabi and keep it spicy and crunchy? (my wasabi paradox)
|
|
__label__ingredient-selection __label__recipe-scaling __label__calories Recipes - Adding up calories and nutritional info?
|
|
__label__pork __label__stock Using the bone from a spiral cut ham
|
|
__label__storage-method __label__refrigerator Dehydration in Fridge vs Outdoor
|
|
__label__batter __label__shrimp __label__buttermilk What does buttermilk do to fried shrimp batter?
|
|
__label__meat __label__beef __label__pork __label__lamb __label__cut-of-meat 3D meat cuts references?
|
|
__label__flavor __label__soup __label__mexican-cuisine __label__citrus __label__lime How do I remove bitter flavor from lime rind in soup?
|
|
__label__eggs __label__oil oil for cooking eggs
|
|
__label__chicken __label__meat __label__butchering Chicken without all that fat?
|
|
__label__storage-method __label__cleaning How do you remove the stickiness from reusable plastic container or lid?
|
|
__label__soaking __label__chia How long should chia seeds soak?
|
|
__label__tea Remove tannins from tea without removing caffeine
|
|
__label__food-safety __label__pot-roast Can I make a pot roast in a foil roasting pan with lid?
|
|
__label__bread __label__refrigerator __label__proofing How to store bread dough in the fridge for proofing?
|
|
__label__food-safety __label__stock I left stock out to cool overnight. Is it safe to use?
|
|
__label__baking Can I use dried dates instead of fresh ones for baking a cake? The dates should build the base of the cake
|
|
__label__chili-peppers What determines total heat when using chilis? Quantity intensity?
|
|
__label__sauce __label__indian-cuisine Papadum sauces - making my own
|
|
__label__fruit __label__ripe __label__lemon __label__citrus __label__ingredient-selection Are ripe meyer lemons supposed to be soft?
|
|
__label__fruit __label__dessert __label__chilling How to chill a compote?
|
|
__label__food-preservation __label__popcorn How to preserve coated popcorn?
|
|
__label__rice __label__salt __label__sushi Can the amount of salt in the recipe be right?
|
|
__label__milk __label__nutrient-composition Nutrition value: cold or warm milk?
|
|
__label__sugar __label__caramel Caramel with sugar granules
|
|
__label__cast-iron __label__stir-fry Can an enameled dutch oven be used for stir frying?
|
|
__label__salt How to ration salt in small quantities?
|
|
__label__barbecue Is there any advantage of applying dry rub overnight for baby back ribs for smoking?
|
|
__label__pancakes Can I make pancakes with waffle mix?
|
|
__label__tea Office (Loose Leaf) Tea Solution
|
|
__label__baking __label__yeast __label__baking-powder Why use yeast instead of baking powder?
|
|
__label__storage-method Recommendations for leak proof containers?
|
|
__label__juice __label__foam __label__apple When I make apple juice, what's in the foam on top?
|
|
__label__substitutions __label__spices __label__chili-peppers Chili powder substitutions
|
|
__label__tenderizing Can I tenderize conch meat with baking soda
|
|
__label__pan __label__seafood __label__skin Should I skin the common sole for pan?
|
|
__label__rice __label__sushi How to adjust for humidity when making rice?
|
|
__label__deep-frying Minimum amount of oil that should be used in deep fryer
|
|
__label__vegetables __label__language __label__eggplant What are purple small Brinjals called in English?
|
|
__label__substitutions __label__storage-lifetime Shelf-stable "frosting" for a savory "gingerbread" house?
|
|
__label__creme-brulee __label__blowtorch Serving Creme Brulee to a large group of people
|
|
__label__substitutions __label__vanilla When can artificial vanilla extract be used in place of real vanilla extract?
|
|
__label__food-science Coffee Soluability/Concentration
|
|
__label__curry __label__food-history Murgh Shahi Korma
|
|
__label__fruit __label__food-preservation __label__jam __label__canning What are the costs to consider when making jam?
|
|
__label__equipment __label__food-processing __label__chili-peppers __label__hot-sauce __label__puree How do I finely process/puree a large amount of chillies?
|
|
__label__food-safety __label__milk Pasteurized milk that has gone sour
|
|
__label__storage-method __label__bread __label__crust __label__sourdough Storing hard crusted bread
|
|
__label__substitutions __label__eggs __label__egg-whites __label__whipped-cream Whipped Cream out of Egg Whites
|
|
__label__chili __label__bones __label__ham How should I cook a ham bone for chili?
|
|
__label__cheese __label__beef __label__pairing __label__venison Best cut of meat to pair with Gorgonzola?
|
|
__label__baking __label__bread __label__rising Is the second rise step neccesary for no-knead bread?
|
|
__label__vegetables Does it make any sense to grate the raddish on a grater without peeling its skin?
|
|
__label__storage-method __label__frying __label__oil Can you extend the life of frying oil with lettuce?
|
|
__label__food-safety __label__rice Rice with worm and possibly their eggs
|
|
__label__tea Can somebody identify this tea?
|
|
__label__food-safety __label__apples Red apples safety
|
|
__label__frying __label__flowers Fried capers and caper alternatives
|
|
__label__sauce __label__oil Removing oil bubbles from bolognese sauce
|
|
__label__substitutions __label__spices Substituting cayenne for red pepper flakes
|
|
__label__grilling __label__fruit I would like to try grilling fruit - any suggestions?
|
|
__label__baking __label__pie __label__cake __label__cheesecake Is cheesecake a cake or a pie?
|
|
__label__pastry cooking pastry for bottom of pie using cold filling
|
|
__label__sugar __label__cookies __label__texture How can I make these cookies less sweet without ruining the texture?
|
|
__label__flavor How much coffee to use for coffee ice cream?
|
|
__label__meat __label__raw-meat __label__tenderizing Is there a downside to tenderizing meat?
|
|
__label__food-safety __label__seafood Can you get food poisoning from calamari rings?
|
|
__label__substitutions __label__oil How are Oil Types Differant?
|
|
__label__cleaning __label__chili-peppers Cleaning habanero oils off of tools
|
|
__label__substitutions __label__flour __label__rolling Is there an alternative to spreading flour when rolling the dough?
|
|
__label__pie __label__cream How much cream should I make for my mini Oreo cream pies?
|
|
__label__storage-method __label__meat __label__storage-lifetime __label__food-safety Uncovered Raw Meat or Milk in Fridge
|
|
__label__frying __label__indian-cuisine __label__pastry __label__deep-frying How to make soft Gulab Jamuns?
|
|
__label__microwave __label__utensils Microwave friendly utensils, what qualifies as
|
|
__label__baking is it ok to use parchment paper when baking cream puffs
|
|
__label__beef __label__roast __label__roast-beef How to cook eye of round roast?
|
|
__label__flavor __label__cocktails Is "angostura" (as in bitters) a flavor?
|
|
__label__cheese __label__milk __label__yogurt __label__spoilage __label__pasteurization Is it possible to make yogurt and cheese from spoiled milk?
|
|
__label__baking 'home mixed' wholewheat flour
|
|
__label__food-safety __label__chicken Can you reuse marinade used with raw chicken?
|
|
__label__steak __label__cutting How to cut beef tenderloin into Filet Mignon
|
|
__label__sauce __label__frying __label__marinade __label__thai-cuisine Why did my peanut butter sauce split?
|
|
__label__salt __label__butter __label__crumb-crust Graham cracker crust too salty for cheesecake
|
|
__label__electric-stoves On an electric stove, does the smaller burner produce fewer BTUs than the larger burner?
|
|
__label__cake How much white chocolate should I use in a white chocolate cake?
|
|
__label__sugar __label__candy __label__ginger How to successfully make candied ginger?
|
|
__label__chocolate __label__ganache Chocolate ganache
|
|
__label__frying __label__onions __label__garlic Does aged onion/garlic turn green when frying?
|
|
__label__storage-lifetime __label__cream-cheese How long can savory cream cheese dishes last?
|
|
__label__food-safety Pork sausage patties in a crockpot overnight
|
|
__label__food-safety __label__storage-method __label__food-science __label__garlic __label__olive-oil Garlic Overflow Why won't my olive oil stay in its jug?
|
|
__label__frying __label__bacon Why does bacon curl?
|
|
__label__sauce Why is no juice left after cooking lamb or beef joint in a pan?
|
|
__label__flavor __label__tea __label__herbs __label__chai Should I use dried or fresh chilli/ginger in chai tea?
|
|
__label__baking __label__squash __label__leavening Why doesn't my quick bread rise properly when substituting splenda for sugar?
|
|
__label__food-safety Is food with hair in it (or food which had hair in it) safe to eat?
|
|
__label__substitutions __label__eggs __label__milk __label__soy __label__dairy-free Can I replace milk with eggs in recipes?
|
|
__label__cake __label__grilling __label__microwave Which mode for baking cake in microwave?
|
|
__label__cake __label__icing __label__muffins For a baking beginner, what cake icing you recommend?
|
|
__label__substitutions Substituting white wine vinegar with red wine vinegar
|
|
__label__equipment __label__juice Do I need a juicer?
|
|
__label__curing Why isn't my homemade pepperoni orange?
|
|
__label__chicken __label__salt __label__brining Substituting table salt for kosher salt when brining chicken
|
|
__label__tea How concentrated can I brew iced tea?
|
|
__label__microwave Is it ok to use plastic containers to bake in an electric oven?
|
|
__label__soup __label__roux How to prevent my roux from sticking to the bottom of the pan?
|
|
__label__chicken __label__freezing __label__cleaning How can I clean frozen (raw) chicken juice out of my freezer?
|
|
__label__storage-method __label__sauce __label__gravy My gravy turned to jello overnight. How can I make it last for leftovers?
|
|
__label__fish __label__ingredient-selection Differences between haddock versus cod
|
|
__label__chili-peppers How should I substitute jalapeo peppers for fresh green cayenne peppers?
|
|
__label__storage-method __label__refrigerator __label__storage __label__moisture Refrigerated lunchboxes turn soggy
|
|
__label__beef __label__salt Is it okay to salt beef before or while cooking it?
|
|
__label__baking __label__convection Uneven baking in a convection microwave oven
|
|
__label__cooking-time __label__garlic When should garlic be added to the pan to get maximum pungency?
|
|
__label__sauce __label__asian-cuisine __label__soy Soya sauce. Are they different for variety of dishes?
|
|
__label__grilling Necessary to empty my pellet grill auger when I'm done grilling?
|
|
__label__meat __label__food-science __label__grilling __label__barbecue __label__skewers What is the history of souvlaki and is there any benefit in cooking meat on a skewer?
|
|
__label__fish __label__vegetarian What do you call people that eat fish but not meat?
|
|
__label__juice I want to know if beet juice without the beets is available for making pickled eggs
|
|
__label__olive Could it be bad black olive that I've eaten?
|
|
__label__flavor How to add flavour coating to gelatine or starch capsules?
|
|
__label__shrimp How to tell if shrimp is already cooked and what to do with it?
|
|
__label__food-safety __label__fruit __label__chemistry __label__seeds Coconut Water from White vs Brown Coconuts
|
|
__label__fruit __label__ripe __label__citrus How do I ripen unripe oranges and grapefruits?
|
|
__label__wine Low tannin dry red wine, good for sauces and stews?
|
|
__label__baking __label__temperature __label__oven __label__pork __label__conversion How do I adjust cooking time when temperature may be off by 5-10C?
|
|
__label__herbs There a Difference between Chinese parsley and cilantro
|
|
__label__food-safety __label__tea Is it safe to consume packed tea leaves after their expiry?
|
|
__label__food-science __label__caramel Why doesn't my caramel sauce thicken?
|
|
__label__kosher-salt What is the advantage of using kosher salt
|
|
__label__sauce __label__basting Why did my basting sauce flop?
|
|
__label__storage-lifetime __label__oil Storing Deep Fryer Oil
|
|
__label__temperature __label__milk __label__dairy __label__pasteurization cooling pasturized milk
|
|
__label__barbecue __label__smoking Is it safe to smoke with oak treated for oak wilt?
|
|
__label__onions __label__peeling What's the best way to peel an onion?
|
|
__label__baking __label__bread __label__water What happens if bread is made with sparkling water?
|
|
__label__food-safety __label__oil __label__food-preservation __label__canning __label__botulism While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?
|
|
__label__soup Skin on black bean soup
|
|
__label__mold Should I throw moldy Strawberries away?
|
|
__label__freezing __label__roux Can I freeze roux?
|
|
__label__substitutions Can I use cream of tartar in place of tataric acid
|
|
__label__ingredient-selection __label__basil Which kind of basil should I use?
|
|
__label__pasta __label__soup Mushy-firm pasta in soup ..... help?
|
|
__label__utensils __label__egg-whites Silicone utensils are changing the taste of my egg whites
|
|
__label__milk Is pasteurized milk safe to drink?
|
|
__label__resources __label__learning Are the Jacques Ppin videos worth it for a novice?
|
|
__label__substitutions __label__milk __label__allergy __label__oats Oatmeal & Lactose Intolerance
|
|
__label__substitutions __label__vanilla Vanilla extract and vanilla powder
|
|
__label__bread __label__flour __label__starter What type of flour should I feed my starter with?
|
|
__label__untagged Which foods are high in umami?
|
|
__label__meat __label__freezing __label__turkey __label__frozen __label__raw-meat Is there a difference between freezing meat at 26F and 0F?
|
|
__label__seeds __label__chia What is the purpose of making Iskiate from Chia seeds?
|
|
__label__flavor __label__espresso How does the shape of an espresso cup affect the flavor?
|
|
__label__cleaning What is the best way to clean mussels?
|
|
__label__food-safety __label__onions Is it safe to eat sprouted onions?
|
|
__label__food-safety Can dry ice in a liquid poison you?
|
|
__label__bread __label__sourdough 100% Whole wheat sourdough bread method
|
|
__label__food-safety __label__freezing __label__beer How to thaw a bottle of beer that got frozen accidentally without exploding the bottle
|
|
__label__cake What's the best way to stack a three-tiered wedding cake that is not covered in fondant/marzipan?
|
|
__label__cast-iron __label__stainless-steel Enameled cast iron vs stainless steel for acids
|
|
__label__food-safety __label__storage-method Pressure cooking green beens
|
|
__label__chicken __label__roasting Baking chicken in oven, but keeping it moist
|
|
__label__milk __label__rice __label__drinks Home made Rice Milk that's not slimy or chalky?
|
|
__label__food-preservation __label__jam __label__pectin __label__consistency How to recover jam that is too liquid?
|
|
__label__baking __label__bread Bagels: Alternative to cornmeal on the baking sheet?
|
|
__label__baking __label__bread __label__cooking-time Can I bake bread in pieces?
|
|
__label__barbecue __label__greek-cuisine How to create kebabs that taste Greek
|
|
__label__meat __label__raw-meat __label__carpaccio Precautions making carpaccio
|
|
__label__equipment __label__canning Hand operated can sealer
|
|
__label__butter Creaming methd for cookies. Help?
|
|
__label__eggs __label__storage How long can pie batter stay in the refrigerator?
|
|
__label__beef __label__crockpot Corned Beef in a slow cooker?
|
|
__label__storage-lifetime __label__food-safety Is smell a bad way of determining whether meat is still good?
|
|
__label__food-safety __label__refrigerator __label__sushi Sushi in lunch box? Sushi rice preservation
|
|
__label__sauce __label__boiling __label__slow-cooking How to boil away water from a sauce without it splashing?
|
|
__label__flavor __label__salt If salt loses its flavor, how can you season it?
|
|
__label__egg-whites __label__lime How can I stop my eggs from cooking when I make lemon/lime curd?
|
|
__label__food-safety Food safety with broken glass in dried tomatoes
|
|
__label__baking __label__bread __label__dutch-oven What's the intrinsic advantage of using a dutch oven?
|
|
__label__resources __label__cookbook What cookbooks do you always come back to?
|
|
__label__cookware __label__skillet Do flavors remain on an enameled skillet?
|
|
__label__tea __label__infusion What are the consequences of infusing a tea bag longer than recommended?
|
|
__label__temperature __label__knives __label__pate Why did James Bond heat up the knife for his foie gras?
|
|
__label__cooking-time __label__measurements Are cooking show minutes really minutes?
|
|
__label__peanuts Peanut butter - store bought texture at home
|
|
__label__cast-iron __label__wok __label__aluminum-cookware __label__carbon-steel What material wok did I get while thrifting today?
|
|
__label__lamb Can you eat lambs hooves?
|
|
__label__sauce __label__restaurant-mimicry __label__vietnamese-cuisine How to make Coconut/Chili Sauce (based on Photos)
|
|
__label__food-safety __label__food-science How to cook the food such that no acrylamide is formed?
|
|
__label__cheese Are there cheeses with less saturated fat?
|
|
__label__food-safety __label__defrosting Why can food be left out to cool (140F to 40F in < 6h) but not to defrost?
|
|
__label__soup __label__shrimp Why did my shrimp bisque turn out so broth like?
|
|
__label__bread __label__rye Is there such a thing as pumpernickel flour?
|
|
__label__baking __label__dough Commercial Bakery to Provide Dough
|
|
__label__dehydrating dehydrator temperatures
|
|
__label__potatoes __label__deep-frying What is the origin of fried potato?
|
|
__label__measurements __label__conversion How to measure a cup of "solid" ingredient?
|
|
__label__pancakes __label__catering __label__serving How can you keep a stack of Swedish pancakes fresh?
|
|
__label__molecular-gastronomy __label__spherification How can I get good spherification results with alcohol?
|
|
__label__curry __label__duck Duck curry with pineapple pieces
|
|
__label__meat __label__cooking-time __label__lamb Why has the meat turned out to be hard like rubber?
|
|
__label__bread __label__utensils What characteristics should a bread peel have?
|
|
__label__oil __label__peanuts __label__nut-butters Why does store-bought peanut butter in a jar have so much more oil than fresh ground?
|
|
__label__food-safety Black Coalish Thing In Orange
|
|
__label__dough __label__dumplings What is special about pierogi dough?
|
|
__label__flavor __label__seeds __label__raw __label__chia What does it mean when chia seeds are bitter?
|
|
__label__sauce __label__temperature __label__boiling __label__reduction When reducing, why do you simmer instead of boil?
|
|
__label__substitutions __label__beef __label__brisket Can I substitute a beef round rump roast for brisket?
|
|
__label__nuts Any suggestions for cracking "black walnuts"?
|
|
__label__slow-cooking __label__roast-beef Will cooking a beef topside joint on a very low heat overnight make it dry?
|
|
__label__cake __label__cream Preventing heavy top layer of cake from crushing cream layer
|
|
__label__vegetables __label__broccoli What to do with broccoli stalk?
|
|
__label__baking __label__flour What qualifies to be an "all purpose flour"?
|
|
__label__middle-eastern-cuisine __label__chickpeas How to get falafel to hold together when pan-frying?
|
|
__label__baking __label__mixing Mixing baking ingredients separately
|
|
__label__baking __label__substitutions __label__pizza __label__baking-soda Baking powder substitutes
|
|
__label__spoilage __label__avocados When is an avocado considered bad?
|
|
__label__food-safety Uncooked pot roast
|
|
__label__onions using somthing besides onion in recipies
|
|
__label__flavor __label__soup __label__potatoes How to add flavor to potato soup (using minimally processed ingredients)?
|
|
__label__spices __label__beans How to make homemade pinto beans taste like canned refried beans?
|
|
__label__baking __label__eggs __label__pie __label__meringue How can I keep meringue pie-topping from falling?
|
|
__label__chocolate __label__melting-chocolate How to prevent a baker's chocolate mixture from resolidifying so that it can be used in beverages?
|
|
__label__cookies __label__decorating How to stick oreo biscuits together to make a tower?
|
|
__label__baking __label__cheese __label__pasta Triple batch multipliers
|
|
__label__baking-powder Why using both baking powder and sodium bicarbonate?
|
|
__label__cucumbers __label__gazpacho Will bitter cucumbers ruin gazpacho?
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__label__oven __label__pizza __label__pizza-stone Baking pizza without an oven
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__label__yeast How can I make nutritional yeast?
|
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__label__okra How can I adjust my recipe for touffe to prevent the addition of okra to it from making the dish too gummy?
|
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__label__sauce __label__thickening What are the (most common) different ways to thicken sauces and gravies?
|
|
__label__substitutions __label__italian-cuisine __label__nuts Can I replace pine nuts with other nuts in a pesto sauce recipe?
|
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__label__baking __label__cooking-time __label__squash I'm baking an acorn squash. How long should I bake it for?
|
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__label__bread __label__milk Can I bake bread with long-life milk?
|
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__label__cookies __label__salt __label__dessert __label__seasoning Why do so many dessert/biscuit recipes have salt in them?
|
|
__label__food-safety __label__cleaning Where can I find the apron/towel worn by the America's Test Kitchen staff?
|
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__label__equipment __label__slow-cooking __label__crockpot Is there a difference between a slow cooker and a crock pot?
|
|
__label__frying __label__olive-oil Why does my olive oil smoke/burn when I fry with it?
|
|
__label__microwave Why would heating left-overs in a ring heat them more evenly?
|
|
__label__stuffing How do I preserve my mushroom stuffing for freezing?
|
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__label__cookware flaw in stainless steel
|
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__label__sauce __label__refrigerator __label__spicy-hot __label__chili Homemade hot sauce- shelf life? Refrigeration?
|
|
__label__meat __label__frying __label__fats Does frying a lot of oil out of Twice-Cooked Pork leave it with much less fat?
|
|
__label__pork __label__bacon __label__butchering How do you separate the skin from pork?
|
|
__label__ground-beef How to brown ground beef so it comes out uniform and not chunky?
|
|
__label__substitutions What can I use in place of sherry in a recipe with king prawns, garlic and paprika?
|
|
__label__baking __label__pastry __label__puff-pastry How to get my croissant flakier and bigger? Is it possible to get a hollow inside?
|
|
__label__dumplings Why are my dumplings made of evil?
|
|
__label__pasta __label__rice __label__smell How do I get rid of plastic smell in rice / pasta?
|
|
__label__dessert __label__candy __label__restaurant-mimicry __label__texture __label__gelatin How do you make Welch's fruit snacks?
|
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__label__equipment __label__knives What is the name of this style of knife?
|
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__label__equipment __label__rice-cooker __label__quinoa Quinoa in a Rice Cooker?
|
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__label__sauce __label__hot-sauce Making cheese sauce
|
|
__label__ginger What is the difference between white and pink ginger?
|
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__label__butter Warming refrigerated butter at a table in a restaurant
|
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__label__yeast __label__sourdough __label__cultured-food How can you change the environmental factors to change the proportions of sourdough microbiological cultures?
|
|
__label__food-safety __label__chicken Can chicken not completely cooked then cooled be fully cooked later?
|
|
__label__substitutions __label__bread __label__milk __label__water What difference does it make if I substitute low-fat milk for water in bread recipes?
|
|
__label__storage-method __label__sourdough __label__starter What makes a good vessel for storing sourdough starter?
|
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__label__grilling __label__steak Cooking steak on the grill
|
|
__label__pasta __label__lasagna How to deal with "no precooking required" lasagne sheets?
|
|
__label__baking __label__oven __label__temperature How do you decide what temperature to bake at?
|
|
__label__flavor __label__spices __label__chili-peppers __label__pepper Is there a way to experience pepper's endorphins effects without the burning sensation?
|
|
__label__butter __label__measurements How much is a knob of butter?
|
|
__label__meat __label__reheating Heating meat in a microwave
|
|
__label__chemistry __label__spicy-hot __label__hot-sauce Create hot "sauce" from capsaicin extract
|
|
__label__food-safety Golden Syrup best before date
|
|
__label__cake Why is my cake crumbly?
|
|
__label__dulce-de-leche How to change the texture on dulce de leche?
|
|
__label__pizza __label__crust How can huge bubbles in pizza crust be prevented?
|
|
__label__chicken __label__salt __label__brining Brining multiple chickens
|
|
__label__ripe __label__avocados __label__ingredient-selection How can I choose good avocados at the supermarket?
|
|
__label__pork __label__roasting __label__pork-belly Why do most belly pork recipes recommend cooking the pork at a high temperature at the beginning of cooking?
|
|
__label__meat __label__sandwich What kind of meat is used in cheese steak?
|
|
__label__coffee __label__espresso __label__aluminum-cookware 'Espresso' Maker - Base turned dark, is it bad?
|
|
__label__fish __label__stock __label__salmon __label__cooking-myth Reason(s) for not making stock with oily fish (salmon)?
|
|
__label__bread __label__breakfast Using Italian Bread for French Toast?
|
|
__label__rice __label__mexican-cuisine __label__spanish-cuisine Cracked Mexican/Spanish style rice
|
|
__label__food-safety __label__slow-cooking Slow cooked lamb
|
|
__label__equipment __label__pork __label__chinese-cuisine What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?
|
|
__label__equipment __label__stove __label__gas Induction range vs gas
|
|
__label__jam __label__grapes Should I separate grape skins when making jam?
|
|
__label__food-safety __label__sugar __label__food-preservation __label__canning __label__syrup Can you safely can homemade caramel/butterscotch syrup?
|
|
__label__storage-method __label__bread What are the pros and cons of storing bread in various locations?
|
|
__label__baking __label__bread __label__flour __label__vital-wheat-gluten Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?
|
|
__label__quinoa Troubles with quinoa consistency
|
|
__label__bread __label__dough __label__flour __label__kneading How careful do you have to be with adding flour for kneading?
|
|
__label__cake __label__juice What juices to use in cake?
|
|
__label__fruit __label__food-preservation __label__canning Keeping ripe pears for canning later
|
|
__label__baking __label__bread Bread dough doesn't keep its shape
|
|
__label__oven __label__microwave __label__ceramic Non plastic/glass microwavable plates
|
|
__label__wine __label__beer What is more difficult to make: beer or wine?
|
|
__label__oven __label__pizza __label__slow-cooking Can I make a good pizza in a home portable oven?
|
|
__label__salt __label__seasoning __label__history __label__pepper Why are salt and pepper the "classic" dinner table seasoning?
|
|
__label__syrup __label__sweeteners What is the US equivalent of Golden Syrup (UK)?
|
|
__label__equipment __label__microwave Technology improvements of microwave ovens for thawing and reheating
|
|
__label__equipment __label__cleaning __label__spices __label__curry Removing turmeric colour from mortar and pestle
|
|
__label__meat __label__milk __label__cookbook __label__kosher __label__dairy-free Julia Child - Mastering the Art of French Cooking - OK for Kosher?
|
|
__label__frying-pan Hot vs Cold Chinese culinary standards
|
|
__label__flavor __label__herbs __label__italian-cuisine __label__seasoning How do I impart the flavor of mint to a tomato sauce?
|
|
__label__refrigerator __label__pastry How can I prevent pastry becoming soggy when it has a filling and is stored overnight?
|
|
__label__tortilla Is it possible to prepare store bought corn tortillas so they don't fall apart?
|
|
__label__onions __label__knife-skills __label__cutting What are the official names for slicing an onion from pole-to-pole or cross-pole?
|
|
__label__storage-method __label__storage-lifetime __label__wine Will vacuum sealing an open bottle of wine make it like it was never opened?
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__cubes __label__bouillon Do Bouillon Cubes/Powder go bad?
|
|
__label__vegetables __label__rice __label__rice-cooker __label__timing When to add diced vegetables when cooking rice
|
|
__label__baking __label__substitutions __label__italian-cuisine __label__pastry Impastata Ricotta for Cannoli
|
|
__label__fats The difference between suet and tallow?
|
|
__label__equipment __label__cleaning __label__pot Overheated stainless steel stock pot
|
|
__label__icing __label__kneading __label__rolling Kneading and rolling fondant icing without air bubbles
|
|
__label__baking __label__muffins Why don't my muffins rise and develop tops properly?
|
|
__label__induction How do I maintain a portable induction cooker?
|
|
__label__storage-method __label__microwave __label__reheating Why are there no PETE reusable cups?
|
|
__label__beans __label__chickpeas Is it possible to make pan roasted garbanzo beans creamy in the center?
|
|
__label__please-remove-this-tag __label__salt __label__classification What makes fleur de sel different from regular salt?
|
|
__label__substitutions __label__onions __label__language Is there a difference between green and spring onions?
|
|
__label__substitutions __label__vegetarian __label__chicken-stock How to substitute chicken broth in a vegetarian soup?
|
|
__label__grilling How to tell when a turkey burger is fully cooked?
|
|
__label__fruit __label__juice __label__oranges __label__juicing Skin oranges 24-h in advance?
|
|
__label__baking __label__pastry __label__roux choux pastry, keep mixing while waiting for the roux to cool?
|
|
__label__cake __label__ganache __label__food-transport __label__fondant How to travel with a cake overseas?
|
|
__label__frying When is it better to fry with oil and when is it better to fry with butter?
|
|
__label__food-safety I bite my nails. How can I keep proper hygiene in the kitchen?
|
|
__label__mushrooms __label__sauteing How to properly saut mushrooms so that they don't release water?
|
|
__label__soup __label__broth Fixing a beef broth with too much celery seed
|
|
__label__batter __label__pancakes __label__consistency How to get spongy slightly chewy pancakes?
|
|
__label__chicken Incorporating capsicum oil into a chicken breading
|
|
__label__bread __label__knife-skills How can I avoid my knife from "dragging" across my unbaked bread when making slashes to let steam escape while baking?
|
|
__label__storage-lifetime __label__parsley How long does fresh parsley keep in the fridge?
|
|
__label__oven __label__grilling __label__outdoor-cooking How do I cook food in this square stone oven?
|
|
__label__culinary-uses __label__pairing __label__bananas What are some savory banana applications?
|
|
__label__substitutions __label__stock In what kind of recipes can I substitute stock for water?
|
|
__label__cheese Why does Swiss Cheese have holes?
|
|
__label__baking __label__substitutions __label__oil When can I use coconut oil as a substitution for other fats?
|
|
__label__pasta __label__quinoa Can I make pasta with quinoa flour?
|
|
__label__equipment __label__coffee __label__espresso Do the improvements touted by the ZPM Nocturn (PID-controlled espresso machine) sound sensible?
|
|
__label__alcohol __label__liqueur Is there any reason not to keep fruits inside nalewka for too long?
|
|
__label__food-safety __label__chicken How long can you store the bones of a chicken in the refrigerator?
|
|
__label__equipment __label__sharpening How can I sharpen my peeler?
|
|
__label__cooking-time How do I adjust cooking time for dense fruitcake in smaller pans
|
|
__label__cookware Do black metal vessels cook food more quickly than normal steel?
|
|
__label__coffee __label__french-press How do I use a French Press to make coffee?
|
|
__label__candy How do I make candy apples not sticky?
|
|
__label__roux __label__gumbo Gumbo base tastes burnt, but the final product does not
|
|
__label__substitutions __label__spices What can I use as a replacement for cumin?
|
|
__label__chocolate How do you determine whether a chocolate is sweet or semisweet?
|
|
__label__bread __label__sourdough __label__starter How do I feed a sourdough starter?
|
|
__label__ingredient-selection Does sugar give moisture?
|
|
__label__cheese __label__pasta Sauce in a sealed jar smells off, has it gone bad?
|
|
__label__food-safety Can I prepare and eat dried oyster mushrooms that are four year old?
|
|
__label__tomatoes What size are small, medium and large tomatoes?
|
|
__label__corn __label__tortilla __label__tortilla-press Is It Possible to make corn tortillas at home without a press?
|
|
__label__meat Meat juices can they be saved for recooking meat?
|
|
__label__chicken Any tips for ways to cook chicken breast for recipes that call for shredded chicken?
|
|
__label__alcohol __label__alcohol-content Is there any alcohol remaining in beer-stewed chicken?
|
|
__label__potatoes __label__shopping How can one determine if a potato is suitable for French fries?
|
|
__label__candy __label__caramel __label__rum Best way to impart rum flavor in caramel candies?
|
|
__label__salt __label__pork How can I remove salt from a saline infused pork sirloin roast?
|
|
__label__pairing __label__ham Honey-glazed gammon (ham) - What to serve with it?
|
|
__label__canning Is acid required when pressure canning?
|
|
__label__food-safety __label__sausages Pork sausage - difference in food guidelines
|
|
__label__mexican-cuisine __label__tamales __label__masa Why is my masa mushy?
|
|
__label__sauce __label__italian-cuisine How to thicken marinara sauce?
|
|
__label__vegetables __label__vegetarian __label__stir-fry __label__fryer Air Fryer effect on Vegetables?
|
|
__label__olive-oil What makes for good olive oil?
|
|
__label__baking __label__food-safety __label__flavor Is there anything special to know before using powdered vanilla?
|
|
__label__pan __label__conversion Substitutions for 11x18 pan?
|
|
__label__french-cuisine __label__roux Veloute consistency after being refrigereted
|
|
__label__rice Why is my Spanish rice chewy?
|
|
__label__food-safety __label__sous-vide __label__chicken-breast Chicken breast sous vide: Time in fridge matters?
|
|
__label__thickening __label__pudding Pudding isn't setting?
|
|
__label__food-safety __label__marinade __label__chicken-breast 5 Day marinated chicken breast
|
|
__label__beverages __label__carbonation Carbonation diffuser versus shaking
|
|
__label__sauce __label__cheese Cheesier Cheese Sauce?
|
|
__label__baking __label__bread __label__milk Use of sour milk for bread making - how long after the expiration date is it safe?
|
|
__label__fats __label__ground-beef Why wouldn't you strain hamburger grease after cooking?
|
|
__label__flavor __label__alcohol __label__japanese-cuisine __label__condiments Is there a significant difference in flavour between real Mirin and Mirin-like products?
|
|
__label__substitutions __label__eggs __label__indian-cuisine __label__meatballs Egg substitution in Indian meatball recipe
|
|
__label__fish Preparation of gravlax versus lox
|
|
__label__coffee __label__heat Cezve doesn't leak with cold water in it, leaks after heating
|
|
__label__oven __label__roasting __label__brie How to adjust an oven to accommodate two items with different cook times and temperatures?
|
|
__label__mascarpone __label__cream-cheese Can I use mascarpone as a substitute for cream cheese?
|
|
__label__substitutions How much dry ground ginger do I substitute for fresh grated ginger?
|
|
__label__coffee Does it make a noticeable difference if I don't prepare the Turkish coffee in a Turkish coffee pot?
|
|
__label__substitutions __label__pasta __label__flour __label__wheat Semolina substitute
|
|
__label__cheese __label__mold Will storing blue cheese with other cheeses make them mold faster?
|
|
__label__baking __label__substitutions __label__ingredient-selection __label__citrus __label__oranges Baking or Cooking - why orange and not other sweet citrus fruit?
|
|
__label__ginger Ginger vs Ginger Root
|
|
__label__filtering Filter out sand from amaranth and teff
|
|
__label__bananas __label__peeling __label__calories Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?
|
|
__label__culinary-uses __label__cheese Is there an application for soft cheese rinds?
|
|
__label__tea Why is my green tea foaming too?
|
|
__label__brownies __label__melting-sugar Brownie Questions
|
|
__label__sugar Does sugar go bad?
|
|
__label__pork __label__veal What kind of meat to use for Wiener Schnitzel?
|
|
__label__equipment __label__cleaning __label__cast-iron __label__maintenance How do you clean a cast iron skillet?
|
|
__label__stock What are good ingredients to put into a Scrapple soup stock?
|
|
__label__coffee __label__resources Coffee brewing methods - scientific analysis?
|
|
__label__fats __label__sausages Using fat as a preservative,
|
|
__label__chicken __label__chicken-stock Can chicken stock be used as the basis of a savoury loaf?
|
|
__label__equipment __label__cleaning __label__stainless-steel __label__maintenance What is the proper way to maintain a can opener?
|
|
__label__fish What is the proper smell of Basa?
|
|
__label__sugar __label__melting-sugar What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?
|
|
__label__food-safety Jam stored in hot temperatures
|
|
__label__chicken __label__meat __label__roast Why does my chicken breast become so dry?
|
|
__label__soup __label__barley Should I delay adding barley when making vegetable barley soup?
|
|
__label__equipment __label__pancakes Mastrad Orka pancake spatula
|
|
__label__equipment __label__fermentation Mason jar stuck inside another
|
|
__label__chicken __label__soup Unsightly chicken soup
|
|
__label__storage-method __label__eggs Storing oil coated and unrefrigerated egg
|
|
__label__chili-peppers What can I do with Bhut Jolokia's?
|
|
__label__oil How to prevent olive oil container from getting oily outside?
|
|
__label__food-safety __label__storage-method How can I prepare dried minced garlic?
|
|
__label__bread __label__seeds __label__rye Why are there caraway seeds in rye bread?
|
|
__label__ginger Ginger starting to sprout - can I still use it?
|
|
__label__hard-boiled-eggs Hard boiled eggs outside the fridge
|
|
__label__barbecue __label__camping __label__propane-grill Why would a portable barbecue warn against using pots on the grill?
|
|
__label__mushrooms Are chestnut mushrooms and baby portabella mushrooms the same thing?
|
|
__label__cooking-time __label__beans __label__chemistry Adding cold water during cooking of beans and cooking time
|
|
__label__baking __label__batter Any reason I can't use popover batter to make one huge popover without separating into little cups?
|
|
__label__salt __label__grilling __label__steak __label__seasoning Will storing salted steak overnight ruin the meat?
|
|
__label__curry __label__defrosting What is the quickest way to defrost a vegetable curry without a microwave?
|
|
__label__cake How do I carve a 2D Betty Boop cake?
|
|
__label__avocados Why are avocados so expensive?
|
|
__label__bread __label__food-identification What is the puffy bread shown in Chitty Chitty Bang Bang?
|
|
__label__baking __label__bread __label__asian-cuisine __label__japanese-cuisine Azuki Bean Substitute for Anpan
|
|
__label__food-safety __label__sourdough __label__sourdough-starter What happens if I use my sourdough starter too soon?
|
|
__label__butter Is unrefrigerated butter safe?
|
|
__label__sauce __label__asian-cuisine __label__nuts __label__thai-cuisine __label__peanuts How do Thai People Make Peanut Sauce?
|
|
__label__oil Constructing your own oil/water sprayer
|
|
__label__food-safety Cooking defrosted then rechilled beef in a slow cooker
|
|
__label__venison How to to prepare red deer haunch without using high temperature, so that its not dry?
|
|
__label__corn __label__tortilla __label__masa Homemade Corn Tortillas: How to get the back side cooked the same as the face?
|
|
__label__shopping __label__liver Where can you buy real liver (pref. calf's liver) in the western US?
|
|
__label__freezing __label__fish __label__salmon Can I refreeze gravlax made from previously frozen salmon
|
|
__label__spanish-cuisine __label__paella What's in a 'Paella'?
|
|
__label__oil __label__temperature __label__onions __label__deep-frying What is the right temperature for deep-frying?
|
|
__label__baking __label__food-safety __label__storage-method __label__storage-lifetime __label__cake Can I leave a cake / cupcakes frosted with cream cheese frosting out on the counter?
|
|
__label__substitutions __label__spices __label__herbs __label__chili What would be good substitute for Thyme and Oregano in Chili
|
|
__label__substitutions __label__flavor __label__onions Why use onions in cooking?
|
|
__label__soup __label__utensils Leaving the ladle in the soup considered harmful?
|
|
__label__bread __label__language Meaning of the term 'tack' in bread making?
|
|
__label__tea Why is herbal tea brewed at boiling temperature?
|
|
__label__cheese Cheese sent via mail
|
|
__label__equipment __label__freezing Freezer temperature
|
|
__label__food-safety __label__storage-lifetime __label__food-preservation Bottling cream-based salad dressing. Preservative advice?
|
|
__label__food-science __label__microwave __label__nutrient-composition Does microwaving destroy nutrients in food?
|
|
__label__food-safety whats the best way to bottle home made condiments and spice rubs?
|
|
__label__food-safety __label__fruit __label__seeds Can any harm come of eating watermelon seeds?
|
|
__label__baking __label__vegan __label__crust Best vegan substitute for egg wash
|
|
__label__equipment __label__utensils __label__wood What are the pros and cons of various woods used in wooden utensils?
|
|
__label__flatbread The ultimate chapati
|
|
__label__substitutions __label__eggs __label__potatoes __label__breakfast How can I get hash browns to bind without using egg?
|
|
__label__french-fries Does soaking fries in vinegar before blanching work better than blanching in vinegar water?
|
|
__label__food-safety __label__dough __label__flour __label__raw How risky is it to eat raw flour, as in uncooked dough?
|
|
__label__salt __label__beans __label__brining Does adding salt when soaking dry beans toughen or soften the skin of the bean?
|
|
__label__coffee __label__drinks __label__espresso What factors lead to rich crema on espresso?
|
|
__label__gluten-free __label__pancakes Can I make gluten free crepes?
|
|
__label__food-preservation __label__dehydrating Dehydrating in a convection oven
|
|
__label__peanut-butter What's the most effective way to mix a jar of natural peanut butter?
|
|
__label__strawberries __label__vodka Can you make strawberry extract at home?
|
|
__label__garlic __label__oil __label__butter __label__crab Are garlic butter and garlic oil interchangeable?
|
|
__label__sauce __label__steak __label__cast-iron How do you know that the cast iron seasoning does not leach into your food?
|
|
__label__allergy Standardized symbols for marking food allergies / warnings?
|
|
__label__storage-lifetime __label__refrigerator Does a colder refrigerator keep things fresh longer?
|
|
__label__beer Beer instead of Seltzer in tempura?
|
|
__label__equipment __label__cleaning __label__oven Is it normal to see flames inside my self-cleaning oven?
|
|
__label__vegetables __label__fruit __label__mushrooms __label__vegan __label__raw What should I know about the peels of raw fruit and vegetables?
|
|
__label__alcohol __label__language __label__liqueur What is a liqueur?
|
|
__label__microwave How to use a microwave oven's grill mode
|
|
__label__pasta __label__dough __label__flour What happens to pasta dough when it is run multiple times through the machine?
|
|
__label__equipment __label__cupcakes How to re-fold paper cupcake liners?
|
|
__label__bread __label__crust How do I get crispy but thin bread crust?
|
|
__label__freezing __label__dough __label__italian-cuisine __label__gnocchi Is there a technique to freeze gnocchi so they maintain their consistency?
|
|
__label__food-safety __label__cocoa Is regular unsweetened cocoa powder safe uncooked?
|
|
__label__barbecue __label__fire Barbecue on wood fire
|
|
__label__substitutions __label__pork __label__kosher Pulled pork substitute- How do I do it?
|
|
__label__storage-lifetime __label__sous-vide How long will Sous Vide food keep?
|
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__label__flavor __label__texture Can texture affect taste?
|
|
__label__food-safety __label__potatoes __label__budget-cooking How can I know whether a potato is too old?
|
|
__label__equipment __label__sugar Gloves for newbies pulling sugar?
|
|
__label__eggs __label__meat __label__hamburgers __label__soy __label__meatloaf Can I make meatloaf with soy burger meat?
|
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__label__peaches Tips for Removing Fuzz from Peaches?
|
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__label__dough __label__pizza __label__rising How to cleanly cover the dough while it rise?
|
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__label__dough __label__quiche Butter Substitutions in the Quiche dough
|
|
__label__honey Why is "raw" honey thicker than the one you buy in regular super markets?
|
|
__label__storage-lifetime __label__cream-cheese How to keep cream cheese for a long time?
|
|
__label__canning __label__hot-sauce __label__separating What can I do to stop hot sauce from separating?
|
|
__label__cleaning __label__chili-peppers How do you remove cayenne pepper (capsicum oils) from your hands?
|
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__label__baking __label__conversion __label__muffins How to convert a muffin/cupcake recipe to a large muffin recipe
|
|
__label__meat __label__beef What cuts are "stir fry beef" and "stewing beef"?
|
|
__label__equipment __label__knives __label__sharpening How to properly sharpen Santoku and any other knife using a water sharpener/Japanese whetstone?
|
|
__label__food-safety __label__salt __label__sushi __label__marinade de-parasiting mackerel for sushi
|
|
__label__oven Why does my oven take so long to heat up?
|
|
__label__knives __label__sharpening How to test that a knife is sharp enough?
|
|
__label__raw __label__curing __label__salami Do I have to cook salame
|
|
__label__equipment __label__temperature __label__tea __label__reheating Ceramic vs Stainless Steel in coffee mugs
|
|
__label__pork __label__brining Pulled pork - inject brine AND immerse in brine?
|
|
__label__food-safety __label__vegetables Are large veins in a rhubarb leaf safe to eat?
|
|
__label__equipment __label__spices __label__cleaning __label__indian-cuisine What dishes don't stain with heavy spices?
|
|
__label__crockpot Vintage West Bend Slow Cooker and center cut chops
|
|
__label__storage-lifetime My commercial made chapati becomes brittle within 12hrs
|
|
__label__baking __label__substitutions __label__cake __label__brown-sugar substituting black treacle/molasses for brown sugar
|
|
__label__baking __label__oven __label__cookware __label__glass __label__kitchen-safety Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
|
|
__label__pork __label__liver What are good techniques to prepare liver?
|
|
__label__food-science __label__shopping __label__ingredient-selection __label__bulk-cooking Where to buy food chemicals
|
|
__label__bread __label__dough __label__wheat Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
|
|
__label__food-safety __label__defrosting __label__chicken-breast Lightly defrost chicken in microwave to separate them
|
|
__label__rice What kind of rice is used for Jamaican rice and peas?
|
|
__label__baking __label__bread Is there a releaseable mold/pan for bread?
|
|
__label__mussels Bad tasting mussels and avoiding buying them
|
|
__label__water __label__hamburgers Why do fry cooks use water to cook burgers?
|
|
__label__kitchen How can I keep flies out of my kitchen?
|
|
__label__japanese-cuisine __label__korean-cuisine Is Japanese kasutera the same foodstuff as Korean kastera?
|
|
__label__bread __label__gluten-free __label__gelling-agents What takes over the functions of gluten in gluten-free bread mixes?
|
|
__label__jelly __label__gelatin Make Jello as firm as agar-agar
|
|
__label__yogurt How to make skyr more fluid
|
|
__label__food-safety Ham left out, over night fully cook low in my house was 60 degrees
|
|
__label__flavor __label__candy How to Flavor Homemade Gum Drops
|
|
__label__fermentation __label__sauerkraut What's the worst that could happen when fermenting sauerkraut?
|
|
__label__cooking-time __label__chili Chili cooking time
|
|
__label__knives Knife heat treatment
|
|
__label__baking __label__cookies __label__storage Best way to preserve choco-chip cookies: food saver?
|
|
__label__resources __label__raw Where can I find the most complete possible list with raw products and their respective pH?
|
|
__label__food-safety __label__culinary-uses __label__defrosting __label__lasagna Is it unsafe to eat lasagna that has been out of the freezer more than 3/4 days? Lasagna Leftover Safety
|
|
__label__equipment __label__beef __label__hamburgers What are the best cuts of meat for grinding burgers?
|
|
__label__fish What do I do with trout slime?
|
|
__label__equipment __label__lemon __label__containers Lemon juice sprayer/container
|
|
__label__microwave __label__convection __label__fire Quick fire in convection microwave
|
|
__label__meat __label__cultural-difference What were the primary reasons for different livestock consumption habits of countries and cultures?
|
|
__label__baking __label__pie __label__citrus __label__lime What is seeping out of my key lime pie?
|
|
__label__temperature __label__cooking-time __label__grilling __label__steak How long should I cook a steak to make it medium rare?
|
|
__label__chocolate __label__mint Wrong consistency when making "after eight" chocolate
|
|
__label__recipe-scaling Mixing mushroom-potato-carrot soup and warming later (Should I?)
|
|
__label__pasta How to prepare dried tortellini?
|
|
__label__japanese-cuisine What is the "grated yam" in okonomiyaki?
|
|
__label__pork __label__crockpot Is pork ok if seared and left in crockpot 1hr before turning on?
|
|
__label__substitutions __label__dairy __label__kosher What can I substitute for dairy products in kosher meat dishes?
|
|
__label__temperature __label__history __label__jam Is a "typical" jam sweeter today than the typical jams of centuries ago?
|
|
__label__shopping Finding a farmer's market
|
|
__label__baking __label__equipment __label__cookies How to get cheap cookie cutters?
|
|
__label__herbs __label__fresh Is there a way to freeze herbs without losing freshness?
|
|
__label__baking __label__bread __label__oven What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?
|
|
__label__food-science __label__marinade Using seltzer to help a marinade
|
|
__label__oil Advantages of grapeseed oil?
|
|
__label__cast-iron __label__skillet Lodge 12sk lid, what can I use?
|
|
__label__frying __label__beans __label__chinese-cuisine __label__restaurant-mimicry __label__greens How do you make the green beans served at Din Tai Fung?
|
|
__label__meat __label__vegetables __label__stews When to add vegetables to stew?
|
|
__label__fats __label__yogurt Calculating homemade yogurt's fat
|
|
__label__barbecue __label__pork __label__ribs __label__smoking __label__smoke-flavor Artificial Wood Chips/Smoke for smoking meat
|
|
__label__substitutions __label__milk __label__ice-cream Is it possible to make Oat Milk Icecream?
|
|
__label__whipped-cream __label__whipper Does a liquid need to cool under pressure in a whipped cream charger prior to serving or just be cold?
|
|
__label__cutting-boards unwarp my cutting board?
|
|
__label__baking __label__substitutions __label__butter Browned butter + roasted flour = baking magic?
|
|
__label__storage-method __label__spices __label__thai-cuisine How to store tamarind paste?
|
|
__label__equipment Is it feasible to cook a gourmet tasting menu in a home kitchen?
|
|
__label__beef __label__slow-cooking Achieve the same consistency as 8 hour slow cooked inside skirt steak in a fraction of the time?
|
|
__label__beans __label__heat The mystery of heating up canned beans- What the tin says
|
|
__label__tea How can I prevent tea stored in a thermos from oversteeping?
|
|
__label__meat __label__refrigerator __label__italian-cuisine __label__curing Should good prosciutto be refrigerated?
|
|
__label__equipment What is this spoon-like kitchen utensil with a rubbery head and wooden handle called?
|
|
__label__tea __label__oranges __label__lemonade What is the name of a drink made with iced tea and orange juice?
|
|
__label__food-safety __label__food-processing Why use gloves when handling food?
|
|
__label__onions __label__middle-eastern-cuisine What is the difference between caramelized onions and "crispy onions"?
|
|
__label__dough __label__noodles What flour and technique do I need for hand pulled noodles?
|
|
__label__substitutions __label__flour Improvised self-raising flour
|
|
__label__equipment __label__bread __label__rising Maximum time for rising in a breadmaker
|
|
__label__sauce __label__shopping __label__spicy-hot Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
|
|
__label__cake Springform pan vs. regular cake pan
|
|
__label__sauce __label__asian-cuisine __label__measurements __label__stir-fry Stir fry sauce quantity
|
|
__label__crab Is this crab meat cooked?
|
|
__label__meat __label__grinding Do meat grinders need to have cutting blade
|
|
__label__bread __label__yeast Why didn't my brioche rise?
|
|
__label__equipment __label__rice __label__grilling __label__barbecue Rice pilaff preparation on bbq grill
|
|
__label__coffee What's the chemical difference between normal coffee beans and Kopi Luwak?
|
|
__label__storage Chicken enchiladas still safe to eat
|
|
__label__cheese __label__fondue Why does fondue sometimes "curdle" and what can I do to prevent it?
|
|
__label__equipment __label__knives __label__basics Which knife is best for somone just learning to cook?
|
|
__label__oven __label__cooking-time __label__artichokes How Long to Bake Frozen Artichoke Hearts?
|
|
__label__mushrooms __label__risotto Preparing dried mushrooms for risotto
|
|
__label__baking __label__storage-method __label__storage-lifetime __label__yeast __label__baking-soda Yeast 101: Active Dry Yeast, Instant Yeast, Baking Soda, Baking Powder. Differences and Info
|
|
__label__coffee __label__milk Fresh milk curdles when added to hot coffee and tea
|
|
__label__chemistry __label__sausages __label__color How does the meat in Weisswurst get so white?
|
|
__label__potatoes __label__chips Help removing excess starch from potato chips
|
|
__label__baking Dog biscuits - curl after baking
|
|
__label__milk What type of milk is used together with whole grain cereal?
|
|
__label__mushrooms __label__truffles Is there a significant difference in flavor between black and white truffles?
|
|
__label__chicken __label__texture Flour Blend for Seoul Chicken?
|
|
__label__food-safety __label__dough The Mother Dough Blues
|
|
__label__rice __label__rice-cooker Rice cooker problem: film appears after cooking
|
|
__label__baking __label__cake __label__honey How can I prevent my honey cake from splitting open?
|
|
__label__spices __label__rice __label__rice-cooker When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?
|
|
__label__rice __label__rice-cooker __label__sticky-rice Making sticky rice without rice cooker
|
|
__label__beans Why do red kidney beans come in 410g cans?
|
|
__label__boiling __label__basics Does solid food in boiling water cook faster if the stove is kept on high?
|
|
__label__food-safety What does it mean when a jar lid pops?
|
|
__label__salt __label__sourdough Influence of salt on gluten
|
|
__label__texture __label__dip Making a dip ahead of time
|
|
__label__thickening __label__gelling-agents How do different types of thickener actually thicken?
|
|
__label__pasta __label__food-preservation Preserving Home Made Pasta
|
|
__label__spices I'm looking for an extender/filler for my spice mix
|
|
__label__hummus How does one peel and puree chick peas with a food mill for hummus?
|
|
__label__freezing __label__chicken-breast Can I leave boneless chicken breast flat in freezer overnight?
|
|
__label__beef __label__roasting __label__oven __label__cooking-time __label__roast-beef How do I adjust the cooking time for two joints as opposed to one?
|
|
__label__curry What is the cons of using high temperature/low water to cook curry?
|
|
__label__baking __label__bread How can I make the exterior of my croissants less hard and more flaky?
|
|
__label__meat __label__lamb __label__mutton Why do American supermarkets only carry lamb and not mutton?
|
|
__label__pork-chops Preparing breaded pork chops
|
|
__label__food-safety __label__storage-lifetime __label__storage __label__syrup How long can I keep shrub syrup in the refrigerator
|
|
__label__substitutions __label__fats __label__bacon Substituting with Bacon and Bacon Fat in a Recipe
|
|
__label__culinary-uses Culinary use for the green parts of lemongrass?
|
|
__label__flavor __label__nuts __label__coconut __label__infusion __label__flavour-pairings How to infuse coconut flavor into nuts?
|
|
__label__chocolate How to make chocolate cups with swirls?
|
|
__label__mustard what is the ideal ratio to mix mustard powder with flour?
|
|
__label__butter __label__cooking-time __label__ice-cream How to know when to stop churning ice cream?
|
|
__label__equipment __label__sandwich Why use a sandwich press instead of an oven or pan?
|
|
__label__candy __label__low-fat Peanut-Butter Treat - Using Less Sugar and Less Butter
|
|
__label__noodles How can I make curly rmen noodles from scratch?
|
|
__label__food-safety __label__teflon Is it safe to cook in a clean Teflon pot if the inside bottom has blistered and peeled from exposure to high heat?
|
|
__label__food-safety __label__cheese __label__dairy Is it bad to eat cheese after its expiry date?
|
|
__label__baking __label__cake __label__sugar My cake crumbled on the top and took very long time to cook
|
|
__label__cheese __label__cream __label__mascarpone __label__clotted-cream Are mascarpone and clotted cream the same thing?
|
|
__label__almond-milk Can unsweetened almond milk be used for the same things as regular milk?
|
|
__label__baking How can I make bread within one and a half hour?
|
|
__label__substitutions __label__sugar __label__vinegar White wine v cider vinegar
|
|
__label__chicken __label__frying __label__restaurant-mimicry __label__chicken-breast How to make extra crispy and crunchy breading like KFC?
|
|
__label__chocolate __label__melting-chocolate __label__tempering Why would dipping a cold item in chocolate "help" with tempering?
|
|
__label__fruit __label__tea Fruit Tea- Tastes Sour?
|
|
__label__baking __label__equipment Double Layer Piping Tool
|
|
__label__cleaning __label__dutch-oven __label__stoneware Why are stone ware and dutch oven items exempt from bacteria?
|
|
__label__sugar Why does adding sugar to sour things cause them not to be sour?
|
|
__label__baking Making madeleines without the special pan?
|
|
__label__baking __label__cupcakes How to stop my cupcakes from sticking to their cupcake wrappers?
|
|
__label__basics what made the juice/water of the beans turned black
|
|
__label__gelatin Why didn't my jello set?
|
|
__label__storage-method __label__fruit __label__organization How should I organize my fruits for storage?
|
|
__label__squash How to prevent watery spaghetti squash
|
|
__label__caribbean-cuisine Filling for Caribbean roti
|
|
__label__mexican-cuisine __label__chili __label__chili-peppers __label__recipe-scaling How do I scale serrano chile?
|
|
__label__cheese-making Using whey from yogurt to make ricotta
|
|
__label__asian-cuisine __label__food-identification Can someone identify this food?
|
|
__label__equipment __label__bread Can I make Irish Brown Bread using a covered loaf pan?
|
|
__label__alcohol __label__fresh How long will saki keep?
|
|
__label__soup __label__broth Making broth more filling?
|
|
__label__food-safety __label__frozen Lasagne package says cook from frozen
|
|
__label__storage-method Coolest part of the fridge
|
|
__label__oven __label__wine __label__gas Cooking Wine in a Gas Oven?
|
|
__label__oil Is there a difference between infused oil and adding the ingredient?
|
|
__label__substitutions __label__food-science __label__sodium __label__msg Is MSG necessary or what to replace it with?
|
|
__label__pork __label__slow-cooking How should I choose a BBQ sauce for root-beer-braised pulled pork?
|
|
__label__pancakes How to ensure that the Pancakes get cooked evenly?
|
|
__label__sugar __label__syrup __label__sorbet Exact proportions of sugar to water in sorbet
|
|
__label__storage-lifetime __label__rice __label__mexican-cuisine __label__smoothie How long is it safe to store rice horchata for?
|
|
__label__chicken __label__broiler How to achieve a good char on cooked and shredded chicken?
|
|
__label__food-safety __label__seafood Frozen prawns - blue dye
|
|
__label__food-safety __label__nuts Can cashews go bad? If so, how do you tell?
|
|
__label__oven how to cook on a low and high oven
|
|
__label__grilling __label__barbecue __label__shopping Lump Charcoal vs Briquettes and variations in brands
|
|
__label__cake __label__chocolate Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?
|
|
__label__food-safety __label__chicken Letting Chicken thaw in fridge?
|
|
__label__candy Why did my caramel come out grainy?
|
|
__label__bread Can I make my own bread-machine flour?
|
|
__label__baking Looking for old Italian recipe for chamellas
|
|
__label__meat __label__microwave __label__salad What is the fastest way to cook a Meat Salad?
|
|
__label__flavor Flavored Vegetable Cooking Oil
|
|
__label__food-safety How long can olives be left out of the refrigerator?
|
|
__label__alcohol __label__vanilla __label__extracts __label__rum What type of rum to use when making vanilla extract?
|
|
__label__squash How to save spaghetti squash?
|
|
__label__cast-iron __label__pan What do I have to worry about when using a cast iron skillet as opposed to nonstick?
|
|
__label__chicken __label__deep-frying __label__chicken-breast Pre-pounding chicken
|
|
__label__flavor __label__butter __label__herbs __label__fats __label__dairy Will flavors marry in compound butter if given sufficient time to rest?
|
|
__label__decorating image on rice paper
|
|
__label__oil __label__indian-cuisine __label__sauteing __label__olive-oil What oils are suitable for Indian cooking (i.e. extended frying duration)?
|
|
__label__nutrient-composition __label__nuts __label__organic Nutrient composition of cheap cashews/nuts
|
|
__label__baking __label__cake __label__cupcakes __label__sponge-cake Is it bad if a sponge cake sits out for a couple hours before cooking?
|
|
__label__oven __label__cookware __label__glass __label__kitchen-safety Can microwave safe glass vessels be used in an electric oven?
|
|
__label__cheese __label__grilling __label__sandwich How to get cheese melted without burning grilled cheese
|
|
__label__seasoning __label__mexican-cuisine What spices are used to make a mexican fajita seasoning?
|
|
__label__butter __label__dairy Homemade butter not softening properly
|
|
__label__roast __label__duck Is roasting a whole duck something a beginner should avioid?
|
|
__label__cookies Can I bake oatmeal drop cookies in a bar form?
|
|
__label__restaurant-mimicry __label__middle-eastern-cuisine Recreating New York street vendors' "halal chicken over rice"
|
|
__label__rice __label__packaging Why are holes punched into rice packages?
|
|
__label__salt __label__souffle Is salt needed for a souffle to rise?
|
|
__label__chocolate __label__cream __label__egg-whites __label__foam __label__mousse Chocolate mousse - methods to have firm foamy mousse using white egg and cream
|
|
__label__chicken Is my chicken ruined?
|
|
__label__cast-iron Can deglazing a cast iron skillet remove the seasoning?
|
|
__label__tea Is it recommended to rinse the teapot with boiling water before putting the tea leaves in?
|
|
__label__sauce __label__asian-cuisine __label__chinese-cuisine Why are many chinese sauces so dark?
|
|
__label__substitutions __label__slow-cooking __label__garlic __label__brisket How much black garlic to substitute for regular garlic in a slow-cooker?
|
|
__label__meat How do I cook minced meat faster?
|
|
__label__equipment __label__coffee What do I need to know about coffee machines and grinders to get started making good coffee at home?
|
|
__label__chicken __label__freezing Help freezing chicken breasts
|
|
__label__equipment __label__temperature Temperature probe recommendations?
|
|
__label__baking __label__biscuits "Cream Biscuit" a little raw in the middle
|
|
__label__frying-pan __label__omelette __label__heat How can you cook multiple omelets without burning them?
|
|
__label__salt __label__vegan __label__stews How much salt should I put in a vegetable stew?
|
|
__label__food-science __label__chemistry Adjusting protien pH before cooking
|
|
__label__learning Best way to get started without paying for culinary school?
|
|
__label__stove __label__popcorn What is the best way to pop popcorn on the stove?
|
|
__label__melting-chocolate __label__melting Chocolate chip substitutions
|
|
__label__history __label__traditional __label__professional __label__clothing Why do chefs traditionally wear a high white hat?
|
|
__label__bread __label__flour Making whole wheat bread in a bread machine? What kind of flour?
|
|
__label__coriander Excess coriander in mutton curry
|
|
__label__chocolate Why does a cold saturated sugar solution melt chocolate?
|
|
__label__food-preservation __label__canning __label__tuna Does canned tuna contain preservatives?
|
|
__label__chicken Can I use taco seasoning in chicken quesadillas?
|
|
__label__equipment __label__whipper underfilled whipper canisters
|
|
__label__indian-cuisine __label__cream __label__yogurt __label__coconut When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?
|
|
__label__substitutions __label__squash Are there any substitutes for squash puree?
|
|
__label__equipment Safety glasses in the kitchen: why are these not common place?
|
|
__label__equipment __label__boiling Why is there a small piece of iron sponge in my electric water boiler?
|
|
__label__gelling-agents How can I make a panna cotta based on Jelly bellys?
|
|
__label__substitutions __label__resources How to cook for a diabetic without making the other guests suffer
|
|
__label__food-identification __label__thai-cuisine What is glooi in English?
|
|
__label__braising What are the advantages of a two-day braise?
|
|
__label__barbecue __label__ribs __label__brining How to avoid ridiculously salty results when brining?
|
|
__label__tomatoes __label__measurements __label__history Did tomato paste come in only one size of can in the 1950s?
|
|
__label__spicy-hot Medium sauces versus Mild!
|
|
__label__meat __label__roast __label__cooking-myth Does searing meat lock in moisture?
|
|
__label__chicken __label__thickening What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?
|
|
__label__pancakes Why do my pancakes taste dry?
|
|
__label__flour __label__baking-powder __label__tortilla __label__shortening __label__flour-tortilla What to do when too much shortening is added to flour?
|
|
__label__oven __label__turkey Spatchcock Turkey in Small Oven
|
|
__label__bread __label__sourdough Help with sourdough bread
|
|
__label__dessert __label__indian-cuisine Why pressure cook rasmalai?
|
|
__label__onions __label__garlic Combating adverse effects of garlic and onions
|
|
__label__equipment __label__knives __label__maintenance __label__sharpening Does a sharpening steel ever need to be replaced?
|
|
__label__dessert Why do chefs use Gold and Silver Leaf?
|
|
__label__oven Cooking in a Gas Oven?
|
|
__label__food-safety __label__fish Which part of blue fish is not edible?
|
|
__label__cake What is the New Zealand white sponge cake, is it a white cake here in the U.S?
|
|
__label__substitutions __label__herbs __label__fresh sprig of thyme dry substitute ratio
|
|
__label__cookbook __label__websites What book/website should I read to help me move beyond just being able to follow a recipe?
|
|
__label__spoilage What are examples of spoiled food that is part of a culture's cuisine?
|
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__label__chocolate __label__tempering Why did my chocolate tempering fail?
|
|
__label__sharpening Is there a way to tell the grit coarseness of an unmarked sharpening stone?
|
|
__label__bread Why does my bread keep 'blowing out'?
|
|
__label__barbecue __label__smoking Is it possible to oversoak wood chips for smoking?
|
|
__label__storage-method __label__oil __label__deep-frying How to best store not-yet-used frying oil?
|
|
__label__chocolate __label__milk Dissolving cocoa powder in milk
|
|
__label__chicken __label__slow-cooking Can I cook couscous for a chicken dish in my crock pot at the same time as the chicken?
|
|
__label__food-science __label__please-remove-this-tag __label__additives What are good resources to learn food chemistry?
|
|
__label__nutrient-composition __label__camping Creating high-protein food for hiking
|
|
__label__substitutions __label__chocolate __label__nuts Is it possible to subsititute nutella for peanut butter?
|
|
__label__shopping __label__apples How to not buy the bad apple?
|
|
__label__food-preservation My own Grenadine
|
|
__label__flavor __label__additives __label__lemonade How can I make my lemonade more tart/tangy?
|
|
__label__food-safety __label__beef __label__color Beef discoloration on parts not in contact with air
|
|
__label__temperature What cooking techniques depend on controlled temperature between 100 and 120 degrees celsius?
|
|
__label__bacon __label__language How can I specify the correct type of bacon in the US?
|
|
__label__frying __label__pan __label__ceramic __label__teflon Ceramic pans vs PTFE pans
|
|
__label__cocktails __label__infusion How can I infuse alcohol with 'fragile' herbs?
|
|
__label__onions __label__spoilage slimy red onion
|
|
__label__beef Chuck Roast, Beef Broth, Onion and Potato. Can this work?
|
|
__label__wine __label__spicy-hot How is it that zinfandel can taste spicy?
|
|
__label__drinks __label__mint __label__lemon Lemon and Mint drink
|
|
__label__baking __label__bread __label__kneading Do bakeries generally knead dough for bread by hand or use a machine?
|
|
__label__venison What's the best (minimalist) way to cook venison, specifically the backstrap?
|
|
__label__substitutions __label__equipment Roasting pan substitute / roasting rack for pork shoulder?
|
|
__label__vegan __label__honey Is honey considered vegan?
|
|
__label__equipment __label__meat __label__polish-cuisine __label__russian-cuisine Good thread for tying meat
|
|
__label__thickening __label__roux When to use a roux or a beurre mani
|
|
__label__candy __label__nuts __label__caramel Caramel Coating producing inconsistent results
|
|
__label__pie __label__pumpkin __label__thickening How can I make my pumpkin pie thicker?
|
|
__label__food-science __label__pork Making pork pernil, and had a slight "lasagna battery" issue - is it safe to eat?
|
|
__label__italian-cuisine __label__basil When to add fresh basil to a tomato sauce?
|
|
__label__eggs Cracking an egg
|
|
__label__bread __label__cheese Preserving cheese sandwich
|
|
__label__tea __label__caffeine How much EGCG and caffeine can specific amount of water absorb from tea leaves?
|
|
__label__substitutions __label__tomatoes __label__allergy What can I substitute for tomato juice?
|
|
__label__baking If dark pans brown food faster, do I need to make adjustments to baking when I use a light colored pan (and vise-versa)?
|
|
__label__beef __label__mexican-cuisine __label__broth A Substitute for beef shanks?
|
|
__label__storage-method __label__storage-lifetime __label__fats Storage life for goose fat
|
|
__label__equipment __label__oven __label__smell When does the new home oven/stove smell go away?
|
|
__label__food-safety __label__acidity __label__alkalinity Safe pH range (acid vs base) for food
|
|
__label__wine __label__storage How important are each of temperature, humidity, and vibration for storing wine?
|
|
__label__yeast __label__measurements How much yeast is in a "package"?
|
|
__label__steak Is my steak ok to eat?
|
|
__label__storage-method __label__fish __label__catering __label__food-transport How to keep fried fish warm and crispy during transport to venue?
|
|
__label__tea __label__spoilage Is tea that has been out on air for long dangerous to drink?
|
|
__label__pie __label__deep-frying Consistently getting cannoli shells off their molds easily
|
|
__label__storage-method __label__oil Should peanut oil be stored in the fridge?
|
|
__label__storage-method __label__carrots What is the best way to store carrots?
|
|
__label__oil __label__butter __label__ghee Butter clarifying mixing mistake
|
|
__label__frying __label__fish __label__stainless-steel How can I stop fish from sticking to a stainless steel pan?
|
|
__label__dough Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?
|
|
__label__cake __label__texture __label__carrots Why was my carrot cake very heavy?
|
|
__label__soup When turning instant soup into liquid soup, how can I optimise dissolution?
|
|
__label__food-safety __label__crab What are the culinary differences between Chinese Mitten Crabs and Blue Crabs?
|
|
__label__bread __label__food-identification __label__middle-eastern-cuisine What is Balkan bread?
|
|
__label__cheese __label__hungarian-cuisine How to make a Hungarian Tr Rudi at home?
|
|
__label__eggs __label__ice-cream Why do you need eggs when making icecream?
|
|
__label__onions __label__garlic Need to remove germ from garlic or onion?
|
|
__label__coffee __label__espresso What features should I look for when buying an espresso maker?
|
|
__label__microwave __label__noodles Can I prepare instant noodles in the microwave?
|
|
__label__freezing __label__fats __label__shortening Why does freezing vegetable shortening alter its appearance?
|
|
__label__substitutions __label__stock __label__water Using other liquid than water when making stock
|
|
__label__food-safety __label__spoilage How long do unrefrigerated opened canned peppers last?
|
|
__label__chili-peppers Getting over the taste of chili pepper
|
|
__label__lemon Are there any reasons not to include the zest when citrus juice is an ingredient?
|
|
__label__equipment __label__whipped-cream Caulk gun-like dispenser for whipped cream
|
|
__label__bread __label__oil __label__dough __label__butter __label__chemistry What is the purpose of oil or butter in bread?
|
|
__label__salt __label__shopping What is a good online resource for purchasing high quality sea salt?
|
|
__label__potatoes __label__sauteing Saute potatoes without burning them
|
|
__label__pancakes How can I get thinner pancakes?
|
|
__label__chinese-cuisine What is the real difference in lo mein, chow mein, mei fun, and chop suey?
|
|
__label__whipped-cream Why is my stevia-sweetened fresh whipped cream bitter?
|
|
__label__substitutions __label__chinese-cuisine __label__eggplant Can a "regular" eggplant be substituted for a chinese eggplant in a recipe?
|
|
__label__equipment __label__mayonnaise __label__emulsion Mayonnaise in stand mixer is very runny
|
|
__label__sauce __label__spices __label__vinegar Using Vinegar to Cut down on Spice
|
|
__label__food-safety How long is too long to presoak grits?
|
|
__label__substitutions __label__resources Resources for determining cooking substitutions
|
|
__label__seeds __label__sprouting Sprouting fenugreek seeds? Are seeds for sprouting different than the ones in the spice aisle?
|
|
__label__culinary-uses __label__garlic Ideas for using garlic scapes (other than in pesto)?
|
|
__label__baking __label__cookies How to make cookies less crumbly?
|
|
__label__vegetables __label__food-science What physically/chemically happens to a vegetable when it is cooked?
|
|
__label__coffee Does it pay to store instant coffee in the freezer?
|
|
__label__emulsion __label__mustard Why didn't my mustard sauce emulsify?
|
|
__label__cookware __label__cast-iron __label__waffle Refinishing Griswold No. 8 waffle iron handles
|
|
__label__equipment __label__frying __label__cast-iron __label__skillet What causes sticking and what can I do to reduce food sticking to my cast-iron skillet?
|
|
__label__food-safety __label__beans __label__thai-cuisine __label__legumes Can I substitute "green beans" for "string beans"?
|
|
__label__pie __label__apples Apple pie: peel or not?
|
|
__label__food-safety Can a cream cheese cake be left out and for how long?
|
|
__label__substitutions __label__flour __label__egg-whites Is there a rule of thumb when replacing flour with whipped egg whites in a cake/muffin recipe?
|
|
__label__vegetables __label__sauteing Sauting vegetables in heated oil
|
|
__label__cookies What is the substitute for pastry blender in cookie making?
|
|
__label__substitutions __label__vegetables __label__soup Ham and Pea Soup with whole dried peas instead of split peas?
|
|
__label__meat Rabbit Substitute?
|
|
__label__substitutions __label__cookies Subs for baking mix/ eggs and condensed milk?
|
|
__label__storage __label__mushrooms Storing chicken of the woods (mushroom) (pic)
|
|
__label__starter __label__buttermilk Can cultured buttermilk powder contain live cultures?
|
|
__label__sugar __label__granola Making a better caramel for granola bar
|
|
__label__beef What is the key to making beef soft?
|
|
__label__canning __label__juice Does glass bottled orange juice taste bad because of leached metals?
|
|
__label__sausages Using frozen/cooked frozen blood in black pudding
|
|
__label__baking __label__pizza For Pizza cooking at home. What is the best alternative to the pizza stone?
|
|
__label__steak __label__marinade Marinating in a bag vs pan
|
|
__label__rice __label__milk Which rice is best for rice pudding?
|
|
__label__braising Letting wine reduce before braising
|
|
__label__baking __label__substitutions __label__yeast __label__bread yeast subtitution in a recipe with no water
|
|
__label__butter __label__steaming __label__cabbage steaming cabbage
|
|
__label__cheese What does the rind say about a cheese?
|
|
__label__meat brined turkey and fat
|
|
__label__decorating Is garnish meant to be eaten?
|
|
__label__food-preservation __label__sushi Can I prepare wasabi powder in advance?
|
|
__label__cream Is there any way to make single cream to double cream?
|
|
__label__wok __label__induction Wok comparison for induction
|
|
__label__mexican-cuisine At what step is the difference made between a quesadilla and burrito?
|
|
__label__substitutions __label__ingredient-selection Substitute directory?
|
|
__label__eggs Beaten and poached eggs
|
|
__label__sugar Shelf life of marmalade
|
|
__label__herbs __label__bay-leaf Are Turkish Bay Leaves "Normal" Bay leaves?
|
|
__label__yeast Bread machine yeast substitute active to quick rise
|
|
__label__roasting __label__foil-cooking Why are roasts wrapped in foil?
|
|
__label__flavor __label__oil How can I emulsify cod liver oil, or otherwise mask its taste?
|
|
__label__chocolate __label__melting-chocolate __label__melting Does vanilla powder really prevent melted chocolate from seizing?
|
|
__label__storage-lifetime __label__juice __label__apples Is it safe to store applejuice in an opened glass bottle outside of the fridge?
|
|
__label__stove __label__batter __label__crepe How do I use a convex crepe pan?
|
|
__label__pie __label__microwave Can you make oven proof and microwave safe pie dishes using cardboard and who supplies them?
|
|
__label__substitutions __label__cheese Subsitutions for Monterey Jack cheese in the UK
|
|
__label__baking __label__history __label__german-cuisine Where does the shape of pretzels come from?
|
|
__label__baking __label__substitutions __label__bread What combination of flours can be used as a substitution to a bread flour?
|
|
__label__baking __label__vegetables __label__muffins What other vegetables can be used in cake/muffin baking?
|
|
__label__sauce __label__gravy __label__heat Is my pan too hot for brown sauce / gravy?
|
|
__label__chicken __label__frying __label__sous-vide How do I get breading to stick to pre-cooked chicken for pan frying?
|
|
__label__freezing __label__yeast How long can fresh yeast be frozen?
|
|
__label__freezing __label__custard Can I freeze custard?
|
|
__label__baking __label__flavor __label__cake __label__flour __label__cookies How to get rid of the taste of flour in homemade bakery?
|
|
__label__baking How to make butter and sugar mixture into a breadcrumb consistency?
|
|
__label__coffee Where in the US can I purchase Turkish Coffee/Cafe Botz/Mud Coffee
|
|
__label__food-safety __label__storage-lifetime __label__food-science How do food producers determine expiration dates on products and ingredients?
|
|
__label__equipment __label__coffee __label__espresso Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?
|
|
__label__dumplings __label__german-cuisine How can I replicate authentic German potato dumplings?
|
|
__label__chili-peppers __label__spicy-hot What makes spicy heat linger?
|
|
__label__equipment __label__coffee __label__grinding Is it normal that my coffee grinder leaves a huge mess all over the counter?
|
|
__label__salt __label__bacon Is there a method for desalinating bacon?
|
|
__label__resources __label__cookbook __label__spanish-cuisine A great book with recipes for Tapas
|
|
__label__storage-method __label__storage-lifetime preservation of uncooked dill pickles
|
|
__label__seafood __label__smoking __label__spanish-cuisine __label__paella Would smoked chicken work well in paella?
|
|
__label__cheese __label__grilling __label__sandwich Ultimate Grilled Cheese : Keeping it together
|
|
__label__baking What will happen to my Pecan tassies if I use too much butter?
|
|
__label__baking __label__vinegar __label__bread Why is there vinegar in the bread recipe?
|
|
__label__vegetables __label__salt __label__jam Vegetable "jam" with salt instead of sugar
|
|
__label__equipment __label__middle-eastern-cuisine __label__hummus Is it possible to create good hummus without a food processor?
|
|
__label__storage-lifetime __label__potatoes __label__stock Storing potato water: how long can it be refrigerated?
|
|
__label__sauce When should I not use a cornstarch slurry?
|
|
__label__eggs __label__language What do you call a scrambled omelette?
|
|
__label__freezing __label__seafood Is it bad to double freeze seafood?
|
|
__label__flour __label__wheat Is US flour significantly different than it used to be, or than flour outside of the US?
|
|
__label__cheese __label__cheese-making How do you prepare Brie?
|
|
__label__flavor __label__beans __label__vegetarian How to make beans more neutral tasting?
|
|
__label__eggs How to get rid of the smell and taste of egg whites? I throw up when i eat them
|
|
__label__marinade __label__mexican-cuisine Best Way To Remove Fajita Contents From Marinade
|
|
__label__indian-cuisine __label__batter __label__fermentation Can I use sona masoori rice for making dosa?
|
|
__label__grilling __label__charcoal Small charcoal grill - raise fire grill?
|
|
__label__bread How does commercial whole grain bread stay fresh for so long?
|
|
__label__yeast __label__rising __label__quickbread Why didn't my crumpets cook in the middle?
|
|
__label__oil __label__roasting __label__nutrient-composition __label__fats __label__nuts Are roasted nuts nutritionally different from raw nuts?
|
|
__label__butter __label__steak __label__plating Making that little butter thing you put on top of steak
|
|
__label__equipment __label__bread Can I follow recipes for bread-machine breads without bread machine?
|
|
__label__cocktails __label__vodka __label__olive Why does a (vodka) martini often come with an olive on a stick?
|
|
__label__strawberries __label__sorbet Making sorbet with fruit frozen before processing
|
|
__label__storage-method __label__freezing __label__soymilk Why is my soy milk frozen?
|
|
__label__cookies Are there a better ways to crush biscuits/cookies than a rolling pin?
|
|
__label__substitutions __label__soup __label__celery What is a substitute for celery root in a soup?
|
|
__label__peanuts How do you shell groundnuts (peanuts) without breaking their kernels?
|
|
__label__food-preservation __label__acidity How much citric acid to use to preserve vegetarian jelly?
|
|
__label__flavor __label__italian-cuisine __label__wine __label__sauteing __label__reduction Can you cook off the acidity in wine?
|
|
__label__baking __label__substitutions Substitute for Pastry Flour from Limited Traditional and Alternative Flours
|
|
__label__roasting __label__turkey What to do if a turkey has been brined for too long
|
|
__label__equipment __label__knives __label__cutting Gyuto knife - What it can & can't cut? What cutting techniques?
|
|
__label__baking __label__cookies __label__jewish-cuisine Hamantaschen just wouldn't pinch and hold tight
|
|
__label__equipment __label__stove How hot are electric home stoves?
|
|
__label__baking __label__substitutions What can I use, beside applesauce, to replace fat in baking?
|
|
__label__bouillon __label__cubes Do beef bouillon cubes expire or cause expiration?
|
|
__label__storage-method __label__freezing __label__ginger __label__thawing Can I thaw whole Ginger root to use later?
|
|
__label__molecular-gastronomy __label__ginger What ginger compound is responsible for the 'kick'?
|
|
__label__sugar __label__icing __label__glucose-syrup How to replace icing sugar and glucose in a cake icing?
|
|
__label__eggs __label__cake __label__batter When adding eggs to scratch cake batter, why are you supposed to add them one at a time?
|
|
__label__equipment __label__non-stick Should I retire my scratched non-stick rice cooker?
|
|
__label__coffee __label__turkish-cuisine What is the proper serving temperature for Turkish coffee?
|
|
__label__baking __label__bread __label__yeast __label__gluten-free __label__leavening Having trouble getting gluten free bread to rise
|
|
__label__eggs __label__french-cuisine __label__omelette Water vs. milk/cream (or nothing) in traditional (French) omelets
|
|
__label__eggs Blending eggs for omelette?
|
|
__label__eggs __label__meringue What is meringue powder?
|
|
__label__coffee __label__water __label__french-press What's the ideal coffee to water ratio for a French press?
|
|
__label__sauteing Why is sauteing beneficial?
|
|
__label__salad __label__lettuce __label__cooking-myth Is it worth tearing lettuce for salad?
|
|
__label__grilling __label__charcoal Can I get 900F in a charcoal grill?
|
|
__label__cheese __label__cheese-making __label__mozzarella Failing to make mozzarella
|
|
__label__baking __label__oil __label__cake __label__water Can I fix a box cake recipe where I added oil instead of water?
|
|
__label__cast-iron Does cast iron have a coating from the manufacturer?
|
|
__label__food-safety __label__deep-frying __label__shrimp Coconut Shrimp-fry ahead for dinner party?
|
|
__label__grilling __label__propane-grill Gas grill flare up made flame covers look rusty
|
|
__label__bread __label__oats Quick-cooking vs. regular oats for bread
|
|
__label__blender __label__juice __label__oranges Can you make orange juice with a blender?
|
|
__label__beef __label__hamburgers __label__ground-beef __label__meatballs Are meatballs different from Hamburgers other than in terms of size?
|
|
__label__storage-method __label__freezing __label__onions Can I freeze caramelised onions?
|
|
__label__steak Ate steak with the layer of fat kind of undercooked, is it dangerous?
|
|
__label__chicken __label__crockpot Forgot to turn crockpot on
|
|
__label__baking __label__substitutions __label__bread Can barley flour be used as a substitute for barley malt extract?
|
|
__label__chicken __label__soup How to ensure that the chicken meat is not over cooked or under cooked?
|
|
__label__food-safety __label__sprouting Safe fenugreek sprouting in a jar?
|
|
__label__tart Trying to make a 3 layer curd tart
|
|
__label__freezing __label__fruit __label__food-preservation __label__juice Freezing fresh juices
|
|
__label__coffee __label__cocktails Hot drink shaker
|
|
__label__sauce __label__culinary-uses __label__asian-cuisine What is "Fish Sauce" typically used for?
|
|
__label__cream __label__dairy What is Light Cream
|
|
__label__food-preservation __label__cream Preserving leftover double cream
|
|
__label__eggs Could you describe the Souffl technique?
|
|
__label__food-safety Guacamole Sitting out?
|
|
__label__cake __label__temperature __label__serving Correct temperature to serve a chocolate gateau (cake)
|
|
__label__substitutions __label__olive What olive is a good taste substitute for Kalamata?
|
|
__label__baking __label__chicken __label__roasting __label__chicken-breast How do I bake chicken breast?
|
|
__label__substitutions __label__alcohol What to use instead of white wine in recipes?
|
|
__label__food-safety __label__meat Is it contaminating the spice to touch it after touching raw meat?
|
|
__label__substitutions __label__chocolate Substitution for hagelslag (chocolate sprinkles for bread)
|
|
__label__herbs __label__basil Basil lookalike that tastes like aniseed.
|
|
__label__storage-method __label__storage-lifetime __label__spices Will storing spices on the oven affect flavor or anything?
|
|
__label__food-safety __label__chocolate Does chocolate syrup need to be refrigerated?
|
|
__label__vacuum __label__blanching blanch after vacuum seal?
|
|
__label__storage-method __label__salad-dressing How to bottle your own homemade salad dressing
|
|
__label__pasta __label__carbonara How to mix a spaghetti carbonara?
|
|
__label__chicken __label__slow-cooking Am I slow cooking chicken correctly?
|
|
__label__substitutions __label__milk __label__pancakes __label__dairy Milk alternative in pancake batter
|
|
__label__coffee __label__cold-brew What is the optimal steep time for cold-brewed coffee?
|
|
__label__beef __label__slow-cooking __label__brining __label__roast-beef Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala?
|
|
__label__oven __label__corn __label__broccoli I'm cooking two dishes that need to cook at different temperatures in the oven, what do I do?
|
|
__label__baking __label__oven Are glass jars from the supermarket oven safe?
|
|
__label__mexican-cuisine __label__tortilla How do you ensure a tortilla keeps all its contents when making a burrito?
|
|
__label__gravy __label__scrambled-eggs Gravy with Scrambled Eggs :: What went wrong?
|
|
__label__food-safety __label__water Is it safe to cook with rainwater?
|
|
__label__food-safety __label__soy Does soy sauce expire?
|
|
__label__cookware __label__cast-iron Can I use a Dutch oven for cooking sauces?
|
|
__label__flavor __label__oil __label__olive __label__ingredient-selection Flavor notes of olive oil varietals?
|
|
__label__sushi __label__japanese-cuisine How do I make spicy mayonnaise like Japanese restaurants use for sushi?
|
|
__label__storage-lifetime Home-made vanilla syrup expiration date
|
|
__label__food-preservation __label__fermentation __label__pickling __label__serving-suggestion Looking for non-standard (i.e. no dill) fermented pickle suggestions
|
|
__label__baking __label__bread tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?
|
|
__label__cast-iron what is the best oil/fat to use to season a cast iron skillet
|
|
__label__substitutions __label__vinegar Is white vinegar the same as White Wine vinegar?
|
|
__label__baking __label__cake __label__dessert How would you restore sweetness and moisture in this bundt cake?
|
|
__label__equipment __label__coffee What kind of coffee grinder is best?
|
|
__label__ingredient-selection __label__salsa Which salsa ingredient makes it taste like dirt?
|
|
__label__food-safety __label__salmon __label__frozen Earthy tasting frozen salmon
|
|
__label__pressure-cooker __label__grains Quick pressure release vs natural pressure release
|
|
__label__cake __label__chocolate __label__brownies How to convert a specific cake recipe I have to make brownies?
|
|
__label__food-safety __label__eggs What is the recommended temperature for cooking eggs?
|
|
__label__chicken Breed of chicken
|
|
__label__aluminum-cookware How to ADD a black patina to a bare aluminum frying cauldre
|
|
__label__oil __label__olive-oil Is this video showing an exception of the common wisdom that you shouldn't cook with EVOO?
|
|
__label__bread __label__baker-percentage Baker's Math Formula System - Why Isn't the Flour Mass in Corn Bread Formula 100%?
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__label__produce __label__asparagus What's the skinny on fat asparagus?
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__label__equipment __label__maintenance __label__cutting-boards Is there something better than mineral oil for cutting boards?
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__label__food-safety Is this tenderloin safe to use?
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__label__potatoes __label__grating Potato ricer substitute
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__label__food-science __label__temperature __label__gelling-agents What is the purpose of heating agar powder
|
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__label__freezing Mango chutney freezable?
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__label__seasoning The importance of timing to adding spices
|
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__label__starter Starter with water, flour, grated apple
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__label__veal __label__venison What is thet difference between venison and veal?
|
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__label__indian-cuisine __label__bananas __label__chips Getting crispy banana chips
|
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__label__food-safety __label__sous-vide __label__vacuum __label__botulism Are the claims legitimate linking botulism to vacuum prepared foods?
|
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__label__milk __label__cream __label__cream-cheese Making cream cheese from raw, non-homogenized milk, what to do with the cream?
|
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__label__equipment __label__storage-method __label__spices Spice rack/cupboard for kitchen with lots of spices?
|
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__label__cleaning __label__cookware __label__stainless-steel What's this discoloration in my saucepan?
|
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__label__baking-powder Omiting salt in baking recipes?
|
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__label__meat __label__storage-lifetime __label__freezing __label__raw-meat How long does uncooked meat last when kept in the freezer?
|
|
__label__indian-cuisine __label__paneer Is there any way that we can harden US store bought Cottage Cheese to make Indian Paneer?
|
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__label__substitutions Can I substitute amaretto syrup for amaretto liqueur?
|
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__label__storage-lifetime __label__australian-cuisine Vegemite beyond expiry date?
|
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__label__spices __label__soup __label__crockpot How can I make herbs easy to remove from a Crock-Pot?
|
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__label__food-safety __label__serving __label__plating Is carnival glass safe for serving food?
|
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__label__storage-method __label__storage-lifetime __label__wine long term wine storage
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__label__substitutions __label__frosting Is there a frosting similar to whipped cream but without cream?
|
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__label__sauce __label__flavor __label__food-science __label__hot-sauce Why does Mexican food taste dissonant with balsamic vinegar?
|
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__label__sauce __label__pizza __label__restaurant-mimicry __label__deep-dish-pizza How to mimic Giordano's Pizza SAUCE? (Part 2)
|
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__label__food-safety __label__frying __label__oil Is cooking with olive oil bad or toxic?
|
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__label__baking __label__nuts __label__toasting Can I toast pecans the night before?
|
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__label__cookies __label__recipe-scaling Added more flour than what the recipe calls for to make butter cookies
|
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__label__sugar-free What is the difference between Orbit Gum and Orbit for Kids
|
|
__label__coffee __label__restaurant-mimicry __label__coconut __label__espresso Homemade coconut milk in coffee compared to store bought
|
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__label__substitutions __label__yogurt What is the difference between Greek yogurt and plain yogurt?
|
|
__label__substitutions __label__milk __label__coconut Coconut milk substitutions?
|
|
__label__substitutions __label__nutrient-composition __label__egg-noodles Is there a cholesterol-free substitute for egg noodles?
|
|
__label__meat __label__fats __label__sausages __label__charcuterie __label__sodium Is all sausage considered a "Processed Meat"?
|
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__label__frying __label__boiling __label__meatballs Benefits of boiling meatballs before frying them
|
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__label__storage-method __label__freezing How to store cut fruits & vegetables for days?
|
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__label__frying __label__fish __label__salmon How do you fry a fat, uneven salmon filet?
|
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__label__equipment __label__grilling What features should I look for in a fireplace grill?
|
|
__label__cherries How are maraschino cherries pitted?
|
|
__label__soup Removing Salsa flavor from vegetable soup
|
|
__label__chocolate Truffle Errors - not enough chocolate
|
|
__label__chicken __label__smoking Smoked a chicken and the skin came out like boot leather
|
|
__label__decorating How can I get gross, bloody stumps in my Halloween punch?
|
|
__label__barbecue __label__catering Catering event for BBQ for 30 people.
|
|
__label__slow-cooking Chicken curry in a slow cooker turns out watery
|
|
__label__chicken-stock How do I optimize my chicken stock for the best flavor at the lowest cost?
|
|
__label__potatoes __label__tomatoes __label__deep-frying __label__french-fries Is it possible to make french fries out of potatoes and tomatoes?
|
|
__label__frying __label__fish __label__salmon How do you make sure your salmon is cooked through?
|
|
__label__vegetables __label__fruit __label__indian-cuisine Vegetable similar to ivy gourd?
|
|
__label__bread __label__eggs What would be the effect of doubling the egg in this bread?
|
|
__label__equipment __label__slow-cooking Slow Cooker makes a mess
|
|
__label__rice __label__slow-cooking __label__crockpot Brown Rice vs White Rice in Stuffed Pepper
|
|
__label__equipment __label__cake Can I repair a cake tin which has started to leak?
|
|
__label__food-science __label__whipped-cream __label__egg-whites __label__copper-cookware Why is a copper bowl recommended for whipping cream and egg whites?
|
|
__label__pancakes Difference between Pancakes and "Kaiserschmarrn"?
|
|
__label__chicken __label__barbecue __label__aluminum-foil Should I BBQ chicken on foil?
|
|
__label__baking How do you get a smooth surface on cakes?
|
|
__label__dessert __label__ice-cream __label__dairy How to achieve a flexible consistency on ice cream? (photos attached)
|
|
__label__oil __label__cooking-myth a glue like substance in oil
|
|
__label__grilling __label__cast-iron __label__seasoning-pans Is it safe to use a cast iron skillet over a chimney starter?
|
|
__label__italian-cuisine __label__spanish-cuisine Is there a difference between coca, focaccia and pizza?
|
|
__label__candy How can I minimize crumbliness in agar based candies?
|
|
__label__canning __label__pickling __label__botulism should my sour pickles be sealed while pickling?
|
|
__label__sauce __label__chinese-cuisine __label__oranges __label__goose Orange sauce for goose
|
|
__label__cocktails __label__vodka Shaken, not stirred...but why?
|
|
__label__gas __label__thermometer Are there gas ovens that come with a thermometer?
|
|
__label__baking __label__pizza __label__tomatoes How do you quickly prepare tomatoes for pizza?
|
|
__label__food-safety __label__food-preservation __label__onions Onion has yellow center. Is it safe to eat?
|
|
__label__meat __label__thermometer How to use meat thermometers with big needles for thinner meat pieces?
|
|
__label__cooking-time __label__bulk-cooking __label__mass-cooking How to cook rice for 60 people
|
|
__label__food-safety __label__temperature __label__soup __label__food-preservation How long could a meat-based broth be held safely near 180F/82C?
|
|
__label__freezing Got Tara? gum, that is
|
|
__label__food-safety __label__bananas (Is it safe?) Preparing Breakfast in Bulk
|
|
__label__flavor __label__spices __label__spicy-hot How can you make a sauce less spicy/hot?
|
|
__label__baking __label__pie __label__crust __label__crumb-crust How to set cookie crumbs
|
|
__label__frying __label__oil __label__ginger Is it normal for ginger paste to spit violently in oil?
|
|
__label__flavor __label__chemistry What chemical(s) gives molasses its flavor so that it is used as an ingredient?
|
|
__label__bread __label__sourdough What is sourdough bread?
|
|
__label__substitutions __label__sugar __label__ice-cream __label__apples Ice Cream Sugar Substitutes - Applesauce?
|
|
__label__barbecue __label__smoking Turning a cast-iron grill into a smoker
|
|
__label__coffee __label__milk __label__espresso Frothing milk more quietly?
|
|
__label__strawberries Are strawberries really dyed?
|
|
__label__toffee Temperature needed to make crunchy toffee
|
|
__label__baking __label__bread How to bake large batches of bread
|
|
__label__tomatoes Are sundried tomatoes regulated in the EU?
|
|
__label__bread __label__yeast How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?
|
|
__label__beef __label__tenderizing help me identify the factors which make grass-fed beef tender or tough
|
|
__label__cleaning __label__utensils __label__chili-peppers How do I clean up my utensils after cutting extremely hot chillis?
|
|
__label__herbs Is lavender used to season food?
|
|
__label__freezing __label__custard __label__budget-cooking __label__pineapple How can I remove bitterness from custard after adding pineapple to it?
|
|
__label__vegetables __label__sous-vide __label__vacuum __label__broccoli Is there some trick to vacuum sealing broccoli?
|
|
__label__baking __label__bread How can I make this very low hydration bread more home baker friendly?
|
|
__label__cookware __label__risotto __label__pan What should I look for in a cooking pan for Risotto?
|
|
__label__fish Preparing trout and avoiding bones?
|
|
__label__coffee Does coffee in a cafe press keep brewing after being 'squeezed'?
|
|
__label__food-safety What ingredients do you add to your meat to help to reduce (bad) bacteria?
|
|
__label__baking __label__cake __label__pan Why use metal cake pan instead of silicone one?
|
|
__label__substitutions __label__tomatoes __label__casserole How can I make Shepherd's Pie without tomatoes?
|
|
__label__spices __label__spicy-hot What spice in Asian food makes me sweat and my nose running?
|
|
__label__baking __label__high-altitude Does a change in altitude affect baking time or temperature?
|
|
__label__food-safety __label__ingredient-selection __label__coconut How to know whether a coconut is ripe or rancid before buying
|
|
__label__pizza-stone Should I "bake" a pizza stone before the first use?
|
|
__label__meat Roast beef in slow cooker for 7 hours on low then on high for another hour?
|
|
__label__food-safety __label__ceramic Ceramic made from alumina poisonous?
|
|
__label__icing What style of icing is this please?
|
|
__label__equipment __label__soda What's wrong with my iSi soda siphon, and how do I fix it?
|
|
__label__meat Is there cultural variations on what is consider offal?
|
|
__label__garlic What are the white tendrils at the bottom of these garlic cloves?
|
|
__label__pancakes __label__experimental __label__almond-milk How to make Pancakes with Almond milk?
|
|
__label__cheese __label__brie If I leave brie in my fridge for two weeks, will it still taste as good?
|
|
__label__storage-method __label__fats What's the correct way to store fats?
|
|
__label__coffee Is there a discernible difference in taste between aeropress and chemex / pour-over?
|
|
__label__gelatin Problems with gelatine
|
|
__label__temperature __label__fruit __label__sous-vide __label__candy What temperature should "simmer" be for candying fruit?
|
|
__label__baking __label__frying __label__rice Make crispy rice noodles without frying
|
|
__label__recipe-scaling __label__quickbread Quick bread formula?
|
|
__label__baking __label__substitutions __label__baking-powder What is a better-tasting substitute for baking powder?
|
|
__label__food-safety __label__food-preservation __label__seafood Mayo-Herring in fridge
|
|
__label__baking __label__equipment Enlarging from a home bakery to a commercial bakery
|
|
__label__sugar __label__fruit How much sugar should I put with the fruit in a pie or crumble?
|
|
__label__sauce __label__cheese __label__oil __label__food-preservation __label__herbs How long can a bottle of self-made basil sauce last without rotting?
|
|
__label__kimchi __label__sodium Does washing kimchi with water reduce the sodium content much?
|
|
__label__storage-method __label__honey What is the best temperature to store honey at?
|
|
__label__defrosting __label__roux Right way to defrost roux
|
|
__label__baking __label__yeast active dry yeast and rapid rise yeast
|
|
__label__vegetables __label__vinegar __label__roasting __label__acidity __label__beets Why roast beets in vinegar?
|
|
__label__cooking-time __label__steaming __label__artichokes How long should I steam Artichokes?
|
|
__label__chocolate __label__bananas How can I make melted chocolate set faster?
|
|
__label__storage-lifetime __label__jam What is the shelf-life of store-bought commercially-produced jam?
|
|
__label__storage-method __label__freezing __label__fruit __label__refrigerator __label__oranges How can I preserve an orange (peel) for as long as possible?
|
|
__label__equipment roaster oven temperature is off
|
|
__label__eggs __label__pancakes How would changing the amount of egg affect a pancake recipe?
|
|
__label__food-science __label__resources __label__cookbook Resources that explain the science of cooking?
|
|
__label__cheese __label__sous-vide __label__cheese-making How to make cottage cheese using a sous vide
|
|
__label__rice __label__basics What's the simplest method to cook rice?
|
|
__label__lamb Is my Frozen solid Lamb ok to roast I am asking for food safety reasons
|
|
__label__coffee __label__tea Teabags vs. instant coffee
|
|
__label__baking __label__bread __label__cooking-time __label__quickbread Additional Cooking Time When baking more than one loaf of quick bread
|
|
__label__food-safety Do you cook in oven before dehydrating Venison Jerky to kill possible bacteria?
|
|
__label__onions __label__sauteing __label__carrots __label__celery When should you sweat mirepoix, and when should you saut it?
|
|
__label__food-safety __label__salad __label__raw-meat Salad packaged with raw meat: is it safe?
|
|
__label__water __label__containers 5 Gallon Drinking Water Container
|
|
__label__onions __label__caramelization Is butter required to caramelize onions?
|
|
__label__oil __label__cookies __label__butter Can vegetable oil be used in place of butter?
|
|
__label__chocolate __label__tempering Is it possible to temper chocolate at home?
|
|
__label__indian-cuisine What am I missing in my dishes (Indian Cuisine)
|
|
__label__food-safety __label__cookware Is titanium cookware safe?
|
|
__label__equipment __label__shopping What to look for in a hand mixer for occasional bread dough kneading?
|
|
__label__chocolate __label__melting-chocolate Chocolate baking bars vs. chocolate chips?
|
|
__label__flavor __label__bell-peppers The difference between green, red and yellow bell peppers
|
|
__label__brownies __label__history Why are these called "no bake" brownies?
|
|
__label__pork __label__filtering Filtering home-rendered lard
|
|
__label__alcohol __label__infusion How to infuse flavours in alcohol?
|
|
__label__roasting __label__almonds Toasting chopped almonds
|
|
__label__salt __label__pork __label__pork-chops Salting Pork Chops
|
|
__label__nutrient-composition __label__deep-frying Deep frying - caloric-intake difference in saturated vs. unsaturated oil
|
|
__label__beef Fat contents from different types of ground beef when drained
|
|
__label__substitutions __label__oven __label__broiler Can You Blowtorch A Pig Skin to Make it Crispy?
|
|
__label__meat __label__cooking-time __label__turkey Know if a turkey is done cooking
|
|
__label__indian-cuisine __label__deep-frying __label__chinese-cuisine Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?
|
|
__label__chocolate __label__waffle Is there a way to keep chocolate chips from melting in chocolate-chip waffles?
|
|
__label__chocolate __label__ganache What is the proper ratio of heavy cream to chocolate for a thick ganache?
|
|
__label__cookies Why do my Eisenhower Cookies turn out flat?
|
|
__label__baking __label__bread __label__restaurant-mimicry __label__consistency How to replicate this bakery's bread
|
|
__label__food-safety Bacon in sealed package, 4 days at room temp
|
|
__label__resources Where to get precise recipies?
|
|
__label__baking Should I be able to make a tarte tatin in a glass dish?
|
|
__label__equipment self clean while door open
|
|
__label__food-safety Can I use a reused can for serving food
|
|
__label__food-safety __label__meat __label__cooking-time __label__temperature __label__bones Is there a table that shows the cooking temperature and the duration for different meat types and its bones?
|
|
__label__cookies __label__asian-cuisine Looking for a philipino cookie.
|
|
__label__milk How can you maximise the shell life of milk in milk bags, after having opened them?
|
|
__label__beef Discolored Ground Meat
|
|
__label__freezing __label__yogurt Can you freeze yogurt
|
|
__label__substitutions __label__allergy __label__nuts What is a good pine nut substitute for pesto?
|
|
__label__freezing __label__frozen __label__sorbet Can I safely thaw and refreeze sorbet?
|
|
__label__grilling __label__outdoor-cooking Preparations for outdoor grilling
|
|
__label__baking __label__brownies How can I get brownies to bake evenly?
|
|
__label__sauce __label__restaurant-mimicry __label__thai-cuisine How do you make sauce for a Thai dish such as Chicken Pad Khing?
|
|
__label__baking __label__stand-mixer Avoiding over-mixing when using a stand mixer
|
|
__label__baking __label__dough Why should I rest gingerbread dough?
|
|
__label__coffee __label__restaurant-mimicry How can I approximate a Starbucks latte at home?
|
|
__label__food-safety __label__food-preservation Sodium benzoate the correct amount
|
|
__label__flavor __label__frying __label__cookware __label__sauteing What is the reason my veggies cook unevenly?
|
|
__label__salt __label__slow-cooking __label__beans Can I cook beans without salt?
|
|
__label__beef How to cook beef shank so that it is fall-off-the-bone tender?
|
|
__label__pork __label__roast __label__serving Serving a Whole Pig
|
|
__label__equipment What are the names of the three main parts of my metal spatula?
|
|
__label__meat __label__spices Preparing Meats using Dry Rubs
|
|
__label__knives __label__sharpening What coarseness of japanese waterstones is ideal for cooking?
|
|
__label__baking __label__potatoes What are the best potatoes for baking?
|
|
__label__cheese How can I stop my cheese seizing?
|
|
__label__temperature __label__steak Trouble cooking steak to the standard internal temperature
|
|
__label__storage-method __label__mushrooms How to properly store mushrooms
|
|
__label__salad __label__chia Can I eat Chia leaves?
|
|
__label__cheese Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?
|
|
__label__gelatin __label__cheesecake __label__jelly __label__pectin What is better for chilled cheesecake - pectin or gelatin?
|
|
__label__substitutions __label__eggs __label__custard Egg and gluten free custard ideas?
|
|
__label__eggs __label__food-science __label__mixing What does beating eggs actually do (chemically speaking)?
|
|
__label__chicken __label__stock __label__broth __label__chicken-stock Sediment in chicken stock
|
|
__label__alcohol __label__drinks How to reduce the bitterness of tonic water in a non-alcoholic citrus drink?
|
|
__label__dough Use flour vs oil in rising dough
|
|
__label__doughnuts Why don't filled doughnuts have compressed dough around the filling?
|
|
__label__food-safety Cooking smoke safety
|
|
__label__cheese __label__food-science What happens when cheese is melted in a frying pan?
|
|
__label__storage-method __label__honey Why does honey stored with the comb last longer?
|
|
__label__broth is broth that hasn't been boiled safe?
|
|
__label__fermentation __label__lemon __label__soda Can I make fermented lemon soda using yogurt cultures?
|
|
__label__food-safety Homemade Teriyaki Sauce
|
|
__label__fish how to prepare fresh sardines for bucatini con sarde
|
|
__label__substitutions Can I substitute teriyaki glaze and baste for teriyaki sauce?
|
|
__label__oil __label__steak __label__stove __label__frying-pan Cooking steak in frying pan, problem with oil splatter
|
|
__label__restaurant How much experience is needed to work in a restaurant?
|
|
__label__baking Homemade pop tarts coming out too dry / crumbly
|
|
__label__baking __label__measurements Any advice to help me form and shape stuff more uniformly?
|
|
__label__storage-method __label__storage-lifetime __label__icing Storing Cream Cheese Icing
|
|
__label__meat __label__spices __label__lamb __label__german-cuisine __label__turkish-cuisine Dner Kebab Spices?
|
|
__label__pork Ribs safety after outside defrosting
|
|
__label__salad __label__cucumbers __label__cabbage How do I incorporate cucumbers into cole slaw?
|
|
__label__equipment __label__knives __label__carbon-steel How do I care for a carbon steel knife?
|
|
__label__sauce __label__language __label__bechamel __label__food-history Is "medium white sauce" a usefully distinct term?
|
|
__label__meat __label__freezing __label__vacuum How to properly vacuum seal and freeze food that may stick together
|
|
__label__baking __label__measurements How do I work out how large a cake tin I have?
|
|
__label__salt __label__food-preservation __label__bacon Can the bacon in homemade "Bacon Salt" be made shelf stable?
|
|
__label__substitutions __label__chili-peppers __label__spicy-hot Substituting Peppers
|
|
__label__freezing Can you freeze gravy?
|
|
__label__sourdough Mix parmesan cheese & garlic into sourdough bread dough before or after first rising?
|
|
__label__cake Why do my cakes taste like cinnamon?
|
|
__label__cookware Can cooking in a larger than intended vessel be disadvantageous in some way?
|
|
__label__equipment How to bake cake and pastries without oven?
|
|
__label__microwave __label__convenience-foods What specifically makes microwavable frozen food taste so delicious?
|
|
__label__substitutions __label__chocolate __label__icing How can I substitute for unsweetened chocolate in a frosting?
|
|
__label__baking __label__coloring Would the same mixing principles that apply to paint work for Food Coloring variations?
|
|
__label__dough __label__bread What does 'turn out' mean in bread baking?
|
|
__label__cheese How long spreadable cheedar cheese lasts
|
|
__label__substitutions __label__beans __label__barbecue __label__mustard BBQ-style baked beans without mustard?
|
|
__label__storage-lifetime __label__salami How long should you keep Salami for?
|
|
__label__bread What makes bread mold grow; light, air or both?
|
|
__label__spices __label__pepper Pepper spice varieties
|
|
__label__substitutions __label__ham __label__pineapple __label__glaze a good substitute for pineapple when cooking a ham
|
|
__label__food-safety __label__food-science __label__turkey __label__thanksgiving __label__brining What happens if I brine my turkey for 2 days?
|
|
__label__noodles A proper way to cook Mi Goreng noodles?
|
|
__label__sugar __label__moisture brown sugar has gained some moisture, want to remove
|
|
__label__pork __label__language __label__roast __label__smell What is the name for the 'sweetness' of cooling roast pork?
|
|
__label__baking __label__biscuits Why won't my cream biscuits rise?
|
|
__label__rice __label__asian-cuisine __label__chinese-cuisine __label__japanese-cuisine __label__utensils Is rice supposed to be eaten with chopsticks?
|
|
__label__equipment __label__safety Why is the handle of sauce pans tilted and not horizontal?
|
|
__label__chocolate __label__sushi What can I use as a substitute for Nori Wrapper on a Chocolate Dessert Sushi?
|
|
__label__risotto General Principles of making risotto
|
|
__label__baking __label__pizza __label__crust Pizza baking order
|
|
__label__pot I boiled dry my 18/10 ss pot, is it damaged and unsafe to cook with now
|
|
__label__seafood How to stop sea bass fillets from sticking to foil
|
|
__label__flavor __label__herbs __label__condiments culinary difference between dill and fennel
|
|
__label__substitutions Some minor changes in recipe: Is it okay to use carrot marmalade instead of orange?
|
|
__label__bread how to remove cover on risen bread dough?
|
|
__label__equipment __label__oil __label__cleaning How to clean a clogged Misto oil sprayer/spritzer?
|
|
__label__substitutions __label__herbs __label__parsley What ingredients (available in specific regions) can I substitute for parsley?
|
|
__label__coffee __label__chemistry By what reactions do moisture and light steal away my coffee's freshness?
|
|
__label__food-safety __label__eggs __label__freezing Raw Eggs, Chocolate Chip Cookie Dough...And Freezing
|
|
__label__mold __label__ham __label__smell Jamon Serrano smells awful
|
|
__label__italian-cuisine __label__pastry What is the name of this Venetian pastry?
|
|
__label__crepe Making buckwheat crepes buckwheatier
|
|
__label__pasta __label__cheese Why is my mac 'n' cheese grainy?
|
|
__label__baking __label__temperature __label__chemistry What is the maximum internal temperature of baked goods?
|
|
__label__meat Mince smells like vinegar
|
|
__label__baking __label__bread __label__sourdough __label__starter Is sourdough actually sour?
|
|
__label__baking __label__sugar How can I make a quick bread mix less sweet?
|
|
__label__food-safety Can instant oatmeal really expire?
|
|
__label__frying __label__rice __label__asian-cuisine What is the best way to fry rice cake?
|
|
__label__cleaning __label__fish How to clean the rubbery skin from monkfish before cooking?
|
|
__label__liqueur Can liqueurs be reduced?
|
|
__label__pizza __label__dessert How can I create a sweet pizza that looks like pizza?
|
|
__label__curry __label__thai-cuisine What's the difference between Red and Panang curry?
|
|
__label__equipment __label__pie pie pan question
|
|
__label__oil __label__frying-pan Does oil evaporate?
|
|
__label__food-safety __label__duck Can I cook duck breast a day before?
|
|
__label__cheese __label__souffle How about a Gouda souffl?
|
|
__label__pasta __label__noodles __label__lasagna Turning regular noodles into no-boil noodles
|
|
__label__language __label__smoking __label__ham __label__raw __label__gammon What is a "raw smoked" gammon (or ham)?
|
|
__label__bread __label__sourdough __label__starter __label__starch __label__sourdough-starter Maintaining Sourdough Starter - Are potato flakes/water necessary?
|
|
__label__alcohol __label__cocktails Shaking cocktails without bar equipment
|
|
__label__equipment __label__meat __label__turkey __label__defrosting __label__thanksgiving Can you thaw a frozen turkey in a dryer?
|
|
__label__baking __label__cookies __label__flour Why would a baking recipe call for both cake and bread flour?
|
|
__label__flavor __label__soda What flavors are in Mountain Dew?
|
|
__label__frying __label__oil __label__frying-pan __label__non-stick __label__low-fat Distributing small amounts of oil around a non-stick pan
|
|
__label__meat __label__alcohol __label__tenderizing What types of alcohol will make meat tender when marinating?
|
|
__label__bread How do I keep dough moist while rising?
|
|
__label__freezing __label__cake How to properly freeze cake
|
|
__label__substitutions __label__oil When is a cooking oil not appropriate to substitute for another?
|
|
__label__baking __label__substitutions __label__bread __label__wheat How do you make whole-wheat bread less crumbly? -- (Without adding gluten)
|
|
__label__freezing __label__oranges __label__smoothie How well do frozen oranges peel after frozen?
|
|
__label__sauce __label__storage-lifetime __label__refrigerator __label__spaghetti How long will spaghetti last in the refrigerator when stored in a sealed container?
|
|
__label__bacon Bacon fat producing solid white and gelatin state
|
|
__label__oil __label__marinade What does the oil do in a marinade?
|
|
__label__sauce __label__temperature __label__cream Did 150 C (300 F) ruin my cream sauce, or is it just overcooked, or fine?
|
|
__label__deep-frying __label__safety Deep frying and burning eyes
|
|
__label__storage-method __label__storage-lifetime How long will shredded carrots keep?
|
|
__label__soup __label__flour Why did I have to coat my veggies with flour?
|
|
__label__salt __label__flavor __label__vinegar Advantages of using vinegar as a salt substitute for enhancing flavor?
|
|
__label__pork __label__sausages What distinguishes pork sausage from ground pork?
|
|
__label__pasta How much water does pasta absorb when it is cooked?
|
|
__label__equipment __label__cleaning Is it safe to wash Sterno down a sink drain?
|
|
__label__chocolate Is it possible to freeze chocolate covered ants?
|
|
__label__cleaning How do I clean these gloves so they do not leave marks?
|
|
__label__sugar __label__liqueur Determining sugar content of liqueurs
|
|
__label__equipment __label__pasta Kitchen aid pasta roller getting oil on my pasta
|
|
__label__substitutions __label__milk Is there an alternative to condensed milk?
|
|
__label__bread __label__microwave __label__reheating Heating bread in the microwave oven and wetting
|
|
__label__meat __label__oil __label__beef __label__soup __label__boiling Boiling Beef Chorizo as part of a soup base?
|
|
__label__fish __label__soup __label__chinese-cuisine __label__food-identification Szechuan fish soup ingredient -- what is it?
|
|
__label__stock Adding additional water to already simmering bone stock
|
|
__label__noodles __label__japanese-cuisine __label__broth Japanese cold soba broth?
|
|
__label__nuts How to shell macadamias without a special tool?
|
|
__label__knives __label__bacon __label__knife-skills What knife and cutting technique should I use for cubing bacon?
|
|
__label__pork __label__cooking-time pork fillet cooking time
|
|
__label__frying __label__chicken-breast How hot should the oil be when preparing schnitzel?
|
|
__label__bread __label__sourdough __label__charcoal Charcoal in bread baking, where to start?
|
|
__label__sauce __label__language __label__spaghetti __label__marinara What is the difference between marinara and spaghetti sauce?
|
|
__label__eggs Will store eggs turn into a chick if i leave it out in the warmth?
|
|
__label__baking __label__cookies Saving sanding sugar
|
|
__label__equipment __label__cookware __label__cast-iron __label__seasoning-pans What is the purpose of seasoning a skillet?
|
|
__label__candy Peanut butter logs
|
|
__label__pork Sour pork, causes?
|
|
__label__crockpot Frozen chicken vs thawed chicken in the crockpot
|
|
__label__milk __label__cocoa How can I prevent the cocoa in my hot chocolate from solidifying over time?
|
|
__label__substitutions __label__marinade Can I substitute white wine vinegar for balsamic vinegar in a steak marinade?
|
|
__label__history How the heck did people in the olden' days learn to beat eggs and other laborious tasks?
|
|
__label__baking __label__mixing __label__blender Flan recipe calls for a blender; how can I make it in a mixer instead?
|
|
__label__garlic __label__fondue Why does my fondue call to wipe the pot with garlic?
|
|
__label__muffins How can I make Pacman muffins?
|
|
__label__frying __label__frying-pan __label__teflon Options for non-stick frying pans - not using teflon
|
|
__label__storage-lifetime is frozen hamburger ok to eat after the sell by date?
|
|
__label__eggs __label__basics __label__poaching How should I poach an egg?
|
|
__label__baking __label__sugar __label__ingredient-selection __label__brown-sugar How does "Brownulated" light brown sugar compare with regular light brown sugar?
|
|
__label__flavor __label__smell Are there particular palate cleansers for particular foods?
|
|
__label__squash How to distinguish between different types of squash?
|
|
__label__italian-cuisine __label__culinary-uses __label__syrup What to do with italian soda type syrups?
|
|
__label__cake __label__cooking-time __label__citrus __label__oranges Cooking oranges to put in a cake
|
|
__label__sauce __label__apples Kind of apples for apple pure / apple sauce
|
|
__label__pasta __label__italian-cuisine What are techniques to make homemade pasta without a pasta machine?
|
|
__label__beef __label__pressure-cooker Cooking two pieces of meat in pressure cooker
|
|
__label__cake Floating rhubarb in cake
|
|
__label__pasta What is the effect of a semolina/plain flour mix in pasta making?
|
|
__label__tea __label__caffeine Is there any caffeine in kuding tea?
|
|
__label__chocolate __label__decorating How to make chocolate cigarellos in a quicker way?
|
|
__label__water __label__chemistry Does chlorine evaporate from water when cooking?
|
|
__label__cookware __label__cast-iron is Le creuset pan 22 cms enamelled or not
|
|
__label__baking __label__bread Salt stick dough and shaping
|
|
__label__equipment __label__coffee Can bean-to-cup machine make quality espresso/cappuccino?
|
|
__label__pork __label__temperature What temperature to cook a pork tenderloin at?
|
|
__label__japanese-cuisine What is this powder served with fried dango?
|
|
__label__potatoes __label__basics __label__salad How can I cook the perfect potato for a potato salad?
|
|
__label__baking __label__equipment __label__pie How can I make my own small pie dishes and still cook pies effectively?
|
|
__label__baking __label__oven __label__barbecue __label__ribs Troubleshooting Oven BBQ Cooking Times
|
|
__label__baking __label__equipment What is a French Rolling Pin?
|
|
__label__steak __label__pan How to pan sear a thin steak?
|
|
__label__oven __label__temperature Home oven over 500F?
|
|
__label__food-identification __label__spicy-hot __label__thai-cuisine __label__condiments Help in identifying a Thai condiment
|
|
__label__oven __label__bacon __label__bulk-cooking How do I cook large quantities of sliced bacon?
|
|
__label__bread __label__wheat What is the white swirl in my bread and is it safe?
|
|
__label__broth __label__bones __label__concentration Slow Cooker Beef Bone Broth
|
|
__label__coffee __label__fruit coffee from seeds of dates
|
|
__label__equipment __label__candy How can you pipe hot melted candy into free-form shapes?
|
|
__label__eggs __label__sauce __label__italian-cuisine __label__carbonara How to prevent overcooking of eggs in Carbonara sauce?
|
|
__label__nutrient-composition What does "contains 2% or less of" mean?
|
|
__label__eggs __label__sugar __label__milk __label__vanilla Egg substitute for cookie-flavor syrup
|
|
__label__baking __label__food-safety Cooking with Plastic
|
|
__label__baking __label__storage-lifetime __label__cream-cheese How long can cream cheese frosting be safely stored in the fridge?
|
|
__label__baking __label__brownies How to brownies from a box/mix with a flaky top?
|
|
__label__pineapple What makes pineapples cause a burning / itchy feeling in the mouth?
|
|
__label__chicken __label__frying __label__chicken-breast Flattened chicken breast returns to original size when frying
|
|
__label__sugar __label__cookies __label__meringue Can I flavor powdered sugar with vanilla beans or citrus zest?
|
|
__label__indian-cuisine __label__pickling __label__gas __label__mango Indian Mango Pickle producing gas is that normal?
|
|
__label__pizza __label__crust __label__pizza-stone Crispier pizza crust. What surface to go for in a home oven?
|
|
__label__sandwich __label__cream-cheese Using cream cheese instead of cheddar in a grilled cheese sandwich
|
|
__label__corn __label__soaking What kinds of corn can be nixtamalized?
|
|
__label__molecular-gastronomy What is Molecular Gastronomy?
|
|
__label__beef How should one prepare beef heart?
|
|
__label__baking __label__cookies __label__rising Why is my first batch of cookies out of the oven too flat?
|
|
__label__equipment __label__pot Why did this brown rice recipe fail?
|
|
__label__fruit __label__custard How to approach making fruit custards?
|
|
__label__cheese Unopened cheese shipped in heat
|
|
__label__steaming __label__glass Can I Use Normal Household Glass Items to Steam Cook Inside Pots?
|
|
__label__meatloaf Is there anything I can substitute eggs for when making meatloaf?
|
|
__label__equipment __label__spices __label__pepper What is the best way to find a reliable pepper mill?
|
|
__label__coffee __label__roasting Coffee roasting, worth upgrade from popcorn popper
|
|
__label__vegetables __label__fruit __label__corn Is corn a fruit, vegetable, or a nut?
|
|
__label__food-safety Is the smoked ham safe to eat?
|
|
__label__slow-cooking __label__conversion Converting oven recipe to slow cooker
|
|
__label__baking __label__bread __label__dough __label__pita Thick, moist, fluffy, flavorful pitas
|
|
__label__milk __label__boiling __label__ginger Why does milk curdle after being boiled with ginger?
|
|
__label__culinary-uses __label__roux What is a "roux" and what are its uses?
|
|
__label__juice Juice Concentrate Manufacturing and Process?
|
|
__label__cleaning __label__cast-iron Use the same cast iron skillet or buy a new one for desserts?
|
|
__label__bread __label__proofing Excess flour in banneton after proofing
|
|
__label__storage-method __label__restaurant Spotting frozen seafood in restaurants
|
|
__label__sugar __label__caramelization __label__creme-brulee __label__blowtorch Melting sugar on creme brulee with blow torch
|
|
__label__food-safety __label__fermentation __label__mold __label__cabbage My sauerkraut was left with dark mold covering the surface, is it ok?
|
|
__label__frying __label__oil How do you figure out how much oil to use for pan frying?
|
|
__label__pressure-cooker Do pressure-cooked vegetables really have nothing else to give?
|
|
__label__oil __label__doughnuts __label__african Can you use cooking oil to make "African Drop Doughnuts"?
|
|
__label__freezing __label__storage-lifetime __label__chocolate How long can melted chocolate last?
|
|
__label__eggs __label__food-science Why is it easier to separate a cold egg?
|
|
__label__sandwich Is Indian sandwich bread meant to always be grilled or toasted?
|
|
__label__storage-lifetime __label__canning __label__acidity __label__hot-sauce How can I modify my hot sauce to make it Shelf Stable?
|
|
__label__bread __label__proofing What are the advantages of "bathed" bread?
|
|
__label__baking __label__bread __label__dietary-restriction What can I change about this bread recipe to lower its glycemic index?
|
|
__label__baking Is there a general rule as if should bake something at 375 or 350 degrees, or does it really matter?
|
|
__label__baking Cooking more than one dish that require different temperatures
|
|
__label__sauce __label__tomatoes Does reducing the clear juice from tomatoes have a name?
|
|
__label__asian-cuisine __label__tea __label__drinks How to make bubble tea - the "real" (tea-less) version? Is there a way to create the powdered flavoring?
|
|
__label__chicken __label__breadcrumbs How long should chicken wait in eggs before applying bread crumbs?
|
|
__label__salt Is there a salt antidote?
|
|
__label__italian-cuisine __label__corn __label__polenta What is the ratio for soft polenta?
|
|
__label__please-remove-this-tag __label__restaurant-mimicry __label__curry How can I make this curry given my list of ingredients?
|
|
__label__cake __label__microwave What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware?
|
|
__label__baking __label__water __label__brownies Can a water bath be used to bake brownies?
|
|
__label__equipment __label__food-safety __label__temperature __label__refrigerator Ideal fridge temperature accounting for temperature spikes
|
|
__label__risotto can i mix arborio and carnaroli
|
|
__label__eggs when does a boiled egg become a poached egg?
|
|
__label__shrimp Proper way to prepare shrimp?
|
|
__label__vegetables __label__steaming Is it possible to preserve color in steamed vegetables?
|
|
__label__substitutions __label__allium Replacement for alliums?
|
|
__label__food-safety __label__carrots __label__pineapple What makes carrot bits turn green in carrot pineapple bread? (And are they safe?)
|
|
__label__equipment __label__food-safety __label__storage-method __label__refrigerator What kind of food should be stored in a refrigerator's "snack pan" drawer?
|
|
__label__storage-lifetime __label__defrosting How long does unwhipped whipped topping last in the fridge
|
|
__label__food-safety Food safety when tasting from dish
|
|
__label__cleaning What are the benefits and drawbacks of washing dishes in hot water?
|
|
__label__flavor __label__oil __label__sugar __label__candy What is the maximum temperature to use when cooking with flavor oils?
|
|
__label__substitutions __label__seafood Alternate seafood for etouffee
|
|
__label__coffee How to make a strong mug of instant Coffee?
|
|
__label__french-fries French Fries: Why soak in cold water, and if so, why a long time
|
|
__label__flavor __label__soy What do soybeans taste like?
|
|
__label__cheese __label__food-preservation Should cheese be frozen?
|
|
__label__boiling __label__water Boil water first when cooking what foods?
|
|
__label__baking __label__dough __label__pie __label__acidity Prevent the dough from "oxidizing"?
|
|
__label__candy Hard Candy Hardens Too Quickly
|
|
__label__food-preservation __label__herbs __label__drying Which parts of fresh Fenugreek am I supposed to throw off before attempting to dry them out completely?
|
|
__label__chocolate __label__calories Calories in a lava crunch cake
|
|
__label__sausages __label__spanish-cuisine Choricitos a la sidra -- raw or cured?
|
|
__label__flavor __label__candy __label__extracts How can I test my extracts for strength?
|
|
__label__stock __label__gelatin __label__broth Making the most out of stock
|
|
__label__milk __label__cream __label__whipped-cream How can I make whipped cream if I can't always get cream?
|
|
__label__beans __label__lentils __label__sprouting How to achieve tender or crunchy toasted lentil sprouts?
|
|
__label__nuts Can nuts be frozen and for how long?
|
|
__label__batter __label__baking-powder What is the purpose of baking powder in batter?
|
|
__label__equipment __label__storage-method __label__rice __label__bulk-cooking What is the most effective method for cooking a massive amount of sweet brown sushi rice
|
|
__label__cookies Date cookies are thin and spread out
|
|
__label__canning __label__vacuum __label__glucose-syrup Vacuum sealing jars of Simple Syrup
|
|
__label__dough __label__pizza __label__neapolitan-pizza Why is the dough in cheap pizza places so bad?
|
|
__label__meat __label__freezing __label__beef Does meat marinate while it is in the freezer?
|
|
__label__pasta __label__cheese __label__italian-cuisine __label__pepper How to make the pasta in this TV show (Anthony Bourdain in Rome)?
|
|
__label__baking __label__baking-powder Adding baking powder as a final step
|
|
__label__sugar __label__candy How long does it take for sugar to get to the hard ball stage?
|
|
__label__salt Pasteles are too salty
|
|
__label__substitutions __label__coffee __label__tea __label__caffeine Similar flavors to caffeine?
|
|
__label__indian-cuisine garam masala powder to paste
|
|
__label__candy Wax paper sticking to homemade taffy - what to use for wrapping?
|
|
__label__equipment __label__barbecue Is there a way to adjust hot spots in a horizontal smoker setup?
|
|
__label__baking __label__eggs __label__cookies How should I incorporate separated eggs in a cookie recipe without instructions?
|
|
__label__knife-skills __label__peeling __label__peaches How to peel peaches?
|
|
__label__bread __label__chutney Can you mix Red Onion chutney into bread?
|
|
__label__spices __label__italian-cuisine __label__food-identification __label__spaghetti What is the spicy kick in "Kraft Tangy Spaghetti" box meal?
|
|
__label__bread __label__meat __label__chemistry Do breadcrumbs really act as a binder in meat preparations?
|
|
__label__baking __label__sugar __label__cake __label__batter What can I do with batter that has lumpy sugar in it?
|
|
__label__meat __label__grilling Juice from meat extinguishing charcoals when grilling?
|
|
__label__non-stick __label__muffins Muffin sticks to paper cases
|
|
__label__cake __label__melting-chocolate __label__sponge-cake Adding melted chocolate to a sponge cake batter
|
|
__label__asian-cuisine __label__noodles How do I deal with asian rice noodles?
|
|
__label__equipment __label__sauce What is a "nonreactive" pan?
|
|
__label__roast __label__gravy Keeping meat juices to make gravy
|
|
__label__soup __label__slow-cooking __label__burnt __label__pulses Split pea soup won't soften. Any way to soften the peas without burning?
|
|
__label__water Can I use reverse osmosis water for cooking?
|
|
__label__turkey __label__brining Can I dry-brine a turkey crown while it's defrosting?
|
|
__label__equipment __label__ice-cream __label__maintenance __label__storage How can I prevent my ice cream bucket from drying out?
|
|
__label__flavor Are there food products that are meant to have an aftertaste?
|
|
__label__roasting __label__broiler Can I put meat on a broiler rack without using foil?
|
|
__label__grilling __label__cleaning __label__propane-grill How should I clean my propane grill?
|
|
__label__tea __label__ingredient-selection What to look for when buying good quality loose black tea?
|
|
__label__baking __label__cookies Squashing cookie balls vs slicing them
|
|
__label__pairing __label__serving-suggestion __label__lobster What is a good side dish for a freshly boiled lobster?
|
|
__label__frosting __label__food-processing Can you make a French Buttercream in a food processor? (Experiment Results)
|
|
__label__deep-frying __label__apples Why are my apple fritters too doughy in the center?
|
|
__label__pie __label__cream __label__pumpkin Too much heavy cream in my pumpkin pie?
|
|
__label__pasta __label__reheating __label__casserole How do I reheat a casserole in the oven?
|
|
__label__cookware __label__waffle What materials would work for a waffle iron?
|
|
__label__freezing __label__ground-beef Is it safe to freeze ground beef one day before its expiration date?
|
|
__label__vegetables __label__soup __label__boiling __label__noodles Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?
|
|
__label__bread __label__chilling Long chilling of brioche dough?
|
|
__label__storage-method __label__cheese Should I store my cheese in brine/whey?
|
|
__label__eggs __label__storage-lifetime How long do eggs last in the refrigerator out of the shell?
|
|
__label__marinade __label__yogurt Can I boil a yogurt marinade if I add cornstarch?
|
|
__label__substitutions __label__chicken __label__beef __label__water How to replace water in meat (chicken, beef) with another liquid?
|
|
__label__barbecue-sauce Planning for sandwich sales
|
|
__label__beef __label__roast Should I roast a rolled beef roast from room temperature?
|
|
__label__substitutions __label__flour __label__vegan __label__wheat __label__vital-wheat-gluten Wheat Flour Vs. wheat gluten
|
|
__label__nuts __label__almonds Can bitter almonds(or other nuts containing amygdalin) be made edible?
|
|
__label__substitutions Subsitute in this kale and grape recipe
|
|
__label__salt __label__corned-beef Why is my corned beef overly salty?
|
|
__label__substitutions __label__equipment __label__drying Better way of getting out excess water/oil from food other than paper towels?
|
|
__label__food-science __label__vegetarian __label__vegan __label__soymilk __label__vitamins How can I fortify homemade soy milk?
|
|
__label__tahini How long does tahini last past expiration date?
|
|
__label__storage-lifetime Shelf life of Sesame Oil?
|
|
__label__substitutions __label__wine Replacement for wine
|
|
__label__food-safety How do you put out a grease fire?
|
|
__label__cheese What do I do with all this cheese?
|
|
__label__storage-method __label__pasta __label__ravioli How do I stop homemade Ravioli from going soggy? (storage issue)
|
|
__label__equipment __label__knives What knives are "required" for a serious home kitchen?
|
|
__label__meat __label__middle-eastern-cuisine __label__greek-cuisine What is the difference between shawarma and gyros?
|
|
__label__bacon __label__curing Curing pork belly for bacon - how much juice should come out?
|
|
__label__storage-method __label__avocados Oxidized Avocado: What's Going on & How to Prevent It
|
|
__label__beans __label__nutrient-composition __label__storage __label__organization What kinds of beans are there and how to recognize them?
|
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__label__cooking-time __label__potatoes __label__american-cuisine Can you parfry hash browns in advance?
|
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__label__baking __label__substitutions __label__chia Chia seeds as replacement of oil in bakery
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__label__fish __label__pizza __label__sushi Is it possible to have sushi pizza?
|
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__label__substitutions __label__sugar What substitutes are available for sugar?
|
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__label__mexican-cuisine __label__corn __label__tamales Using Fresh Masa with Tamales
|
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__label__cake __label__buttermilk Substituting buttermilk powder for buttermilk
|
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__label__sauce __label__pasta __label__seasoning Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?
|
|
__label__baking __label__meatballs What is the proper way to bake meat balls in the oven?
|
|
__label__cooking-time __label__pancakes __label__crepe why do my pancakes (crpes) take such a long time to cook?
|
|
__label__catering How much meat should I serve per person?
|
|
__label__chocolate Why do my homemade chocolate bars start to melt as soon as I take them out of the fridge?
|
|
__label__coffee __label__restaurant-mimicry __label__coconut Any way to reduce the tangy taste of homemade coconut milk?
|
|
__label__pasta __label__language __label__noodles What does al dente really mean?
|
|
__label__fruit __label__nuts __label__allergy Fruit/nut allergy - cooking for
|
|
__label__flavor __label__vegetables __label__fruit Why are certain fruit & veg bought in UK supermarkets tasteless?
|
|
__label__peeling __label__shrimp Cooked or Raw - Shrimp peeling
|
|
__label__oil __label__food-science Is it okay to throw the food, collected in the mesh in the sink, down the drain, if it doesn't contain plastic?
|
|
__label__baking __label__food-science __label__flour __label__baking-soda cake baking problem (white lumps of flour)
|
|
__label__ice-cream __label__texture __label__vegan Vegan ice cream has chalky texture
|
|
__label__marinade __label__brining How to tenderizing chicken with soy sauce instead wet brining?
|
|
__label__canning __label__pickling __label__food-processing Bread and butter pickles without mustard seed?
|
|
__label__culinary-uses __label__drinks unused drink packets
|
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__label__food-safety __label__slow-cooking __label__corned-beef Corned beef on warm for 2 hr before cooking
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__label__cheese __label__kefir Questions about making hard kefir cheese
|
|
__label__vegetables __label__bell-peppers Can this ratatouille be saved?
|
|
__label__braising __label__high-altitude Would a tagine be better for high altitude braising?
|
|
__label__food-safety Why is ground beef red on the bottom also?
|
|
__label__cookies Re-baking cookies?
|
|
__label__equipment Alternatives to acetate?
|
|
__label__pasta How do I tell bucatelli pasta size and thickness
|
|
__label__coffee How can I make a homemade latte taste like a restaurant one?
|
|
__label__baking __label__flour __label__cream Baking flour and sour cream -US /UK terms
|
|
__label__food-preservation __label__canning __label__jam Inversion Canning
|
|
__label__mayonnaise __label__hollandaise __label__differences What's the difference between hollandaise, mayonnaise, and aoli?
|
|
__label__cookies Melted chocolate inside the cookies
|
|
__label__tea How do I brew longjing tea?
|
|
__label__fruit __label__shopping Where do I find the fruit tamarind?
|
|
__label__sour-cream Is unsour sour cream too new or too old?
|
|
__label__sauce __label__condiments __label__mustard How do you make mustard water?
|
|
__label__culinary-uses Are there any cooking techniques that employ "Dry Ice"?
|
|
__label__equipment __label__knives Do honing steels wear out?
|
|
__label__flavor __label__sugar __label__coffee Why does cold coffee taste sweeter with the same amount of sugar?
|
|
__label__coconut __label__thai-cuisine Why does my coconut sauce lack a strong coconut taste?
|
|
__label__meringue __label__frosting how long does swiss meringue last?
|
|
__label__food-safety __label__spaghetti Is eating uncooked spaghetti dangerous?
|
|
__label__food-safety __label__beef __label__hamburgers Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?
|
|
__label__baking __label__equipment __label__oven __label__dutch-oven Dutch oven instead of oven?
|
|
__label__food-safety __label__raw-meat Food safety with mixing raw meat
|
|
__label__food-preservation __label__mayonnaise How to preserve and ship home made mayonnaise
|
|
__label__baking __label__substitutions __label__eggs __label__cake Can I substitute whole eggs for egg whites in cake mix?
|
|
__label__food-safety __label__tomatoes __label__mold Is the un-moldy part of tomato paste still safe to eat?
|
|
__label__chicken __label__marinade Will marinating chicken for 18 hours make the meat fall apart?
|
|
__label__food-safety __label__chicken Possible for chicken to reach 165F and be raw
|
|
__label__rice __label__shopping __label__indian-cuisine Where can I Buy Kaima or Jeerakasala Rice?
|
|
__label__turkey __label__reheating Reheating turkey
|
|
__label__peeling Why does handling peeled chayote make your hands feel numb/rigid?
|
|
__label__coffee Is there a significant difference between Turkish coffee and Moka pot coffee?
|
|
__label__frying __label__oil __label__steak What oil to use when cooking steak, and what difference does it make?
|
|
__label__cake __label__italian-cuisine Doubling ingredients on panettone cake
|
|
__label__language __label__serving What does "serving" and "serving size" mean?
|
|
__label__flavor __label__dough __label__noodles __label__texture How to make sweet-tasting noodles?
|
|
__label__microwave Is there a way to cook hot dogs in a microwave without them bursting?
|
|
__label__tea __label__soymilk How to prevent homemade soy milk separating in hot tea?
|
|
__label__baking __label__frying __label__bacon How to make perfect crispy bacon strips?
|
|
__label__steak __label__texture Flank steak came out chewy this time. What's to blame?
|
|
__label__substitutions __label__gelatin __label__gelling-agents Replacing agar-agar with gelatin
|
|
__label__language How can I word "add bread crumbs until it feels right"?
|
|
__label__chocolate __label__tempering Add Cocoa Butter to Chocolate Chips to Temper?
|
|
__label__meat __label__smoking Smoker Ideas, something between Ribs and a Brisket
|
|
__label__substitutions __label__texture __label__smoothie How can I thicken my smoothie without frozen ingredients?
|
|
__label__sauce __label__yogurt __label__texture __label__casserole How to fix a sauce with overheated yogurt that has separated?
|
|
__label__food-safety __label__storage-lifetime __label__vegetables Is butternut squash with veins OK to eat?
|
|
__label__equipment __label__frying-pan What are frying pan ridges for?
|
|
__label__food-safety __label__bread __label__milk Is sterilized milk safe to use with a breadmaker's timer function?
|
|
__label__spices __label__language __label__spicy-hot __label__wasabi Is wasabi considered to be spicy or to be a spice?
|
|
__label__food-safety __label__food-preservation __label__sauteing Does the quality of garlic degrades if I chopped, fried then use it after a week?
|
|
__label__flavor __label__seasoning __label__msg When is MSG suitable and when is it not?
|
|
__label__spices __label__seasoning __label__beans __label__indian-cuisine __label__lentils 'Phorons' for Dahls
|
|
__label__eggs __label__potatoes __label__salad What is the critical ratio of eggs to potatoes between an egg salad and a potato salad?
|
|
__label__candy __label__fudge How do you add ingredients to fudge without stiring it?
|
|
__label__tomatoes __label__seeds __label__skin Why remove the skin and seeds of a tomato?
|
|
__label__curry __label__thickening __label__japanese-cuisine How do I thicken my Japanese curry after the fact?
|
|
__label__chicken __label__vegetables __label__cooking-time __label__stock __label__chicken-stock What are the correct simmering times for chicken/vegetable stock?
|
|
__label__meat __label__food-science __label__fish __label__acidity "Cooking" with acid (ceviche)
|
|
__label__food-safety __label__shrimp Is there anything wrong with soft shrimp?
|
|
__label__frying __label__potatoes __label__breakfast Maintaining crispy fried potatoes while cooking with onions and peppers
|
|
__label__food-safety __label__storage-method __label__storage Unopened shredded cheese gets soggy in the fridge
|
|
__label__baking __label__oven __label__fire Baked item that would catch on fire/smoke?
|
|
__label__food-safety __label__oil __label__water __label__olive Does cooking olive oil remove bacteria?
|
|
__label__fish Leaving out Frozen Tilapia
|
|
__label__baking __label__bread __label__muffins How can I convert a muffin recipe to make crumpets?
|
|
__label__equipment __label__spices Stone or iron mortar?
|
|
__label__butter __label__shrimp How do I cook shrimp in butter?
|
|
__label__equipment __label__knives __label__cutting __label__chopping __label__cutting-boards Cutting boards: What are some general tips on purchasing and using a cutting board?
|
|
__label__storage-method __label__sauce __label__pasta __label__italian-cuisine When should or shouldn't you toss pasta with sauce?
|
|
__label__grilling __label__hamburgers __label__charcoal Do burgers cook better when close or far apart?
|
|
__label__heat Heating aioli as part of cooking or not
|
|
__label__equipment __label__bread __label__dough Surfaces for bread making
|
|
__label__equipment __label__bread What's the difference in baking bread in a loaf pan vs. in a Dutch oven?
|
|
__label__meat __label__tenderizing Does milk tenderize meat?
|
|
__label__canning Has anyone had experience canning with "Quattro Stagioni" Jars?
|
|
__label__oven I have clay tajines from Morocco that I've always cooked in and suddenly new stove is smoking?
|
|
__label__baking __label__bread How can I get my bread to be more fluffy and less dense?
|
|
__label__butter Where can I find yak butter online or in NYC?
|
|
__label__food-safety __label__bananas Only the core of my banana is black. Is it safe to eat?
|
|
__label__baking __label__cake __label__cooking-time Adjusting the baking time for large cakes?
|
|
__label__culinary-uses __label__herbs __label__coriander What kind of dishes use fresh coriander fruits
|
|
__label__pasta __label__slow-cooking Slow cooker lasagne
|
|
__label__casserole Adding liquid to Le Creuset Casserole during cooking
|
|
__label__cookies __label__texture __label__mixing Gritty texture in cookies
|
|
__label__food-safety __label__food-science __label__canning Should I boil canned food in water?
|
|
__label__garlic __label__stir-fry Stir fry - garlic burns if I put it in first, what am I doing wrong?
|
|
__label__bread __label__dough __label__pizza __label__sourdough __label__leavening Rule of the thumb for judging the leavening?
|
|
__label__pie __label__drinks __label__alcohol __label__apples Apple Pie in a Jar Drink
|
|
__label__eggs __label__boiling Soft Boiled Egg Science
|
|
__label__temperature __label__fermentation __label__beets __label__russian-cuisine How to make beet kvass in Winter?
|
|
__label__equipment __label__cleaning __label__pot How to clean my unanodized aluminium pot?
|
|
__label__coffee __label__flavor __label__french-press Why does my coffee sometimes taste sour?
|
|
__label__food-safety At what point is eating left-overs or perishables not just daring but dumb?
|
|
__label__stock Are the particulates that settle in a veal stock impurities?
|
|
__label__fruit How should I keep date palm fruit at my home?
|
|
__label__cake __label__sprinkles __label__decorating How to get sprinkles to stick to the side of a cake?
|
|
__label__milk __label__fermentation __label__acidity Is Jalebi acidic?
|
|
__label__milk __label__spoilage How can you recognize cold milk that has gone bad or is about to?
|
|
__label__food-safety __label__vegetables Is it safe to reuse water used to steam corn?
|
|
__label__candy How to make sparkling powder for candy?
|
|
__label__food-safety __label__chocolate __label__storage-lifetime What is the shelf life for chocolate chips?
|
|
__label__cheese Crumbly cheddar
|
|
__label__equipment __label__wok __label__electric-stoves Should I bother trying to use a traditional wok on an electric stove?
|
|
__label__spices __label__herbs What herbs and spices are in "Italian Seasoning"?
|
|
__label__chicken __label__beans __label__ingredient-selection __label__bacon Beans, bacon, and chicken
|
|
__label__substitutions __label__sauce __label__vodka Are substitutions for vodka allowed when making a vodka cream sauce
|
|
__label__grilling Putting "precooked corn on the cob" on the barbeque?
|
|
__label__vegetables __label__food-science __label__nutrient-composition How can I reduce nitrate concentration in vegetables before or during cooking?
|
|
__label__food-safety __label__vinegar __label__mold Is this moldy vinegar salvageable?
|
|
__label__fish __label__salmon __label__tilapia can Tilapia replace salmon in recipes and taste good?
|
|
__label__apples __label__chutney What are the basic ratios for making a chutney
|
|
__label__baking __label__cake __label__freezing __label__cutting How to cut a cake that was baked in a pie pan?
|
|
__label__baking __label__knife-skills __label__oats How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?
|
|
__label__beef __label__wine __label__stews What are some alternative wines for Boeuf Bourguignon?
|
|
__label__baking __label__icing Which kind of icing should be used?
|
|
__label__sourdough Sourdough starter from regular yeast?
|
|
__label__equipment __label__knives What are the purposes of the various specialty knives?
|
|
__label__oil __label__cast-iron __label__seasoning-pans __label__carbon-steel How to maintain a smooth seasoning on carbon steel skillets?
|
|
__label__freezing __label__beans How can I preserve Winged Beans until my next batch matures?
|
|
__label__fish __label__ceviche __label__cooking-myth Cebiche dinner considered harmful
|
|
__label__baking __label__flour __label__leavening How to bake with self raising flour?
|
|
__label__storage-method __label__storage-lifetime __label__pizza __label__dough __label__refrigerator Can I store extra pizza dough in fridge?
|
|
__label__ingredient-selection Why add flour to grilled onions?
|
|
__label__grilling __label__hamburgers Getting the lighter fluid taste out of burgers, after the fact
|
|
__label__baking What does it mean to "fold in" an ingredient into a mix?
|
|
__label__utensils __label__citrus __label__juicing What's an efficient way of removing seeds from citrus fruits?
|
|
__label__bread __label__allergy __label__sourdough Sourdough starter - will it set off my allergies?
|
|
__label__nuts Why are my hazelnuts/filberts bitter?
|
|
__label__food-safety __label__storage-method __label__food-science __label__food-preservation __label__drinks When is the expiry date?
|
|
__label__bread __label__coconut Where can I find a recipe for less-dense coconut bread?
|
|
__label__food-science __label__mixing term for the fact that's easier to mix 2 things if the amount are different
|
|
__label__food-safety Pineapple store bought can pops when opening, is it safe?
|
|
__label__temperature __label__fruit Why does cooked fruit seem to retain more heat than the other foods in the recipe?
|
|
__label__food-preservation __label__canning __label__lemon Are bubbling preserved lemons a sign of spoilage?
|
|
__label__substitutions __label__dessert __label__cream How to prevent separation/layers in panna cotta?
|
|
__label__food-safety __label__steak Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?
|
|
__label__pie __label__spinach __label__frozen Nonsoggy spinich pie with frozen spinach
|
|
__label__food-safety __label__barbecue-sauce Is old barbeque sauce safe to eat?
|
|
__label__baking __label__substitutions __label__cookies __label__consistency Getting correct baking consistency when using stevia as sugar substitute
|
|
__label__freezing __label__dough __label__pizza __label__proofing Does it matter if I freeze dough before proofing?
|
|
__label__eggs __label__freezing __label__food-preservation Can I freeze egg whites?
|
|
__label__eggs Fluffy texture in a Spanish tortilla
|
|
__label__risotto __label__saffron __label__coloring How to make saffron really color my risotto?
|
|
__label__chicken smoking chicken know how
|
|
__label__food-science __label__dessert __label__vegan __label__bananas How could I keep one-ingredient "ice cream" soft?
|
|
__label__storage-method __label__onions How to best store scallions?
|
|
__label__gelatin How to raise the setting and melting point of gelatin
|
|
__label__coffee __label__espresso Hot espresso poured into a cold cup - is that dangerous?
|
|
__label__substitutions __label__bell-peppers Substitute for bell peppers in meat dishes
|
|
__label__food-safety __label__storage-lifetime __label__coffee How long is it safe to drink coffee after brewed?
|
|
__label__flavor __label__turkey __label__brining How can I get brine flavour into turkey?
|
|
__label__frying __label__bacon __label__frying-pan How can I get my bacon flatter?
|
|
__label__spices What sour spices are there?
|
|
__label__candy __label__heat __label__electric-stoves Solution for uneven heating on an electric coil stovetop
|
|
__label__substitutions __label__ingredient-selection Tomato Soup substitute in cake
|
|
__label__chicken __label__refrigerator __label__poultry Brother ate chicken after it was left out raw for 2 days non refrigerated
|
|
__label__canning Canning with water bath
|
|
__label__tea How many black tea leaves are required per 125 ml of milk + 25 ml of water?
|
|
__label__dough __label__pizza __label__yogurt What do I substitute for Greek yogurt in a pizza dough?
|
|
__label__equipment __label__food-safety __label__knives __label__cleaning __label__cutting-boards How do you properly clean a cutting board and knife to prevent cross contamination?
|
|
__label__coffee What is the difference between French-pressed and Turkish coffee?
|
|
__label__substitutions __label__onions Looking for a substitute for onions
|
|
__label__baking baking time versus number of items in oven
|
|
__label__asian-cuisine I have seaweed salad with sesame flavor. What are some good ways to garnish it or nice things to garnish with it?
|
|
__label__storage-method __label__pumpkin Pumpkin rotting, need to process it now - any ideas with a long shelf life?
|
|
__label__food-identification __label__thai-cuisine What are the transparent strands in this salad?
|
|
__label__equipment __label__knives __label__sharpening How can I sharpen my chef's knives at home?
|
|
__label__beef __label__sous-vide Sous vide chuck roast or chuck steaks?
|
|
__label__sauce __label__slow-cooking __label__dutch-oven Should bubbles be forming only in center of pot when simmering? (Dutch oven on gas burner)
|
|
__label__steak __label__pairing __label__beverages How to choose non-alcoholic beverage pairings for filets mignon?
|
|
__label__food-safety __label__crockpot Is it safe to make chicken stock, forgot to turn crock pot on!
|
|
__label__nutrient-composition __label__recipe-scaling __label__organization Nutritonal Facts of a recipe
|
|
__label__substitutions __label__cupcakes Is there a basic, universal recipe for cupcakes?
|
|
__label__grains What is the basic technique for cooking amaranth?
|
|
__label__chicken __label__freezing __label__marinade Can I freeze marinated chicken breasts?
|
|
__label__baking __label__bread Is there a bread you can mix in the evening, leave overnight, and bake in morning?
|
|
__label__flavor __label__deep-frying Deep frying - taste difference in saturated vs. unsaturated oil
|
|
__label__substitutions __label__ice-cream Softening ice cream with guar gum
|
|
__label__fish What is a good fish for cooking crumbed / battered?
|
|
__label__baking __label__equipment __label__cookies How to form cookie dough into rolls?
|
|
__label__sous-vide __label__crockpot Is it possible to do sous vide cooking in a crock pot?
|
|
__label__pasta __label__dietary-restriction How much weight does pasta gain when boiled?
|
|
__label__pie __label__crust __label__crumb-crust Reliable Cookie-to-Butter Ratio for Crumb Crusts
|
|
__label__baking __label__cheese __label__dairy How Do I Fix Curdled Marscarpone Cheese?
|
|
__label__substitutions __label__flavor __label__italian-cuisine __label__seasoning __label__sausages What is a non-pork substitute for Italian sausage?
|
|
__label__baking __label__foil-cooking How does foil protect a sandwich in the [toaster] oven?
|
|
__label__thickening __label__dairy Which thickeners work well with dairy?
|
|
__label__fresh __label__paneer How to check freshness of paneer
|
|
__label__sauce __label__fruit How can I stabilize a berry coulis?
|
|
__label__refrigerator __label__hot-sauce Should I refrigerate hot sauce?
|
|
__label__oil __label__emulsion __label__salad-dressing Effect of the type of oil on a vinaigrette's texture?
|
|
__label__meat __label__salad __label__shortcuts __label__chopping Making Subway-like salads at home w/ zero work
|
|
__label__substitutions __label__thai-cuisine Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?
|
|
__label__equipment __label__tomatoes How can I cut lots of cherry tomatoes in half quickly and evenly?
|
|
__label__bread When is the best time to use my sourdough starter?
|
|
__label__equipment __label__cream __label__whipped-cream Whipped cream without a mixer?
|
|
__label__honey __label__balkan-cuisine What is Bosnian black honey?
|
|
__label__vanilla __label__creme-brulee Is there a way to forestall vanilla bean marrow falling to bottom of crme?
|
|
__label__food-safety __label__shellfish __label__mussels How to tell if frozen mussels are good?
|
|
__label__gelatin Why do we soak and squeeze gelatine?
|
|
__label__organic Is there a searchable food catalog of USDA Organic products?
|
|
__label__fruit What is a "fruit protector" as a recipe ingredient?
|
|
__label__sushi __label__japanese-cuisine __label__sashimi How to dress sushi to better enhance all its flavours?
|
|
__label__eggs __label__omelette How to succeed with making omelette
|
|
__label__bread __label__sourdough __label__experimental Adding sugar and honey to sourdough culture
|
|
__label__chocolate __label__ganache Air bubble on surface of chocolate
|
|
__label__food-science __label__heat When making fried rice, how does the amount of heat affect the taste of the food?
|
|
__label__temperature __label__microwave Microwave Surface Temperatures too hot
|
|
__label__boiling __label__water How can you make better tasting water with Silver Pulver and Mocca Master?
|
|
__label__baking __label__pie __label__temperature __label__crust At what temperature should one bake a coconut crust for a Hershey Bar Pie?
|
|
__label__fish What can I do to make sure plaice filet doesn't get dry?
|
|
__label__fruit __label__ripe Do bananas ripen better in rice sacks?
|
|
__label__cookies __label__butter Why do choc chip cookies change with different temperature butter?
|
|
__label__parchment __label__crumb-crust Parchment paper and crumb crusts?
|
|
__label__texture __label__beverages Bubble Tea - Instant or Traditional Pearls
|
|
__label__substitutions __label__jam __label__gelling-agents Is it possible to make a jam-setting gelling agent at home?
|
|
__label__oats __label__wheat __label__rye Where can I get local grains in bulk?
|
|
__label__pasta __label__gluten-free Is great gluten-free extruded pasta possible?
|
|
__label__spanish-cuisine __label__omelette Tortilla de patatas: Flip and slide, or slide and flip?
|
|
__label__chocolate __label__ice-cream __label__tempering No-melt chocolate coating on ice cream bars
|
|
__label__foam How to properly make maple foam?
|
|
__label__caramelization Can overcooked caramel be harmful?
|
|
__label__slow-cooking Do slow cookers require liquid to operate?
|
|
__label__tomatoes __label__curry Why does tomato not dissolve when I make curry
|
|
__label__pasta __label__drying How do you dry homemade pasta so that it stays straight?
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__label__baking __label__pie __label__thickening __label__starch __label__filling Potato starch as a pie thickener?
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__label__canning __label__pickling Should I throw away a jar of olives that fizzed and bubbled upon opening?
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__label__soup __label__soaking __label__barley How do you properly soak and cook barley?
|
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__label__refrigerator __label__gelatin __label__jelly Cooling jelly without a refrigerator
|
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__label__potatoes __label__deep-frying __label__french-fries __label__chips What varieties of potato would be good for chips / french fries?
|
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__label__potatoes __label__mash Potatoes boiled with skin on makes less gluey mash?
|
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__label__vegetables __label__cooking-time __label__boiling __label__fresh How should I boil green beans to keep them crisp?
|
|
__label__food-safety __label__vegetables __label__vinegar __label__pickling Using Unused Pickling Juice
|
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__label__food-safety __label__storage-lifetime __label__fish How long can I keep thawed vacuum-packed fish in the fridge?
|
|
__label__fish What is the reason for weighing a slice of fish?
|
|
__label__baking __label__pie __label__blind-baking How can I check if a blind baked dough is done?
|
|
__label__sauce __label__oil Mixing liquid margarine and water
|
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__label__mushrooms __label__sauteing How to prevent shitakes from sticking to pan when sauteeing?
|
|
__label__vegetables crispy Dilly beans
|
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__label__milk __label__cheese-making Can raw soured milk be used to make cheese
|
|
__label__eggs __label__boiling Why do some eggs crack while being boiled?
|
|
__label__grilling __label__barbecue __label__smoking What cooking/grilling applications are more suitable for smokers than standard BBQ's?
|
|
__label__pork __label__slow-cooking __label__pork-shoulder Slow cook pork shoulder without it falling apart
|
|
__label__microwave Which materials used for plates absorb microwaves?
|
|
__label__eggs __label__storage-lifetime __label__hard-boiled-eggs How long can boiled eggs be stored in the fridge?
|
|
__label__substitutions __label__vinegar substituting vinegars
|
|
__label__steak __label__marinade Is it possible to overmarinade a steak?
|
|
__label__baking __label__butter __label__icing Turn leftover icing into buttercream icing?
|
|
__label__chili-peppers Stuffed peppers that don't burn on to the pot
|
|
__label__freezing Recomendations in Freezer Use
|
|
__label__eggs __label__mixing How to beat one or two egg yolks?
|
|
__label__fish __label__salmon What is the difference between Alaskan King Salmon and Scottish Salmon?
|
|
__label__freezing __label__pie Why shouldn't a precooked pie be frozen?
|
|
__label__pasta __label__food-science __label__salt __label__boiling Why add salt to the water when cooking pasta?
|
|
__label__cookies Cookie Dough Made From Pie Crust
|
|
__label__storage-lifetime __label__wine Does cooking wine go bad like regular wine?
|
|
__label__equipment __label__coffee __label__beer __label__whipped-cream __label__soda Are N2O and CO2 chargers interchangeable for culinary purposes?
|
|
__label__flavor __label__spinach Does "the canned spinach taste" have a name? Other than "the canned spinach taste"?
|
|
__label__pizza __label__tomatoes __label__fresh Keeping pizza crust from getting soggy from fresh tomatoes
|
|
__label__indian-cuisine __label__candy Metalic Foil on Indian Sweets
|
|
__label__baking __label__yeast Does active dry yeast really expire?
|
|
__label__middle-eastern-cuisine __label__chickpeas Is there a way to make falafel without deep frying?
|
|
__label__food-safety __label__temperature What do I need to know about temperature and food safety?
|
|
__label__brining How long should meat be brined for in a 10 percent solution?
|
|
__label__coffee hand cranked ceramic conical burr coffee grinder?
|
|
__label__vinegar How to choose a vinegar substitute if I only keep balsamic and rice vinegar?
|
|
__label__pizza __label__moisture Pizza dough texture and workability
|
|
__label__baking __label__cookies __label__pizza-stone Making cookies on a pizza stone
|
|
__label__indian-cuisine __label__raw __label__paneer Does paneer have to be cooked?
|
|
__label__flavor __label__coffee __label__food-processing What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking?
|
|
__label__indian-cuisine Frying mustard oils in indian tempering (tadka)
|
|
__label__beans Cooking white (cannellini) beans: What went wrong?
|
|
__label__butter __label__icing __label__whipped-cream __label__fondant Butter cream icing substitutions for covering the cake with fondant
|
|
__label__food-safety Refrigerator in garage was turned off
|
|
__label__food-safety __label__coffee Safety of coffee in thermal flask, long periods of time
|
|
__label__chicken-stock Is One Of These An Appropriate Substitute For A Stewing Hen For Making Chicken Stock?
|
|
__label__eggs __label__poaching How do you get a poached egg to coagulate evenly and professionally?
|
|
__label__pasta __label__conversion How do you calculate volume of pasta from its weight after cooking down?
|
|
__label__temperature __label__smoking Is there a more exact temperature for cold smoking?
|
|
__label__spices __label__pork __label__sous-vide What spice rub would be typically Thai?
|
|
__label__frying __label__hamburgers Why do my hamburgers smoke?
|
|
__label__coffee Which part of the coffee brew is best?
|
|
__label__fruit __label__culinary-uses __label__asian-cuisine __label__indian-cuisine What can a half-ripe jackfruit be used for?
|
|
__label__pasta __label__flour What is 00 flour and when should I use?
|
|
__label__pasta __label__storage Pasta Storage Oops!
|
|
__label__cooking-time __label__lamb How long should Lamb leg steaks be cooked for?
|
|
__label__beef __label__jerky How many pounds of fresh beef does it take to make a pound of beef jerky?
|
|
__label__grilling __label__steak __label__barbecue Cooking tied-up ribeye
|
|
__label__butter __label__basics Clarified butter? What should I know?
|
|
__label__food-preservation What causes seals to fail when canning?
|
|
__label__baking __label__cake How do I distribute pastry in a tube pan?
|
|
__label__substitutions __label__sour-cream __label__creme-fraiche What is sour cream?
|
|
__label__pasta __label__flour __label__pizza Red and blue Antimo Caputo 00 flour
|
|
__label__flavor __label__coffee __label__milk Why does my coffee late taste different when pouring the milk before I add the coffee?
|
|
__label__baking __label__pie __label__crust How to make a lattice pie crust?
|
|
__label__boiling __label__soy What does simmer slowly mean with white soybeans?
|
|
__label__substitutions __label__pasta __label__butter __label__alfredo What can I substitute for butter in Alfredo sauce?
|
|
__label__garlic Homemade fresh garlic dressing fridge life
|
|
__label__hamburgers __label__american-cuisine __label__restaurant Pickle Accompanying Hotdogs, Burgers, Sandwiches in the US
|
|
__label__vinegar __label__emulsion Why isn't my vinaigrette emulsifying properly?
|
|
__label__food-safety __label__meat Cryovac tenderloin left in trunk of my car
|
|
__label__knife-skills __label__kitchen-safety __label__knife-safety How do you clear food that sticks to the cutting knife?
|
|
__label__coffee __label__cream Why is cream curdled in coffee?
|
|
__label__sauce __label__slow-cooking __label__italian-cuisine Why is there a watery run-off after cooking my bolognese?
|
|
__label__meat __label__barbecue How do I make sure that the meat cooks well and yet stays juicy on a bbq?
|
|
__label__pork Removing hair from pork belly
|
|
__label__equipment __label__peeling Is this type of vegetable peeler effective?
|
|
__label__spicy-hot __label__jerky __label__hot-sauce Reduce hotness of beef Jerky
|
|
__label__food-safety I am flying to Macau from Michigan and would like to take a kilo of frozen Cured Canadian Bacon
|
|
__label__meat Which meat tastes different by gender?
|
|
__label__cleaning __label__seeds How do I prepare ground flaxseed for consumption? (If needed at all)
|
|
__label__molecular-gastronomy __label__acidity Citrate buffer and pH range question
|
|
__label__food-safety __label__water How long can a pitcher of tap water be left out, and still be drinkable?
|
|
__label__pastry __label__puff-pastry What techniques or tricks make soft, flaky pastries instead of leathery ones?
|
|
__label__baking __label__bread changing single loaf bread into two smaller
|
|
__label__baking __label__pancakes __label__salmonella Eggs in Pancakes, health hazard?
|
|
__label__ingredient-selection __label__sugar-free What ingredients can I add to food or gum recipes to add grittiness without any carbs?
|
|
__label__baking __label__baking-powder Bread too dense
|
|
__label__cake What to do with a failed cake?
|
|
__label__chocolate __label__salt How to separate salt from chocolate?
|
|
__label__bread __label__sourdough What's the difference between tangzhong and levain?
|
|
__label__leeks Leek ashes - why?
|
|
__label__baking __label__ingredient-selection How do Crispbread manufacturers use so few ingredients?
|
|
__label__canning __label__acidity __label__cornstarch Does cornstarch affect the pH of what I'm cooking?
|
|
__label__baking __label__substitutions Substitute ratio when using butter instead of shortening
|
|
__label__equipment __label__cleaning __label__smell Odour removing metallic soap: what is it and how does it work?
|
|
__label__pastry __label__organization Potato and onion used in cheese & onion pasties
|
|
__label__cast-iron __label__wok New cast iron wok-ruined?
|
|
__label__substitutions __label__baking __label__food-science __label__oil __label__fats Why can applesauce be used in place of oil?
|
|
__label__pudding Choc pudding, cook & serve hasn't thickened
|
|
__label__parsnip Why are parsnips sold pre-clipped?
|
|
__label__baking cake burns on bottom
|
|
__label__food-safety __label__pork __label__sous-vide Dangers associated with sous-vide temperature and time
|
|
__label__storage-lifetime __label__soup Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage?
|
|
__label__fruit __label__ice-cream How to make smooth ice cream flavored with fresh fruit?
|
|
__label__baking __label__parchment Can't I just grease the Baking Sheet instead of using Parchment Paper
|
|
__label__cheese substuting cottage cheese for cream cheese in a cheesecake
|
|
__label__molecular-gastronomy How do I stabilize a lecithin-based foam?
|
|
__label__bread Lemon sweet yeast bread
|
|
__label__cheese __label__language Goat cheese royale definition?
|
|
__label__rice __label__cooking-time __label__steaming How long does it take to steam brown rice?
|
|
__label__oven __label__cleaning __label__efficiency Using the leftover oven heat
|
|
__label__chocolate __label__cookies Is there any reason to use fake white chocolate chips instead of the good stuff?
|
|
__label__baking __label__temperature __label__hamburgers __label__meatloaf How long should I bake a hamburger meatloaf, and at what oven temperature?
|
|
__label__substitutions __label__alcohol __label__cocktails How can this "Bloody Brain" cocktail be made without alcohol?
|
|
__label__substitutions __label__yogurt __label__dairy __label__sour-cream Is it ok to use sour cream as substitute of sour yogurt?
|
|
__label__food-safety __label__food-science __label__garlic Garlic turning green?
|
|
__label__sauce __label__milk __label__burnt How can I remove burnt smell from white sauce?
|
|
__label__storage-method __label__freezing __label__stock What is the best way to store stock in the freezer?
|
|
__label__soup can you prepare vicyssoise a day ahead, then add cream and serve?
|
|
__label__equipment Can I fit normal kenwood bowls in the major series
|
|
__label__beef __label__roast __label__lamb __label__roast-beef My beef roast is dry on top and soggy on the bottom, how to correct it?
|
|
__label__steak How do I deal with silverskin in a steak without trimming away all the fat?
|
|
__label__japanese-cuisine __label__dumplings Can I make gyoza with raw meat?
|
|
__label__substitutions Making bread in a bread maker using regular yeast not bread maker yeast
|
|
__label__baking __label__cake __label__cupcakes How to bake crushed peppermint into cake?
|
|
__label__potatoes __label__ingredient-selection How do I pick the best potatoes at the supermarket?
|
|
__label__salt How can I teach someone to taste for the correct amount of salt in a dish?
|
|
__label__storage-method __label__storage-lifetime __label__japanese-cuisine __label__korean-cuisine Where should I store nori or laver after opening, and for how much time?
|
|
__label__tea __label__japanese-cuisine __label__caffeine Which Type of Japanese Green Tea Has the Highest Amount of Caffeine?
|
|
__label__flavor __label__drinks Why the common basic taste of energy drinks is tutti-frutti?
|
|
__label__chicken Why does freshly slaughtered chicken needs to be cooled down before cooking?
|
|
__label__mushrooms __label__broth How can bitterness from dried mushrooms be avoided?
|
|
__label__chicken __label__soup Will cooking chicken longer in soup make it less tough and stringy?
|
|
__label__thickening __label__starch Is there a product available that is pre-gelatinized starch and what product name is it sold with?
|
|
__label__bread How do I make my bread/buns super soft?
|
|
__label__onions __label__condiments How do I tone down the intensity of raw onion?
|
|
__label__baking __label__flour __label__measurements __label__sifting __label__quickbread Do I need to sift flour for quick breads?
|
|
__label__freezing __label__fondant Can fondant be frozen before covering the cake?
|
|
__label__baking __label__egg-whites __label__macarons Whisk eggs without an electric whisker
|
|
__label__food-safety __label__storage-method __label__temperature How can I keep hot food hot when transporting it?
|
|
__label__food-safety Can a jar that has had botulinum food in it be cleaned
|
|
__label__flavor __label__yogurt How to get the flavors to meld when I add fruit and sugar to plain yogurt?
|
|
__label__spinach What is the most efficient way to squeeze water out of cooked spinach?
|
|
__label__chocolate __label__strawberries How to prevent "sweating" chocolate covered strawberries?
|
|
__label__food-safety __label__slow-cooking Is slow cooking in an oven safe with long cooking times
|
|
__label__storage-method __label__refrigerator __label__avocados Will avocado stay fresh longer if stored in the refrigerator?
|
|
__label__tofu Homemade Tofu Firmness
|
|
__label__brining Why are my olives discolouring in their brine?
|
|
__label__fruit __label__juice Making juice from fresh fruit
|
|
__label__meat __label__slow-cooking Preparing slow cooked meats for the next day
|
|
__label__chocolate __label__grating What's the best way to grate chocolate?
|
|
__label__stove __label__electric-stoves __label__reduction How to reduce a sauce at the bottom of a baking dish?
|
|
__label__pork __label__jerky __label__korean-cuisine Reproduce Korean BBQ Pork Jerky
|
|
__label__gluten-free Vegetarian gluten free savouries
|
|
__label__cake Can adding milk prevent a cake from rising?
|
|
__label__equipment __label__cleaning __label__pan Toaster Oven pan Without The Toaster Oven
|
|
__label__food-safety __label__botulism How can I reassure myself a given food is not a botulism risk?
|
|
__label__baking __label__oven What is the right use of bake and broil?
|
|
__label__sauce __label__caramel __label__glucose-syrup prevent crystallization and separation of corn syrup
|
|
__label__sauce __label__salad-dressing How to taste a real ranch dressing outisde of the US
|
|
__label__molecular-gastronomy __label__kosher Are the molecular gastronomy additives kosher?
|
|
__label__food-safety __label__budget-cooking How to cook insects?
|
|
__label__bagels __label__alkalinity Bagels - Baking Soda or Sugar in the Water?
|
|
__label__pizza How to cook a thin crispy pizza on a pizza stone
|
|
__label__pie __label__catering __label__food-transport How to transport several pies?
|
|
__label__dough What kind of dough do you use to make typical american donuts?
|
|
__label__seasoning __label__cast-iron What are preaseasoned cast iron pans preseasoned with?
|
|
__label__cheese-making How to make semi-hard, unripened brined cheese
|
|
__label__waffle Fix my waffle recipe
|
|
__label__substitutions What type of cookie to use, when an Australian recipe calls for "crushed biscuits"?
|
|
__label__beer How is beer classified into different types?
|
|
__label__cheese __label__cheese-making __label__mozzarella How are mozzarella cheese sticks (string cheese) formed?
|
|
__label__baking __label__equipment __label__meat Is it possible to cook a meatloaf using clear glass Pyrex containers?
|
|
__label__cookware __label__stove __label__gas __label__glass Is pyrex safe to use on a gas burner?
|
|
__label__substitutions Can Nutmeg be substituted in for Mace?
|
|
__label__cooking-time __label__beans How to make kidney beans tender?
|
|
__label__roux What is the typical consistency of a roux?
|
|
__label__food-safety __label__pork Why did pork tenderloin go pink in the fridge?
|
|
__label__yeast __label__proofing Red spots found in Active Dry yeast
|
|
__label__texture __label__okra How can I reduce the sliminiess of okra?
|
|
__label__italian-cuisine __label__chili-peppers What varities of chili peppers are most commonly used in Italy
|
|
__label__culinary-uses __label__pickling __label__resources Making pickles or preserves from hedgehog cucumbers (cucumis africanus)
|
|
__label__tea __label__nutrient-composition Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
|
|
__label__storage-lifetime __label__carrots What can be done with bitter carrots?
|
|
__label__vegetables __label__frying How to make boiled and partially fried vegetables palatable?
|
|
__label__beans What can I do to help prevent flatulence from beans?
|
|
__label__vegetables __label__history __label__carrots Why are non-orange coloured carrots so uncommon?
|
|
__label__dough __label__dehydrating Can you rehydrate phyllo dough?
|
|
__label__substitutions __label__tomatoes __label__zucchini What vegetable for sauteed zucchini could I use instead of tomatoes?
|
|
__label__food-safety Do restaurants regularly disinfect baskets and trays?
|
|
__label__salt How do I make the chicken absorb more salt by freezing it?
|
|
__label__fish __label__sushi Best bets for fresh fish for sushi/sashimi?
|
|
__label__pumpkin __label__pancakes Advice for adding pumpkin to pancakes?
|
|
__label__whipped-cream __label__whipper Why am I getting runny whipped cream from my iSi canister?
|
|
__label__middle-eastern-cuisine __label__pastry Uses for thick "country-style" phyllo?
|
|
__label__baking __label__yeast __label__bread How to convert a recipe calling for active dry yeast into rapid rise yeast?
|
|
__label__oven oven cleaning help and tips
|
|
__label__smoking __label__ribs Smoking without wood chips
|
|
__label__substitutions __label__vinegar __label__pantry Which vinegars are essential to keep on hand?
|
|
__label__language __label__grains What is the meaning of the term whole grain?
|
|
__label__sugar __label__pastry __label__brown-sugar What is the best sugar for sweet short crust pastry?
|
|
__label__temperature __label__soy __label__soymilk Temperature to disable enzymes in soy beans
|
|
__label__candy __label__fudge Clarification on the process for making fudge
|
|
__label__equipment Is there a reason to have a plastic bowl?
|
|
__label__pancakes __label__crepe How to make pancakes/crepes without eggs nor any liquids besides water?
|
|
__label__sauce __label__cheese Why does my cheese sauce solidify
|
|
__label__eggs __label__thickening __label__cornstarch Thickening Eggs with Cornstarch
|
|
__label__thickening What is the best way to thicken the liquid in this recipe?
|
|
__label__eggs __label__frying __label__oil __label__poaching poaching an egg in frying canola oil
|
|
__label__pan __label__seasoning-pans __label__carbon-steel What's the best way to season a carbon steel pan?
|
|
__label__food-science __label__flour __label__milling __label__food-processing How Can I Make Flour More White When Under Process In Flour Mill
|
|
__label__grinding What is the easiest way to grind poppy seeds?
|
|
__label__microwave __label__reheating __label__heat Why does food cooked in the microwave heat inside-out?
|
|
__label__pasta __label__presentation __label__plating How do I roll or wrap up pasta into a log-like shape for presentation?
|
|
__label__crockpot __label__dumplings I ruined my dumplings in the crock pot
|
|
__label__flavor __label__dough __label__refrigerator Do beignets have to sit overnight?
|
|
__label__baking __label__cake __label__oven __label__dessert __label__meringue Why does my pavlova always look like this?
|
|
__label__baking __label__chocolate Can I substitute almond milk for heavy cream in chocolate glaze?
|
|
__label__stock __label__chicken-stock __label__parsley __label__timing Adding parsley at the beginning of making chicken stock
|
|
__label__coffee __label__garlic What is coffee garlic?
|
|
__label__equipment __label__knives __label__sharpening How to convert knife edge angle "ratios" into degrees?
|
|
__label__sweet-potatoes Canned yams vs. fresh
|
|
__label__eggs __label__boiling How to soft boil an egg
|
|
__label__substitutions __label__oil __label__pickling __label__pepper Can pickled pepper oil be used as cooking oil?
|
|
__label__storage-lifetime __label__rice How long can I store cooked rice in the refrigerator?
|
|
__label__oil __label__chili-peppers __label__mold Why did my hot pepper oil get moldy?
|
|
__label__equipment __label__coffee How do I prepare arabic coffee in a stone Dallah?
|
|
__label__chicken __label__marinade __label__soy Chicken marinade with soy sauce - have I done something wrong?
|
|
__label__oven __label__toasting __label__toaster Toasting bagel in my oven
|
|
__label__bread __label__sourdough Making sourdough bread in a warm and humid climate
|
|
__label__food-safety __label__cream __label__reheating __label__mushrooms __label__frozen Can I reheat a frozen creamy mushroom sauce twice?
|
|
__label__knife-skills How to slice smoked salmon really thinly?
|
|
__label__wine __label__chemistry Does the speed of opening of a bottle of wine influence its flavour?
|
|
__label__flavor __label__vegetables __label__kale Is sweet-tasting raw kale normal?
|
|
__label__baking __label__cake Cakes cooked in same tin but come out different sizes
|
|
__label__stock what is the reason for adding tomato paste when making a brown stock?
|
|
__label__food-safety __label__cake __label__mold __label__swiss-roll Why did my sponge cake go moldy so quickly?
|
|
__label__cake How to add pistachios in a white chocolate mudcake
|
|
__label__reheating __label__sandwich What is the best way to reheat a sub-style sandwich?
|
|
__label__roasting __label__turkey How do you keep turkey from getting too dry?
|
|
__label__muffins Mixing liquid ingredients to "just combine" to dry ingredients for muffins
|
|
__label__microwave __label__muffins __label__convection Is it okay to use a microwave in convection mode without the turntable?
|
|
__label__freezing semi-freezing ripe avocado for easier handling
|
|
__label__freezing Can you freeze jalapenos?
|
|
__label__cookbook Please help me identify this Jamie Oliver cookbook
|
|
__label__sauce Do I finish a day-ahead sauce before or after refrigerating?
|
|
__label__vegetables __label__curry What vegetables should I add to a japanese curry?
|
|
__label__oven __label__stove __label__gas How to simulate an oven when what you actually have is a gas stove?
|
|
__label__cupcakes what is the difference between thick and liquidy cupcake batters?
|
|
__label__equipment __label__molecular-gastronomy Use of robotics in gourmet kitchens
|
|
__label__kneading Can dough be knead with a rolling pin?
|
|
__label__rice __label__vegetarian Should I avoid meat broth when cooking for vegetarians?
|
|
__label__salt What is the difference between sea salt and regular table salt?
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__label__substitutions __label__cheese __label__salad __label__serbian-cuisine What is the closest substitute for the cheese in urnebes?
|
|
__label__corn __label__muffins Will old corn meal ruin muffins?
|
|
__label__mexican-cuisine __label__salad __label__presentation How should I layer the ingredients in a taco salad?
|
|
__label__chicken __label__deep-frying Why is my chicken all rubbery?
|
|
__label__knife-skills __label__resources __label__learning __label__cutting What are some good resources for learning Knife Skills?
|
|
__label__food-safety __label__clothing How to avoid getting arm hair in food?
|
|
__label__indian-cuisine Is there a difference between paneer butter masala, matar paneer, malai kofta gravy?
|
|
__label__food-safety __label__pumpkin Is it safe to eat pumpkins grown specifically for carving?
|
|
__label__cookware __label__stove __label__electric-stoves Ceramic Cooktop (non induction) getting damaged after use
|
|
__label__storage-lifetime __label__refrigerator __label__soy How long does cooked TVP keep in the fridge?
|
|
__label__vegetables Purple skin with white flesh yams/sweet potatoes have black/green spots after I boil them. Can I still eat them?
|
|
__label__wine What is the difference between expensive wine and regular wine?
|
|
__label__chestnuts Is there a good technique for cooking chestnuts?
|
|
__label__vegetables __label__food-science __label__freezing __label__blanching Why blanche vegetables before freezing?
|
|
__label__smoking Removing the flavour of smoke
|
|
__label__slow-cooking __label__roast-beef __label__pot-roast How to cook a pot roast without it tasting like vegetables
|
|
__label__syrup Brown Blob in natural maple syrup?
|
|
__label__food-safety OK to "recook" partially cooked poultry?
|
|
__label__baking __label__macarons What happened to my macarons?
|
|
__label__fats __label__duck Grilling duck - How can I get the fat?
|
|
__label__fish __label__shopping __label__sushi How to economically make home-made sushi?
|
|
__label__mexican-cuisine __label__tamales Is there an alternative wrapping for tamales?
|
|
__label__food-safety __label__butter Will using 4 year old unsalted butter make one sick?
|
|
__label__substitutions I need a substitute for acids in my food.
|
|
__label__dough __label__noodles __label__kneading Lamian (Hand Pulled Noodles) Technique Question
|
|
__label__equipment __label__fruit What is the practical way to peel off zest of an orange?
|
|
__label__temperature __label__water Is there a difference in tepid water and lukewarm water?
|
|
__label__food-safety How much sorrel is safe to eat, and does cooking affect this amount?
|
|
__label__chicken __label__asian-cuisine __label__noodles __label__thai-cuisine Thai Chicken and Noodles Recipe Recreation
|
|
__label__salt __label__serving-suggestion What foods/preparations demonstrate the flavor difference between sea salt and table salt?
|
|
__label__boiling __label__water __label__pot Oil-like stain when cooking with gas
|
|
__label__fruit __label__alcohol __label__drinks __label__cocktails __label__durian Can durian be used as a cocktail ingredient?
|
|
__label__baking __label__eggs __label__cake __label__measurements How many jumbo double yolk eggs should I substitute for large eggs?
|
|
__label__food-safety __label__freezing Is it safe to eat freezer food with bad odours?
|
|
__label__dough __label__bread what to make with a very high hydration dough?
|
|
__label__pork Marinate pork loin overnight?
|
|
__label__chicken-breast My chicken breasts release a lot of fluid when cooked. How do I prevent this?
|
|
__label__equipment __label__pressure-cooker What kinds of pressure cookers are there, and what are they good for?
|
|
__label__cleaning __label__cookware White Stains on stainless steel
|
|
__label__rice-cooker Downside of 'Turbo' mode on rice cooker?
|
|
__label__substitutions __label__milk __label__allergy What is a substitute for milk when making ham balls?
|
|
__label__beef __label__seasoning Help with ground beef seasoning: flavors are weak
|
|
__label__temperature __label__beverages How to prevent my marshmallows from melting in my hot cocoa?
|
|
__label__bread __label__yeast Why is yeast used in bread making?
|
|
__label__muffins Mashing bananas for Muffins: By hand or with blender?
|
|
__label__chicken __label__roasting __label__poultry How to truss a chicken?
|
|
__label__baking __label__pie Can I partially bake a pie?
|
|
__label__flavor __label__citrus __label__soda Flavors in Fresca
|
|
__label__baking __label__measurements When used for measuring ingredients in cooking what is the difference between a "dry ounce" and a "liquid ounce"?
|
|
__label__chocolate __label__melting-chocolate What can be done to thin chocolate for dipping?
|
|
__label__cocktails How to get rid of foam on shaken cocktails
|
|
__label__eggs __label__duck Difference between chicken and duck eggs?
|
|
__label__equipment __label__gas __label__electric-stoves __label__induction Best gas-stove cost effective alternative?
|
|
__label__frying __label__oil How should you go about heating a pan before adding oil?
|
|
__label__cake __label__dessert __label__brownies Eggless brownie, cake, dessert recipes
|
|
__label__measurements __label__macarons Do successful french macarons really need precise weight measurements?
|
|
__label__conversion __label__recipe-scaling __label__measuring-scales How much does a cup of Nutella weigh?
|
|
__label__pickling __label__brining Reusing pickle brine
|
|
__label__spices Anise, Pepper, Cinnamon, Cloves and Fennel better known?
|
|
__label__sauce What are the key ingredients in Worcester Sauce?
|
|
__label__fats What is the science or chemistry of the creaming method in baking?
|
|
__label__meat __label__beef __label__steak __label__frying-pan Steak has bits of horrible bitter/liquid like chunks of meat
|
|
__label__oil What oils are "required" for a decent home kitchen?
|
|
__label__oven Is it normal for flames to come up through the slots on each side of the bottom of the oven?
|
|
__label__baking __label__muffins Smallest muffin size without losing the muffin top?
|
|
__label__baking __label__flour __label__pan How to butter and flour the chimney of a bundt form
|
|
__label__baking __label__cake Making a carvable cake
|
|
__label__storage __label__mayonnaise __label__potatoes Potato and Macaroni Salads soak up all the mayo when I store them
|
|
__label__pork Pulled pork too sweet
|
|
__label__cooking-time __label__sous-vide __label__fats Rendering fat by sous vide
|
|
__label__food-science __label__salt __label__chinese-cuisine how do I get the salt out of my chinese take out
|
|
__label__storage-method Storing/transporting nut brittle in tins
|
|
__label__gelatin how much powdered gelatin to one gelatin leaf?
|
|
__label__baking __label__gelatin What does it mean in a Recipe to "steep the gelatin"?
|
|
__label__candy __label__fudge Making Fudge or Candy While it is Raining or Snowing
|
|
__label__baking __label__bread Is it possible to bake bread or the like using a stovetop tagine?
|
|
__label__eggs __label__food-science __label__fats __label__dairy __label__emulsion Why does Barnaise separate as opposed to crme brle or lemon curd?
|
|
__label__eggs __label__ingredient-selection How can I detect bad-fed or fast-fed chicken eggs before buying?
|
|
__label__beef __label__grade How can I make the best use of prime beef?
|
|
__label__chocolate __label__brownies __label__gluten-free How can I get unsweetened gluten-free chocolate brownies to hold together?
|
|
__label__substitutions __label__storage-method __label__freezing Can I substitute whole anchovies for anchovy paste?
|
|
__label__rice __label__rice-cooker Why does my rice smell?
|
|
__label__steak __label__pan How can I evenly grill a thin steak on a skillet?
|
|
__label__tofu __label__frying-pan Which type of pan can you recommend for pan-frying tofu?
|
|
__label__beans Baked Creamy Chicken enchilada casserole
|
|
__label__caramelization __label__stews __label__braising Can I "re-caramelize" meat after a failed braising attempt?
|
|
__label__baking __label__rising __label__puff-pastry Why didn't my puff pastry "puff"?
|
|
__label__drinks __label__cocktails __label__mint What's the proper way to muddle mint for a julep or mojito?
|
|
__label__oven __label__syrup __label__macarons Macaron feet are large and can't know how to work with my conventional oven when baking them
|
|
__label__flavor What is your training regimen for developing your palate?
|
|
__label__chocolate __label__hot-chocolate How to remove unwanted aftertaste from food
|
|
__label__salt __label__pancakes __label__recipe-scaling __label__baking-soda Increasing my pancake recipe..Are soda and salt in a different ratio than the other ingredients?
|
|
__label__baking __label__seitan How to keep baked seitan from being too tough?
|
|
__label__chicken __label__beer How to do a beer-butt chicken?
|
|
__label__vegetarian __label__seitan Make homemade seitan taste like commercial
|
|
__label__frying __label__language __label__sauteing Difference between sweating and sauteing?
|
|
__label__quickbread __label__doughnuts __label__baker-percentage Baker's Percentages for Baked Doughnuts?
|
|
__label__salt __label__peanuts Can salt be inserted in unshelled peanuts? Do natural peanuts taste salty?
|
|
__label__barbecue What is the source of smoky flavor for barbecued foods?
|
|
__label__baking __label__chicken What does "until fork tender and the juices run clear" mean and how do I tell?
|
|
__label__equipment __label__cookies __label__italian-cuisine How am I supposed to heat a pie-iron-style pizzelle iron?
|
|
__label__flavor __label__fruit __label__citrus __label__pineapple What makes certain fruits work well in savory dishes?
|
|
__label__freezing __label__cooking-time Meaning of do not thaw for frozen food
|
|
__label__chinese-cuisine Is asking for a "Chinese menu" in a Chinese restaurant a common way to get more authentic dishes?
|
|
__label__wine How do I sweeten a mulled or spiced wine that is too tart?
|
|
__label__shrimp Green gooey stuff when removing head from raw shrimp
|
|
__label__fruit __label__food-preservation __label__jam Best way to remove seeds when making jam and still have it called jam
|
|
__label__sauce __label__steak __label__cream Would a cream based sauce go well with steaks?
|
|
__label__baking __label__frying __label__convenience-foods How can I bake normally fried foods?
|
|
__label__food-science __label__yogurt __label__allergy __label__carob Is carob bean cooked when used as a thickener?
|
|
__label__substitutions __label__bread __label__dough __label__pastry __label__filling Low Hassle, Knead-Free Doughs
|
|
__label__freezing __label__microwave __label__convenience-foods Which of these Ingredients/additives assist in the longevity of frozen, microwavable foods?
|
|
__label__menu-planning Do popovers serves as the starch and the bread in a meal?
|
|
__label__bread Should ciabatta sandwich rolls be dry and dense?
|
|
__label__soup __label__asian-cuisine __label__vietnamese-cuisine What is vietnamese pho? What exactly does it consist of?
|
|
__label__eggs __label__salt __label__scrambled-eggs Does adding salt before cooking toughen scrambled eggs?
|
|
__label__candy __label__food-identification Can anyone identify this RED GINSENG CANDY?
|
|
__label__dough __label__yeast Yeast dough won't go "stretchy"
|
|
__label__equipment __label__cleaning __label__kettle What causes the black discoloration on this plastic electric teakettle?
|
|
__label__oven __label__microwave Why can heating things in a microwave make them soggy?
|
|
__label__eggs __label__chicken __label__frying How do I make the panko bread stick to my egg-coated chicken?
|
|
__label__cookies __label__cookbook What type of cookies does the author Rose Levy talk about in Christmas cookies book?
|
|
__label__substitutions __label__lemon __label__molecular-gastronomy __label__lemon-juice What are the key differences between lemons and meyer lemons?
|
|
__label__ice-cream __label__coconut __label__dairy-free Coconut Milk Ice Cream - Getting Volume?
|
|
__label__chicken Chicken has a strong, offensive chemical odor when boiled.
|
|
__label__freezing __label__thawing What are the effects of thawing food at low temperatures?
|
|
__label__food-safety __label__slow-cooking __label__turkey How (or is) "low & slow" turkey safe?
|
|
__label__tea __label__boiling __label__water How can I easily get water to a desired temperature?
|
|
__label__substitutions __label__baking How to create a muffin recipe
|
|
__label__indian-cuisine __label__tomatoes __label__puree Why to remove skin and seeds of tomatoes when we puree them?
|
|
__label__baking __label__gluten-free Gluten free baked good coming out bitter
|
|
__label__budget-cooking Looking to start cooking....but I'm a total noob. Where should I start?
|
|
__label__flour __label__mexican-cuisine __label__corn Why does my corn flour dough feel like wet sand?
|
|
__label__cast-iron __label__pan What is the function of this shallow, 19-divoted, eared cast iron piece?
|
|
__label__sugar __label__indian-cuisine Does jaggery need to be soaked?
|
|
__label__rice __label__microwave Microwaved rice, its not fluffy
|
|
__label__sauce __label__italian-cuisine __label__dairy Ratio of cream/butter to cheese in Alfredo with high fat cheeses?
|
|
__label__beans __label__nutrient-composition Are calcium and magnesium lost by soaking beans?
|
|
__label__kebab __label__skewers What are the best type of skewers to use for ground meat kebabs?
|
|
__label__cast-iron __label__seasoning-pans Deglaze in iron pan
|
|
__label__sausages Is sausage casing edible?
|
|
__label__sauce __label__tomatoes Tomato sauce - tomatoes, then juice vs tomatoes & juice
|
|
__label__hamburgers What's that scum at the sides of my home-made burger when I cook it?
|
|
__label__fats __label__nutrient-composition __label__children How do I add healthy fats to my daughter's diet?
|
|
__label__equipment What is the best type of wood for a French rolling pin?
|
|
__label__cheese __label__cheese-making __label__indian-cuisine __label__paneer How do you make paneer?
|
|
__label__raw __label__cocoa Can I use unsweetened baking cocoa raw, or do products with it in it need to be cooked?
|
|
__label__storage-lifetime __label__soda How long does unopened, room temperature pop last?
|
|
__label__cake What can I do with super runny icing?
|
|
__label__baking __label__pizza Why do my pizzas get such hard crusts?
|
|
__label__learning How should I choose my next step as a cook?
|
|
__label__food-safety Cooked hamburger
|
|
__label__meat __label__seasoning How long can I let a steak rest after seasoning and before cooking?
|
|
__label__drinks __label__carbonation Why did people start using CO2 (instead of e.g. oxygen) for carbonated drinks?
|
|
__label__potatoes Sprouting Potatoes in Fridge? Safe to eat?
|
|
__label__food-safety __label__broccoli Does frozen broccoli need to be cooked to be eaten safely?
|
|
__label__sugar Turn melted sugar back into granular?
|
|
__label__freezing __label__drinks __label__cocktails Vermouth for use in Drinks - can I freeze it?
|
|
__label__curry __label__thai-cuisine __label__presentation What is the proper/most common way to serve curry?
|
|
__label__yeast __label__sourdough-starter Question about new sourdough starter, specifically smell
|
|
__label__sauce __label__spaghetti What is the correct timing when cooking spaghetti sauce from minced meat and prepared tomato sauce?
|
|
__label__substitutions __label__eggs __label__cookies Replacing egg whites with whole eggs when baking cookies
|
|
__label__tea __label__caffeine Does brewing tea for longer result in higher caffeine content?
|
|
__label__substitutions __label__sauce __label__ingredient-selection What is the "Chili sauce" ingredient in this recipe?
|
|
__label__flavor What counters astringency?
|
|
__label__food-safety How safe is it to harvest wild sassafras?
|
|
__label__frying __label__lentils (How) Can I fry red lentils?
|
|
__label__vegetables __label__salt __label__food-preservation __label__alcohol Can alcohol and salt lengthen the shelf life of vegetables in room temperature?
|
|
__label__pasta __label__olive-oil What kind of olive oil should I use?
|
|
__label__cheese-making Why is there cow cheese but no pig cheese?
|
|
__label__substitutions Substitute for whipped topping?
|
|
__label__meat __label__hamburgers __label__please-remove-this-tag When is it OK to cook a burger medium?
|
|
__label__dessert __label__candy __label__color Colorful Marshmallow
|
|
__label__cornstarch __label__starch Does type of starch used for thickening make a difference in a fruit sauce?
|
|
__label__storage-method __label__sugar Should I leave the peel in citrus sugar?
|
|
__label__pasta __label__vinegar Can I use apple cider vinegar instead of white wine vinegar for cooking?
|
|
__label__cooking-time __label__noodles __label__egg-noodles How can I cook dried noodles with just hot water?
|
|
__label__soup __label__bananas How do you stop banana flower soup from tasting astringent?
|
|
__label__peanuts What is the easiest way to remove the papery covers from the peanuts?
|
|
__label__freezing __label__defrosting __label__ground-beef What's the most appropriate way to thaw hamburger meat?
|
|
__label__substitutions __label__soup __label__thickening __label__cornstarch Replace cornflour in soup
|
|
__label__jicama How to prep jicama - is peeling necessary?
|
|
__label__eggs __label__thickening __label__pudding Butterscotch Pudding Clumps
|
|
__label__beer Uses for cheap beer?
|
|
__label__candy __label__caramel What is wrong with the pan in which I make my caramels, and what kind of pan should I be using?
|
|
__label__pork Substitute for fresh ham
|
|
__label__substitutions What can I use in place of Quinoa flour?
|
|
__label__garlic Will peeled garlic cloves that are stored for later use lose their flavor?
|
|
__label__cooking-time __label__cheesecake Cheesecake Cooking Time Change with Pan Change?
|
|
__label__equipment __label__food-science __label__oven __label__cooking-time __label__stove What are the advantages of using a stove instead of an oven?
|
|
__label__coffee Was my coffee actually supposed to be gritty?
|
|
__label__baking __label__pizza __label__neapolitan-pizza Dividing Pizza dough to balls before baking
|
|
__label__herbs __label__fresh __label__asian-cuisine Using toasted sesame oil in a cilantro "pesto"?
|
|
__label__texture __label__celery Are there any drawbacks to cooking with limp celery?
|
|
__label__coffee __label__french-press Is a stainless steel french press good to make coffee?
|
|
__label__beef What can I do with an arm roast?
|
|
__label__baking Nutrient loss when baking in roasting pan
|
|
__label__freezing __label__tomatoes Freezing Tomatoes for Winter?
|
|
__label__cheese __label__food-science __label__cheese-making __label__melting What determines how well cheese melts
|
|
__label__substitutions __label__chocolate __label__storage Shelf Stable "Ganache"
|
|
__label__oil __label__oven __label__salmon What is the smoking point of salmon fillet oil?
|
|
__label__storage-method __label__ice-cream __label__dairy What ingredients can be used to prevent rapid ice cream melting?
|
|
__label__food-preservation What flavorings do you use for sour pickles?
|
|
__label__storage __label__baking-soda __label__baking-powder Can I store dry ingredients (flour, baking powder, baking soda, etc) together?
|
|
__label__culinary-uses __label__muffins __label__quickbread What to do with crumbled muffins?
|
|
__label__temperature __label__smoking electric smoking 2 pork loins, increase time and or temp?
|
|
__label__eggs __label__japanese-cuisine __label__french-cuisine __label__omelette Reverse engineer the Perfect Japanese Omelet
|
|
__label__food-safety Food Safety mould on raw beets
|
|
__label__food-science __label__baking-powder How do the ingredients in baking powder work?
|
|
__label__indian-cuisine What is the liquid ingredient in a korma?
|
|
__label__tofu Tofu - Cooking technique for firm/chewy edges?
|
|
__label__vegan __label__soy __label__lasagna Using Soy Meat in Lasagna
|
|
__label__freezing __label__sous-vide How can I vacuum seal acidic ingredients with meat or poultry for freezing?
|
|
__label__flavor __label__herbs __label__alcohol How to cover up bad jenever?
|
|
__label__vegan __label__emulsion __label__almonds __label__almond-milk What natural emulsifier can I use for almond milk?
|
|
__label__molecular-gastronomy __label__foam __label__whipper Unsure why foam sauce doesn't hold
|
|
__label__cheese __label__indian-cuisine __label__paneer How do I make paneer firm and chewy like in the restaurant?
|
|
__label__cookware Questions about cookware set
|
|
__label__juice How do you make guava juice?
|
|
__label__spices __label__steak __label__vegetarian __label__vegan __label__tofu What sauce / spices can make a tofu steak taste like a beef steak
|
|
__label__baking __label__bread __label__glaze Why is a glaze applied to the top of a hot cross bun?
|
|
__label__cheese __label__food-identification Black Diamond cheddar, wedge not wheel
|
|
__label__wheat __label__breakfast Kutya- Ukranian Christmas recipe
|
|
__label__brining __label__ribs Would brining help the texture/flavor of ribs?
|
|
__label__chili-peppers __label__hot-sauce Could I use chili powder in a homemade hot sauce recipe?
|
|
__label__storage-method __label__storage-lifetime How to store red bean paste?
|
|
__label__flavor __label__coffee __label__bananas extracting banana flavour for an iced coffee
|
|
__label__food-safety __label__rice __label__candy __label__marshmallow Storing rice krispie treats
|
|
__label__baking __label__chocolate __label__candy __label__tempering Are there any situations where untempered chocolate is better than tempered?
|
|
__label__cake __label__ganache __label__fondant Ganache by pouring before fondanting a cake
|
|
__label__alcohol __label__drinks __label__food-identification Looking for the name of a sweet green drink
|
|
__label__bread __label__flour __label__wheat How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?
|
|
__label__chocolate Vibrancy of chocolate sauce
|
|
__label__flavor adjust flavor from inexpensive brandy
|
|
__label__chicken __label__stock Should I pre-boil then rinse chicken bones before making stock?
|
|
__label__pizza __label__steak What's a good choice of steak to use for a steak pizza?
|
|
__label__storage-lifetime __label__tofu how long is tofu good for?
|
|
__label__cleaning __label__microwave How to clean a microwave?
|
|
__label__dessert __label__oats Oatmeal used in apple crisp topping
|
|
__label__pasta __label__measurements __label__spaghetti Best way to measure Spaghetti/Linguini portions?
|
|
__label__storage-method __label__dough __label__flour Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?
|
|
__label__food-preservation freezing cooked turkey, ham and chicken slices
|
|
__label__slow-cooking __label__conversion __label__stews How do I convert a recipe from a stew to use a slow-cooker
|
|
__label__canning __label__dulce-de-leche combining two method of making Dulce de leche from a can of sweetened condensed milk
|
|
__label__substitutions __label__vanilla Vanilla extract vs. Vanilla powder
|
|
__label__shopping __label__basics __label__menu-planning How to cook and plan meals when ingredients are not reliably available?
|
|
__label__onions Plain Greek yogurt with finely chopped green onions dip
|
|
__label__baking __label__flavor __label__bread What are the ways of classifying bread?
|
|
__label__food-preservation __label__cabbage __label__german-cuisine How can I make sauerkraut to best preserve the probiotic elements?
|
|
__label__baking __label__rhubarb Stop rhubarb compote juice from leaking
|
|
__label__butter Did I make butter, or something else?
|
|
__label__spoilage __label__sour-cream Does sour-cream go bad?
|
|
__label__cake __label__cookies __label__decorating Stick wafer sticks to mudcake
|
|
__label__sauce __label__tomatoes How to measure tomatoes for making sauce?
|
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__label__cheese Burger/Kraft Slice Style Cheese
|
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__label__pumpkin __label__seeds What method can I use to cook pumpkin seeds so that they turn out crunchy?
|
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__label__noodles __label__asian-cuisine Chinese rice vermicelli tastes of chemicals
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__label__syrup __label__mint How to make mint syrup with minimum water?
|
|
__label__boiling __label__water At what point is water considered "at a boil?"
|
|
__label__molecular-gastronomy Is it possible to make a marshmallow that isn't sweet?
|
|
__label__food-safety __label__potatoes Is it safe to eat baby-potatoes?
|
|
__label__food-safety __label__chicken __label__soup Is it safe to cook chicken soup if the water doesn't quite cover it?
|
|
__label__refrigerator __label__organization __label__restaurant How to organize a walk-in fridge for a mid-size kitchen?
|
|
__label__food-science How do you make the wishbone break easier?
|
|
__label__storage-method __label__tea What is the best way to store loose tea to maintain its freshness?
|
|
__label__flavor __label__freezing __label__brussels-sprouts Can I freeze (raw) Brussels Sprouts to mimic the effects of frost?
|
|
__label__meat __label__flavor __label__brining What brine ingredients are effective?
|
|
__label__oil __label__potatoes __label__deep-frying __label__french-fries How are Belgian fries different than the average French fries found in North America?
|
|
__label__candy __label__decorating How to create a gummy candy cake?
|
|
__label__spices __label__herbs What herbs and spices are used in Kentucky Fried Chicken?
|
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__label__substitutions can you make a mud cake using cooked quinoa instead of normal wheat flours
|
|
__label__vegetables How do I glaze vegetables?
|
|
__label__boiling __label__italian-cuisine __label__corn __label__polenta Cooking polenta: is stirring for 30 minutes really necessary?
|
|
__label__meat __label__chili __label__russian-cuisine What would convert this chili recipe into a Russian chili?
|
|
__label__meat __label__language What is a Vienna Schnitzel?
|
|
__label__sauce __label__freezing __label__cream __label__alfredo Freezing things like Fettuccine Alfredo
|
|
__label__sauce __label__thickening How to keep thick pured sauces from separating into solids and liquids?
|
|
__label__drinks __label__sugar __label__lemonade __label__syrup Is lemonade better when made with simple syrup?
|
|
__label__flavor __label__fruit __label__plums Sweet plums going tart as I chew
|
|
__label__microwave __label__asparagus Microwave Asparagus?
|
|
__label__language __label__carpaccio Pumpkin carpaccio: correct use of the name
|
|
__label__cheese __label__cheese-making How can I find out how to make clothbound cheddar cheese?
|
|
__label__food-safety __label__bread __label__freezing __label__dough __label__food-preservation How to ship bread or bread dough?
|
|
__label__vegetables Preserving vegetables in the fridge
|
|
__label__beef __label__stock __label__bones Making Beef Stock
|
|
__label__sour-cream What is Canadian-style sour cream?
|
|
__label__fruit __label__apples Which types of apples are considered to be "quick-cooking" apples?
|
|
__label__spices Avoiding grittiness with sichuan pepper
|
|
__label__pressure-cooker Why would a pressure cooker shorten a braise time?
|
|
__label__bread __label__eggs __label__sugar __label__milk How to prevent burning when frying bread?
|
|
__label__chicken __label__poaching How do you poach chicken?
|
|
__label__potatoes __label__roast Why aren't my potatoes cooked?
|
|
__label__cookware __label__broiler Our broiler "ruins" pans when we use it
|
|
__label__cookbook Recommend Indian cookbooks for a beginner/intermediate amateur
|
|
__label__food-safety ham broth left out overnight
|
|
__label__meat __label__flavor What biological factors affect a meat's taste?
|
|
__label__equipment __label__frying-pan How to know whether the teflon coated pan's life has reached end?
|
|
__label__kebab __label__skewers What sort of kebab is used with Chellow Kebab?
|
|
__label__equipment Which speed setting of a mixer-grinder should be used for which purpose?
|
|
__label__food-safety __label__cheese __label__mold Is it okay to eat gorgonzola cheese mold?
|
|
__label__milk __label__drinks __label__budget-cooking __label__emulsion __label__cocoa How can I make milk cocoa powder so it does not stick to the top and bottom?
|
|
__label__beef __label__dehydrating __label__curing __label__charcuterie How to cure beef jerky with a minimum of salt?
|
|
__label__baking __label__yeast How much fresh yeast should I use if I want to use it instead of dry yeast?
|
|
__label__reheating __label__oats How can I keep my reheated Oats from sticking together?
|
|
__label__fish __label__salmon __label__skin What fish have deliciously edible skins?
|
|
__label__rice __label__lentils __label__low-carb What ratio of rice is needed for lentils to be a "complete protein"?
|
|
__label__baking __label__substitutions __label__cake __label__cupcakes One base cake mix and then make several flavors
|
|
__label__flavor __label__sous-vide __label__vacuum How do I impart "extra" flavor with Sous Vide cooking?
|
|
__label__seasoning __label__french-fries __label__plating What are the advantages of serving fries in a metal cone?
|
|
__label__alcohol __label__creme-brulee __label__flambe Flambe, alcohol percentage and water residue
|
|
__label__artichokes I would like to prepare Artichokes as a side dish, any preparation tips?
|
|
__label__food-science my black garlic cooking in a rice cooker went brown and hard before black any ideas?
|
|
__label__sourdough-starter How to get more lactic acid vs acetic acid in sourdough?
|
|
__label__coffee __label__storage-lifetime Bottling and Storing Cold-Brewed Coffee?
|
|
__label__food-safety __label__eggs __label__storage-lifetime __label__salad-dressing How long can a vinaigrette last if emulsified with raw egg?
|
|
__label__food-preservation __label__dehydrating Dehydration temperatures for long-term preservation
|
|
__label__substitutions __label__sugar __label__chili-peppers __label__lemon __label__ginger How can I make this antique ginger wine recipe using ingredients available today?
|
|
__label__storage-method __label__celery How to keep celery crisp?
|
|
__label__equipment My KitchenAid mixer head will not lock in the down position. How can I rectify this?
|
|
__label__tomatoes Equivalent tomato products: paste, sauce, puree, diced, whole
|
|
__label__cheese __label__pasta What other Italian cheese(s) could be substituted for parmesan in most recipes?
|
|
__label__cheese __label__cooking-time __label__texture __label__melting How can I melt cheese for dipping?
|
|
__label__spices __label__indian-cuisine Which spice gives brown colour to Indian curry?
|
|
__label__dessert __label__ice-cream __label__turkish-cuisine How can I make Turkish dondurma?
|
|
__label__baking Can't get my Puff Pastry shells to rise
|
|
__label__beef __label__culinary-uses __label__stock Should I keep the meat boiled off of bones when making beef broth?
|
|
__label__baking __label__brownies __label__rising How do I stop my brownies from rising?
|
|
__label__mushrooms Is it possible to "ripen" mushrooms after it's picked?
|
|
__label__roast-beef What is the US equivalent of "Joint of Sirloin"?
|
|
__label__equipment __label__serving What's the difference between serving from a ceramic plate and metal plate?
|
|
__label__bread __label__proofing What kind of flour keeps bread dough from sticking in a proofing basket?
|
|
__label__culinary-uses __label__scallops What to do with unused scallops' roe?
|
|
__label__baking Giant Cream Puff shells
|
|
__label__vegetables __label__microwave __label__spinach Why do frozen greens get fibrous and tough in the microwave?
|
|
__label__baking __label__oven __label__convection When should I use convection when baking?
|
|
__label__salt __label__popcorn How can I get salt to stick better to buttered or oiled popcorn?
|
|
__label__equipment __label__rice __label__steaming __label__rice-cooker Cooking rice with limited equipment
|
|
__label__baking __label__chocolate __label__cheesecake Preventing chocolate from burning, when its used as the crust of a New York style cheesecake
|
|
__label__equipment __label__salt Cooking on a Himalayan Salt Slab
|
|
__label__grade Get Grade A produce?
|
|
__label__food-safety __label__tea Is it safe to eat non-green tea leaves
|
|
__label__food-safety __label__reheating __label__spinach Reheating Spinach
|
|
__label__food-preservation __label__jam How to seal a jar with a jam so that it can be opened without breaking the lid?
|
|
__label__food-preservation __label__beans __label__drying Drying Picked Beans (Scarlet Runners)
|
|
__label__soup Leaving the lid open in a soup
|
|
__label__mexican-cuisine What is the difference between traditional Mexican cooking and Tex-Mex?
|
|
__label__pancakes How to make thick and fluffy pancakes?
|
|
__label__candy We're trying to make hard crack candy,the humidity in the house is 50%
|
|
__label__lasagna __label__bechamel Is that bechamel that Gordon Ramsay is adding to the lasagna?
|
|
__label__sprouting Fenugreek Sprouts - How am I doing? Am I done?
|
|
__label__cheese Making Raclette without special equipment or specific type of cheese
|
|
__label__chicken __label__chicken-stock Where do all the tough old birds go?
|
|
__label__rice __label__flour __label__indian-cuisine What are the different types of flours used in cooking Idly, Dosa, Halwa, Ladoo and Upma?
|
|
__label__grilling __label__duck __label__barbecue Tips for grilling duck legs?
|
|
__label__food-safety __label__food-preservation Freezing cooked chicken from the deli?
|
|
__label__sauce __label__oil What was wrong with using White Truffle Oil?
|
|
__label__bread __label__biga Is my biga supposed to be liquid?
|
|
__label__food-science __label__potatoes __label__marinade Will potatoes turn brown / gray in oil?
|
|
__label__food-safety __label__frying __label__safety __label__kitchen-safety __label__cooking-safety How do you avoid getting burnt by hot oil?
|
|
__label__baking Where can I buy a pipe for a Weckmann in the US?
|
|
__label__cheese-making __label__mozzarella How to obtain rennet?
|
|
__label__yeast Can nutritional yeast flakes be used as a bread leavening?
|
|
__label__food-safety How do you safely bring ingredients normally stored cold to room temperature?
|
|
__label__freezing __label__stock Refreezing stock after boiling
|
|
__label__equipment __label__texture How smooth is peanut butter?
|
|
__label__equipment __label__cookware __label__dutch-oven __label__skillet Using a Dutch Oven as a Heavy Skillet replacement
|
|
__label__seasoning How is sassafras used in flavoring?
|
|
__label__temperature __label__yogurt How to set yogurt in the room temperature between 20 to 16 degree Centigrade?
|
|
__label__chocolate __label__candy __label__melting-chocolate How do I make my own chocolate chips?
|
|
__label__baking __label__cooking-time __label__cookies __label__american-cuisine How to recognize when American style chewy cookies are done?
|
|
__label__timing Vintage West Bend Slow Cooker number settings verses hi low settings
|
|
__label__marinade Can I put chicken marinade on chicken after it was almost cooked?
|
|
__label__soup __label__seafood How do I prepare fresh clams for clam chowder?
|
|
__label__food-safety __label__smoking Can one become ill from consuming food smoked with wood that contains a common fungus?
|
|
__label__tea Does English Breakfast Tea equal Assam Tea?
|
|
__label__vegetables Are hop leaves edible?
|
|
__label__italian-cuisine __label__liver Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese)
|
|
__label__pasta __label__rice __label__temperature __label__water Could rice or pasta be cooked without hot water?
|
|
__label__substitutions __label__cake Tres Leche Without Homemade Cake?
|
|
__label__food-safety __label__eggs __label__hard-boiled-eggs __label__scrambled-eggs __label__safety Cracked Eggs & Safety
|
|
__label__chicken __label__roasting __label__pressure-cooker Chicken texture: Store Rotisserie v. Pressure Cooker
|
|
__label__sous-vide __label__corned-beef __label__smoke-flavor Corned Beef vs Pastrami
|
|
__label__spices __label__herbs __label__cheese-making How do I make cumin and herb cheese at home?
|
|
__label__yeast __label__rolls Yeast rolls spread when rising
|
|
__label__gluten-free __label__children Ideas for a banana dessert crust, gluten free
|
|
__label__pastry __label__french-cuisine __label__meringue Giant meringue French pastry - what are these called?
|
|
__label__nutrient-composition __label__serving Amount per serving
|
|
__label__oven __label__grilling covertin grilling time to oven time
|
|
__label__substitutions __label__measurements __label__marshmallow What is the substitution ratio for mini marshmallows to large marshmallows?
|
|
__label__food-safety __label__food-preservation __label__refrigerator __label__spoilage __label__maple-syrup can maple syrup be refrigerated after it was out for a few days?
|
|
__label__baking __label__food-science __label__dessert __label__pie __label__crust How can two pies made and baked identically have differing flavor qualities?
|
|
__label__substitutions Commercial Egg whites for whole eggs
|
|
__label__eggs __label__food-preservation __label__pickling Can I make pickled eggs that don't require refrigeration?
|
|
__label__eggs __label__seasoning __label__salmon __label__stainless-steel Stainless steel pan too hot?
|
|
__label__sausages Tricks for removing sausage casing?
|
|
__label__eggs Undercooked eggs that were in the pot plenty long
|
|
__label__freezing __label__cheese __label__eggplant __label__cream-cheese __label__parmesan Is it possible to freeze Eggplant Parmesan? If so, better to freeze before or after baking?
|
|
__label__cheese __label__marinade How to marinate cheese
|
|
__label__baking __label__bread __label__barley How to make Barley bread?
|
|
__label__food-safety Concern about my health. Mothballs contaminates my food
|
|
__label__rice __label__sushi Sushi rice should be transparent when cooked?
|
|
__label__bread __label__milk __label__sourdough Milk instead of water for sourdough?
|
|
__label__coffee How much coffee do I need to grind per 4 cups of coffee?
|
|
__label__shortening What exactly is "vegetable shortening"?
|
|
__label__fruit What to do with under ripe figs?
|
|
__label__cocktails Why was my Last Word cocktail red?
|
|
__label__slow-cooking __label__stock __label__chicken-stock I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?
|
|
__label__rice __label__italian-cuisine __label__risotto Arborio and Risotto
|
|
__label__baking __label__doughnuts Why are jelly donuts usually raspberry flavored
|
|
__label__bread how to break up a bread recipe?
|
|
__label__french-cuisine What is the standard ratio of sugar to cream in Crme Chantilly?
|
|
__label__storage-lifetime __label__freezing __label__spices __label__chili-peppers What should I know about storing my homemade chili powder?
|
|
__label__chocolate Making dark chocolate at home
|
|
__label__caramel __label__melting How long can melted salted caramel last?
|
|
__label__vegetables __label__soaking How briny should the water be when soaking broccoli to remove bugs?
|
|
__label__coffee __label__filtering In brewing coffee, do I need to use filtered water and what kind of filter should I use?
|
|
__label__microwave how long can i microwave microwaveable plastic containers for?
|
|
__label__meat __label__steaming How long should meat be steamed for?
|
|
__label__vegetarian __label__vegan A vegan alternative to Quorn?
|
|
__label__substitutions __label__sour-cream __label__dip Can I substitute low fat greek yogurt for light sour cream in a high speed blender?
|
|
__label__salt How much salt should be used in dishes for the best flavor?
|
|
__label__beans How do I avoid fibrous, dry beans?
|
|
__label__meringue __label__macarons How long and how can I hold meringue before macaronage?
|
|
__label__uht __label__yogurt Can UHT milk be used to make yogurt?
|
|
__label__slow-cooking __label__stews At what point is a beef stew being overcooked?
|
|
__label__food-safety __label__steak Is a steak OK to eat if it fell down, but I cooked it afterwards?
|
|
__label__eggs __label__microwave microwaving scrambled eggs
|
|
__label__pasta __label__food-science __label__salt __label__starch Is there an authoritative source on whether salt affects pasta stickiness?
|
|
__label__food-safety __label__pork Is it safe to eat a pork loin that has been refrigerated for 6 days?
|
|
__label__cookies Can I use parchment paper for all cookies
|
|
__label__spices __label__seasoning __label__chili __label__children Seasoning Chili for Young Children
|
|
__label__knife-skills What is the advantage to using a knife beveled on one side only?
|
|
__label__stock Couldn't snap the bones in my chicken stock
|
|
__label__sauce __label__japanese-cuisine __label__noodles Why is Tsuyu sauce for cold Soba noodles served on the side?
|
|
__label__beans __label__chemistry __label__baking-soda __label__soaking Baking soda for soaking chickpeas
|
|
__label__substitutions __label__pork __label__ham Substitute for pig products
|
|
__label__spices __label__indian-cuisine __label__spicy-hot Adding spiciness to indian curry at the end of cooking
|
|
__label__soda __label__rhubarb Cooking rhubarb with soda
|
|
__label__meat __label__marinade What is the minimum time for a decent meat marinade?
|
|
__label__baking __label__oil __label__roasting What is the function of oil in baking/roasting?
|
|
__label__substitutions __label__flour __label__indian-cuisine Using Chakki Atta instead of whole wheat flour?
|
|
__label__candy __label__cutting How to cut peanut brittle
|
|
__label__substitutions __label__grapes What color grapes are "Malaga grapes"?
|
|
__label__freezing __label__fruit what's a good technique for freezing blueberries?
|
|
__label__food-safety __label__kitchen How to get rid of weevils?
|
|
__label__chicken __label__deep-frying __label__batter How do I prevent my tempura chicken from getting soggy with time?
|
|
__label__roast How long can an uncooked roast sit on the counter?
|
|
__label__food-safety i have a question about food safety
|
|
__label__equipment __label__stand-mixer KitchenAid Mixers, which one to pick?
|
|
__label__substitutions __label__pork What other cut of meat can replace pork shank?
|
|
__label__food-safety __label__onions Using minced onion instead of powder onion, will it change the expiration date of the final product?
|
|
__label__baking __label__cookies Should shortbread cookies be lightly browned?
|
|
__label__smoking Are any kind of wood-chips good enough for smoking?
|
|
__label__storage-method __label__asian-cuisine __label__stir-fry How can I prepare left over Stir Fry for the fridge?
|
|
__label__sauce __label__spicy-hot Reducing spice in sauce
|
|
__label__substitutions __label__herbs __label__curry Substitute for lemon grass in curry dish
|
|
__label__bread __label__indian-cuisine How do I make soft chapattis?
|
|
__label__flavour-pairings Is it possible to create the flavour of a food by using the component chemicals?
|
|
__label__yogurt __label__curry added more yogurt to curry - can I fix it?
|
|
__label__coffee __label__drinks Can Guava seeds be used to make a coffee-like drink?
|
|
__label__food-safety __label__chicken Saving seasoned flour used for dredging chicken
|
|
__label__asian-cuisine __label__flatbread Roti Canai cooking tips?
|
|
__label__reheating __label__frozen __label__eggplant What parameter is best to increase - time or temperature?
|
|
__label__knives Sanitizing Carbon Steel Chefs Knife
|
|
__label__steak __label__marinade __label__lemonade Lemonade as a base for steak marinade
|
|
__label__oven __label__pizza __label__gas __label__pizza-stone Cooking pizza in tiny gas oven with pizza stone
|
|
__label__oil Why do many recipes instruct you to oil or grease the pan at the start of the recipe?
|
|
__label__frying __label__oil __label__fats Funky taste - Oil or Fat?
|
|
__label__storage-method __label__knives Storing knives in knife sheaths
|
|
__label__thai-cuisine Difference between types of Thai black soy sauces (Healthy Boy brand)
|
|
__label__substitutions __label__wine __label__sourdough Substitute Sherry for Wine in Sour dough cookies?
|
|
__label__equipment __label__food-safety __label__professional What is a kitchen rag?
|
|
__label__butter What's the purpose of clarifying butter?
|
|
__label__cake Making a literal thousand-layer cake?
|
|
__label__coffee What are the pros and cons of coarse and fine coffee ground?
|
|
__label__vegetables __label__soup How can I keep my split pea soup from becoming too thick during storage?
|
|
__label__microwave __label__popcorn Should I use my microwave's 'popcorn' button?
|
|
__label__substitutions __label__asian-cuisine __label__chinese-cuisine __label__wine What is a more common substitute for Shaoxing cooking wine?
|
|
__label__chicken __label__salt __label__temperature How to make chicken absorb more salt when cooking a soup?
|
|
__label__molecular-gastronomy Surface tension in food
|
|
__label__salt Should iodized salt be avoided when salting meat?
|
|
__label__meat __label__frying __label__pan __label__drying How to soften diced meat that was has had too much of its juices leave from being cooked too long?
|
|
__label__bread __label__yeast Does preferment add sourness to taste of bread?
|
|
__label__substitutions __label__salt __label__sodium How can I make low sodium (140mg or less per serving) pancakes / waffles?
|
|
__label__baking __label__substitutions __label__sugar Using Glucose instead of Fructose
|
|
__label__food-safety __label__lemon-juice Can lemon juice concentrate be used after the use-by-date?
|
|
__label__food-science __label__wine __label__drinks __label__cooking-myth __label__carbonation Does placing a metal spoon in an open bottle of sparkling wine (etc.. .) help keep its fizz?
|
|
__label__chicken __label__salt __label__brining Can state of chicken affect brine?
|
|
__label__fruit __label__strawberries Have strawberries changed or have I?
|
|
__label__food-safety __label__bacon Do I need to pre-cook bacon when adding it to a quiche?
|
|
__label__pastry __label__icing __label__french-cuisine __label__custard __label__glaze How can you achieve the glazed top in a mille-feuille?
|
|
__label__bread __label__pizza __label__sourdough __label__leavening Rolling out after or before the leavening process?
|
|
__label__soup __label__dumplings __label__jewish-cuisine Fluffy matzo balls
|
|
__label__vegetables __label__flavor __label__soup __label__italian-cuisine __label__minestrone Counter to bitterness in soup
|
|
__label__frying __label__batter __label__shrimp Super soft fried shrimp in a light batter
|
|
__label__culinary-uses __label__fruit Culinary uses for juniper extract?
|
|
__label__quinoa How to make fluffy(not crunchy) quinoa?
|
|
__label__fruit __label__jam The persimmon jam makes my tongue dry
|
|
__label__onions __label__knife-skills __label__cutting __label__dicing Horizontal cuts when dicing an onion
|
|
__label__freezing __label__mexican-cuisine __label__tamales When do I freeze tamales?
|
|
__label__japanese-cuisine __label__noodles __label__broth __label__ramen Oil in Ramen broth
|
|
__label__chicken Ratios of flour-egg-chicken? Simple breading
|
|
__label__slow-cooking New to sous vide and not having any luck
|
|
__label__oil __label__sauteing Place oil on cold or hot skillet?
|
|
__label__potatoes How to dry out mash - added too much milk
|
|
__label__bread __label__water Why do crisp bread rolls have more water than soft bread rolls?
|
|
__label__rice __label__risotto French Red Rice (Camargue) versus Italian Red Rice (Rosso Selvaggio)?
|
|
__label__oven __label__gas Do you need to pre-heat a gas oven?
|
|
__label__equipment __label__steaming Steamer with single vent instead of bottom holes
|
|
__label__food-preservation __label__seafood How can i preserve squid ink
|
|
__label__bananas __label__convection __label__quickbread Can I save time by baking banana bread using the convection setting of my oven?
|
|
__label__potatoes How to make stiff mashed potatoes?
|
|
__label__baking __label__ribs What is the lowest and slowest way I can bake pork ribs?
|
|
__label__meat __label__cooking-time __label__marinade How long, optimally, should you marinate chicken or beef?
|
|
__label__eggs What is the name for this technique to prepare eggs?
|
|
__label__equipment __label__roasting __label__pan Pans with ceramic coating useful?
|
|
__label__indian-cuisine __label__basics Ingredients to Get Started with Indian Cuisine
|
|
__label__potatoes __label__restaurant-mimicry __label__french-fries How can I make McDonald's type French Fries
|
|
__label__barbecue __label__sausages Should I prick sausages during cooking?
|
|
__label__food-safety __label__refrigerator __label__dessert __label__coconut Refrigerate cooked mung bean porridge
|
|
__label__food-safety Should I boil canned sweetened condensed milk before using like I do for different types of canned food?
|
|
__label__pork __label__stock Is there such a thing as pork stock?
|
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__label__cheesecake __label__meringue How to consistently get golden beads on meringue topping?
|
|
__label__baking __label__oven __label__cooking-time What does baking time in oven depend on?
|
|
__label__hamburgers How is one supposed to properly eat multi-level hamburgers?
|
|
__label__soup __label__fish Why does fish broth made with frozen fish lack flavour?
|
|
__label__eggs __label__scrambled-eggs What can I do to make beaten egg puffier and fluffier?
|
|
__label__cake Why does some cake make your tongue thick, and how to prevent it?
|
|
__label__equipment __label__cheese __label__cheese-making How to cut the wax from this cheese?
|
|
__label__vegetables __label__freezing __label__cauliflower Freeze cauliflower?
|
|
__label__food-identification __label__squid What is this type of squid, and what should I do with it?
|
|
__label__substitutions __label__yeast __label__honey Are there any substitutes for honey when trying to activate yeast?
|
|
__label__bread __label__hamburgers What are the best burger buns available in the UK?
|
|
__label__baking __label__equipment __label__sponge-cake How to bake a sponge cake in a grill microwave oven
|
|
__label__rice __label__budget-cooking What ingredient, besides beans, creates a complete protein together with rice?
|
|
__label__equipment __label__stainless-steel Why did the bottom of my stainless steel pan burn during seasoning?
|
|
__label__fruit __label__peeling Easiest way to peel pomelos?
|
|
__label__storage-method __label__smoothie Effects of making smoothies in advance
|
|
__label__drinks __label__syrup __label__ginger __label__lime __label__infusion How to prepare a ginger lime drink mixer?
|
|
__label__soup __label__tomatoes __label__texture Looking to add some texture to my tomato soup recipe
|
|
__label__baking __label__equipment What is the point of a baking rack?
|
|
__label__pork __label__brisket What is "pork brisket?"
|
|
__label__flavor __label__indian-cuisine __label__curry How can I quickly save a tasteless curry?
|
|
__label__baking My meringue forms syrup beads on top
|
|
__label__meat __label__microwave Reheat cooked meat in microwave
|
|
__label__freezing __label__food-preservation Are there things you cannot freeze?
|
|
__label__food-safety __label__vegetables __label__onions __label__vacuum How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?
|
|
__label__pasta How do I avoid gummy, unworkable pasta dough?
|
|
__label__grilling __label__meat __label__hamburgers Why do burgers sometimes fall apart on the grill?
|
|
__label__beans __label__chili-peppers __label__chili __label__venison Bean selection for a chili recipe
|
|
__label__chicken __label__soup How to prevent dry chicken in soup?
|
|
__label__thai-cuisine __label__noodles Am I making this noodle correctly?
|
|
__label__equipment __label__pasta __label__shopping What should I look for when buying a pasta roller?
|
|
__label__wok __label__seasoning-pans Why are my metal tools scraping off the patina of my wok?
|
|
__label__food-safety __label__chicken __label__raw-meat Do I need to wash my tongs between handling raw meat in pan?
|
|
__label__bread __label__yeast When should I add proofed yeast to a bread machine?
|
|
__label__language What is the difference between sauting and stir frying?
|
|
__label__bouillon How do I convert a powdered seasoning into cube (bouillon) form?
|
|
__label__fish __label__salmon What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?
|
|
__label__fruit __label__presentation __label__children __label__smoothie Kids Lunch box - suggestion for fruit smoothie packaging
|
|
__label__food-safety __label__teflon Is Teflon dangerous?
|
|
__label__substitutions __label__milk __label__allergy __label__sour-cream __label__dairy-free Is there a milk-free sour cream?
|
|
__label__pie __label__lime __label__grating An efficient way to zest key limes?
|
|
__label__cheese What's the difference between Greek and Bulgarian Feta Cheese
|
|
__label__potatoes __label__deep-frying __label__organic Why won't my potatoes crisp?
|
|
__label__spices __label__shopping __label__spanish-cuisine What type of Paprika is the generic stuff one buys at a grocery store chain?
|
|
__label__rice How to remove cardamom seeds from rice
|
|
__label__coffee __label__beans __label__caffeine Amount of caffeine per bean of Starbucks bagged coffee (big secret I guess)
|
|
__label__meat __label__food-preservation __label__sausages __label__drying How to dry homemade pork sausages with proper humidity and temperature?
|
|
__label__canning __label__pressure-canner __label__food-preservation Pressure canning instructions
|
|
__label__chicken __label__restaurant-mimicry How do you make General Tso's chicken as generally found in the Eastern USA?
|
|
__label__gelatin Gelling agents closest to normal gelatin that set at room temperature
|
|
__label__beef __label__stews __label__smell Soak meat in water to get rid of smell?
|
|
__label__sauce __label__asian-cuisine What is the brown sauce in authentic Chinese fried rice?
|
|
__label__corn __label__hominy Hominy Making Methods
|
|
__label__sugar How to stop sugar syrup from crystallizing?
|
|
__label__substitutions Gluten & MSG free substitute for Parmesan?
|
|
__label__spicy-hot Counteract the negative effects of spicy ingedients with other ingredients
|
|
__label__equipment Siphon for testing new recipes: 250ml or 500ml?
|
|
__label__cooking-time __label__barbecue-sauce Barbecue sauce with 12% vinegar
|
|
__label__sauce __label__dessert __label__vanilla How do I make vanilla sauce without air bubbles?
|
|
__label__tomatoes __label__pickling What to do with too-dry sun dried tomatoes?
|
|
__label__freezing my chest freezer is going out.
|
|
__label__chocolate Who Provides Sugar free chocolate?
|
|
__label__meat Cooked cornbeef left out for 10 hours
|
|
__label__spicy-hot __label__chili Chili with bitter aftertaste and not enough kick
|
|
__label__flavor __label__spices __label__salt __label__pepper How does pepper enhance/increase the saltiness of a dish?
|
|
__label__cheese Do I need special gloves for mozzarella stretching?
|
|
__label__grilling __label__salmon __label__cedar-plank Besides salmon, what other meats can be grilled on a cedar plank?
|
|
__label__baking __label__temperature __label__cookies Inside of the cookies turn up soft, almost uncooked?
|
|
__label__baking __label__butter __label__brown-sugar __label__toffee __label__melting Properly melting butter and sugar together for butterscotch bar recipe
|
|
__label__reheating Keep macaroni cheese creamy after refrigerating
|
|
__label__food-safety __label__alcohol __label__fermentation Can one get sick from drinking too much home made Water Kefir?
|
|
__label__baking __label__cake __label__aluminum-cookware How to season / care for a Bundt pan?
|
|
__label__ice-cream Is Italian style gelato achievable with standard home ice cream makers and home freezers?
|
|
__label__sugar __label__brown-sugar __label__moisture Difference between brown sugar and white sugar?
|
|
__label__storage-method __label__storage-lifetime __label__butter __label__ghee Should ghee be kept out of light?
|
|
__label__food-science __label__yeast __label__sourdough What are the optimal conditions in making wild yeast starter?
|
|
__label__substitutions __label__cake __label__fruit Can I replace treacle with molasses in my fruit cake?
|
|
__label__presentation What is this technique where they add a thick sauce and spread it out with the back of a spoon
|
|
__label__coffee __label__measurements Is a "cup" on a coffee maker always 6 oz? Is this a standard in the US?
|
|
__label__baking __label__bread How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?
|
|
__label__bread __label__sourdough __label__starter __label__sourdough-starter Maintaining Sourdough Starter
|
|
__label__bread Bread dough only rises once
|
|
__label__equipment Cleaning oil sprayer pump
|
|
__label__food-safety __label__soup __label__reheating __label__budget-cooking Never ending soup; is it actually safe?
|
|
__label__substitutions __label__spices __label__saffron What good substitutes for saffron exist?
|
|
__label__equipment __label__storage-method __label__serving Distinguishing the size of tablecloths when folded?
|
|
__label__beef __label__french-cuisine __label__butchering __label__english-cuisine What is the difference between French and British cuts of beef?
|
|
__label__eggs How do I make egg drop soup thick and golden?
|
|
__label__oil Purpose of cooking oil
|
|
__label__pasta __label__measurements __label__menu-planning How to judge quantity of fresh pasta dough per person
|
|
__label__food-safety __label__storage-method __label__ginger __label__spoilage My ginger is moist and floppy... has it spoiled?
|
|
__label__freezing can I freeze chicken defrost it and eat cold for lunch?
|
|
__label__cookbook __label__french-cuisine English Translation of Gastronomie Pratique
|
|
__label__storage-lifetime __label__cheesecake How long would a no-bake cheesecake last?
|
|
__label__storage-lifetime __label__chocolate __label__storage Chocolate bars - Actual shelflife vs expiration date
|
|
__label__coffee __label__beans __label__espresso Why isn't my espresso coffee nice and strong?
|
|
__label__cheese What is dry cottage cheese?
|
|
__label__chili-peppers Burning from Pepper?
|
|
__label__food-safety __label__chicken __label__grilling How can I tell when chicken thighs are sufficiently cooked to eat?
|
|
__label__water How can I create a drinkable ice slurry?
|
|
__label__juice __label__acidity __label__oranges Old, unpasteurized orange juice has extra tang
|
|
__label__bread Can I rest my Ciabatta dough overight? (experiment results)
|
|
__label__cheesecake Why isn't my American-style baked cheesecake very sweet or rising significantly?
|
|
__label__frying __label__pork __label__mexican-cuisine How to fry carnitas?
|
|
__label__pasta __label__italian-cuisine traditional italian pasta: with or without eggs?
|
|
__label__pie __label__apples Should I peel Boskoop apples for a pie?
|
|
__label__baking __label__substitutions __label__dough __label__flour __label__pizza Is there any substitute for vital wheat gluten?
|
|
__label__baking __label__sourdough 2000g sourdough boule in medium sized dutch oven
|
|
__label__eggs __label__muffins __label__ratio How important are eggs for a muffin recipe?
|
|
__label__substitutions __label__bacon What is the texture/taste difference between cured and uncured bacon?
|
|
__label__food-safety __label__hot-dog What does it mean if human DNA is in hot dogs?
|
|
__label__food-preservation __label__jelly __label__recipe-scaling Why can't I scale up jam/jelly recipes?
|
|
__label__chicken What's the Hungarian Ashkenazi Yiddish name for burned rice at the bottom of the pot?
|
|
__label__eggs how long can eggs sit out?
|
|
__label__baking __label__cheesecake Tricks for knowing when a cheesecake is correctly done
|
|
__label__baking Compensating for extra moisture from cold flour
|
|
__label__cleaning How can I clean the brush that I am using for burnt pots?
|
|
__label__yeast __label__ginger __label__soda Homemade Golden Ginger Ale
|
|
__label__cake __label__pastry Cake Projector Alternatives
|
|
__label__seafood How do you prepare squid tentacles?
|
|
__label__sauce __label__emulsion __label__barbecue-sauce How to keep sauce spices in suspension
|
|
__label__equipment __label__whipped-cream __label__whipper how to tell if a whipping cream dispenser is overpressurized or underpressurized?
|
|
__label__equipment __label__pizza-stone What are the impacts of a worn pizza stone?
|
|
__label__flavor How do I cut savoriness of a dish?
|
|
__label__gnocchi Amount of time boiling gnocchi
|
|
__label__refrigerator Why does water leak from a refrigerator?
|
|
__label__substitutions __label__brownies What went wrong with my brownies?
|
|
__label__candy Can the Cadbury Creme Egg's filling be bought independently?
|
|
__label__chicken __label__vegetables __label__cooking-time Proper cook times for mushrooms, onions, and peppers
|
|
__label__oven __label__roast Roast Cooked all night
|
|
__label__pasta My toasted couscous didn't soften properly. Why?
|
|
__label__butter __label__ghee What's the proper procedure of making ghee?
|
|
__label__chicken __label__frying Easiest way to bread chicken for frying?
|
|
__label__temperature __label__food-science __label__tomatoes Why do tomatoes get so hot?
|
|
__label__coffee What special knowledge or skills about coffee do baristas have?
|
|
__label__cast-iron __label__seasoning __label__seasoning-pans Seasoning Cast Iron Pan but without Using Bacon or Lard
|
|
__label__chicken-breast Ingredients injected into chicken breast
|
|
__label__milk __label__yogurt Why does sourness taste in yogurt increases with time?
|
|
__label__food-preservation __label__language __label__jam __label__jelly What's the difference between jam, jelly, and preserves?
|
|
__label__popcorn __label__pressure-cooker Can you make popcorn in a pressure cooker?
|
|
__label__vegan __label__dairy-free Why does my homemade hemp milk smell like sulfur?
|
|
__label__baking __label__freezing __label__muffins Can I freeze muffin mixture?
|
|
__label__rice __label__italian-cuisine How to make white risotto
|
|
__label__eggs What do I do with one cracked egg?
|
|
__label__baking __label__cake __label__chocolate __label__caramel __label__fondant What is on top of this and how do you make it?
|
|
__label__beans __label__mexican-cuisine Is there a simple way to make refried beans?
|
|
__label__fruit __label__pie __label__blueberries __label__cornstarch How can I keep my blueberry pie firm without the flavor of corn starch?
|
|
__label__cheese Parmesan Cheese Substitute
|
|
__label__sauce __label__vanilla __label__pudding When to add vanilla beans to a sauce?
|
|
__label__substitutions __label__yeast What is the purpose of nutritional yeast?
|
|
__label__breakfast 'Lighter' version of American breakfast
|
|
__label__candy __label__cornstarch Does Turkish Delight have to be this difficult?
|
|
__label__temperature __label__gelatin How to tell when water reaches 100 degrees Fahrenheit without a candy thermometer for the purposes of disolving gelatin?
|
|
__label__food-safety __label__coconut __label__salmonella Is raw coconut safe to eat?
|
|
__label__measurements Is it ever more accurate to measure by volume rather than by weight?
|
|
__label__equipment __label__grilling __label__basics __label__pan __label__stove What can be cooked on a stovetop grill pan?
|
|
__label__food-safety __label__eggs __label__food-science How does salmonella get into eggs?
|
|
__label__pasta __label__spaghetti __label__standards What's the numbering system for spaghetti and does it matter?
|
|
__label__chicken __label__chicken-stock Fat in chicken skin after boiling
|
|
__label__equipment Where can I find a hand blender like this?
|
|
__label__vegetarian __label__candy __label__gelling-agents How can I make vegetarian marshmallows?
|
|
__label__chicken __label__yogurt What's the point of "draining" yogurt?
|
|
__label__chicken __label__frying __label__deep-frying __label__baking-powder Can you use baking powder in a breading?
|
|
__label__cheese __label__cheese-making What is the rind of Brie cheese made of?
|
|
__label__equipment __label__knives What are the best suggestions for cutting gloves
|
|
__label__food-safety __label__storage-lifetime __label__roast __label__ham How long can a packet of sliced ham be used once opened?
|
|
__label__baking __label__oil __label__pancakes How to cook pancakes without spreading that horrible smell of burnt oil?
|
|
__label__food-safety Can string cheese be frozen?
|
|
__label__temperature __label__refrigerator __label__raw-meat __label__food-safety What are the consequences of leaving the fridge 2 inches open overnight?
|
|
__label__pasta __label__shopping __label__middle-eastern-cuisine Non-Quick Cooking Couscous - Is that a real thing anywhere?
|
|
__label__dessert __label__apples How to Prevent Apples from turning Brown
|
|
__label__substitutions __label__soup __label__italian-cuisine Kale vs Spinach in Zuppa Toscana lasting
|
|
__label__baking __label__cake __label__coffee What purpose does coffee serve in a chocolate cake recipe?
|
|
__label__equipment __label__kitchen Sharing a kitchen space with other companies
|
|
__label__oranges __label__presentation How to serve oranges so it is easy for guests to enjoy them?
|
|
__label__cauliflower Cooking Cauliflower so it doesn't fall apart?
|
|
__label__coffee When making french press coffee, what is the purpose of blooming the grounds?
|
|
__label__food-safety __label__crockpot Fell asleep with slow cooker on warm for 9 - 10 hours? Still good?
|
|
__label__cheese __label__pairing __label__serving-suggestion What to serve at a cheese tasting?
|
|
__label__food-preservation __label__fresh How can I keep fruit salad fresh longer
|
|
__label__cheese __label__chocolate Hot chocolate and cheese (Colombian Special)
|
|
__label__canning __label__chili-peppers __label__bell-peppers Blue floaters in canned hot peppers
|
|
__label__beef __label__roasting __label__braising What is the purpose of turning a pot roast (and can I do without it)?
|
|
__label__baking __label__butter __label__biscuits What is the best way to chip your butter when making biscuits?
|
|
__label__substitutions __label__dough How can I make yeast- and gluten-free pizza dough?
|
|
__label__shrimp __label__frozen __label__thawing Why would IQF shrimp say "do not force thaw under running water"?
|
|
__label__candy Problem with gummy-bears being too much like jelly
|
|
__label__cauliflower Why does eating cauliflower with spicy food help to take away the spciy burning feeling in your mouth?
|
|
__label__sugar __label__chocolate Chocolate used for decoration
|
|
__label__chicken __label__deep-frying __label__confit __label__chicken-wings Why do chicken wings turn chewy if cooled between cookings?
|
|
__label__equipment __label__grinding __label__charcuterie Why is my meat grinder getting clogged with sinew?
|
|
__label__spoilage __label__infusion __label__liqueur Raspberry Infused Vodka
|
|
__label__chocolate Making Nutella flow Smoothly
|
|
__label__baking __label__meringue Factors affecting meringue crispness
|
|
__label__cleaning __label__pot __label__stainless-steel How do I get rid of burn marks in my pots?
|
|
__label__cast-iron Are there any Oven only or Stove-Top only Cast Iron Recipes?
|
|
__label__roasting __label__eggplant Roasting an eggplant for "Neapolitan Eggplant Parmesan"
|
|
__label__temperature __label__pot Why does food cook differently in a double-boiler?
|
|
__label__seafood __label__tuna Tips for cooking seared tuna just right?
|
|
__label__baking __label__equipment What happens if I wash my baker's couche?
|
|
__label__mushrooms Are these grocery store oyster mushrooms OK to eat?
|
|
__label__stock Should I roast meat/bones before making stock out of it?
|
|
__label__meat __label__steak __label__aging Different ways for aging steaks
|
|
__label__storage-method __label__dough __label__pizza How far in advance can I stage pizza?
|
|
__label__wine __label__marinade will wine marinade kill bacteria?
|
|
__label__grilling indoor grilling
|
|
__label__chocolate __label__cake Does the "German" in "German chocolate cake" refer to the chocolate or the cake?
|
|
__label__avocados __label__storage Sourcing and storing avocado
|
|
__label__temperature __label__grilling Meat thermometer for Caja China?
|
|
__label__shopping __label__mexican-cuisine Where to get creamy poblano pepper casserole recipe mix in the UK?
|
|
__label__baking __label__bread __label__flour __label__pizza What does it mean for a flour to be "strong" or "reinforced"?
|
|
__label__curry __label__indian-cuisine Curries from Scratch, a beginners guide
|
|
__label__equipment __label__stand-mixer What previously manual techniques should I use a stand mixer for?
|
|
__label__language __label__french-cuisine What is this French cuisine technique called, where "a piece of pheasant meat is cooked between two slices of veal, which are then discarded?"
|
|
__label__oven How to deal with an inaccurate oven thermostat
|
|
__label__culinary-uses __label__gelatin __label__jelly __label__pectin What can I do with paprika jelly?
|
|
__label__freezing __label__food-preservation __label__butter __label__margarine Does freezing butter or margarine change the properties?
|
|
__label__baking __label__food-safety __label__cake __label__refrigerator __label__frosting How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?
|
|
__label__cheesecake What type of cheesecake is the most common in southern US SuperMarkets?
|
|
__label__sauce __label__chili-peppers How much pepper sauce could you get out of a Carolina Reaper?
|
|
__label__food-science looking for edible paper
|
|
__label__baking __label__dough __label__butter Substitutions for "European style" butter in croissants
|
|
__label__cast-iron __label__seasoning-pans What is the purpose of using potato peels for seasoning a cast iron pan?
|
|
__label__beans Is there a reliable source for clean dry beans?
|
|
__label__chinese-cuisine __label__steaming How can I cook my dumplings without a bamboo steamer?
|
|
__label__meat Is it bad to cook frozen meat without waiting it to be unfrozen?
|
|
__label__sugar __label__cherries How much do I reduce the sugar when using a sweeter fruit in a pie filling?
|
|
__label__broiler __label__poultry How to get that crispy skin on a roasted turkey or chicken
|
|
__label__slow-cooking __label__roast Should a roast be covered in liquid in a slow-cooker?
|
|
__label__freezing __label__vegetables __label__zucchini Can you freeze chopped zucchini?
|
|
__label__pie __label__dessert __label__carrots Carrot Pie: custard or stew?
|
|
__label__sauce __label__tomatoes Turn Passata Into Tomato Paste?
|
|
__label__chinese-cuisine __label__restaurant-mimicry What is red Chinese BBQ sauce called?
|
|
__label__storage-lifetime __label__pork __label__pie __label__gelatin Why do they put the jelly-like substance in pork pies?
|
|
__label__fish __label__shopping __label__fresh How to know if Dover Sole is fresh?
|
|
__label__food-safety Used Pan.... Old Oil.... Can this pose a risk before washing?
|
|
__label__pan __label__pot How to choose the right diameter size of saucepans?
|
|
__label__salt __label__sauerkraut Recovering from Over Salted Sauerkraut
|
|
__label__substitutions __label__alcohol __label__wine __label__budget-cooking What's an inexpensive substitute for Port wine?
|
|
__label__sauce __label__freezing Can I freeze cranberry sauce?
|
|
__label__baking __label__cake __label__moisture cake undercooked or too wet?
|
|
__label__equipment __label__garbage-disposal Does garbage disposal horse power matter that much?
|
|
__label__storage-method __label__garlic Can you reconstitute garlic powder?
|
|
__label__oven How do I make my pizza crust go from limp to crisp?
|
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__label__meat __label__sausages What are the benefits of using natural casing when making sausages?
|
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__label__food-processing How should I prepare my Hens and Chicks to eat?
|
|
__label__nutrient-composition Do quality adjectives have a standard?
|
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__label__substitutions __label__tomatoes How can I replace canned tomatoes with fresh?
|
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__label__baking __label__cake Dangers to continuing to cook an unfinished torte?
|
|
__label__sugar __label__candy __label__fudge Ingredients vs. Temperature Control in Chocolate Fudge
|
|
__label__french-fries Baked sweet potato french fries (chips) too soft, how to crispen?
|
|
__label__butter __label__pastry What is "pastry butter"?
|
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__label__butter __label__clotted-cream Do people eat clotted cream AND butter at the same time?
|
|
__label__food-safety __label__mushrooms Why are these mushroom stems leaving a long, skinny fiber behind on the cap?
|
|
__label__bread __label__sourdough How to tell if it is real sourdough?
|
|
__label__food-safety __label__freezing __label__ground-beef Conservation of ground beef
|
|
__label__seafood Avoiding gritty cockles
|
|
__label__chicken Why would chicken have significant regional differences in flavor?
|
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__label__sauce __label__soup __label__ramen Using sauce as a soup base
|
|
__label__meat __label__grilling How do you grill Shish Kabobs so they aren't so chewy?
|
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__label__roasting __label__nuts Chop nuts before or after toasting?
|
|
__label__sourdough Mathris broke as soon as I added it into medium hot oil
|
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__label__frying __label__oil __label__deep-frying using deep fried oil for regular frying
|
|
__label__cheese __label__kefir What is an appropriate humidity for separating curds and whey?
|
|
__label__coffee Why are dark roast beans usually used for espresso?
|
|
__label__carrots __label__blanching Did I blanch baby-cut carrots correctly?
|
|
__label__gelatin How do you prepare Jello with fruit pieces?
|
|
__label__chinese-cuisine What is the difference between light and dark soy sauce?
|
|
__label__vegetables __label__corn What are the modern or recommended ways of cooking corn on the cob?
|
|
__label__baking How to keep my oven evenly heated
|
|
__label__food-safety __label__seasoning Physical method to season steaks
|
|
__label__freezing __label__chemistry __label__molecular-gastronomy Why does my LN2 evaporate so quickly?
|
|
__label__grilling __label__propane-grill What's the best way to get a charcoal taste on a propane grill?
|
|
__label__cake __label__storage-lifetime __label__cupcakes How to make cakes/scones that won't go off, for display purposes
|
|
__label__stock __label__broth Stock vs Broth - What's the difference in usage?
|
|
__label__substitutions __label__asian-cuisine __label__soy What's the difference between tamari and soy sauce?
|
|
__label__baby-food Boiled water left in a Teflon pot
|
|
__label__food-science __label__roasting __label__nuts __label__almonds __label__maillard Minimum temperature for slow roasting almonds
|
|
__label__icing __label__decorating What icing will stay stiff (even in tropical heat) after the cake has been decorated?
|
|
__label__frying __label__shrimp How can I get fried prawns to be juicy?
|
|
__label__tea Loose-leaf tea: specifics of re-steeping multiple times?
|
|
__label__fats __label__flour-tortilla Benefits for different fats for flour tortillas?
|
|
__label__sausages How do I get sausages to cook evenly in a pan?
|
|
__label__spices __label__grinding Which other spices besides cloves will react with plastic?
|
|
__label__gelatin How to make glowing Jello without Tonic Water?
|
|
__label__equipment __label__hand-blender Are plastic (vs metal) immersion blenders safe for hot mixtures?
|
|
__label__baking __label__equipment __label__roast How to stop sweet/sugary dressings from ruining a baking dish?
|
|
__label__baking I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?
|
|
__label__equipment __label__oven __label__stove __label__kitchen Is it worth to install a gas stove with a big gas bottle in the kitchen?
|
|
__label__butter How to make home-made butter?
|
|
__label__butter __label__cream __label__packaging Why is butter usually labeled "Sweet Cream"?
|
|
__label__temperature __label__oil __label__fats __label__stove How reliable is determining cooking oil temperature with a thermometer?
|
|
__label__tea __label__color __label__coloring Why is my green tea brown?
|
|
__label__cream __label__whipper A firm mousse with juice with my cream whipper
|
|
__label__spoilage Sealed whey protein container past its use by date - is it still usable?
|
|
__label__macarons __label__dulce-de-leche Dulce De leche as a macaron filling
|
|
__label__tomatoes __label__ketchup I would like to make homemade Ketchup, how do I prepare the tomato?
|
|
__label__freezing Labeling Food for the Freezer
|
|
__label__oven Smoke coming from oven
|
|
__label__equipment __label__tomatoes What is a device used to slice tomatoes with in one motion called?
|
|
__label__substitutions __label__bread __label__allergy __label__wheat Bread substitute for wheat allergic
|
|
__label__oil __label__pizza Why is delivered pizza often oily?
|
|
__label__flavor __label__yogurt How to prevent greek yoghurt getting more sour
|
|
__label__food-safety __label__yogurt __label__cucumbers Shelf life of a yogurt product
|
|
__label__pumpkin __label__extracts How to make pumpkin extract
|
|
__label__canning __label__strawberries __label__lime When canning strawberry preserves can you substitute lime juice for lemon juice?
|
|
__label__cheese-making __label__hungarian-cuisine Doing tr at home
|
|
__label__food-safety __label__cookies __label__nuts __label__allergy What can I bake for my nut allergic friend?
|
|
__label__baking __label__oven __label__roasting __label__duck Oven temperature for multiple ducks?
|
|
__label__flour __label__wheat __label__grinding Are there substantial benefits to grinding your own flour?
|
|
__label__food-identification __label__squash Can anyone tell me what kind of squash this is?
|
|
__label__eggs __label__cooking-time __label__scrambled-eggs How can I ensure that scrambled eggs will be fully cooked?
|
|
__label__microwave Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate?
|
|
__label__soup __label__pumpkin Why is my pumpkin soup sour?
|
|
__label__baking __label__temperature __label__microwave __label__flatbread Why does flatbread have to be microwaved / cooked / toasted?
|
|
__label__substitutions __label__corn __label__syrup __label__icing What is a substitute for corn syrup in boiled icing?
|
|
__label__beans __label__measurements What is the conversion rate between dry beans to cans of beans?
|
|
__label__chocolate regarding chocolate chip cookies
|
|
__label__pie __label__pastry __label__starch Is it possible to make transparent / translucent pastry?
|
|
__label__flavor Why does food taste bland when we are sick?
|
|
__label__chicken __label__temperature __label__roast Heston Blumenthal roast chicken
|
|
__label__grilling __label__chicken-breast __label__breadcrumbs Whenever I put breadcrumbs on chicken breast, they turn out soggy and moist
|
|
__label__juice Can I soak and rejuice the pulp that comes out of a juicer?
|
|
__label__duck __label__color Color change in duck meat!
|
|
__label__food-science __label__ground-beef Beef: Red on the outside, brown on the inside
|
|
__label__coffee __label__milk Substitute to milk in coffee?
|
|
__label__molecular-gastronomy __label__blender __label__foam How can I make a foam without an immersion blender?
|
|
__label__substitutions __label__alcohol What are some good substitions for alcohol in cooking?
|
|
__label__flavor __label__vegetarian __label__vegan __label__seitan How do I make tasty seitan in a pressure cooker?
|
|
__label__freezing __label__fresh __label__pancakes If I make a big batch of blueberry buttermilk pancakes and freeze them, how long will they stay fresh for before getting freezer-burnt?
|
|
__label__baking Why put Sprite in a baking recipe?
|
|
__label__eggs __label__ingredient-selection __label__vinegar Tamago-su preparation
|
|
__label__equipment __label__grilling Why does the grate of my charcoal grill keep rusting?
|
|
__label__baking Can you use sweet potatoes in a no-bake pie?
|
|
__label__food-safety __label__sous-vide Sous Vide long cook meat prep?
|
|
__label__freezing __label__pineapple How do you freeze fresh pineapple? Can you?
|
|
__label__coffee What water temperature should be used for instant coffee?
|
|
__label__baking __label__food-safety __label__eggs Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?
|
|
__label__frying __label__oil __label__blowtorch __label__kitchen-safety Blowtorch and frying oil - dangerous?
|
|
__label__oven __label__reheating __label__french-fries What are good settings to reheat french fries soggy from refrigirating overnight in a small oven?
|
|
__label__sauce __label__asian-cuisine __label__duck Sweet sauce for Peking Duck?
|
|
__label__baking __label__resources __label__gluten-free __label__allergy What are good references for Gluten free baking
|
|
__label__grilling __label__barbecue __label__smoking What temperature range is suitable for grill smoking?
|
|
__label__cookies __label__nutrient-composition Calculating Nutrition Information for Commercial Food Labeling
|
|
__label__bread Can I store bread dough overnight?
|
|
__label__dough __label__pizza __label__rising When making pizza dough ahead, at what point in the process should I let it rise?
|
|
__label__freezing __label__food-preservation __label__lemon How do I freeze and defrost lemons?
|
|
__label__food-safety __label__eggs __label__salmonella What is the danger of salmonella in 'home laid eggs' and how should I clean them?
|
|
__label__beef __label__steak Is there any cut of beef that's close to Kobe beef?
|
|
__label__flavor __label__lemon __label__mayonnaise __label__lemon-juice How to balance out sourness of lemon juice, specifically in a mayonnaise?
|
|
__label__chicken __label__flavor __label__chili-peppers __label__spicy-hot __label__brining How would I add heat to a brine?
|
|
__label__sauce __label__tomatoes Bubbles in canned tomato sauce
|
|
__label__roasting __label__corn How to make corn nuts from fresh corn on the cob
|
|
__label__baking __label__substitutions __label__flour Difference between Maida and All purpose flour
|
|
__label__oil __label__tomatoes __label__spanish-cuisine Why does oil change the color of salmorejo?
|
|
__label__beef __label__sous-vide What sous vide parameters for entrecote?
|
|
__label__equipment What does one use a saw for?
|
|
__label__vegan __label__shrimp __label__raw How can I make a raw vegan shrimp paste substitute?
|
|
__label__frying __label__deep-frying __label__breadcrumbs Why breadcrumb is necessary for deep-frying?
|
|
__label__food-safety Is it safe to eat dog food in regular diet?
|
|
__label__equipment __label__knives __label__shopping __label__knife-skills Really good quality Cooks Knifes
|
|
__label__knife-skills What is a tourne knife used for?
|
|
__label__baking __label__yeast Why mix dry and fresh yeast?
|
|
__label__food-science __label__thickening Is sugar a thickening agent?
|
|
__label__vanilla How long will a vanilla bean stay potent?
|
|
__label__chicken __label__microwave __label__chicken-breast Cooking chicken in microwave?
|
|
__label__cookies __label__rhubarb How do I make "thick cooked rhubarb"
|
|
__label__chocolate __label__melting-chocolate Why does my chocolate seize when I add brandy to it?
|
|
__label__tuna Should tuna steaks sit out before cooking?
|
|
__label__chocolate __label__dessert __label__melting-chocolate Chocolate Shot Glasses
|
|
__label__flavor __label__garlic Confused about the addition of garlic
|
|
__label__baking __label__substitutions __label__cranberries Fresh cranberries OR frozen cranberries
|
|
__label__equipment __label__stove __label__gas Gas burner is "clicking" - how can I stop this?
|
|
__label__chocolate __label__dessert __label__plating How to make a dessert with dynamically opening flower petals?
|
|
__label__flavor __label__sugar __label__dairy __label__pudding how to fix pudding that got extra sweet?
|
|
__label__duck __label__confit What is the traditional accompaniment for Duck Confit?
|
|
__label__garlic __label__dehydrating __label__smell How do you remove strong garlic odor from enclosed space (garage)?
|
|
__label__baking What happened to my cornbread? Please help
|
|
__label__sugar __label__syrup __label__caramel __label__glucose-syrup Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?
|
|
__label__eggs __label__boiling How to prevent watery dippy eggs
|
|
__label__oil __label__flavor Which oils are considered flavorless?
|
|
__label__soup __label__utensils Soup 'fork' source
|
|
__label__sushi __label__fresh gel substance to keep food moist?
|
|
__label__potatoes __label__breakfast __label__sprouting Will peeling and slicing potatoes prevent them from sprouting further?
|
|
__label__mango Why is my Mango Pickle foaming with Gas after 3 days, it is beginning to overflow, even though I left 2" from the cap
|
|
__label__meat __label__barbecue __label__smoking __label__kangaroo Ways to bar-b-que and smoke Kangaroo
|
|
__label__tea __label__outdoor-cooking __label__high-altitude Is it possible to brew good tea on a mountain?
|
|
__label__baking __label__bread __label__water Under-watered bread dough: specific effect?
|
|
__label__icing __label__decorating How do I practice piping icing without wasting icing and money?
|
|
__label__wine Do I need to let red wine breathe each time I uncork the same bottle?
|
|
__label__substitutions __label__yeast __label__fermentation __label__creme-fraiche Buttermilk substitute for making creme fraiche?
|
|
__label__mayonnaise What makes Kewpie (Japanese) mayonnaise so different from Hellmann's?
|
|
__label__chicken __label__marinade __label__defrosting Defrosting chicken breasts in marinade
|
|
__label__microwave __label__popcorn How to reduce microwave power to prevent burned popcorn?
|
|
__label__molecular-gastronomy How can I integrate molecular gastronomy into regular cooking?
|
|
__label__marinade __label__venison Marinating venison?
|
|
__label__substitutions __label__thickening Alternative to arrowroot
|
|
__label__baking Challah braids melding together
|
|
__label__griddle Electric Cooktop Griddle?
|
|
__label__sauce __label__tomatoes __label__canning __label__pressure-canner Canning tomato sauce
|
|
__label__frying __label__seafood How to fry sepia?
|
|
__label__onions __label__chili Making chili less oniony
|
|
__label__equipment __label__pan __label__cast-iron How do you keep ebelskivers from sticking?
|
|
__label__freezing __label__ground-beef What's the best way to store (freeze) purchased ground beef?
|
|
__label__equipment __label__knives Why get a chef's knife or santoku if I don't eat meat?
|
|
__label__soup __label__fats __label__stews How can I remove excess fat from stews or soups without refrigerating?
|
|
__label__bread __label__sourdough Can I selectively breed my sourdough starter?
|
|
__label__sauce __label__caramel Caramel sauce tastes too sugary what went wrong
|
|
__label__fish __label__cooking-time __label__steaming How long to steam fish for?
|
|
__label__soup __label__blender Can I blend hot soup in a ninja?
|
|
__label__sharpening __label__knife-safety Do I need to wipe/clean my knife after sharpening/honing?
|
|
__label__oranges Orange peel loose/baggy around orange: Is that a problem?
|
|
__label__food-safety Is it true cooked food cannot be left in room temperature for longer than 4 hours?
|
|
__label__vegetarian __label__chinese-cuisine __label__stir-fry Vegetarian replacement for pork mince in Chinese style stir fry
|
|
__label__baking __label__fruit __label__pie __label__apples What happens when you bake Winesap apples?
|
|
__label__restaurant-mimicry __label__chinese-cuisine What defines a gui chow dish in Chinese cuisine?
|
|
__label__barbecue __label__smoking __label__pork-shoulder How long can i cook a bone in Pork Shoulder?
|
|
__label__lamb __label__offal How do I cook lamb tongues?
|
|
__label__slow-cooking __label__beans __label__crockpot Cranberry beans on a slow cooker (crock pot)
|
|
__label__food-safety __label__refrigerator Leaving the food out to cool off after cooking
|
|
__label__baking __label__eggs __label__cake How to unbake a cake?
|
|
__label__equipment __label__coffee Are the Keurig K-Cups safe?
|
|
__label__food-safety __label__pork __label__pot __label__crockpot Put pork in crock pot and accidentally set to warm
|
|
__label__jerky __label__differences What's the difference between jerky and biltong
|
|
__label__pie __label__wheat Substitutions for Wheat Flour in Pie Crust
|
|
__label__oven __label__reheating __label__pork-belly How to reheat pork belly: keep the crackling crackly?
|
|
__label__soup Too much gin in potato-scallion soup
|
|
__label__substitutions __label__fats __label__ghee Does ghee make a good substitution for lard?
|
|
__label__food-preservation __label__vinegar Why do they put sulphites in vinegar when vinegar is a preservative?
|
|
__label__drinks __label__recipe-scaling Homemade sport drink
|
|
__label__beef Beef in my stew isn't tender
|
|
__label__flavor __label__cocktails __label__liqueur Balance overly sweet liqueurs
|
|
__label__substitutions Why won't my butter and milk mix when trying to make cream?
|
|
__label__frying __label__onions __label__caramelization Why do my onions keep burning?
|
|
__label__chocolate __label__tempering what does it mean to temper chocolate?
|
|
__label__drinks __label__fermentation Has anyone ever tried birch sap as a tonic?
|
|
__label__food-safety __label__bacon __label__raw-meat Is it safe to eat smoked bacon without grilling?
|
|
__label__baking __label__cookies What impact does the order of assembly have when making cookies?
|
|
__label__indian-cuisine What is the way to make golgappe/pani puri at home?
|
|
__label__mayonnaise __label__smell How do I get rid of mayonnaise smell?
|
|
__label__cake __label__flavor __label__plums What could cause a sudden loss of sour flavor?
|
|
__label__nutrient-composition __label__almonds __label__dairy-free Do roasted almonds have similar calcium value to raw ones?
|
|
__label__pasta __label__spaghetti __label__carbonara Should I use whole eggs or only yolks in Spaghetti alla Carbonara?
|
|
__label__sauce __label__tomatoes __label__nutrient-composition Do tomatoes lose their nutritional value when they are made into tomato sauce?
|
|
__label__cheese __label__storage Storage of Pecorino cheese is room temperature ok?
|
|
__label__frying Is there any way to avoid grease splatter?
|
|
__label__oil __label__roasting __label__potatoes __label__fats Which oils or fats make the crispiest roast potatoes?
|
|
__label__milk __label__cream __label__dairy How to effectively take cream from milk?
|
|
__label__vegetables How does one cook with aloe?
|
|
__label__cookware __label__teflon Teflon vs. Porcelain lined cookware (stove top)
|
|
__label__chicken __label__slow-cooking __label__broth How can I filter out unwanted particles in my chicken broth?
|
|
__label__meat __label__vegetarian How can I prepare Jack fruit to simulate the texture of pork?
|
|
__label__high-altitude __label__souffle High Elevation Souffle
|
|
__label__equipment Is there a substitute for aluminum foil?
|
|
__label__eggs __label__sous-vide Sous vide eggs - how to get a perfect soft-boiled egg?
|
|
__label__bread Why did my chocolate chip banana bread split?
|
|
__label__deep-frying __label__french-fries Should french fries be fried two times?
|
|
__label__microwave __label__water Water Exploded in Microwave
|
|
__label__flavor __label__yogurt Homemade yogurt & flavours - Keeping it thick
|
|
__label__dessert __label__rhubarb How to avoid the rhubarb teeth effect?
|
|
__label__stir-fry Lots of liquid in bottom of wok when stir frying
|
|
__label__baking Why do some recipes claim to "never fail"?
|
|
__label__baking __label__bread What's the best approach to baking bread with whole grains?
|
|
__label__substitutions __label__eggs __label__calories __label__yolk Can you replace whole eggs with only egg whites when baking pumpkin pie?
|
|
__label__cooking-myth Can I use Nutralite Butter in baking Cakes and cookies?
|
|
__label__baking __label__grilling __label__foil-cooking Shiny side or not for foil?
|
|
__label__food-safety __label__vegetables __label__root Is the root/rhizomes of ground elder edible?
|
|
__label__cleaning Why do chefs insist that cleanliness is next to godliness?
|
|
__label__food-safety __label__beans __label__chili Undercooked beans in chili?
|
|
__label__storage-method __label__ham How should I store speck?
|
|
__label__vodka Can cheap vodka be used for cooking (with good results)?
|
|
__label__sauce __label__marinade __label__vinegar __label__juice __label__lime How long will my homemade marinade with orange juice last?
|
|
__label__baking __label__cake __label__flour __label__breadcrumbs Breadcrumbs or flour when greasing and dusting a cake form?
|
|
__label__chicken __label__pork __label__roast __label__roast-beef Is it best to slice roast meat if eating the next day?
|
|
__label__bread __label__sourdough How do I fix my flat sourdough loaf?
|
|
__label__food-safety Would boiling make escargot safe if they were carrying parasites or bacteria?
|
|
__label__culinary-uses __label__herbs __label__basil Would one use holy basil to make pesto sauce? Are there other culinary uses?
|
|
__label__flavor __label__hamburgers __label__sandwich __label__condiments Does placement of ingredients and condiments on a sandwich change the taste?
|
|
__label__equipment __label__cast-iron Using cast iron on a glass range
|
|
__label__risotto How can I speed up cooking risotto?
|
|
__label__equipment __label__salad __label__cutting Best tool for quickly cutting vegetables into a salad?
|
|
__label__cooking-time __label__shrimp Skillet Cooked Shrimp Texture
|
|
__label__food-safety __label__stews Browning beef for beef stew?
|
|
__label__food-safety Brown spots in purple sweet potato
|
|
__label__equipment __label__popcorn Does the airflow pattern in a hot air popcorn popper matter? / What should I look for in a popper?
|
|
__label__corn How to boil maize(Indian corn)?
|
|
__label__equipment Hard to find spatula
|
|
__label__baking __label__pie Can I make a latticed cream pie (no-bake filling)?
|
|
__label__meat __label__salt __label__seasoning Should meat be seasoned before or after cooking?
|
|
__label__food-safety __label__squash What are these spots on my butternut squash?
|
|
__label__recipe-scaling __label__pressure-cooker Pressure cooking for one?
|
|
__label__food-safety __label__oil Infusing olive oil with herbs
|
|
__label__frying __label__cut-of-meat __label__reduction Which cut makes cheapest goulash?
|
|
__label__substitutions __label__asian-cuisine Substitute for sesame oil?
|
|
__label__sugar __label__dessert __label__ice-cream __label__vanilla __label__dairy How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?
|
|
__label__storage-method Moisture in Vegetable Bin
|
|
__label__jam __label__blueberries How to fix the consistency of blueberry jam?
|
|
__label__fruit __label__jam Why some fruits are less common for making jam?
|
|
__label__substitutions __label__salad __label__serving-suggestion __label__chorizo Alternatives to serve with a tomato salad
|
|
__label__wine Does it matter what type of wine is used to make mulled wine?
|
|
__label__baking __label__measurements What does "spooned and leveled" mean?
|
|
__label__vegetarian __label__camping __label__tofu Camping with tofu
|
|
__label__storage-method __label__storage-lifetime __label__alcohol How long will infused alcohol last?
|
|
__label__storage-lifetime __label__soup __label__storage Keeping homemade soup
|
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__label__chocolate __label__restaurant-mimicry __label__cocktails How to make a "Winter queen" cocktail?
|
|
__label__wok Is my wok carbon steel (it is magnetic)and how do I proceed - seems I am ruining it
|
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__label__baking __label__bread __label__dough __label__flour How long should I knead bread dough by hand?
|
|
__label__beans __label__soaking Should dry beans be washed before soaking?
|
|
__label__food-preservation __label__herbs __label__basil Basil wilting, how to preserve?
|
|
__label__baking __label__brownies How to remove brownies cleanly from silicone molds?
|
|
__label__storage-method __label__acidity __label__avocados Browning Avocados - What Helps?
|
|
__label__boiling Liquefying through long boiling
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__label__salt How does a pinch of salt make a difference to a recipe?
|
|
__label__cookies __label__chocolate How do I make semisweet chocolate more liquid?
|
|
__label__food-safety Are slightly moldy beets edible after boiling?
|
|
__label__food-preservation Is it valid to claim that a jam contains no preservatives?
|
|
__label__food-safety __label__onions Can I reuse chopped onions?
|
|
__label__food-safety __label__roux How long will roux keep?
|
|
__label__pasta __label__italian-cuisine __label__menu-planning What dishes are paired with agnolini in Mantuan cuisine?
|
|
__label__pork __label__temperature How long should roast pork be cooked so that it stays light pink?
|
|
__label__chinese-cuisine __label__noodles __label__egg-noodles Cooking Dry noodles without them being soggy
|
|
__label__chicken __label__roasting Aromatics from roasted chicken and sauce
|
|
__label__chicken __label__free-range Is free-range chicken more flavourful?
|
|
__label__cast-iron __label__seasoning-pans Seasoning Mineral B Pan
|
|
__label__dough __label__pizza __label__italian-cuisine __label__low-carb __label__rye 100% Rye Pizza Base Recipes?
|
|
__label__eggs __label__hard-boiled-eggs Do eggshells let flavours pass through during boiling?
|
|
__label__beans __label__soaking __label__pulses How To Get Flavour Into Dried Grains And Pulses
|
|
__label__equipment When should I put salmon in my rice cooker?
|
|
__label__equipment What is this kitchen tool - a handle, and coil of metal around a metal plate?
|
|
__label__food-safety Irish cream left in hot car
|
|
__label__sour-cream Is it possible to make Sour Cream at home?
|
|
__label__food-safety __label__oil __label__deep-frying Frying Oil Reuse
|
|
__label__slow-cooking Crock pot left on high for longer than recipe called for
|
|
__label__food-safety __label__storage-method __label__vacuum __label__botulism Is it safe to vacuum seal shredded Parmesan?
|
|
__label__food-preservation __label__lettuce How can you prevent lettuce from becoming bitter?
|
|
__label__please-remove-this-tag __label__thickening __label__low-carb Carb Free Thickener
|
|
__label__cookies Why does my first batch of cookies come out nice while later batches get thin?
|
|
__label__freezing __label__defrosting Is a longer defrost better than microwave defrosting?
|
|
__label__yogurt "Overly sour yogurt is a sign of inconsistent inoculation" - What is inoculation?
|
|
__label__storage-method __label__fruit __label__apples __label__bananas __label__kiwifruit How can I keep chopped fruit fresh for 2-3 hours?
|
|
__label__substitutions __label__baking __label__milk __label__vegetarian Can I substitute Soy Milk when a recipe for baking calls for regular milk?
|
|
__label__measurements Where is a 'coffee cup' measured to?
|
|
__label__meat __label__fats __label__nutrient-composition __label__calories Nutrient content of ground bison meat
|
|
__label__meat How do I cook brain to achieve a firmer texture?
|
|
__label__salt __label__steak What are the effects of salting a thin steak that's grilled on a pan?
|
|
__label__cake __label__batter __label__blender mixing cake batter in a blender?
|
|
__label__storage-method __label__food-safety __label__storage-lifetime __label__beef Ground beef storage and use past sell-by date
|
|
__label__chicken __label__asian-cuisine __label__restaurant-mimicry How to make Chicken Laksa taste more like To's restaurant?
|
|
__label__cake __label__language __label__oranges What are the pips and skin of an orange?
|
|
__label__rice __label__flour __label__measurements __label__conversion Rice flour: weight to volume
|
|
__label__freezing __label__ice-cream How much brine do I need to freeze icecream?
|
|
__label__drinks __label__beverages Are there thermo bottles to store tea, as soon as it is made (100C/212F)?
|
|
__label__pork __label__deep-frying __label__skin How to keep pork crispy during transport to venue?
|
|
__label__food-safety __label__storage-method __label__meat __label__freezing __label__venison How should I deal with blood released while thawing meat in the refrigerator?
|
|
__label__temperature __label__stock How hot does the water need to be when cooking stock?
|
|
__label__wine __label__condiments __label__mustard What types of wine are suitable for Dijon mustard?
|
|
__label__duck What can be used as a wrapper with minimum taste?
|
|
__label__equipment __label__coffee __label__sous-vide Collecting & using cooking profiles on foods like coffee roasters do
|
|
__label__culinary-uses __label__seasoning Uses for brewers/nutritional yeast?
|
|
__label__beef What is the best way to cook the beef cut "nerveux gite"?
|
|
__label__barbecue __label__corn How do you cook corn kernels on BBQ?
|
|
__label__pizza __label__oven tinfoil at the bottom of the oven (to catch crumbs) is ruining my pizzas
|
|
__label__flavor __label__butter __label__herbs Minimizing or Controlling the Flavor of Infused Butter
|
|
__label__food-preservation __label__jam Is it better to use oranges that are under-ripe or over-ripe to make marmalade?
|
|
__label__dough __label__pastry Substitute for pastry flour
|
|
__label__bread Baking focaccia
|
|
__label__baking __label__bread Please help me to fix my bread to be more soft and smaller hole
|
|
__label__cream What's the difference between Guatemalen, Honduran and Salvedorean Cream?
|
|
__label__food-safety __label__eggs __label__storage How many hours can you store raw eggs in warm car?
|
|
__label__substitutions __label__sour-cream Whats a good light or fat free substitution for sour cream?
|
|
__label__storage-method __label__potatoes __label__sweet-potatoes How far in advance can sweet potatoes be peeled?
|
|
__label__meat Why should I "rest" meat after cooking?
|
|
__label__grilling __label__sous-vide __label__steaming How does sous vide compare to other cooking methods?
|
|
__label__eggs __label__food-science Why or why not beat an egg before adding?
|
|
__label__cocktails What is the purpose of bitters in cocktails?
|
|
__label__frying __label__fish __label__searing How do you sear tilapia fish?
|
|
__label__chocolate __label__alcohol __label__mint __label__extracts What happened to my melted couverture?
|
|
__label__ingredient-selection __label__soymilk Is soy milk in America similar to the type in East Asia?
|
|
__label__sauce __label__sugar __label__tomatoes __label__acidity Does adding sugar to tomato type sauces affect acidity?
|
|
__label__culinary-uses __label__vegan __label__wheat Culinary Uses for Wheat Grass Sprouts
|
|
__label__cheese __label__allergy Substitutes for cheese due to allergy.
|
|
__label__cheese __label__seasoning Mexican style taco cheese
|
|
__label__vinegar __label__fermentation __label__chemistry How do I calculate the final acidity of homemade vinegar?
|
|
__label__bread __label__french-cuisine What is the difference between making French baguettes and US style baguettes?
|
|
__label__substitutions __label__spices Can I substitute Fenugreek seeds for leaves?
|
|
__label__chocolate __label__tempering What tempering process do you use when moulding chocolates
|
|
__label__measurements __label__batter Need help reconciling quantities in this recipe
|
|
__label__bell-peppers How to prepare stuffed peppers
|
|
__label__mexican-cuisine What's the difference between fajitas, enchiladas and tacos?
|
|
__label__food-safety __label__sushi __label__wasabi The art of Sushi: using wasabi to kill parasites
|
|
__label__equipment __label__cookies __label__icing How to dry royal icing fast?
|
|
__label__whipped-cream Whipping double cream with amaretto
|
|
__label__cake __label__icing How to make a frothy icing?
|
|
__label__baking Do I need to grease, grease-proof paper?
|
|
__label__cake __label__icing __label__meringue __label__cupcakes __label__decorating What does meringue powder do in butter cream icing?
|
|
__label__food-safety __label__beans How long can I soak red kidney beans for?
|
|
__label__baking __label__egg-whites __label__souffle Why fold in ingredients, why not just whisk?
|
|
__label__substitutions __label__eggs __label__salmon __label__cream-cheese Salmon patties with cream cheese?
|
|
__label__freezing __label__herbs __label__fresh How do "frozen fresh" herbs compare to fresh?
|
|
__label__food-preservation __label__mayonnaise Making "long(er)-life" homemade mayonnaise
|
|
__label__equipment __label__pot Is it possible to heatproof (insulate) stainless steel pot handles?
|
|
__label__yogurt How do you know when a cultured item is no longer safe to consume?
|
|
__label__ice-cream "Soften" ice cream to make ice cream bars
|
|
__label__polenta What effect on flavor and/or cooking does rinsing grits have?
|
|
__label__bread __label__sourdough __label__cutting __label__rye Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
|
|
__label__pork __label__broth How can I achieve flavorful, gelatinous pork broth economically?
|
|
__label__food-safety __label__vacuum Out of Date Vine Leaves - are they safe to eat?
|
|
__label__ice-cream Why wooden sticks for ice cream bars?
|
|
__label__food-science __label__gelatin __label__gelling-agents __label__chemistry Differences between gel and gelatine
|
|
__label__tuna __label__casserole Why does my tuna Casserole turn sour?
|
|
__label__pork __label__cut-of-meat __label__pork-chops What are double-cut chops?
|
|
__label__bread How to get uniform slices from bread?
|
|
__label__culinary-uses __label__condiments Uses for the Bulgarian/Balkan condiment "lutenitza"
|
|
__label__dough __label__pizza __label__bread Why does leftover pizza dough make terrible bread?
|
|
__label__pizza __label__high-altitude High altitude pizza crust - how to adjust yeast?
|
|
__label__oil __label__curry __label__emulsion can anyone explain why oil separation in a curry is indicator that the food is cooked?
|
|
__label__sugar __label__syrup How do you make golden syrup?
|
|
__label__chicken __label__brining __label__dehydrating __label__pressure-cooker Brining before dehydrating?
|
|
__label__bread What's the secret to making good turkish bread? (pide)
|
|
__label__baking __label__eggs __label__italian-cuisine __label__foam __label__yolk Does tiramisu firm up in the fridge?
|
|
__label__fruit __label__yogurt Why do they put the fruit on the bottom?
|
|
__label__frying __label__fruit __label__ingredient-selection How to pick ripe plantains for maduros?
|
|
__label__vegetables Is Bottle gourd and white pumpkin same?
|
|
__label__baking __label__oven __label__turkey How much shorter is the turkey's cooking time if I increase the temperature?
|
|
__label__pasta __label__shortcuts __label__stuffing Is there a faster/less messy way to stuff manicotti/canneloni?
|
|
__label__cookies How to make crackle top chocolate chip cookies?
|
|
__label__oil __label__deep-frying Is deep-frying silicone oil safe for home use?
|
|
__label__fruit __label__sous-vide __label__drinks __label__cocktails __label__vacuum Where to rent vacuum chamber?
|
|
__label__bread How do I modify sourdough recipes for use with my small starter?
|
|
__label__potatoes How can I fry leftover mashed potato?
|
|
__label__nuts How do I brown nuts without burning and without taking forever?
|
|
__label__pork __label__cut-of-meat Pork Sirloin vs Chump
|
|
__label__flour __label__pancakes __label__wheat Why Buckwheat Pancakes?
|
|
__label__storage-lifetime __label__spices __label__ginger How long does ginger root last?
|
|
__label__grilling __label__pork-chops __label__presentation Achieve crosshatch on grilled pork chop?
|
|
__label__roast __label__lamb __label__bones What is a "boned lamb leg"?
|
|
__label__food-safety __label__storage-lifetime __label__fermentation My applesauce has fermented, is it safe to bake with?
|
|
__label__salad __label__lemon __label__lemon-juice Lemon juice and kale/green leaf lettuce salad produces a very horseradish-y taste and smell
|
|
__label__cooking-time __label__pan Should I preheat a pan, or start the cooking timer immediately?
|
|
__label__rabbit How many people does one rabbit feed?
|
|
__label__stove Is it safe to put a plate directly on a recently-on gas burner?
|
|
__label__food-safety How long is bread "Safe" in the fridge?
|
|
__label__equipment __label__oven Why is it necessary to preheat an oven?
|
|
__label__baking __label__flavor __label__food-science What is the purpose of baking a cooked pot pie filling?
|
|
__label__chocolate __label__cream __label__pastry __label__ganache How do I infuse fruit flavor in ganache?
|
|
__label__pasta What are the advantages of homemade pasta over store-bought?
|
|
__label__cheese-making What is the difference (practically) between different types of rennet?
|
|
__label__pork __label__alcohol __label__marinade Should I boil the alcohol out of marinade?
|
|
__label__sauce __label__freezing __label__chemistry Is it possible to thicken frozen cream?
|
|
__label__lemon __label__oranges __label__citrus How can I tell when the wax has been removed from citrus fruit?
|
|
__label__equipment __label__whipper Bell Pepper Mousse - won't charge or discharge
|
|
__label__cleaning __label__ice-cream __label__utensils Why can't this ice cream scoop go in the dishwasher?
|
|
__label__food-safety __label__storage-method __label__food-science __label__food-preservation Why does food spoil in the freezer?
|
|
__label__seafood __label__shrimp __label__shellfish Americans and Shrimp Heads
|
|
__label__turkey Dry Brine time/thawed turkey time
|
|
__label__herbs How do I measure frozen herbs, like dried or fresh?
|
|
__label__meat __label__brining Is "quick brining" as effective as an overnight soak?
|
|
__label__baking __label__substitutions __label__gluten-free __label__quinoa Can quinoa be used instead of flour for cookies?
|
|
__label__baking __label__substitutions __label__cake Can you substitute butter in a box cake recipe that calls for oil?
|
|
__label__salt Is it true that all salt is sea salt?
|
|
__label__dessert __label__cream __label__whipped-cream What is the maximum temperature at which cream will still whip successfully?
|
|
__label__baking __label__restaurant-mimicry __label__mexican-cuisine How do I keep my enchiladas from getting soggy when they cook?
|
|
__label__milk What mammals' milks are drunk by humans?
|
|
__label__food-safety __label__pan __label__aluminum-cookware What determines if the handle of a pan gets hot while in use?
|
|
__label__meat __label__turkey __label__steaming Using steam to make a dry version of turkey juicier
|
|
__label__beans __label__lentils What made these red lentils 'brick' together?
|
|
__label__fruit __label__culinary-uses __label__citrus __label__seeds What to do with grapefruit seeds?
|
|
__label__baking __label__oven __label__cooking-time __label__beans Ideas to cook dry beans fast in halogen oven
|
|
__label__food-safety How keep prepared courgette fresh?
|
|
__label__storage-method __label__meat __label__cooking-time __label__steak __label__restaurant How do they Prepare Steak so fast in Restaurants?
|
|
__label__pickling __label__avocados Can you pickle avocados?
|
|
__label__storage-method __label__cookies Can I leave butter cookies in the fridge?
|
|
__label__baking __label__cookies What is instant pudding mix used for in baking cookies?
|
|
__label__pasta Tools for making Pasta
|
|
__label__baking Cheesecakes Baked in a Waterbath
|
|
__label__beef __label__language __label__cut-of-meat What is the correct French word for brisket?
|
|
__label__vegetables __label__knife-skills __label__carrots How do I avoid carrot slices rolling away?
|
|
__label__baking __label__eggs __label__cake What role do eggs play in baking?
|
|
__label__baking Baking a rib eye in the oven
|
|
__label__cake __label__microwave Baking a cake in a microwave
|
|
__label__stir-fry __label__cut-of-meat Mongolian BBQ Meat Cuts?
|
|
__label__grains Is cereal supposed to be cooked?
|
|
__label__dough __label__cookies Cookie dough consistency problems
|
|
__label__milk __label__evaporated-milk How do I "evaporate" milk?
|
|
__label__low-carb hints for low-carb wraps
|
|
__label__beer Cooking with barleywine
|
|
__label__strawberries What's the fastest way to hull a strawberry?
|
|
__label__bacon __label__timing Food Timing: Keeping Bacon Warm While Cooking With Bacon Fat Made from Said Bacon
|
|
__label__measurements __label__reduction I want to know how to express the result of reduced liquid.
|
|
__label__pork __label__roast pork sirloin vs pork tenderloin ? Which will be most tender?
|
|
__label__grilling __label__steak Is it possible to join two thin steaks together on the grill?
|
|
__label__food-safety Not sure my meat spent long enough on high in the crock pot?
|
|
__label__rice __label__nutrient-composition __label__rice-cooker What is GABA Rice?
|
|
__label__sausages __label__food-transport Can I bring sausages on a plane?
|
|
__label__flavor __label__oven __label__roasting __label__duck What happened to my duck?
|
|
__label__herbs Is there a typical ratio for Herbes de Provence?
|
|
__label__equipment __label__tea __label__utensils What is this teapot and where can I buy it?
|
|
__label__bread What is a good bread recipe for light bread, but able to be shaped?
|
|
__label__cheese __label__pasteurization What is the effect of using pasteurized milk in cheese making?
|
|
__label__flavor __label__acidity What can make a radish lose its flavour in a dish?
|
|
__label__pie __label__differences What is the difference between Dutch Pie and German Pie?
|
|
__label__butter __label__indian-cuisine __label__fats __label__ghee Is ghee clarified butter or beurre noisette?
|
|
__label__food-safety __label__chicken __label__please-remove-this-tag What has happened to today's chicken compared to the chicken in the 1950's - 80's?
|
|
__label__food-safety __label__freezing __label__garlic Rules for refreezing food
|
|
__label__food-safety __label__refrigerator __label__cocktails Does grenadine need to be refrigerated?
|
|
__label__ice-cream Problems with rapid melting ice cream. Making it without a machine
|
|
__label__equipment What is the best material for a cooking spoon?
|
|
__label__flavor __label__spices __label__saffron What is the correct temperature when extracting saffron flavour?
|
|
__label__sauce __label__restaurant-mimicry __label__japanese-cuisine Dipping sauce for shabu-shabu
|
|
__label__bell-peppers Can I stuff peeled bell peppers?
|
|
__label__temperature __label__crockpot Help with the temp on my crock pot
|
|
__label__wine When a recipe calls for Wine, does it make a difference what wine to use?
|
|
__label__equipment __label__microwave How does the power setting on a microwave work?
|
|
__label__utensils What is the "honey stick" called?
|
|
__label__equipment __label__frying-pan Fissler frying pans. Are they worth the price?
|
|
__label__measurements By `1 tbsp of x` should I assume heaped tablespoon or leveled tablespoon?
|
|
__label__chicken __label__chicken-breast __label__pressure-cooker Should I fry the chicken first or should I pressure cook it first?
|
|
__label__vegetables __label__slow-cooking When to add vegetables in slow cooker?
|
|
__label__storage-method __label__dough __label__bread __label__sourdough __label__mold Why did mold develop on the top of my sourdough?
|
|
__label__food-safety __label__chicken __label__food-science __label__poultry Is "until juices run clear" a valid test for poultry doneness? Why or why not?
|
|
__label__cream Nestle Cream "Ashta"
|
|
__label__food-safety __label__storage-method __label__refrigerator __label__syrup Does simple syrup require refrigeration?
|
|
__label__truffles Flavor notes or profile of truffles?
|
|
__label__juice What determines if a juice is clear or opaque?
|
|
__label__baking Can vegetable enzymes kill yeast?
|
|
__label__fish __label__deep-frying __label__batter __label__beer Beer batter fish, keeping the breading from peeling right off while eating?
|
|
__label__baking __label__cake Devil's food cake turned out dry and dense
|
|
__label__baking __label__flour UK scones versus US scones
|
|
__label__cleaning Can some dishes be washed with only water?
|
|
__label__oats What's the fastest way to cook oatmeal porridge?
|
|
__label__baking __label__bread My bread is tasteless
|
|
__label__food-safety __label__milk Which container to use for combined milk?
|
|
__label__pan What pan can be subsituted for a Paella pan?
|
|
__label__steak __label__raw Hours for bacteria to form on raw steak
|
|
__label__storage-method __label__beans How should I store beansprouts?
|
|
__label__dough __label__pizza How to judge the quality of pizza dough?
|
|
__label__sauce __label__freezing __label__chocolate __label__syrup How to make a chocolate fudge/syrup sauce that does not freeze?
|
|
__label__tea __label__restaurant-mimicry __label__chai Any idea of what made up of the chai tea latte in Starbucks?
|
|
__label__baking __label__meringue Can I cook Meringue on tin foil rather than Baking paper?
|
|
__label__spices __label__pepper White pepper vs. black pepper
|
|
__label__fresh __label__corn __label__produce How should I choose corn?
|
|
__label__chicken __label__soup How can I make the most of this stewing hen?
|
|
__label__grilling __label__barbecue __label__heat What is direct heat?
|
|
__label__baking __label__cupcakes How to convert cook time and temp from 9" round cake pans to standard cupcakes?
|
|
__label__containers What does the clock-like symbols under plastic containers mean?
|
|
__label__flour __label__roux How do I make my roux taste less like flour?
|
|
__label__storage-method __label__meat __label__vegetables __label__storage-lifetime What can I do to prolong vegetable and meat freshness in the freezer?
|
|
__label__storage-lifetime __label__brining __label__pickling How long will fermented/brined pickles last?
|
|
__label__sausages __label__salami What's the difference between Salami and Pepperoni?
|
|
__label__bread Devising a first-scratch bread recipe
|
|
__label__turkey __label__experimental Cooking turkey with high-voltage arc
|
|
__label__chicken Frozen and Unfrozen Chicken: what's the difference?
|
|
__label__freezing __label__soup Freeze Soup very quickly Without Destroying the Content In Fridge?
|
|
__label__substitutions __label__cheese __label__mexican-cuisine Cheeses similar to queso fresco
|
|
__label__storage-method __label__onions __label__produce Is there a reason to peel onions for storage or sale?
|
|
__label__slow-cooking __label__emulsion Slow Cooker & Fat - Blend it back in?
|
|
__label__fresh __label__ham __label__curing Curing fresh ham with limited ingredients
|
|
__label__flour Is Bisquick the same as self-rising flour?
|
|
__label__oats What makes steel-cut oats different?
|
|
__label__coconut why does coconut ice turn brown after a couple of days
|
|
__label__chocolate Cheapest place to get bulk chocolate?
|
|
__label__chocolate __label__thickening __label__melting-chocolate How can I make my Hot chocolate thicker?
|
|
__label__cheese What are the different kinds of cheese?
|
|
__label__candy "Moose mints" origin
|
|
__label__cake __label__icing Thickness of ready-to-roll icing
|
|
__label__equipment __label__knives When is a Utility Knife to be preferred over a Chef's or a Paring knife?
|
|
__label__sauce __label__french-cuisine What's the name of the black-brown decoration sauce used in French cooking?
|
|
__label__beef __label__stews What types of cuts of meats are ideal for (beef) stew?
|
|
__label__sugar __label__cubes What are powdered sugar cubes?
|
|
__label__breakfast Is there any way to make an egg pancake without sugar or white flour?
|
|
__label__beef __label__steak __label__marinade __label__japanese-cuisine Why do my teriyaki steaks come out hard and dry?
|
|
__label__substitutions __label__spices __label__indian-cuisine __label__curry Can an American substitute for garam masala be made?
|
|
__label__chocolate __label__melting-chocolate __label__brownies What to do with seized / split chocolate?
|
|
__label__storage-method __label__herbs __label__cilantro __label__parsley How to Store Fresh Herbs
|
|
__label__lemon __label__acidity __label__lime Are limes and lime juice more acidic than lemons and lemon juice?
|
|
__label__braising __label__poultry How to cook a tender quail?
|
|
__label__bread __label__crust How to make hot dog buns or sandwich rolls with a soft crust?
|
|
__label__pie __label__pumpkin __label__evaporated-milk Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?
|
|
__label__language __label__curry What is curried tapenade?
|
|
__label__sauce What would this sauce be called?
|
|
__label__equipment __label__electric-stoves Temperature of electric burners
|
|
__label__eggs __label__sugar __label__egg-whites __label__mixing Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding
|
|
__label__ingredient-selection __label__eggplant Is there a difference in the taste/seeds of egg-sized eggplants, and long and slim eggplants?
|
|
__label__milk __label__chemistry __label__frosting Why do uncooked frostings that contain milk not need to be refrigerated?
|
|
__label__sugar __label__food-identification __label__dairy __label__beverages __label__vietnamese-cuisine Vietnamese burnt sugar beverage
|
|
__label__flavor __label__tea __label__smoke-flavor How can I get the most smoke flavor from Lapsang Souchong tea?
|
|
__label__presentation __label__coloring How can I fix an unpleasant color in a dish?
|
|
__label__flour __label__batter __label__mixing what happens when one mixes flour into batter?
|
|
__label__nutrient-composition __label__chicken-stock What are the differences in protein content between chicken broth and chicken stock?
|
|
__label__sous-vide Presto multi cooker sous vide- clarification?
|
|
__label__chocolate __label__tempering How can I avoid seizing chocolate?
|
|
__label__flour How can I check if my flour is self-raising or plain?
|
|
__label__stock __label__ingredient-selection __label__turkey Using cloves in stocks/broths
|
|
__label__spices __label__fish __label__herbs What are some interesting herbs/spices to sprinkle over fish?
|
|
__label__baking __label__cookies __label__consistency Runny Cookie Dough
|
|
__label__storage-method __label__cleaning __label__smell How to remove smell from plastic lid?
|
|
__label__oil __label__fish __label__canning Is it not possible to can some species of fish without adding oil?
|
|
__label__cajun-cuisine __label__charcuterie What is tasso made from and how is it made?
|
|
__label__stove __label__aluminum-cookware Can I put a disposable aluminum pan directly over a burner?
|
|
__label__substitutions __label__rice Are sushi rice and arborio rice valid substitutes of each other?
|
|
__label__temperature __label__equipment __label__heat What can you do with an infrared thermometer?
|
|
__label__oven __label__temperature __label__thermometer Infrared thermometer for oven temperatures
|
|
__label__equipment __label__cookware Clarification needed on pots and pans in the dishwasher
|
|
__label__beef __label__dehydrating __label__jerky Keeping beef jerky dry?
|
|
__label__frying __label__spicy-hot __label__thanksgiving Is it reasonable to expect "spiciness" to fry off?
|
|
__label__cleaning __label__stove Stains off of a glass top stove
|
|
__label__baking __label__bread Can I refrigerate bread dough after the first rise and bake it later?
|
|
__label__oven __label__temperature __label__oil __label__fats __label__olive-oil Are there reasons to use olive oil when roasting food at high temperatures?
|
|
__label__oil __label__olive __label__filtering using coffee filters to filter home pressed olive oil
|
|
__label__baking Is it possible to substitute Wax Paper for Parchment Paper during baking?
|
|
__label__refrigerator __label__shopping 36 inch by 36 inch counter depth refrigrator
|
|
__label__food-safety __label__equipment __label__cookware __label__pan __label__non-stick Nonstick cookware or not?
|
|
__label__culinary-uses __label__gelling-agents Is methyl cellulose edible?
|
|
__label__seafood Frozen sea squirts: any suggests on cleaning/preparing?
|
|
__label__chicken __label__refrigerator __label__spoilage __label__food-safety __label__food-transport Transporting chicken between refrigerators - how long is too long?
|
|
__label__chicken __label__broth __label__bones What's the most cost effective way to make chicken bone broth?
|
|
__label__beans __label__camping __label__fire Is cooking beans or any other food in metal cans safe?
|
|
__label__grilling __label__boiling __label__ribs Does it make sense to parboil spare ribs before you roast or grill them?
|
|
__label__roasting __label__pork My pork rinds won't puff!
|
|
__label__storage-lifetime __label__refrigerator __label__curry How long can I keep green curry paste?
|
|
__label__bread __label__yeast __label__rising How many risings for bread?
|
|
__label__chicken __label__frying __label__deep-frying __label__chicken-breast __label__chicken-wings Max Temp for Fried Chicken
|
|
__label__flavor __label__dessert __label__apples Why does my apple crumble develop a bitter aftertaste?
|
|
__label__baking __label__equipment Criteria for silicone utensils
|
|
__label__yeast Explaining raising dough
|
|
__label__knife-skills __label__cutting How do I cut an oreo?
|
|
__label__vanilla __label__vodka Vanilla Extract Vodka Quality
|
|
__label__baking __label__equipment __label__bread __label__oven Do I need a bread maker?
|
|
__label__baking __label__bread Why is my bread falling flat?
|
|
__label__bread __label__storage-lifetime Is there anything I can add to homemade bread to preserve it?
|
|
__label__tea __label__chai Ways to speed up this chai recipe?
|
|
__label__food-safety __label__eggs How long can eggs be unrefrigerated before becoming unsafe to eat?
|
|
__label__food-safety __label__meat __label__raw How to clean utensils used to cook raw ground beef that have been left in the sink overnight?
|
|
__label__substitutions __label__sauce What can I use instead of Sriracha if I only want to make a dish non-spicy, but similarly flavorful?
|
|
__label__storage-method __label__eggs __label__reheating __label__catering How far in advance of serving can you fry fried eggs?
|
|
__label__soup What can substitute for barley in soup
|
|
__label__tofu What is silken tofu compared to regular tofu and how do you use it?
|
|
__label__herbs __label__curry Binding properties of turmeric
|
|
__label__baking __label__chocolate __label__brownies Can brownie dough sit?
|
|
__label__food-safety __label__storage-method __label__canning Is hot water bath canning really necessary?
|
|
__label__peeling __label__ginger Does ginger have to be peeled? If so how?
|
|
__label__bread What can I do to keep high hydration dough from sticking to my hands?
|
|
__label__candy __label__gelatin __label__turkish-cuisine Turkish Delight is too wet
|
|
__label__chestnuts Are these chestnuts safe to eat?
|
|
__label__icing __label__decorating What causing royal icing to get stringy?
|
|
__label__freezing __label__corn __label__hot-dog Can I make Corn Dogs in advance?
|
|
__label__measurements Why are foods often packaged in weird measurements?
|
|
__label__baking __label__cookies Spritz cookies not sticking to pan when pressed from cookie press
|
|
__label__baking __label__eggs __label__custard How do I fix and prevent a baked custard from weeping?
|
|
__label__tomatoes __label__cutting What methods make tomato chopping less messy?
|
|
__label__freezing __label__pie Freezing an unbaked pie
|
|
__label__substitutions __label__gelatin __label__gelling-agents __label__pudding Can I substitute agar-agar for gelatin in pudding?
|
|
__label__brownies Fixing a Brownie Brick
|
|
__label__eggs __label__freezing Frozen eggs in the shell: thaw and cook or trash them?
|
|
__label__potatoes Should I boil red potatoes before roasting them?
|
|
__label__dessert How to make stronger colors in three part pannacotta?
|
|
__label__food-science Optimal stirring technique: I read that stirring liquids in a straight line is better than in a circle, but I can't find any references
|
|
__label__pork __label__marinade How does rub or marinade actually seep into meat?
|
|
__label__vegetables __label__pasta How do I keep my zoodles from being too watery?
|
|
__label__oven __label__microwave __label__convection What is the difference between microwave and convection microwave combo?
|
|
__label__wok What type of wok apparatus is depicted in this home?
|
|
__label__baking __label__cake __label__japanese-cuisine __label__cheesecake __label__egg-whites Is it possible to prevent a japanese cheesecake from deflating or sinking?
|
|
__label__eggs __label__japanese-cuisine __label__shrimp __label__yolk Japanese steak house menu item?
|
|
__label__equipment Would it be a bad idea to electroplate a knife?
|
|
__label__sauce __label__cheese __label__temperature __label__heat Exactly what is "low heat" for making cheese sauce?
|
|
__label__cake __label__chocolate __label__flour How will less flour affect molten lava cakes?
|
|
__label__cookware __label__pressure-cooker Does cooking in a pressure cooker destroy nutrients?
|
|
__label__meat __label__marinade __label__serving __label__restaurant Keeping consistent quality of marinated meat throughout the day in a restaurant
|
|
__label__food-safety __label__oven __label__mustard Can I sterilize homemade mustard jars in the oven?
|
|
__label__defrosting pork thawing safety
|
|
__label__bread __label__sourdough Cookbook says to store dough in fridge overnight, why can't I just bake it already?
|
|
__label__food-safety __label__eggs Is Salmonella from eggs a US-only problem?
|
|
__label__french-cuisine __label__lamb __label__bones __label__decorating What is the purpose of papillote on lamb bones?
|
|
__label__dehydrating Can I use oil in marinades for dehydrated mushrooms?
|
|
__label__frying __label__vegetarian __label__wok __label__tofu How best to pan-fry tofu?
|
|
__label__sugar __label__decorating How to make sugar glass without corn syrup or cream of tartar?
|
|
__label__equipment __label__cheese __label__grating What's this "pucker" style hole on my cheese grater for?
|
|
__label__freezing Does freezing sap freshness? Will acids bring the flavor back?
|
|
__label__beef __label__oven __label__roast-beef How does roasting beef in a rotisserie compare to doing so in a regular oven?
|
|
__label__language What is the name for a chef's hat?
|
|
__label__vegan __label__pineapple How does pineapple affect umami when used in vegan-fish-sauce recipes?
|
|
__label__vegetables __label__microwave __label__asparagus Why does asparagus microwave so fast?
|
|
__label__chocolate __label__ganache __label__chocolate-truffles Why does my ganache keep breaking?
|
|
__label__food-safety __label__freezing __label__flavor __label__beef __label__food-preservation Is it safe to eat marinated beef that has been frozen for three days?
|
|
__label__substitutions Alternative to potatoes
|
|
__label__food-safety __label__fruit __label__milk __label__yogurt Soon-to-be cultured milk with fresh fruit safe for consumption?
|
|
__label__vanilla What does natural vanilla extract smell like?
|
|
__label__cast-iron __label__seasoning-pans Cast Iron - Enamelled - Season or not?
|
|
__label__eggs __label__custard __label__mistakes How can I rescue an undercooked pastry cream?
|
|
__label__thickening __label__roux __label__bechamel What temperature should milk be when adding to roux?
|
|
__label__cleaning __label__candy __label__melting How can I unstick lollies stuck in a jar, welded by heat?
|
|
__label__herbs __label__cilantro Remove Cilantro Stems?
|
|
__label__food-safety __label__mold __label__truffles Moldy black truffles-are they edible?
|
|
__label__chicken __label__chinese-cuisine Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?
|
|
__label__coffee __label__espresso Does milk matter to achieve the perfect latte?
|
|
__label__baking What causes popovers to rise so much?
|
|
__label__coffee __label__roasting Can I use chestnut roaster clay pot to roast coffee at home?
|
|
__label__vegetarian __label__vegan __label__gelatin Is gelatin vegetarian?
|
|
__label__bread __label__dough How can I score wet bread dough more easily?
|
|
__label__vegetables What vegetable might be called a Worchester?
|
|
__label__frying __label__rice Fried rice jumps out of the pan
|
|
__label__ingredient-selection __label__vanilla How to compare the strength of commercial natural vanilla extracts?
|
|
__label__flour __label__culinary-uses __label__tomatoes Is it possible to turn old tomatoes into flour?
|
|
__label__food-safety __label__vinegar __label__wine Can wine gone bad be bad for you?
|
|
__label__sauce __label__food-preservation __label__tomatoes What should I look for when choosing tomatoes for pasta sauces?
|
|
__label__sugar __label__candy hard crack candy coming out too sticky
|
|
__label__vegetables __label__boiling __label__cooking-time __label__stir-fry Why would you Parboil Some Vegetables Before Stir-Frying them?
|
|
__label__food-safety __label__garlic How long does cooked garlic keep in fridge?
|
|
__label__italian-cuisine __label__french-cuisine __label__food-history __label__tart How did Cardinal Mazarin give name to a Swedish cake?
|
|
__label__food-safety __label__chicken __label__meat __label__steak __label__marinade How long is it safe to marinate meat?
|
|
__label__beef __label__ribs What cut of short rib do I have, and how do I prepare them?
|
|
__label__microwave __label__noodles Should I drain water after I cook noodles in microwave?
|
|
__label__coffee Is there a way to infuse roasted coffee beans with different flavors?
|
|
__label__sauce __label__cheese __label__wine A recipe inspired by Brat cheese sauce/Cooking in Wine
|
|
__label__chicken __label__frying __label__gluten-free __label__meatballs Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?
|
|
__label__milk __label__dairy Is it OK to mix milk and fermented dairy?
|
|
__label__sugar __label__yogurt Home-make yogurt: add sugar / something else with the starter?
|
|
__label__coffee __label__espresso Why is my espresso salty?
|
|
__label__fish __label__raw __label__wasabi __label__sashimi Sashimi Recommendations?
|
|
__label__lamb Breaking down a lamb "square shoulder"
|
|
__label__chocolate Saving old chocolate
|
|
__label__frying __label__stove How do I stop the spatter?
|
|
__label__cleaning __label__cookware __label__pan __label__frying-pan __label__stir-fry Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
|
|
__label__steak __label__sous-vide How long does breakdown of collagen etc. take for sirloin cooked sous vide?
|
|
__label__storage-lifetime __label__pancakes __label__batter How long does pancake batter last in the fridge?
|
|
__label__eggs __label__frying Frying EggsSticking to the Pan
|
|
__label__flavor __label__salt __label__eggplant Pre-salt eggplant to improve taste?
|
|
__label__texture Why is my bread so dense and moist?
|
|
__label__bread __label__freezing Why does ice form mostly on one side of frozen sliced bread?
|
|
__label__bread Is bread that can go mouldy better than that which does not?
|
|
__label__beverages Is it possible to make a beverage that evaporates on contact with the consumer's tongue?
|
|
__label__tea __label__drying How to dry Eucalyptus leaves (to later on make herbal tea from)?
|
|
__label__fats __label__gelatin __label__chemistry Estimating the fat content of homemade chicken foot gelatin
|
|
__label__baking __label__quickbread __label__moisture How do I make this quick-bread recipe less moist?
|
|
__label__chemistry __label__dry-aging Dry aging at home - is it really possible?
|
|
__label__baking __label__glaze Can a clear glaze be made without gelatin or starch?
|
|
__label__sous-vide Sous-vide - What does circulation accomplish?
|
|
__label__equipment __label__knives __label__stainless-steel __label__carbon-steel Why would I prefer carbon steel (rust prone) kitchen knife?
|
|
__label__chocolate __label__cream __label__melting-chocolate __label__ganache Separated, grainy ganache (Dark and Stormies from Grewelings's book)
|
|
__label__baking __label__bread why is my bread too tough?
|
|
__label__sauce __label__cream __label__wine how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
|
|
__label__coffee __label__tea Do coffee and tea need to be agitated while brewing?
|
|
__label__flavor __label__language What is the formal definition of savory?
|
|
__label__frying __label__liver __label__kitchen-safety How to make chicken liver less explosive?
|
|
__label__food-safety __label__eggs __label__food-science Why do Duck eggs have longer expiry than Chicken Eggs?
|
|
__label__ice-cream __label__mango Purpose of condensed milk in mango ice cream?
|
|
__label__butter __label__non-stick Non-stick spray substitute
|
|
__label__fish __label__grilling __label__salmon What's the white liquidy substance that can appear when cooking salmon?
|
|
__label__food-safety __label__onions __label__storage-lifetime Is it safe to eat sauteed onions left at room temperature?
|
|
__label__food-safety __label__egg-whites __label__fondant Fondant recipe with egg white. Are there health risks?
|
|
__label__cleaning __label__non-stick How to clean non-sticking pan from burnt pepper juices
|
|
__label__meat __label__shopping Why is buying meat online so expensive
|
|
__label__food-safety __label__rice Safe to wash rice the night before and leave overnight before cooking?
|
|
__label__onions How much is a small/medium/large onion?
|
|
__label__vegetables __label__potatoes What constitutes a 'waxy potato'
|
|
__label__storage-lifetime __label__cheese Why does cheese have an expiry date?
|
|
__label__nuts How to crack several types of nuts in one batch?
|
|
__label__dough __label__pizza __label__yeast __label__smell Is getting rid of the dough the only solution when it smells of yeast?
|
|
__label__chicken __label__soup What is a "soup chicken"
|
|
__label__equipment Blender makes burning smell after liquid spilled on (maybe into) it
|
|
__label__equipment __label__food-safety __label__steak __label__slow-cooking __label__sous-vide Sous vide without plastic bags?
|
|
__label__coffee What is the best way to filter the Turkish coffee?
|
|
__label__baking Burned Cookies - Now what?
|
|
__label__storage-method __label__oil __label__vinegar Is it safe to store oils, vinegars and other sauces in reused gourmet oil tins?
|
|
__label__soy __label__tofu __label__soymilk Soymilk for drinking vs. soymilk for tofu making
|
|
__label__eggplant What to do with an aubergine (eggplant) that has gone brown inside?
|
|
__label__baking __label__bread __label__yeast __label__rising How does halving a bread recipe impact rising time?
|
|
__label__food-safety __label__seafood __label__shrimp Are heads of shrimps safe to eat in US?
|
|
__label__foam How to make a stable culinary Parmesan foam
|
|
__label__garlic What's the best way to get roasted garlic out of its skin
|
|
__label__baking __label__cheesecake How to tell when cheesecake is done?
|
|
__label__baking __label__pie Is there a way to prevent my Fruit Pie from getting runny?
|
|
__label__allergy Tips on cooking for people with different allergies
|
|
__label__stews __label__cultural-difference Does any other cultures have a food similar to jewish Chulent?
|
|
__label__italian-cuisine Nuts in Italian cooking
|
|
__label__food-safety __label__raw-meat __label__utensils Is it safe to use the same cooking utensils for raw and cooked meat?
|
|
__label__ice-cream Question about consistency of homemade ice cream
|
|
__label__food-safety __label__storage-method __label__produce Fruit Flies and Storage of Fresh Produce
|
|
__label__sauce __label__pizza __label__tomatoes __label__mozzarella Thicker tomato sauce on the pizza makes the cheese more slippery
|
|
__label__ginger Ginger precipitation
|
|
__label__food-safety Use of braiser for frying
|
|
__label__pan __label__stainless-steel How to remove film from stainless steel pan
|
|
__label__roast __label__basting What is the purpose of basting a roast?
|
|
__label__baking __label__fruit __label__acidity __label__baking-powder How do I adjust a baking recipe for fruits of different PH?
|
|
__label__storage-lifetime __label__yeast Does nutritional yeast expire or go bad?
|
|
__label__storage-method __label__bread Is there a way to bring a loaf of bread that's gone dry, back to life?
|
|
__label__soup __label__chili-peppers __label__spicy-hot Hot peppers in soup don't stay spicy
|
|
__label__pasta __label__cooking-time Are commercial foods adjusted for integer cooking times?
|
|
__label__equipment __label__cookware __label__pan __label__pot how can I tell if my pots and pans are ferrous?
|
|
__label__substitutions __label__bread __label__flour Which type of flour would be better to use in this case?
|
|
__label__substitutions __label__oil __label__sugar __label__muffins Why would using oil make muffins less sweet?
|
|
__label__chicken __label__oranges How to reduce the flavour of orange zest in chicken?
|
|
__label__apples __label__apple-pie How to make use of old apples?
|
|
__label__temperature __label__oven Is there no use for high temperatures in ovens?
|
|
__label__cast-iron __label__frying-pan __label__carbon-steel Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?
|
|
__label__freezing __label__tea Would freezing affect the flavour of mint tea?
|
|
__label__baking __label__margarine Margarine vs Butter in cinnamon roll schmear
|
|
__label__baking __label__cake Does it make sense to take out the cake from the oven few times just to check whether it is done or not?
|
|
__label__herbs __label__parsley Parsley: flat-leaf or curly?
|
|
__label__storage-method __label__safety Red potatoes-partial cooking, freezing to bake at a later date
|
|
__label__cake __label__decorating How to decorate a cake so that the icing is smooth?
|
|
__label__egg-whites Powder to prevent foam in egg white protein?
|
|
__label__vegetables __label__cutting __label__squash How do I cut an acorn squash?
|
|
__label__soup __label__dry-aging How to prevent salt from releasing from dry cured chicken?
|
|
__label__cake Constructions of Lego Bricks Made of Cake
|
|
__label__baking __label__bread Can I add butter to yeast dough which has already risen?
|
|
__label__substitutions __label__tomatoes Substituting Diced Canned Tomatoes for Fresh
|
|
__label__storage-method __label__beef __label__steak What is the proper way to store steak at home?
|
|
__label__roasting __label__pan __label__sauteing Cassolette Pans - Cooking on the Stovetop and in the Oven
|
|
__label__fats __label__chicken-stock What can I do with the fat skimmed from chicken stock?
|
|
__label__curry __label__yogurt Why add yogurt to curries spoon by spoon instead of all at once?
|
|
__label__websites Is there a web site indexing cooking competitions, or an effective aggregator?
|
|
__label__substitutions __label__pasta How to substitute eggs in homemade pasta?
|
|
__label__truffles __label__olive-oil How to make truffle oil?
|
|
__label__food-safety __label__milk __label__yogurt __label__fermentation __label__dairy What's the difference between heirloom and direct-set yogurt cultures?
|
|
__label__freezing __label__soymilk Will soymilk keep well in the freezer?
|
|
__label__potatoes __label__texture How to get very smooth, flat cooked potato pieces
|
|
__label__chili-peppers __label__spicy-hot Only the seeds of the habaneros I bought are hot - low quality, or simply the nature of chili?
|
|
__label__asian-cuisine __label__noodles __label__smoking __label__smoke-flavor How can I get the smokey flavour in Hor Fun?
|
|
__label__italian-cuisine __label__tomatoes How to make - succulent - Bruschetta?
|
|
__label__flavor __label__salsa __label__smoke-flavor Source of smoky flavor in salsa?
|
|
__label__food-safety __label__fruit __label__nuts __label__seeds Are nectarine seeds edible?
|
|
__label__oil Can I use oil spray as a salad dressing?
|
|
__label__lemon-juice Why is my lemon juice fizzing and smelling like yeast?
|
|
__label__chocolate __label__flour __label__melting-chocolate Flourless Chocolate Torte
|
|
__label__sous-vide Do you have to use water to sous vide?
|
|
__label__spices __label__salt __label__seasoning Does it matter when you add the salt?
|
|
__label__texture __label__chemistry Why does chewing gum sometimes change its texture
|
|
__label__sugar __label__caramelization __label__pumpkin __label__flan How to brown the sugar for pumpkin flan?
|
|
__label__meat __label__boiling Do I need to boil kidneys?
|
|
__label__sauce __label__dough __label__temperature __label__flour __label__water Flour and water... at which temperature?
|
|
__label__equipment __label__food-safety __label__food-transport Suggestions for convenient and safe methods of transporting a few meals without a vehicle?
|
|
__label__meat __label__goat How to properly cook a kid?
|
|
__label__custard Custard curdling/splitting
|
|
__label__mint How to prepare mint for use?
|
|
__label__oil __label__coconut how to use ktc pure coconut oil?
|
|
__label__freezing __label__food-preservation __label__jam Possible to freeze jam in glass?
|
|
__label__flavor __label__coffee __label__freezing __label__storage How long will whole coffee beans last in the freezer?
|
|
__label__food-preservation __label__frozen __label__french-fries __label__chips How to make Frozen french fries
|
|
__label__soup __label__onions __label__french-cuisine Why did my French onion soup with 'red' onions come out tasteless and bland?
|
|
__label__chicken __label__cooking-time __label__roast Can I safely roast a chicken for 4 to 5 hours on a low heat?
|
|
__label__ingredient-selection __label__frosting How to make frosting very white, fluffy, and shiny?
|
|
__label__pork Cooking pork roast ahead of time for Christmas?
|
|
__label__rice-cooker __label__meatballs Meatballs in tomato sauce using a rice cooker
|
|
__label__frying __label__lamb Oil for pan-frying lamb chop
|
|
__label__equipment What are these used for
|
|
__label__vegetables __label__roasting To par-boil or not to par-boil root vegetables before roasting?
|
|
__label__chocolate Chocolate: condensation issues
|
|
__label__cleaning __label__almonds How to save my almonds from moths
|
|
__label__baking When baking quick breads and cakes, can I premix wet ingredients the night before?
|
|
__label__chocolate How can I enhance fudge's "fudginess" and flavour?
|
|
__label__meat __label__sous-vide Meat juice reabsorption sous vide
|
|
__label__food-safety __label__storage-lifetime __label__sauce __label__fruit __label__sugar How long does a fruit and sugar mixture last?
|
|
__label__substitutions __label__oil __label__butter __label__fats Conversion rule: how to switch oil and butter?
|
|
__label__stock __label__gelatin Chicken broth without gelatin (storebought and homemade)
|
|
__label__gas __label__electric-stoves Does using Electric stove vs Gas stove have any difference in food taste?
|
|
__label__baking __label__bread __label__oven __label__steaming How to build steam in the oven for getting an oven spring?
|
|
__label__substitutions __label__eggs __label__chocolate __label__cream __label__vegan How can I make better eggless scones?
|
|
__label__fish Frying fish without it falling to shambles
|
|
__label__chicken __label__vegetables __label__temperature How do you prevent veggies from burning in dishes that take longer to cook?
|
|
__label__food-safety __label__fish __label__olive-oil __label__fresh How long can you keep tuna in jar with olive oil
|
|
__label__food-safety __label__meat __label__storage-lifetime How long does raw ground meat last in the fridge?
|
|
__label__steak What are things to look for when choosing a raw cut of Steak?
|
|
__label__equipment __label__coconut Is there a device that can be used to grate coconut and sweet potatoes electrically?
|
|
__label__equipment __label__oven __label__roasting What does each setting on the oven mean and what should you use it for?
|
|
__label__eggs __label__cookware __label__scrambled-eggs Prevent scrambled eggs from sticking to stainless steel
|
|
__label__substitutions __label__mexican-cuisine __label__chili-peppers In this recipe, what is a possible substitute for serrano pepper?
|
|
__label__baking __label__egg-whites Baking zucchini bread without egg yolks
|
|
__label__chocolate How to make a brittler, harder chocolate coating?
|
|
__label__food-safety __label__oil Is it best to just cook with the oil that has the highest smoking point?
|
|
__label__untagged Making tea out of grape leaves -when to pick the leaves?
|
|
__label__cake __label__flavor __label__lime How can I get more lime flavor into my key lime cake recipe?
|
|
__label__eggs __label__curry How to ensure that spices reach inside the eggs in the egg curry?
|
|
__label__coconut __label__cocktails Coconut milk looks like water with butter chunks
|
|
__label__baking __label__cake Why does my walnut cake fall?
|
|
__label__bread __label__mixing How to mix ingredients in bread machine?
|
|
__label__equipment __label__mixing __label__stand-mixer Shallower bowl or longer dough hook for Kitchen Aid 7qt Stand Mixer?
|
|
__label__spices __label__soup __label__japanese-cuisine Udon soup seasoning
|
|
__label__spices __label__potatoes __label__mexican-cuisine What is a good spicy potato wedges seasoning?
|
|
__label__eggplant __label__zucchini Preparing cut vegetables for the next day?
|
|
__label__substitutions __label__rice __label__asian-cuisine Can I use Basmati Rice for fried rice?
|
|
__label__herbs What can I do with a lot of fresh tarragon?
|
|
__label__fruit __label__ripe __label__elderberries When should I pick elderberries?
|
|
__label__baking __label__substitutions Substitute peanut butter for cookie butter?
|
|
__label__chicken __label__roasting Unexplained Butterflied Roast Chicken Success
|
|
__label__substitutions __label__eggs __label__ice-cream __label__allergy Substitute for egg yolk in ice-cream (Egg Allergy)
|
|
__label__rice __label__indian-cuisine __label__batter __label__lentils __label__soaking Can I use only urad dal to make dosa?
|
|
__label__ice-cream __label__dairy-free Help with getting the correct consistency in dairy-free ice cream
|
|
__label__icing __label__consistency __label__frosting __label__cream-cheese what is the correct consistency for cream cheese frosting
|
|
__label__food-safety __label__maintenance __label__cutting-boards How does the glue of bamboo cutting boards get in the food and how to prevent this?
|
|
__label__food-safety __label__equipment __label__knives Better kinds of knives for elderly persons?
|
|
__label__yeast __label__rising __label__proofing Rolls fall flat
|
|
__label__batter __label__mixing __label__quickbread What is the problem with overmixing?
|
|
__label__flavor __label__seafood Eliminating STPP taste in seafood
|
|
__label__measurements __label__measuring-scales How to measure 7g yeast and 10g salt without a proper scale?
|
|
__label__cake Boxed pancake mix - Allpurpose or Cake Flour?
|
|
__label__rice __label__steaming Why boil rice first when steaming rice?
|
|
__label__equipment __label__frying-pan __label__non-stick Is my "non stick" pan kaput?
|
|
__label__steaming Easy way to steam vegetables in opened steam-in-bag kind
|
|
__label__freezing __label__lasagna Should homemade lasagna be frozen cooked or uncooked?
|
|
__label__muffins __label__flax Do flax seeds lose any of their nutritional benefits if cooked?
|
|
__label__measurements What is the measurement of 1 cup?
|
|
__label__fruit __label__food-preservation How long should I mature my mincemeat before making Mince Pies?
|
|
__label__fish __label__frying Are sea bass fillets meant to be crisp on the flesh side when fried?
|
|
__label__baking __label__food-safety __label__flour Can you use bread flour that is 2 months past the best use by date?
|
|
__label__stand-mixer Is there any commercial stand mixer bigger than kitchenaids with bowl scraping paddle?
|
|
__label__baking __label__substitutions __label__flour __label__baking-powder __label__rising What is the correct ratio to make self-rising flour?
|
|
__label__cheese __label__parmesan Is the cover of Parmigiano-Reggiano edible?
|
|
__label__spicy-hot __label__korean-cuisine Which Korean dishes are typically hottest?
|
|
__label__yogurt __label__dairy Making yogurt without heating milk?
|
|
__label__sauce __label__tomatoes American recipe using 'a can of tomato sauce'
|
|
__label__flavor __label__oil Is nigella oil (black cumin or black caraway) aromatic?
|
|
__label__substitutions __label__pasta __label__storage How can I store wonton wrappers in the freezer?
|
|
__label__fats __label__bacon What causes congealed bacon fat to have a wrinkly surface?
|
|
__label__pasta __label__microwave Cooking pasta in the microwave
|
|
__label__substitutions __label__cake __label__coffee __label__french-cuisine What could I substitute for coffee in an Opra cake
|
|
__label__fish How to cook sea bass fillet in foil in the oven from frozen
|
|
__label__flavor How to prevent unwanted taste transfer?
|
|
__label__baking __label__cake __label__microwave How can I avoid cakes to turn into jelly?
|
|
__label__fruit __label__caramel __label__raspberries __label__puree What is hot raspberry puree?
|
|
__label__substitutions Is there a papaya substitute in salads?
|
|
__label__baking __label__potatoes Watery Russet Baked Potato
|
|
__label__deep-frying __label__french-fries Why double fry French fries after blanching instead of just blanching and frying?
|
|
__label__food-safety __label__chicken Uncooked chicken burgers in the oven, thawed, then put into the fridge
|
|
__label__chinese-cuisine __label__noodles Making noodles in a wok
|
|
__label__sauce __label__hot-sauce __label__spicy-hot How can I stabilize my hot sauces?
|
|
__label__equipment __label__knives Will a sharpener for a wider edge ruin a knife with a narrow edge?
|
|
__label__stand-mixer stand mixer - reasons to go with a higher wattage vs lower wattage mixer
|
|
__label__pizza __label__pizza-stone Any reason to put cornmeal/semolina on hot pizza stone or steel?
|
|
__label__italian-cuisine __label__corn __label__polenta Why is my first polenta not easy to cut?
|
|
__label__grilling __label__turkey __label__gravy Grilled Turkey and Gravy
|
|
__label__potatoes __label__roasting roasting potatoes at low temperature
|
|
__label__food-science __label__coffee __label__tea __label__drinks __label__chemistry Coffee foam vs. Tea foam
|
|
__label__dough __label__pasta __label__chemistry Why are there holes in pasta dough when it is cold
|
|
__label__turkey Spatchcocked turkey cooking time
|
|
__label__baking __label__cookies Reducing sweetness of packaged cookie mix
|
|
__label__candy __label__water __label__juice __label__syrup __label__oranges Use orange juice instead of water for syrup to make Orangettes?
|
|
__label__substitutions What can i use as a corn syrup substitute in icing?
|
|
__label__vegetables __label__caribbean-cuisine Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?
|
|
__label__rice __label__sushi how do you get sushi rice to not stick to your hands?
|
|
__label__gelatin __label__turkish-cuisine Turkish delight: cornstarch or gelatine?
|
|
__label__food-safety __label__seeds __label__avocados Are avocado seeds edible?
|
|
__label__meat __label__texture __label__chemistry What factors affect collagen to gelatin conversion?
|
|
__label__baking __label__substitutions __label__cocoa Can I substitute vanilla extract for cocoa powder in a cupcake recipe?
|
|
__label__food-safety __label__rice __label__fermentation Fermented rice horchata
|
|
__label__sauce __label__roux Does reheating a roux based sauce thin it out?
|
|
__label__coffee __label__espresso Espresso machine has to warm up halfway through pulling a shot
|
|
__label__oil __label__nutrient-composition __label__sauteing __label__stir-fry Stir-frying: how much of the oil evaporates?
|
|
__label__equipment __label__rice __label__slow-cooking __label__deep-frying __label__steaming Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time
|
|
__label__additives How to distinguish cream of tartar from bread improver
|
|
__label__cast-iron __label__frying-pan __label__copper-cookware Copper/Bronze Frying Pans?
|
|
__label__vegetarian __label__german-cuisine Ratatouille Strudel
|
|
__label__milk __label__butter __label__yogurt Getting butter from yogurt
|
|
__label__oil __label__skillet Why does my skillet burn even when using peanut oil?
|
|
__label__equipment __label__oven __label__cleaning __label__maintenance Do I need to clean an oven that's not been used in 10 years?
|
|
__label__sauce __label__cheese __label__mexican-cuisine Mexican Cheese Sauce?
|
|
__label__dessert __label__molecular-gastronomy __label__spherification __label__gelatin How to fake salmon roe using jello
|
|
__label__salt __label__fermentation __label__german-cuisine __label__sauerkraut Salt for Sauerkraut
|
|
__label__water No water in the Crock pot
|
|
__label__flour __label__pizza Is it okay to mix bread flour and all-purpose flour when making a pizza dough?
|
|
__label__flavor __label__food-science __label__fish Why is it that white fish do not have as strong of a "fishy" taste as other fish?
|
|
__label__food-processing Ammonia in food
|
|
__label__marinade __label__chinese-cuisine __label__tenderizing How does velveting work?
|
|
__label__please-remove-this-tag __label__culinary-uses __label__shallots How to prepare shallot greens
|
|
__label__food-safety __label__turkey Can I store a fresh turkey in my garage for a few days?
|
|
__label__cultural-difference __label__german-cuisine What are the key differences between brats in Germany and the USA?
|
|
__label__baking __label__bread Bread Dough Dried out in Fridge
|
|
__label__baking __label__extracts Do extracts add sweetness or just the flavor?
|
|
__label__bechamel How would I produce (stable) foamy bechamel sauce?
|
|
__label__substitutions __label__beer What can I substitute for lager beer in a chili recipe?
|
|
__label__sauce __label__bechamel __label__french-cuisine What's the best way to make Bchamel sauce?
|
|
__label__spices __label__grinding What are the differences between spice paste and spice powder? Which should be preferred over the other for what reasons?
|
|
__label__oven __label__ground-beef How to cook tubular ground beef using only disposable items?
|
|
__label__food-science __label__bananas __label__ripe Can you tell how ripe a banana is by the actual fruit not the peel?
|
|
__label__sugar __label__honey __label__toffee Why did my nougat burn?
|
|
__label__food-safety __label__juice How should I interpret this expiry date?
|
|
__label__equipment __label__heat __label__kitchen-safety Is it safe to use non stick cookware over a flame?
|
|
__label__coffee __label__cocoa When should I add cocoa powder to instant coffee?
|
|
__label__food-safety __label__mold Black mold inside Misto oil sprayer collar
|
|
__label__steak __label__pot Steak in a pot!
|
|
__label__chicken __label__meat __label__beef __label__tenderizing Kabobs to Fajitas - how to make the meat tender
|
|
__label__equipment __label__stove __label__electric-stoves Do all modern electric stoves have "binary" heating elements?
|
|
__label__food-safety __label__pork Squishy raw pork - gone bad?
|
|
__label__chicken __label__frozen __label__chicken-breast __label__pressure-cooker How to use a pressure cooker for frozen chicken?
|
|
__label__pork __label__roasting __label__ribs __label__braising How long to cook pork ribs in the oven?
|
|
__label__chili-peppers Do more peppers mean more heat?
|
|
__label__syrup How to turn Extract into syrup
|
|
__label__substitutions __label__cheese Are there substitutes for Parmesan without the aged cheese flavor?
|
|
__label__vegetarian __label__molecular-gastronomy Are there any vegetarian applications for transglutaminase ("meat glue")?
|
|
__label__omelette Omelette cooked in oven or pan?
|
|
__label__equipment __label__maintenance __label__grinding Can you use WD-40 to loosen the blades in a Mixer Grinder?
|
|
__label__bread __label__jelly __label__peanut-butter Idiomatic combinations of peanut butter, jelly, and bread
|
|
__label__flavor __label__language What does 6% acidity taste like?
|
|
__label__storage-method __label__tomatoes __label__puree Best way to store tomato paste/puree?
|
|
__label__food-safety __label__storage-method __label__slow-cooking Storage after slow cooking
|
|
__label__equipment Kitchen safe touchscreen recipe reader
|
|
__label__storage-method __label__sauce __label__chocolate __label__syrup Why does my cocoa syrup overflow?
|
|
__label__jerky __label__dehydrating What should I look out for when creating my own beef jerky marinades?
|
|
__label__bread __label__oven Bread has tough, crunchy crust but is underbaked in the middle - how to fix?
|
|
__label__beef Thawed meat can we refreeze
|
|
__label__eggs __label__food-science What makes a souffle rise?
|
|
__label__eggs __label__food-science __label__decorating Why do egg dye recipes include vinegar?
|
|
__label__spices __label__saffron How to treat your saffron right?
|
|
__label__baking __label__potatoes Cooking baked potatoes
|
|
__label__mascarpone Is it possible to make homemade mascarpone?
|
|
__label__flavor __label__cheese Is it possible to mature shop-bought hard cheese?
|
|
__label__eggs Why do yolks break so easily (sometimes)?
|
|
__label__food-safety Clam shell safety
|
|
__label__chickpeas __label__hummus Roasted chickpeas for houmous?
|
|
__label__baking __label__pizza How to remove pizza pan from oven without a peel?
|
|
__label__baking __label__oven Utilizing both oven racks when baking
|
|
__label__baking Baking time for paper vs metal
|
|
__label__juice __label__juicing Do centrifugal juicers destroy vitamins through friction?
|
|
__label__substitutions __label__butter __label__kosher Kosher butter substitute for baking (flavour and mouthfeel)
|
|
__label__pretzels How to heat frozen stuffed pretzels other than bake them
|
|
__label__pastry Why was my Danish pastry dough so wet?
|
|
__label__drinks __label__mixing __label__organization Coca Cola's Secret Recipe
|
|
__label__chocolate how to stretch white chocolate to make truffles?
|
|
__label__meat __label__color Relating the Color of meat to doneness
|
|
__label__baking __label__egg-whites Can you substitute whole eggs for egg whites in baking?
|
|
__label__sugar __label__soup __label__boiling Why do you add sugar last when boiling soups?
|
|
__label__beef __label__food-identification __label__russian-cuisine Russian Pierogi (Kinda)
|
|
__label__steak __label__sandwich Why is my cheesesteak meat tough?
|
|
__label__eggs __label__italian-cuisine __label__meringue __label__egg-whites How can I get Italian meringue to thicken?
|
|
__label__sous-vide __label__bulk-cooking Party scale sous-vide
|
|
__label__bread Challah bread -- too crusty?
|
|
__label__cooking-time __label__seafood How long should I steam squid and cuttlefish?
|
|
__label__flavor __label__tea __label__reheating Re-boiling of tea?
|
|
__label__food-safety __label__kimchi Is unrefrigerated kimchi safe?
|
|
__label__equipment __label__cookware __label__dutch-oven What's the difference between a French oven and a Dutch oven?
|
|
__label__herbs __label__oregano What is the most efficient way to prepare (very small) fresh oregano leaves?
|
|
__label__substitutions __label__vegan __label__batter Is it possible to make vegan Yorkshire Puddings?
|
|
__label__fermentation Is there a definitive measure of completed lacto fermentation?
|
|
__label__bread Why stretch and fold vs traditional kneading of bread dough?
|
|
__label__cake __label__dessert __label__dehydrating Dehydrating cake?
|
|
__label__coffee Unroasted beans for Arab coffee?
|
|
__label__garlic Why do people smash garlic?
|
|
__label__sous-vide How long to cook pork chops sous vide?
|
|
__label__freezing __label__cream Can you freeze bagna cauda? (cream basically)
|
|
__label__meat __label__marinade Is it bad to marinate meat for too long?
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__flour What does flour smell like when it goes bad?
|
|
__label__oil __label__deep-frying How many times is it safe to reuse deep frying oil?
|
|
__label__beans __label__chickpeas How do you peel chickpeas?
|
|
__label__equipment Are can openers like the original Swing-A-Way sold under a different name now?
|
|
__label__freezing __label__soup How to get frozen soup to not be chunky?
|
|
__label__pastry __label__whipped-cream __label__frosting Adjusting whipped cream to hold its shape longer?
|
|
__label__sauce __label__flour __label__roux What is the advantage of a roux over a raw flour slurry, in sauce?
|
|
__label__chicken __label__soup __label__broth Chicken Noodle Soup
|
|
__label__gelatin Thicker gelatin layer at the bottom of the dish
|
|
__label__beans Black Beans - Toss the soak water?
|
|
__label__pasta __label__boiling Keep fettuccine from sticking/clumping while cooking?
|
|
__label__beer __label__pairing __label__tasting How to Pair for Beer Tastings
|
|
__label__substitutions __label__cake __label__butter __label__peanut-butter How to adjust oil in recipe when adding peanut butter
|
|
__label__baking __label__potatoes __label__reheating How to reheat a baked potato?
|
|
__label__food-safety __label__grilling __label__bacon How to tell when bacon is cooked enough?
|
|
__label__food-science __label__please-remove-this-tag __label__organic Difference between natural and organic
|
|
__label__meat __label__storage-lifetime __label__hamburgers __label__raw-meat __label__ground-beef Shelf life of chicken and buffalo meat in chilled condition
|
|
__label__freezing __label__potatoes __label__mash Freezing potato mash made with root and fresh vegetables
|
|
__label__food-history Why is it called spit roast?
|
|
__label__sauce __label__language What is the difference between a Jus, Sauce and a Gravy?
|
|
__label__bread Is there a trick to turn old bread into almost-new bread?
|
|
__label__rice __label__paella rice and paella
|
|
__label__frying Salted or unsalted butter
|
|
__label__baking __label__butter __label__egg-whites __label__sponge-cake Why did a receipe call for pouring boiling butter in egg-whites?
|
|
__label__stews Beef stew was left cooling on the stove for like six hours
|
|
__label__fish What food from Niue can I cook in the UK?
|
|
__label__watermelon What are the telltale signs of a bad watermelon?
|
|
__label__beef __label__asian-cuisine __label__tenderizing Soaking beef in water
|
|
__label__chemistry __label__mint __label__extracts homemade mint extract
|
|
__label__bread __label__rising Baking after rising
|
|
__label__marrow Boiled beef bones and ended up with green marrow...is this normal?
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__label__tea Tea cup residue
|
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__label__equipment __label__copper-cookware What can I do to use Revere Ware copper bottom pots on a glass cooktop?
|
|
__label__mushrooms __label__spoilage Saving spoiling mushrooms?
|
|
__label__shopping __label__organization How to classify the parts of a recipe ingredient?
|
|
__label__meat __label__freezing __label__budget-cooking Good Idea to Buy Discount Meat For Freezing?
|
|
__label__chicken __label__freezing __label__marinade If a chicken has released a lot of moisture due to freezing, will these cause soup water to flow back in due to pore enlargement?
|
|
__label__bacon How far in advance can you make bacon?
|
|
__label__cooking-time __label__pastry __label__puff-pastry __label__pot-pie How to get puff pastry to cook right through
|
|
__label__canning __label__salsa Jars of salsa, do I have to boil the jars if they sealed on their own?
|
|
__label__baking What can I use hard, crunchy, leftover cookie-mistakes for?
|
|
__label__chicken Tips for cooked chicken to stay juicy half a day
|
|
__label__alcohol __label__drinks __label__whiskey What happens when you mix whiskey and water?
|
|
__label__chips __label__kosher-salt Adding salt to the oil making potato chips
|
|
__label__fruit What is the white dust on red grapes?
|
|
__label__eggs __label__turkey Can you eat turkey eggs?
|
|
__label__bread __label__herbs Rehydrating Dried Rosemary for Bread?
|
|
__label__italian-cuisine __label__restaurant-mimicry __label__risotto How do cooks prepare risotto in a restaurant?
|
|
__label__beef __label__roast Fastest Way To Cook Bottom Round Roast
|
|
__label__eggs __label__custard What would make a custard turn out looking like scrambled eggs?
|
|
__label__oil __label__temperature __label__deep-frying Can deep frying oil be too hot?
|
|
__label__bread __label__sourdough How do I make my sourdough bread dough stretchy and not have it tear?
|
|
__label__corn __label__polenta Cooking polenta until it 'comes away from the sides of the pan'?
|
|
__label__fruit __label__thai-cuisine How do I use whole fresh tamarind?
|
|
__label__food-preservation __label__lemon Is there a way to speed up the process of making preserved lemons?
|
|
__label__chicken Cooking frozen chicken passed its expiry date
|
|
__label__batter What is the name of this batter?
|
|
__label__pineapple __label__juice How much juice is in a pineapple
|
|
__label__meat __label__color Why is meat red?
|
|
__label__presentation __label__lettuce Can lettuce wraps be less messy?
|
|
__label__bread __label__herbs What herbs to use when baking bread, rusks and scones?
|
|
__label__cheese __label__cheese-making What determines how hard or soft a cheese will be?
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__butter Is it safe to leave butter at room temperature?
|
|
__label__equipment Advantages of metal vs glass stockpot lids
|
|
__label__pizza __label__pizza-stone Baking side of pizza stone
|
|
__label__jam using potato starch to thicken jam
|
|
__label__sausages __label__low-carb How can I make my no carb sausages more succulent?
|
|
__label__chicken __label__sauce __label__barbecue __label__barbecue-sauce When is best to apply sauce on to BBQ chicken?
|
|
__label__cleaning __label__toaster How to clean a toaster from inside?
|
|
__label__noodles __label__asian-cuisine __label__tamarind Should tamarind pulp go into Pad Thai sauce?
|
|
__label__stock __label__turkey __label__broth Turkey stock in refrigerator
|
|
__label__bread __label__dough __label__oven __label__rising __label__proofing Using low oven temperature to accelerate proofing
|
|
__label__vegetables __label__fruit __label__nutrient-composition __label__juice data about the rate of nutrient decay in fruit/vegetable juice
|
|
__label__equipment __label__cheesecake What kind of pan works best with a waterbath?
|
|
__label__cheese __label__thickening __label__mayonnaise __label__salad-dressing How to thicken bleu cheese dressing?
|
|
__label__substitutions __label__sugar __label__brown-sugar Brown sugar instead of white sugar
|
|
__label__measurements Understanding 2 unit yield from 1lb ready to cook chicken
|
|
__label__substitutions __label__bread __label__milk Powdered Goat Milk in Bread?
|
|
__label__baking __label__sugar Why is sugar a wet ingredient?
|
|
__label__bread __label__storage-method __label__storage Short-term bread storage
|
|
__label__soup __label__tomatoes __label__thickening How to get a thicker soup from watery tomatoes?
|
|
__label__vegetables __label__fruit __label__refrigerator __label__fresh What does the refrigerator crisper compartment actually do?
|
|
__label__cheese __label__cream Liquid made with cream and penicillium roqueforti?
|
|
__label__pasta Can I use ocean water to cook my pasta?
|
|
__label__language __label__cookbook __label__spaghetti What does Joy of Cooking mean by "canned spaghetti"?
|
|
__label__tea __label__herbs Do the herbs which promote relaxation in certain herb teas have more efficiency when theyre warm/hot as opposed to cool/cold?
|
|
__label__storage-method __label__garlic Garlic clove has turned to a firm jelly texture
|
|
__label__substitutions Condensed milk instead of evaporated
|
|
__label__baking __label__chips How to avoid herbs getting burnt in the oven
|
|
__label__equipment __label__stand-mixer __label__nut-butters Can any KitchenAid stand mixer attachments be used to make peanut butter?
|
|
__label__beef __label__steak __label__ingredient-selection What is the difference between various cuts of steak?
|
|
__label__fruit How are green and ripe plantains used differently?
|
|
__label__bread Can avocado act as an egg replacement for vegan bread
|
|
__label__indian-cuisine __label__deep-frying __label__baking-soda fluffiness of medu vada without baking soda
|
|
__label__dough Ciabatta Dough Too Wet. What went wrong?
|
|
__label__bread __label__storage-method __label__pretzels How to keep fresh-made soft pretzels from getting soggy or stale?
|
|
__label__food-safety __label__cleaning __label__knives Knife cleaning: safe to do without soap?
|
|
__label__equipment __label__eggs __label__garbage-disposal Can you put egg shells down the garbage disposal?
|
|
__label__substitutions __label__chili-peppers Is Serrano an acceptable substitute for jalapeno
|
|
__label__cake __label__decorating How to decorate extremely fine details
|
|
__label__baking __label__cake __label__pan Why does Angel Food Cake use a tube pan?
|
|
__label__baking __label__freezing __label__chocolate __label__cookies Same recipe but sometimes white chocolate cookies come out strange
|
|
__label__mushrooms Why should or shouldn't I peel mushrooms?
|
|
__label__vegetarian __label__roast __label__stuffing How to create a nut roast and stuffing that don't taste and feel too similar
|
|
__label__tea __label__herbs How to calculate optimal temperature to extract specific compounds from herbal teas?
|
|
__label__equipment __label__oven Cooking food directly on oven rack
|
|
__label__nutrient-composition __label__bananas __label__calories Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?
|
|
__label__tomatoes __label__onions __label__garlic __label__breakfast Enhancing garlic and tomatoes on toast
|
|
__label__dough __label__bread __label__flatbread __label__kneading Why does dough break when kneading, and how to prevent/ameliorate it?
|
|
__label__eggs What does the egg white do in peppermint creams?
|
|
__label__fats __label__mexican-cuisine __label__tamales Tamales with rendered turkey fat and clarified butter - No pork?
|
|
__label__fish __label__sardines How can I more effectively remove bones, when fileting a sardine?
|
|
__label__storage-method Cooler as a pantry?
|
|
__label__barbecue __label__smoking How do you handle the fires caused by adding wood chips to coal?
|
|
__label__equipment Unnecessary kitchen gadgets: a reference
|
|
__label__food-safety __label__meat __label__food-preservation __label__freezing How dangerous is it to refreeze meat that has been thawed?
|
|
__label__baking __label__bread How can I achieve even browning on the bottom of baked buns?
|
|
__label__baking __label__storage-method __label__cake __label__storage-lifetime __label__sponge-cake Sponge cake with only three ingredients - will this work at all?
|
|
__label__grilling __label__hamburgers How do you grill a perfect burger?
|
|
__label__baking __label__cheesecake Baking a cheesecake at 325 instead of 350
|
|
__label__frying __label__scallops __label__frying-pan How to prevent sticking and get a nice searing on scallops
|
|
__label__equipment __label__oven __label__temperature __label__thermometer How do I know if my meat thermometer is ovenproof?
|
|
__label__storage-method __label__freezing __label__produce __label__broccoli Does Freezing Broccoli Dry it Out?
|
|
__label__carrots __label__spinach I am wondering if certain ingredients go together
|
|
__label__sauce __label__tomatoes How to get rid of the raw tomato smell from tomato sauce?
|
|
__label__eggs __label__conversion Converting between Egg sizes
|
|
__label__deep-frying why does my beer batter seem to hold too much oil?
|
|
__label__cream __label__pastry __label__custard __label__creme-brulee Which kind of cream do I use for creme brulee?
|
|
__label__substitutions __label__flour __label__indian-cuisine Substituting white flour for maida in making Indian samosas
|
|
__label__baking __label__cookies Temps rising above set temps
|
|
__label__rice __label__mexican-cuisine __label__beverages Re-use rice for multiple batches of horchata?
|
|
__label__substitutions __label__baking-powder Making baking powder substitute with baking soda and powdered citric acid
|
|
__label__vegetables __label__juice Is it possible to extract juice from bok choy and napa cabbage using a blender?
|
|
__label__equipment __label__cleaning __label__balkan-cuisine How to take care of glazed earthenware?
|
|
__label__oil __label__garlic __label__pickling __label__botulism Garlic + Oil, Why is this recipe safe?
|
|
__label__freezing __label__vegetables Does kale taste sweeter and more flavorful after being frozen?
|
|
__label__lamb __label__butchering How do you french trim a lamb shank?
|
|
__label__food-safety Manwiches made on the stove
|
|
__label__barbecue __label__smoke-flavor What kind of wood puts the most flavor in the meat?
|
|
__label__baking __label__food-safety __label__potatoes __label__peeling Do I have to peel red potatoes before baking them?
|
|
__label__cheese Cheese Extract - How to Use it?
|
|
__label__cast-iron __label__frying-pan __label__seasoning-pans What is the purpose of a spaced cross-hatch of grooves on the inside of a cast iron pan?
|
|
__label__salad __label__serving What are the pros/cons of serving the salad dish before/after the main dish?
|
|
__label__pizza __label__dough How to prevent pizza dough from stretching back
|
|
__label__turkey __label__brining __label__gravy Can you make pan gravy if the turkey was brined?
|
|
__label__beef __label__ribs __label__cut-of-meat What is the difference between Prime Rib and a Standing Rib Roast?
|
|
__label__vinegar __label__ingredient-selection How can I tell if a balsamic vinegar is good?
|
|
__label__food-safety stagnant water in my tumble or 1 gallon container, how many days until it becomes contaminated or undrinkable?
|
|
__label__cutting Fennel mandarin salad
|
|
__label__vegetables __label__garlic __label__ginger __label__color __label__cabbage What causes changing blue and purple pigments in food?
|
|
__label__eggs __label__egg-whites __label__stand-mixer Is it possible to whisk egg whites too much?
|
|
__label__frying-pan __label__ground-beef __label__stir-fry How can I tell when ground beef is fully cooked?
|
|
__label__soup __label__slow-cooking __label__broth __label__ramen Can I slow cook in short intervals?
|
|
__label__temperature __label__refrigerator How to set the temperature in a refrigerator without proper indication on the dials?
|
|
__label__storage-method __label__coffee __label__tea Why are the storage instructions extremely opposite in cases of tea and coffee?
|
|
__label__hamburgers How to cook bison burgers (a.k.a. buffalo burgers)?
|
|
__label__kale What can I do with the white parts of kale?
|
|
__label__oil __label__pan Will a grill pan reduce oil splatter when pan-frying steaks?
|
|
__label__oven __label__temperature __label__thermometer Oven Temperature: How to be sure the selected temperature is correct.
|
|
__label__meat __label__marinade __label__vacuum Using a vacuum sealer to marinate?
|
|
__label__chocolate __label__melting-chocolate What is the best way to melt chocolate?
|
|
__label__storage-method __label__herbs How to store fresh coriander for future use, outside refrigerator, so that they don't lose their taste?
|
|
__label__mayonnaise Making Mayo by hand , using whisk , emulsion breaks down
|
|
__label__bread What is the purpose of sugar in baking plain bread?
|
|
__label__equipment __label__thermometer Thermometer Precision in Different Temperature Ranges
|
|
__label__eggs what would happen if 1 egg was ommitted from the oatmeal cookie recipe that calls for 2?
|
|
__label__cheese __label__chinese-cuisine Why is cheese never used in Americanized Chinese food?
|
|
__label__eggs __label__frying __label__egg-whites How to fry an egg without a burnt thin crust around?
|
|
__label__coffee __label__vanilla How do I infuse cappuccino with real vanilla bean during brew?
|
|
__label__nuts __label__cutting __label__peanuts How can I uniformly chop peanuts?
|
|
__label__sauce __label__noodles __label__thai-cuisine What type of noodle and sauce is used to making Thai Drunken Noodles?
|
|
__label__tea What research is there on tea preparation?
|
|
__label__soup __label__stock __label__bouillon Stock: Canned, Bouillon Cubes and Powder
|
|
__label__oil __label__olive-oil What is the purity test for Olive oil?
|
|
__label__seasoning How do I decrease the saltiness in pork meatballs?
|
|
__label__food-safety __label__sous-vide Are there health issues with sous-vide cooking?
|
|
__label__soup __label__pumpkin Will Simmering Help/Harm Pumpkin soup?
|
|
__label__substitutions __label__gelling-agents __label__gelatin What are alternative gelling agents to gelatine? And what are their properties?
|
|
__label__food-safety Why do chefs use salt and pepper bowl after touching raw foods
|
|
__label__sous-vide __label__molecular-gastronomy Training on molecular gastronomy and sous vide
|
|
__label__soup __label__mushrooms How do I get rid the yellow layer of oil that forms in my cream of mushroom soup?
|
|
__label__equipment __label__rice Pot for cooking long grained white rice on gas range
|
|
__label__oven __label__macarons Why do my macarons become lopsided?
|
|
__label__substitutions __label__honey Can agave nectar be substituted for honey in baking?
|
|
__label__sauce __label__tomatoes Differences between canned and fresh tomatoes
|
|
__label__equipment __label__bulk-cooking __label__catering Catering event for 1st time. How should I prepare?
|
|
__label__yogurt What causes the texture difference between Greek style yogurt and regular yogurt?
|
|
__label__baking __label__flour __label__yeast If I have much lower than normal humidity, how should I change the amount of flour that dough needs?
|
|
__label__cleaning __label__beans __label__burnt Cleaning burnt beans stuck to pot?
|
|
__label__oil __label__salt __label__food-preservation __label__vinegar Is there anything wrong with keeping oil, salt, and vinegar together?
|
|
__label__tea Why is my sassafrass root bark tea always so bitter?
|
|
__label__jalapeno __label__jelly How to make Jalapeno Jelly?
|
|
__label__food-preservation __label__citrus Preserved lime is browning and fading inside the brine
|
|
__label__substitutions __label__vegetarian __label__chinese-cuisine __label__tofu Ma Po Doufu without Pork
|
|
__label__storage-lifetime __label__food-preservation Hygienic fitness of frozen fully cooked food
|
|
__label__pork Pork shank meat yield
|
|
__label__baking __label__substitutions __label__cake What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?
|
|
__label__rice How can I get more flavorful jasmine rice?
|
|
__label__equipment __label__gelatin Heart shaped mold
|
|
__label__sauce What qualifies as butterscotch
|
|
__label__food-safety __label__dough How long can I keep unleavened dough at room temperature?
|
|
__label__food-safety __label__milk __label__asian-cuisine __label__language Does "boiling milk" always mean pasteurization, especially in Mongolia?
|
|
__label__bread How can I prepare bread dough to be cooked the next day?
|
|
__label__jam __label__bananas __label__color Improve color of banana jam?
|
|
__label__food-safety __label__storage-method __label__cheese __label__mold Can I eat cheese which has been "infected" with blue cheese mold?
|
|
__label__slow-cooking __label__steak Slow cooked steak
|
|
__label__baking __label__substitutions __label__chocolate __label__brownies __label__low-fat Is it possible to make fudgy brownies without oil?
|
|
__label__bread __label__dough __label__sourdough Sticky and unmanagable sourdough
|
|
__label__chicken __label__roasting __label__stock How can I roast chicken bones (without meat)?
|
|
__label__butter __label__chocolate __label__melting-chocolate Solutions for when heating chocolate and butter doesn't mix well
|
|
__label__food-science __label__mayonnaise __label__food-safety Room temperature "rest" for fresh mayo?
|
|
__label__coffee __label__indian-cuisine Special coffee served in Malaysia (or India)
|
|
__label__dough __label__asian-cuisine __label__chinese-cuisine __label__steaming Storing Bao Overnight--to steam and refrigerate?
|
|
__label__rice Should rice be washed with hot water or cold water?
|
|
__label__pasta __label__ingredient-selection What makes a good quality pasta brand?
|
|
__label__bread __label__sugar __label__sourdough __label__starter Can I replace sugar with cane syrup in sourdough recipe
|
|
__label__substitutions __label__italian-cuisine __label__allergy What can be used as a substitute for tomato sauce in typical italian dishes?
|
|
__label__custard Why does my baked custard form a skin on it?
|
|
__label__pasta __label__wine Using white wine in the cooking
|
|
__label__chili-peppers __label__food-identification __label__spicy-hot Identify this unusual spicy appetizer
|
|
__label__storage-lifetime I left my dates on the counter overnight and liquid has formed have they spoiled?
|
|
__label__food-safety __label__bacon If bacon tastes like fish, is it still good to eat?
|
|
__label__soup __label__roasting __label__corn Will roasted corn work as soup croutons?
|
|
__label__creme-brulee What makes creme brulee set?
|
|
__label__meat __label__fresh __label__raw-meat __label__grinding New to grinding meat
|
|
__label__food-safety __label__defrosting What are the acceptable methods to thaw food items?
|
|
__label__eggs __label__sugar __label__spices __label__milk __label__cream Should I actually add nutmeg to eggnog?
|
|
__label__oranges __label__mousse How to substitute oranges in a mango mousse recipe?
|
|
__label__baking __label__cake Failed chocolate sponge
|
|
__label__substitutions __label__vegetarian What can I use to substitute for Italian sausage to make it appropriate for vegetarians?
|
|
__label__baking __label__ingredient-selection __label__pancakes What do the base ingredients in pancakes do?
|
|
__label__baking __label__pizza __label__crust __label__pizza-stone __label__deep-dish-pizza How do I ensure my deep dish crust gets cooked
|
|
__label__culinary-uses __label__nuts What can I do with Hazelnuts and Walnuts?
|
|
__label__gelatin substitution of whipping cream for water in jello
|
|
__label__meat __label__raw-meat Slow cooker unplugged and meat sat at room temperature all night
|
|
__label__cake How many cups of batter does a cake mix make?
|
|
__label__vegetables __label__stock __label__vegetarian __label__cutting How finely chopped should vegetables be when making stock?
|
|
__label__baking __label__pie Do I have to use oil when making pie crust?
|
|
__label__rice __label__calories How to maintain the calories in rice (which were present in it in its raw form) after cooking it?
|
|
__label__bacon Is my bacon still safe after being left at room temp. for 32 hours?
|
|
__label__flavor Why does readymade food always have so much flavor to it?
|
|
__label__slow-cooking __label__refrigerator __label__crockpot __label__raw-meat Is it safe to prepare a crock pot recipe the night before?
|
|
__label__food-safety __label__stews Browning Beef in Beef Stew?
|
|
__label__baking __label__oven __label__cookware What should be the material of the vessels to be used in an electric oven?
|
|
__label__eggs __label__boiling How can I rescue a soft boiled egg that is too soft?
|
|
__label__american-cuisine __label__cajun-cuisine What is the difference between Cajun and Creole cuisine?
|
|
__label__storage-lifetime __label__refrigerator __label__condiments __label__ketchup What is the best method of storage for condiments?
|
|
__label__seeds Are caraway seeds and fennel seeds the same?
|
|
__label__broth __label__safety __label__electric-stoves Is it safe to leave a broth simmering overnight on an electric stove?
|
|
__label__food-safety Can I put any kind of bowl into a steam/rice cooker?
|
|
__label__equipment __label__sandwich Can I use a waffle iron as a Panini press?
|
|
__label__food-safety __label__storage-lifetime __label__freezing __label__fish Can I still eat this fish?
|
|
__label__fish __label__crudo __label__sashimi __label__ceviche What type of fish would be best suited for a trio pairing of sashimi, crudo and ceviche?
|
|
__label__freezing __label__food-preservation __label__milk Can I freeze Milk?
|
|
__label__food-safety Need solution for increasing shelf life for my hot sauce recipie that requires cooking and refrigeration
|
|
__label__bread __label__pan __label__conversion What is an 8.5 x 4.5in bread pan in UK lb based pan sizes?
|
|
__label__baking Using gas cooker now having problem cooking food
|
|
__label__noodles __label__ramen Do fresh ramen noodles come in a curly form, or only instant?
|
|
__label__baking __label__cookies What kind of cookies can be shaped?
|
|
__label__swiss-roll __label__thickness How thick should be the sponge for a swiss roll?
|
|
__label__storage-method __label__freezing __label__steak My Shrink Wrapped Steaks are Brown when I thaw them!
|
|
__label__chicken __label__slow-cooking __label__storage-lifetime How long to store slow-cooked chicken in liquid in fridge?
|
|
__label__fish __label__chinese-cuisine What is the name of this Chinese Fish Soup where guests cook their own fish in broth?
|
|
__label__salt How can I reduce the salt taste in a dish
|
|
__label__chicken How do I cook a chicken to make it really really really soft?
|
|
__label__pork __label__sous-vide Sous Vide without vacuum. What liquid should be used?
|
|
__label__substitutions __label__alcohol __label__wine What is a substitute for red or white wine in a recipe?
|
|
__label__bananas __label__ripe How do banana peels reflect its ripening state? Can we influence that in our kitchen?
|
|
__label__cast-iron __label__hamburgers Is there a good way to cook a hamburger on a cast iron skillet?
|
|
__label__japanese-cuisine __label__fermentation Is Nattou safe to eat when it has white dots on it?
|
|
__label__equipment __label__cheesecake Best way to cut up a cheesecake into bites
|
|
__label__thickening __label__sorbet How do I make my sorbet thicker?
|
|
__label__food-safety __label__barley __label__malt Can I cook/eat unhulled malted barley?
|
|
__label__electric-stoves __label__glass __label__kitchen-safety Glass cooktop safety
|
|
__label__substitutions __label__baking __label__oil What happens if I use vegetable oil in a cake?
|
|
__label__smoking home-made smoker
|
|
__label__storage-method How Do You Know What's In Your Pantry?
|
|
__label__measurements What general rules should I follow to ensure that my measurements are accurate?
|
|
__label__meat __label__meatballs Is using vinegar a viable way to reduce burning? How would it affect taste?
|
|
__label__fats __label__waffle Why would I want to use the creaming method in waffles?
|
|
__label__propane-grill Why does my food taste like propane when i grill?
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__label__salmon How to pan sear salmon without burning the skin?
|
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__label__food-safety __label__storage-lifetime __label__blueberries frozen blueberries kept thawed
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__label__brining Brined chicken - too salty
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__label__food-safety How do I know if food left at room temperature is still safe to eat?
|
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__label__milk Using light cream instead of milk in crepes?
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__label__baking __label__cake __label__butter __label__stand-mixer What will happen to my cake if I don't cream the butter enough?
|
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__label__pasta __label__oil __label__boiling Making pasta: is oil justified?
|
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__label__flavor __label__rice How are jasmine and basmati rice related, how are they different?
|
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__label__sauce __label__fats __label__caramelization What does to deglaze a pan mean?
|
|
__label__fruit __label__food-identification What is this fruit?
|
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__label__baking __label__cookies Why is lye used in some recipes for cookies?
|
|
__label__food-science __label__gelling-agents __label__marshmallow What can I do to dry out my marshmallows?
|
|
__label__restaurant restaurants terms
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|
__label__pumpkin Pumpkin Baby Food
|
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__label__storage-method __label__refrigerator __label__carrots how to ensure carrot pieces stay longer in the refrigerator?
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__label__bread __label__dough __label__frozen Refreezing thawed out bread dough
|
|
__label__presentation How can I improve the presentation of the food I serve?
|
|
__label__seafood __label__smell how to curb the smell of fish?
|
|
__label__bread __label__flour __label__shopping Where can I buy American style bread flour in Europe
|
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__label__baking missing ingredients in banana bread
|
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__label__substitutions __label__coconut What can I use as a substitute for grated coconut in heavy syrup?
|
|
__label__boiling __label__vanilla Why add vanilla extract after removal from the heat, and what about fake vanilla extract?
|
|
__label__sugar __label__chili-peppers __label__pickling What's the purpose of sugar in a pickling solution?
|
|
__label__refrigerator __label__peanut-butter How to spread peanut butter that is required to stay refrigerated?
|
|
__label__cookware __label__stove __label__safety __label__stoneware Did I ruin my stoneware dutch oven by heating it on a gas stove?
|
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__label__baking __label__flavor __label__frying __label__fruit What is the delicious brown layer that appears when you fry or bake apples, plums, apricots, etc.?
|
|
__label__baking __label__bread __label__sourdough __label__utensils Can I substitute a stainless steel pot for the traditional iron dutch oven?
|
|
__label__baking __label__jewish-cuisine How do you stop latkas from sticking to the baking sheet when cooking them in the oven?
|
|
__label__eggs __label__color __label__scrambled-eggs How to make my scrambled eggs more yellow?
|
|
__label__raw-meat How long can chicken stay out raw at room temperature before becoming unedible?
|
|
__label__cooking-time __label__stews How to adjust stewing time for different weights of meat?
|
|
__label__cookies __label__mixing Over mixing, when do I have to be aware of it? (Baking cookies)
|
|
__label__bread Bread for the very beginner
|
|
__label__baking __label__substitutions __label__oil __label__butter Substituting butter for oil: Does it matter for baked goods?
|
|
__label__sauce __label__tomatoes Reduce the watering from tomatoes in a dish or sauce
|
|
__label__oil __label__brownies Substituting mayonaise for vegetable oil
|
|
__label__eggs __label__american-cuisine __label__food-history How did egg-centric dishes become "breakfast only" food in American cuisine?
|
|
__label__soup What is the meaning of "cream of X" in a soup?
|
|
__label__smoking __label__ribs __label__tenderizing What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?
|
|
__label__food-safety How to get rids of flies and ants after you put cooked meals on the table?
|
|
__label__eggs __label__cutting How to cut an egg without the yolk sticking to the knife?
|
|
__label__salt __label__fermentation __label__cabbage __label__sauerkraut __label__ratio Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?
|
|
__label__roasting How long should I cook a carvery shoulder of lamb, and at what temperature?
|
|
__label__equipment __label__utensils __label__thawing Utensil to thaw meat
|
|
__label__pumpkin Are pumpkin sprouts edible?
|
|
__label__baking __label__flour __label__hungarian-cuisine What kind of flour is needed for strudel/fillo dough?
|
|
__label__vinegar __label__pickling Do I need Malt Vinegar for pickling onions?
|
|
__label__chicken __label__menu-planning Meals to cook using a whole chicken
|
|
__label__oven __label__broiler Broiler Drawer vs Oven Broiler?
|
|
__label__food-safety __label__storage-method __label__pizza __label__refrigerator Is it safe to eat a non-refrigerated store-bought pizza base?
|
|
__label__substitutions Can I use store-bought orange juice instead of fresh squeezed
|
|
__label__baking __label__cake Spooning cake mix
|
|
__label__baking __label__pastry __label__glaze Glazing pastry - Egg white or Milk?
|
|
__label__fruit __label__syrup Making fruit syrup less viscous while retaining flavor
|
|
__label__frying __label__deep-frying __label__french-fries __label__sweet-potatoes Crispy sweet potato (yam) fries in a deep fryer?
|
|
__label__substitutions __label__chocolate An alternative to Baileys?
|
|
__label__meringue Adding Adjuncts to Meringues
|
|
__label__cake __label__icing How to get glac icing right on a cake?
|
|
__label__substitutions __label__sugar Are there differences when working with light-colored palm sugar versus dark?
|
|
__label__tea __label__herbs Can I use sage tea as a herb while cooking
|
|
__label__yogurt __label__soy Is soy yogurt considered a fermented food?
|
|
__label__meat __label__sausages __label__history Where did hot dogs get their name?
|
|
__label__batter __label__buttermilk __label__pancakes Buttermilk pancake mix is green?
|
|
__label__equipment __label__candy Pot selection for fudge
|
|
__label__pickling __label__chili-peppers How do I pickle hot peppers?
|
|
__label__garlic __label__flavour-pairings Accentuating Garlic flavour
|
|
__label__baking __label__equipment __label__cake __label__oven __label__basics Is it possible to bake a cake without an oven?
|
|
__label__pressure-cooker __label__aluminum-cookware What kind of foods react with aluminium pressure cookers?
|
|
__label__baking __label__equipment __label__puff-pastry Baking (pizza) stone and effects on puff pastry
|
|
__label__cake Jam Rolly-polly
|
|
__label__yogurt __label__starter How to make yogurt without any existing yogurt
|
|
__label__puff-pastry How to keep frozen puff pastry dough keep its shape
|
|
__label__slow-cooking __label__braising __label__veal Flank postmortem (how I was outflanked)
|
|
__label__meat __label__safety Smoked meats how to cool
|
|
__label__meat __label__microwave __label__reheating Browning reheated food with only a microwave
|
|
__label__chicken __label__marinade __label__stews Marinating Chicken before stewing it. Will there be a significant difference in the flavour?
|
|
__label__pan __label__salmon Should I use a metal pan or non-stick pan for cooking salmon on the stove top?
|
|
__label__oil __label__temperature __label__spices __label__infusion Oil temperature for flavor extraction?
|
|
__label__salt __label__indian-cuisine __label__curry __label__kosher-salt Type of salt to use for Indian recipes
|
|
__label__packaging Ice Cream Bar Wrapping Machine Suggestions?
|
|
__label__baking What can I subsitute for Aluminum foil in the oven? I am allergic to Aluminum
|
|
__label__cake __label__frosting How to change this frosting recipe to get a thicker result?
|
|
__label__baking __label__meringue Does vinegar have the same function as tartaric acid in a pavlova?
|
|
__label__frying __label__onions __label__sauteing Why fry onions without oil and then add oil?
|
|
__label__pasta __label__culinary-uses __label__reheating How should one go about reheating pasta?
|
|
__label__vegetables __label__fruit __label__language What's (really) the difference between fruit and vegetables?
|
|
__label__butter How do you correctly soften butter for spreading?
|
|
__label__coffee __label__catering Estimating sugar & cream for a coffee service
|
|
__label__baking __label__bread __label__yeast Why doesn't my bread rise in the oven? (Not first rise)
|
|
__label__baking __label__substitutions __label__meringue What would the best Cornflour substitute be for a Pavlova?
|
|
__label__beans __label__gas __label__lentils __label__soaking How does adding baking soda to soaking beans/lentils reduce the gas they make you have?
|
|
__label__herbs __label__drying How do you dry herbs?
|
|
__label__baking __label__baking-powder __label__leavening Chemistry of different brands of baking powder
|
|
__label__meat what kind of meat is used at carving stations?
|
|
__label__potatoes __label__utensils How to skewer a baked potato without leaving bits of foil
|
|
__label__pasta Is It Possible to Make Elbow Pasta At Home?
|
|
__label__fruit __label__potatoes __label__microwave __label__fire Saved-for-later then reheated potato mixture sparks and catches fire in microwave
|
|
__label__cutting __label__sushi Cutting Sushi Rolls
|
|
__label__resources __label__cookbook Online freely available cookbooks
|
|
__label__fish __label__sous-vide __label__salmon Why are my sous vide salmon fillets coming out raw in the center?
|
|
__label__seasoning __label__restaurant-mimicry __label__chips What is inside the Prawn Cocktail crisps flavour?
|
|
__label__maintenance __label__aluminum-cookware Seasoning on Magnalite anodized aluminum fry pans needs to be removed and re-done, what is process?
|
|
__label__vegetables Can Kale be hot like horseradish?
|
|
__label__cake What is the difference between regular (vege. oil) and butter recipe cake mixes?
|
|
__label__cooking-time __label__pressure-cooker How can I tell if the food inside a pressure cooker is done cooking?
|
|
__label__chicken Is it safe to eat a chicken that leaked a ton of red fluid after roasting?
|
|
__label__substitutions __label__flour __label__roux Flour alternatives for roux
|
|
__label__roast __label__crockpot __label__defrosting Forgot to Turn on Crock Pot
|
|
__label__indian-cuisine Difference between Rajasthani "sev tamatar nu shak" and Gujrati "sev tamatar nu shak"
|
|
__label__measurements When a recipe calls for a cup of chopped nuts, should they be measured before chopping or after chopping?
|
|
__label__sauteing Saut meat then vegatables, or vegetables then meat?
|
|
__label__lentils Are red lentils and split red lentils the same?
|
|
__label__pizza __label__american-cuisine What are the main styles of pizza that are popular in America?
|
|
__label__chicken __label__restaurant-mimicry __label__crust __label__texture How can I make the crust of my chicken pot pie crunchy?
|
|
__label__equipment __label__cleaning __label__steaming Cooking messy foods in a bamboo steamer without a cleaning nightmare
|
|
__label__chicken __label__cooking-time __label__roasting Whole chicken roasting time
|
|
__label__dough Fatty liquid vs non fatty liquid in dough
|
|
__label__substitutions __label__dessert __label__organic Copycat Lime Jello?
|
|
__label__food-safety __label__sausages Sausage exploded and looks foamy
|
|
__label__curry How do I get the ground spices to mix into my curry?
|
|
__label__bread Baking yeast breads in gas oven?
|
|
__label__substitutions __label__mushrooms Mushroom substitutes
|
|
__label__rice __label__rice-cooker __label__mold Safe to use rice cooker after mold grew on rice?
|
|
__label__equipment __label__food-safety Wood for a cutting board, will sanding make it food safe?
|
|
__label__shopping __label__pineapple What should I check when buying a pineapple?
|
|
__label__freezing __label__cheese Can you freeze cheese and still keep the flavor when you defrost it?
|
|
__label__sauce __label__tomatoes Should I peel my tomatoes before making a sauce?
|
|
__label__baking __label__cheese How can I bake these cheese and pimento rolls so they're not gummy inside?
|
|
__label__food-safety __label__beef Will I definitely get food poisoning from unrefrigerated meat?
|
|
__label__seasoning-pans __label__skillet How to remove commercial seasoning from skillet?
|
|
__label__storage-method __label__potatoes What's the best way to store potatoes and maximize their shelf-life?
|
|
__label__equipment __label__cast-iron Seasoning new cast iron cookware
|
|
__label__dessert __label__caramel Is the caramel recipe wrong, or is it my technique?
|
|
__label__baking __label__dough __label__cookies __label__texture How can I save crumbly cookie dough?
|
|
__label__bread __label__texture What makes a bread either close or open crumbed/textured?
|
|
__label__storage-method __label__meat __label__aging __label__dry-aging Hanging at home
|
|
__label__pickling __label__vietnamese-cuisine __label__jalapeno Jalapeno condiment for pho
|
|
__label__food-safety __label__eggs How long does it take to cook eggs safely as a function of temperature?
|
|
__label__spices __label__chili-peppers __label__spicy-hot What is the world's hottest pepper?
|
|
__label__coffee __label__espresso What is the benefit to using a paper filter in a moka pot?
|
|
__label__equipment __label__storage-method __label__freezing Making high-quality frozen-food at home?
|
|
__label__eggs __label__food-preservation How long will egg yolks keep?
|
|
__label__substitutions Tennessee Honey Jack Daniels substitution
|
|
__label__sugar __label__condiments __label__ketchup What is the purpose of the sugar in ketchup?
|
|
__label__freezing __label__rice Freezing cooked rice?
|
|
__label__cleaning __label__pan Sticky aluminum half sheet pans - Self cleaning oven - What would happen?
|
|
__label__frying __label__cleaning __label__safety Why does my pan always splatter when I make chicken breasts?
|
|
__label__food-safety __label__chicken __label__soy __label__camping Soy chicken on a backpacking trip
|
|
__label__beans __label__pressure-cooker How long do you have to cook adzuki beans in a pressure cooker before they're edible?
|
|
__label__hot-sauce What is the ideal salt percentage to prepare a lacto fermented hot pepper sauce?
|
|
__label__slow-cooking Is there any danger to letting food cook in a slow cooker for a very long time?
|
|
__label__storage-method __label__vegetables __label__cucumbers Which end of the cucumber should I save for later?
|
|
__label__substitutions __label__japanese-cuisine Substituting red beans for adzuki beans?
|
|
__label__oil __label__curry __label__indian-cuisine What is meant by "cook until the oil separates" in Indian curry recipes?
|
|
__label__food-safety __label__storage-method __label__coconut Do products derived from coconut need to be kept cool?
|
|
__label__eggs Why are Italian eggs so yellow?
|
|
__label__food-science __label__cake Why is my pumpkin pie filling separating from my cake mix?
|
|
__label__baking Baking Turnips But are coming out burnt or soggy
|
|
__label__smoothie Smoothie amount decreases
|
|
__label__chicken __label__turkey What is the difference between a turkey and a chicken in terms of taste,look and preparation?
|
|
__label__onions __label__knife-skills Best way to chop an onion?
|
|
__label__food-safety I left a fully cooked honeybaked ham out overnight, and i am planning on making it into soup-is that ok?
|
|
__label__canning Canning lids twisting
|
|
__label__equipment __label__resources __label__organization Cooking with chronic fatigue
|
|
__label__cheese __label__indian-cuisine __label__paneer Deep freezing paneer (cottage cheese)?
|
|
__label__food-safety __label__soup __label__spoilage How safe is it to leave soup food out?
|
|
__label__meat __label__fruit __label__flavor __label__dessert Meat and fruit dessert
|
|
__label__chocolate __label__lemon-juice lemon juice curdling white chocolate
|
|
__label__food-safety __label__honey __label__raw Is raw honey safe to consume?
|
|
__label__gelatin __label__recipe-scaling How can you make gelatin at home?
|
|
__label__pasta Looking for a specific type of pasta to go with pesto
|
|
__label__food-science __label__sugar __label__cornstarch Why is there cornstarch in powdered sugar?
|
|
__label__vegetables __label__sweet-potatoes What are the major differences between yams and sweet potatoes?
|
|
__label__spicy-hot __label__barbecue-sauce How to reduce spiciness from BBQ sauce on Chicken?
|
|
__label__cookware __label__cast-iron __label__maintenance __label__skillet Maintenance and safety of cast iron skillet
|
|
__label__substitutions __label__baking __label__yeast Can active dry yeast be substituted for a compressed yeast cake in baking?
|
|
__label__spices Differences/Similarities between cinnamon and nutmeg
|
|
__label__eggs __label__sous-vide __label__pasteurization How to pasteurize eggs in a sous vide machine (in the shell)
|
|
__label__pork __label__japanese-cuisine I am trying to cook Buta no Kakuni or Japanese pork belly but it's tough
|
|
__label__baking __label__cake My cake batter always comes out sticky. Is this normal?
|
|
__label__meat __label__cooking-time __label__roasting Is there a general algorithm for calculating the amount of time to roast meat for?
|
|
__label__chicken __label__oven Ideal way to cook a chicken
|
|
__label__storage-method __label__freezing __label__mushrooms How can I avoid from turning mushrooms brown while freezing it?
|
|
__label__vegetables __label__slow-cooking __label__dutch-oven When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?
|
|
__label__baking __label__bread __label__pot __label__stainless-steel Baking bread - stainless steel or potless?
|
|
__label__basil Basil - to wash or not to wash? Best practices?
|
|
__label__substitutions __label__indian-cuisine __label__curry __label__chili-peppers using medium chilli powder instead of kashmiri chillis, what ratio should be used?
|
|
__label__oven __label__roasting __label__corn Roasting corn in the oven
|
|
__label__food-safety __label__food-preservation __label__beans __label__canning Do tinned foods go off (stale)?
|
|
__label__storage-method __label__oven __label__pizza-stone Storing Pizza Stone in Oven
|
|
__label__custard __label__creme-brulee __label__creme-anglaise Does Julia Child's Crme Brle work?
|
|
__label__substitutions __label__chocolate __label__crumb-crust __label__graham-crackers Is there a substitute for chocolate graham crackers?
|
|
__label__bread Topping bread with poppy seeds or sesame seeds
|
|
__label__pork __label__barbecue __label__ribs What's the best way to cook BBQ ribs in the oven and grill?
|
|
__label__grilling __label__toasting How best to toast/brown marzipan?
|
|
__label__corn Source for comestible cracked corn
|
|
__label__temperature __label__tea __label__boiling __label__water What is water temperature after electric kettle switches off?
|
|
__label__flavor __label__salt __label__spices How much salt should I add to a dish?
|
|
__label__food-science __label__language What does "natural" actually mean?
|
|
__label__storage-lifetime __label__chili-peppers How long will Jalepenos last in the freezer?
|
|
__label__bread __label__sourdough Can you make sourdough starter without throwing any away?
|
|
__label__cleaning __label__cast-iron Advice on use and care of Le Creuset cast iron skillet
|
|
__label__equipment __label__vegetarian __label__cast-iron __label__vegan __label__kosher Could a cast iron skillet change its ways and be kosher for a vegan?
|
|
__label__pork Saving my 'bacon'
|
|
__label__meat How long should you cook lamb steaks?
|
|
__label__food-safety __label__microwave Can you put polystyrene in the microwave oven
|
|
__label__bread What is the difference between a biscuit and a roll?
|
|
__label__basics __label__pate How is Pt made? What are the ingredients?
|
|
__label__substitutions __label__cake __label__vegan How to veganize and improve this cake recipe?
|
|
__label__wok __label__equipment Is it ok to use a metal turner in a wok?
|
|
__label__equipment __label__stove __label__gas __label__high-altitude Are my gas stove burners clicking due to high elevation?
|
|
__label__storage-method __label__storage-lifetime __label__food-preservation __label__nuts __label__toasting Do toasted nuts quickly lose flavor?
|
|
__label__bread __label__dough __label__oven Can I salvage an uncooked bread?
|
|
__label__coffee Is there a significant difference between French press coffee and Moka pot coffee?
|
|
__label__tea __label__caffeine Multiple tea infusions and caffeine concentration
|
|
__label__culinary-uses __label__breakfast __label__wheat What can I do with shredded wheat shreds?
|
|
__label__bread __label__fermentation 12-hour fermentation makes dough wetter
|
|
__label__cooking-time __label__roasting __label__raw-meat Standing Rib Roast
|
|
__label__beans If I only want to use part of a can of beans, what are my options with the rest?
|
|
__label__molecular-gastronomy __label__spherification Why did my reverse spherification method fail to produce proper spheres?
|
|
__label__equipment __label__sous-vide Using sous-vide oven to make stock or soup (no bags)
|
|
__label__culinary-uses __label__reheating __label__frozen Reheating homemade meal
|
|
__label__temperature slow roasting; internal temperature higher than oven temperature
|
|
__label__seasoning __label__alcohol __label__stir-fry What does adding dark rum give to a fajita stir-fry?
|
|
__label__substitutions __label__smoking __label__finnish-cuisine Closest substitute for alder wood chips when smoking?
|
|
__label__microwave __label__russian-cuisine __label__dumplings how to cook pelmeni in microwave
|
|
__label__salt What kinds of metals are good for a salt shaker?
|
|
__label__slow-cooking __label__crockpot slow cooker / crock pot temperature confusion (everything boils)
|
|
__label__baking __label__high-altitude Adjusting cookie recipes for high altitude
|
|
__label__offal How can chicken offal be cooked to be as tender as possible?
|
|
__label__pasta __label__italian-cuisine __label__gluten-free __label__gnocchi gluten free gnocchi tasting too much like potato
|
|
__label__baking __label__eggs __label__quiche Quiche filling sets like an Aero bar?
|
|
__label__substitutions __label__spices __label__soup Using anise seed instead of star anise
|
|
__label__food-safety __label__smoking __label__pork-chops Are smoked pork chops from the butcher safe to eat without any further cooking?
|
|
__label__storage __label__please-remove-this-tag How long will blackberries keep in the refrigerator if they have been cooked with sugar and water added?
|
|
__label__storage-method __label__citrus How to keep lemons, oranges and grapefruits fresh longer?
|
|
__label__baking __label__cheesecake How to make cheesecake less tangy
|
|
__label__substitutions __label__candy __label__gelatin Other than gelatin what makes gummy bears chewy?
|
|
__label__rice __label__paella How can I achieve a good socarrat with paella cooked in the oven?
|
|
__label__soup __label__defrosting Defrosting frozen soup
|
|
__label__cream __label__ice-cream __label__drinks __label__restaurant-mimicry Emulating Starbucks Frappuccino Cream Base
|
|
__label__drying __label__plums How much citric acid powder to use when preparing fruit for drying
|
|
__label__frying __label__onions __label__temperature (Why) do onions taste sweeter when cooked at lower temperature?
|
|
__label__eggs After breakfast, egg plate clean up
|
|
__label__food-science __label__mayonnaise __label__emulsion What are some alternatives to xanthan gum for stabilizing mayonnaise?
|
|
__label__pasta __label__noodles __label__lasagna Fresh pasta noodles in lasagna
|
|
__label__baking __label__pasta __label__casserole Using homemade pasta instead of dried in a bake
|
|
__label__food-identification What is the name of this french food?
|
|
__label__canning __label__acidity How can I determine canning processing times?
|
|
__label__baking __label__oven __label__spices __label__potatoes __label__butter What's the best time and temperature for tenderness when baking red potatoes?
|
|
__label__storage-lifetime Expiration dates of food items
|
|
__label__baking can this spritz cookie dough be saved
|
|
__label__baking __label__cake __label__cream __label__organization __label__mousse How should I organize making a cake days ahead?
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__label__meat __label__shopping Where can I buy bulk wild meat in Montreal?
|
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__label__chicken __label__roasting Conflicting instructions from different sources: roasting chicken
|
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__label__flavor __label__whiskey Why is mixing good whiskey with cola/ginger ale frowned upon?
|
|
__label__sauce __label__hollandaise Hollandaise or Bernaise?
|
|
__label__wok __label__seasoning-pans Should patina be burned (wok seasoning)
|
|
__label__meat __label__baking-soda __label__tenderizing How should baking soda be used to tenderize meat?
|
|
__label__sauce __label__pasta __label__tomatoes __label__italian-cuisine In a tomato sauce recipe, how can I cut the acidity?
|
|
__label__equipment __label__storage Can I use a plastic cup instead of a ramekin for my panna cotta?
|
|
__label__storage How to safely store melamine plates?
|
|
__label__pizza __label__cast-iron Pizza crust mix for pizza with cast iron pan?
|
|
__label__garlic __label__smell Does roasted garlic leave no aftertaste and smell
|
|
__label__freezing __label__grilling __label__steak __label__broiler Thawing and Broiling Steak
|
|
__label__baking __label__potatoes Potatoes in bread? How to estimate potatoes needed?
|
|
__label__storage-method __label__fondant How to save hardened fondant?
|
|
__label__fats __label__stock __label__broth __label__chicken-stock __label__bouillon Fat content in homemade stock
|
|
__label__bread __label__language What are the breads with big holes and small holes called?
|
|
__label__sourdough-starter Can a sourdough starter be kept alive if you live in a dry climate?
|
|
__label__chicken __label__boiling __label__chicken-breast Boiling Chicken Breast (or any meat) before cooking to cook evenly
|
|
__label__pork __label__roasting Roasted Pork Leg is Dried Out
|
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__label__ice-cream Ideal temperature and stabilizer for chewy ice cream?
|
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__label__oven __label__cooking-time __label__temperature __label__salmon What is the best time and temperature for taste when cooking a salmon fillet in the oven?
|
|
__label__chicken __label__freezing Premium Young Chicken packed in broth
|
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__label__substitutions __label__milk 'Sweet milk' substitute in an old recipe
|
|
__label__fruit How much juice is in 1 pear
|
|
__label__equipment __label__cast-iron __label__seasoning-pans Why reoil a cast-iron pan after usage?
|
|
__label__eggs __label__mold What are these dark green spots inside raw eggs?
|
|
__label__mexican-cuisine __label__beans __label__budget-cooking Should I rinse canned beans before using them?
|
|
__label__sauce __label__culinary-uses __label__braising What can I do with 500 ml of demi glace?
|
|
__label__sugar __label__candy What does pulling on syrup (in the semi-solid state) do to the texture/taste?
|
|
__label__substitutions __label__chocolate __label__pastry Savoury equivalent of choco-cornflake cakes
|
|
__label__freezing __label__food-preservation __label__asian-cuisine Make spring rolls in advance
|
|
__label__eggs __label__breakfast __label__hard-boiled-eggs How to store hard boiled eggs that are peeled so to avoid moisture build up?
|
|
__label__blender __label__juicing __label__food-processing Blender vs food processor vs juicer
|
|
__label__equipment Utensil materials - plastic, metal or wooden?
|
|
__label__pork Pork Tenderloin Safe to eat?
|
|
__label__oil Will a small "breather tube" on my bottles harm the oil/vinegar/liquor inside?
|
|
__label__soup __label__onions What is the Purpose of Using Onions in (Almost) Every Soup Recipe?
|
|
__label__refrigerator __label__juice __label__vitamins How long do vitamins last in multivitamin juice?
|
|
__label__cast-iron __label__stir-fry __label__fire Can I cook with fire?
|
|
__label__baking __label__cake __label__chocolate Holes in baked cake
|
|
__label__chocolate __label__butter __label__refrigerator Container for keeping butter/chocolate at 74F/66F (23C/19C)?
|
|
__label__baking __label__pan How to turn over large number of items halfway through baking oven
|
|
__label__meat __label__butchering __label__veal Is it possible to get veal that is not incredibly fatty?
|
|
__label__food-safety __label__storage-method __label__tea Is it safe to store hot tea in PET bottles?
|
|
__label__substitutions __label__yogurt __label__icing Substitute yogurt powder for confectioners sugar when making royal icing
|
|
__label__chicken __label__soup __label__spices __label__rice __label__seasoning Help! Chicken and Wild rice soup needs some extra flavor
|
|
__label__coffee __label__spices __label__alcohol __label__beverages __label__fire Cafe brulot in emily post's etiquette
|
|
__label__baking __label__bread Cause for Popovers not Rising in Oven?
|
|
__label__meat __label__frying __label__grilling Technique for shaping meat for cordon blue (alike)
|
|
__label__equipment __label__stand-mixer Kitchenaid mixer dropping metal shavings
|
|
__label__equipment __label__pasta __label__cleaning How do I clean a pasta maker?
|
|
__label__food-safety Why would roast beef broth turn white?
|
|
__label__baking __label__emulsion __label__concentration Baking concentrate using Hard Alcohol ex Jack Daniels
|
|
__label__candy __label__mint __label__marshmallow __label__raspberries Converting Peppermint Marshmallow Recipe to Raspberry
|
|
__label__substitutions __label__sushi __label__allergy __label__vinegar __label__soy What can be substituted for vinegar in sushi rice?
|
|
__label__fish __label__seafood Alternative to pan frying fish fillet?
|
|
__label__frying __label__ground-beef Why do people put oil/butter in pan when frying ground beef?
|
|
__label__food-science __label__okra What is that gooey stuff from okra?
|
|
__label__chicken __label__frying __label__cooking-time __label__chicken-breast Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
|
|
__label__msg can someone tell me what exactly is msg used for?
|
|
__label__baking __label__cheese Can I use expired cream cheese spread?
|
|
__label__food-identification Anyone knows how this seed/fruit is called? (bush)
|
|
__label__scallops What is the orange part on a scallop?
|
|
__label__food-safety __label__chicken __label__raw-meat Why isn't it safe to eat raw chicken?
|
|
__label__stock Can fish stock be left simmering for a long time without damaging the flavor?
|
|
__label__meat __label__produce What methods are there of getting fresh local meat & produce?
|
|
__label__shortening __label__margarine Margarine in place of shortening
|
|
__label__chicken __label__restaurant-mimicry __label__deep-frying How to replicate golden brown color of McDonalds chicken nuggets?
|
|
__label__oil __label__truffles Fake truffle oil
|
|
__label__fruit __label__alcohol Soaking fruit in alcohol
|
|
__label__substitutions __label__flavor __label__vegetarian What is a good vegetarian source of umami flavour?
|
|
__label__tea Camellia sinensis var. assamica in Yunnan?
|
|
__label__potatoes __label__boiling best way to infuse flavour into boiled potatoes
|
|
__label__knives __label__cutting __label__knife-safety Is having an extending blade near the knife handle a serious risk when cutting food?
|
|
__label__equipment __label__oven Do oven door liners commonly need replacing?
|
|
__label__language __label__pancakes How many different varieties of 'pancake' are there?
|
|
__label__bread __label__vinegar Why does my bread smell like vinegar?
|
|
__label__chicken __label__grilling __label__microwave __label__shopping In Belgium or from where to buy this grill over rack, steamer rack?
|
|
__label__molecular-gastronomy __label__whipped-cream __label__whipper What ingredients will allow me to make a foam with a whipped cream charger?
|
|
__label__cookies Why do the bottoms of my cookies look like cakes?
|
|
__label__substitutions __label__extracts What is a substitute for maple extract?
|
|
__label__baking __label__dough __label__waffle Problems with my technique in making a Belgian Liege Waffle
|
|
__label__bread __label__dutch-oven Use foil as dutch oven lid for loaf pan
|
|
__label__milk __label__uht How is UHT milk heated to a high temperature for only 12 seconds?
|
|
__label__sauce __label__thickening Lumps of flour in my sauce
|
|
__label__canning canning pickles
|
|
__label__eggs __label__frying How do I flip an egg when preparing it "over easy"?
|
|
__label__culinary-uses __label__flour __label__chickpeas What is chickpea flour used for?
|
|
__label__equipment __label__wok Wok and electric hob - which ring to use?
|
|
__label__substitutions __label__bread __label__sugar __label__salt __label__flour Why do bread companies add sugar to bread?
|
|
__label__chocolate __label__storage Chocolate and oil mixed
|
|
__label__food-safety __label__utensils How do cooking utensils remain safe for use?
|
|
__label__beef __label__wine __label__stews Can I use mulled wine for deglazing a beef stew?
|
|
__label__sauce __label__wine __label__marinade __label__tenderizing Whisky instead of wine in marinades?
|
|
__label__meatballs Why add breadcrumbs to meatballs?
|
|
__label__eggs __label__frying How do I leave fried eggs intact?
|
|
__label__slow-cooking Is it okay to slow cook sausage casserole without pan frying the sausages?
|
|
__label__storage-method __label__tea Is it safe to reuse loose tea leaves the next day? What precautions need to be taken for storing tea for reuse?
|
|
__label__chicken __label__frying __label__oil __label__grilling __label__sauteing difference between pan-cooking with and without oil
|
|
__label__oven __label__fish Cooking temperature and time adjustments for cooking several whole fish in a conventional oven?
|
|
__label__dough How do I make my roti dough stretch thinner?
|
|
__label__baking __label__substitutions __label__cake __label__fats Substitues for Vegetable Oil -Spread-
|
|
__label__frying __label__pan __label__frying-pan Which non-stick pan to buy?
|
|
__label__australian-cuisine Vegemite in a tube?
|
|
__label__substitutions __label__sponge-cake Replacement for ground almonds in a joconde sponge
|
|
__label__storage-lifetime __label__coffee Unroasted coffee beans in the pantry, several years old: roast, toss, or other use?
|
|
__label__pie __label__custard __label__tart What is the difference between custard pie and custard tart?
|
|
__label__dessert __label__pudding __label__filling Can you thicken a pudding just by reducing?
|
|
__label__grilling __label__outdoor-cooking Why can't I get that grilled taste from my outdoor grill?
|
|
__label__baking __label__measurements Why are baking measurements such nice round numbers?
|
|
__label__substitutions __label__ice-cream Can semifreddo be used in fried ice cream recipe?
|
|
__label__spicy-hot __label__chili-peppers I have an insanely hot pepper: now what?
|
|
__label__eggs "Frying" an egg in soy souce?
|
|
__label__baking __label__substitutions __label__vegan what is the best vegan substitute for lard?
|
|
__label__potatoes Cook mashed potatoes in buttermilk
|
|
__label__grilling __label__barbecue Which BBQ grill is better: cast iron or steel
|
|
__label__cultural-difference Is there a tradition where eating something sweet before something savory is the norm?
|
|
__label__sugar __label__vanilla vanilla sugar substitution
|
|
__label__fish __label__freezing How can I wrap fish for freezing if you don't have a vacuum seal?
|
|
__label__chicken __label__butter Is it possible to fry breaded or flour covered chicken with only butter?
|
|
__label__chicken __label__liver __label__pate Which ingredient gives Chicken Pate its flavor?
|
|
__label__garlic __label__chocolate How to combine chocolate and garlic in the same dish?
|
|
__label__cookware __label__teflon What is a good brand for teflon pans?
|
|
__label__sauce __label__chinese-cuisine Chow Mein: What is the starchy sauce called and how can I cook it?
|
|
__label__chocolate Can one use chocolate fves/callets/nibs for tempering?
|
|
__label__sugar getting rid of white foods in my diet. forget it
|
|
__label__broiler Does a GRILL in a UK recipe refer to a BROILER in US?
|
|
__label__freezing __label__cheesecake No-bake cheesecake - freeze or chill overnight?
|
|
__label__cake __label__fruit why might the pineapple on the bottom of the pineapple-upside-down-cake float into the batter?
|
|
__label__baking __label__cookies __label__baking-soda Why pre-mix baking soda into 2 tsp of milk?
|
|
__label__substitutions __label__cake __label__alcohol Substitute for Calvados, reduced cider?
|
|
__label__barbecue __label__marinade __label__brining How do I intensify my marinade/brine?
|
|
__label__sauce __label__tomatoes Make tomato sauce from fresh tomatoes?
|
|
__label__baking __label__bread __label__sourdough Sourdough teacakes/hot cross buns?
|
|
__label__coffee What are recommendable coffee roast types for Aeropress?
|
|
__label__equipment Whatever Has Happened to This Fork?
|
|
__label__beef __label__braising __label__pot-roast What is the difference between pot roasting and braising?
|
|
__label__skillet Keeping a Bakers and Chefs stainless steel10 skillet from burning foods
|
|
__label__spices After how much time do ground/powdered spices start losing their flavor?
|
|
__label__frying Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?
|
|
__label__vegetables __label__steaming How do you steam vegetables?
|
|
__label__substitutions How do I substitute stevia for sorbitol?
|
|
__label__substitutions __label__gelling-agents __label__jelly __label__pectin What is the difference between liquid and powdered pectin?
|
|
__label__food-safety __label__asian-cuisine __label__alcohol How long will Sake last in the fridge?
|
|
__label__onions __label__sauteing Sauteing onions to the point of transparency - what is ideal?
|
|
__label__baking __label__cookies __label__charcoal How to bake without an oven?
|
|
__label__pickling __label__chili-peppers __label__botulism Are my pickled peppers safe to eat?
|
|
__label__steak Thicker steak: pan seared then oven
|
|
__label__food-preservation __label__herbs __label__fresh Fresh herbs going bad
|
|
__label__milk __label__nutrient-composition __label__allergy What are some alternative sources of calcium (to milk) for the lactose-intolerant?
|
|
__label__gluten-free __label__seeds Best Practices for Cooking with Psyllium Husk?
|
|
__label__fish __label__smell Do some fish smell "fishier"? Why?
|
|
__label__melon How much of toxins really penetrate melons?
|
|
__label__food-safety __label__storage-lifetime __label__storage __label__salami Should dry salami develop green mould?
|
|
__label__cooking-time __label__crab How long to boil crab for?
|
|
__label__bananas How can I tell when red bananas are ripe?
|
|
__label__food-safety __label__chicken How long will uncooked chicken keep in the fridge?
|
|
__label__bread Why don't oyster crackers contain oysters?
|
|
__label__potatoes __label__steaming Why does steamed potatoes sometimes have a smooth, banana-like texture?
|
|
__label__onions Can you develop an immunity to chopping onions causing tears?
|
|
__label__bacon __label__botulism Curing bacon with a wet brine, without nitrates
|
|
__label__meat __label__frozen Can I defrost chicken to separate then refreeze?
|
|
__label__baking __label__cake __label__cooking-time __label__microwave Difference between baking a cake in cooking range and microwave oven
|
|
__label__substitutions __label__onions __label__seasoning __label__american-cuisine Substitute for Onion Powder
|
|
__label__pizza __label__italian-cuisine __label__yeast __label__packaging Is 'Pizza yeast' any different than normal baking yeast?
|
|
__label__corn __label__peeling What are the parts of the corn plant?
|
|
__label__soup __label__thickening Thickening old mushroom soup
|
|
__label__soup Hamilton Beach 5 qt Slow Cooker Bad taste and smell
|
|
__label__eggs __label__cookies Can I salvage cookie dough made with whole eggs instead of yolks?
|
|
__label__baking __label__heat Adjusting cooking temperature and time
|
|
__label__freezing __label__cookies Can I freeze all cookie dough? How far in advance can I make it?
|
|
__label__canning Can I re-process homemade applesauce canned in a boiling water canner that is too thick and pasty?
|
|
__label__storage-method __label__cookies How to figure out where is the best place to store homemade cookies: in the fridge or on the counter, in an airtight container or elsewhere
|
|
__label__food-safety __label__canning Homemade Preserves
|
|
__label__substitutions __label__cheese __label__italian-cuisine What is the best substitute for Provolone?
|
|
__label__flavor __label__ingredient-selection __label__middle-eastern-cuisine __label__fermentation What might cause a tangy flavor in hummus?
|
|
__label__eggs __label__frying __label__fried-eggs How do I make prettier fried eggs?
|
|
__label__roasting __label__cookware Roasting pan for a small oven
|
|
__label__substitutions __label__bread Can I substitute almond meal for breadcrumbs in meatballs?
|
|
__label__culinary-uses __label__fruit __label__mango How can I make use of an underripe mango
|
|
__label__microwave __label__tea __label__water __label__foam What is the white foam that builds up when I make tea?
|
|
__label__baking __label__cake __label__sponge-cake How to stop a sponge cake (chiffon cake) from deflating/sinking?
|
|
__label__dairy Does commercial sour cream still contain live bacteria?
|
|
__label__tomatoes __label__chili-peppers __label__chili Salty Chili and too spicy
|
|
__label__meat __label__food-science __label__spices __label__onions What happens to the flavour of meat when you cook it Star Anise with Onions?
|
|
__label__baking __label__butter What is room temp Butter
|
|
__label__dough __label__temperature __label__pizza __label__water What's the best water temperature for making Pizza dough
|
|
__label__equipment Food mills versus food strainer/sauce makers
|
|
__label__food-preservation How to turn pasta sauce into a longer-lasting ketchup?
|
|
__label__chicken __label__flavor __label__seasoning How can I cook more flavorful Chicken through and through?
|
|
__label__beef __label__reheating How should I reheat beef tenderloin?
|
|
__label__oil __label__boiling __label__lemon __label__extracts Making lemon oil from vodka
|
|
__label__organization __label__software Looking for meal-planning / grocery list software
|
|
__label__storage-method __label__herbs How to (cheaply) maintain a plentiful herb supply
|
|
__label__flavor __label__ice-cream __label__drinks Can I use any other flavor instead of vanilla in Copycat Sonic shake Recipe?
|
|
__label__food-safety __label__fish __label__japanese-cuisine Is there anything special about fugu meat?
|
|
__label__knives __label__sharpening Can a blunt knife be sharpened?
|
|
__label__substitutions __label__flavor __label__spicy-hot Non-spicy flavors for a spicy-hot food lover?
|
|
__label__baking __label__deep-frying How to make canollis without a deep frier?
|
|
__label__bread __label__cake __label__dough __label__batter Is it possible to make breads using cake techniques?
|
|
__label__equipment __label__lemon Are there benefits to using a lemon squeezer?
|
|
__label__baking __label__substitutions __label__dough __label__flour Can I use All-Purpose flour instead of cake flour?
|
|
__label__meat __label__frying __label__flour When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?
|
|
__label__ice-cream Baileys ice cream stabilizer
|
|
__label__beef __label__hamburgers __label__ground-beef What makes frozen burger patties bland?
|
|
__label__cutting __label__pineapple How do you cut/process a whole pineapple?
|
|
__label__baking Heart shaped fruit cake: how to prevent uneven baking
|
|
__label__food-safety __label__cheese __label__feta Can crumbled feta cheese last almost a year?
|
|
__label__fresh __label__produce Substituting fresh vegetables/fruits for canned
|
|
__label__food-safety __label__food-preservation __label__refrigerator Why do fridge temperature standards between US and other countries differ?
|
|
__label__soymilk __label__starch why does soy milk curdle when salt is added
|
|
__label__baking __label__substitutions __label__cake __label__alcohol __label__rum Can you use brandy instead of rum in cake recipe
|
|
__label__coffee __label__chemistry __label__soymilk Why does salt prevent soy milk from curdling in hot coffee?
|
|
__label__substitutions __label__drinks __label__allergy __label__caffeine Why would coffee cause stomach cramps? Are there alternatives to Caffeine?
|
|
__label__pasta __label__boiling Pasta: is simmering equivalent to roiling boil?
|
|
__label__food-safety __label__eggs __label__pasteurization How long Pasteurized Eggs can be refrigerated?
|
|
__label__chicken-breast Slow cooking chicken breast
|
|
__label__sous-vide What is the purpose of using ping pong balls on top of a Sous Vide Bath?
|
|
__label__coffee Fresh half and half curdles in hot coffee
|
|
__label__substitutions __label__butter I have a French Coconut pie recipe that calls for 1/2 cup butter. Could I replace it with condensed milk instead?
|
|
__label__baking __label__bread __label__salt __label__rolls Soft dinner rolls always taste bland or flat
|
|
__label__creme-fraiche How can I make creme fraiche quickly without waiting for it to curdle?
|
|
__label__baking __label__cake __label__apples Coating fruit before adding to a cake
|
|
__label__flavor __label__vegetables __label__restaurant-mimicry How do high-end restaurants promote such intense flavour in vegetables?
|
|
__label__tortilla-chips Can I make my chips crunchy again after they have gone soggy?
|
|
__label__temperature __label__refrigerator What temperatures should I keep my refrigerator and freezer set at?
|
|
__label__beer __label__history __label__english-cuisine Why is the alcohol content in British beer so weak?
|
|
__label__dough __label__pizza __label__peel __label__neapolitan-pizza Why does my pizza dough stick to my peel?
|
|
__label__storage-lifetime __label__wine How long can I store cooking wine?
|
|
__label__equipment __label__flour __label__low-carb __label__sifting separating almond flour from almond meal
|
|
__label__meat __label__frying __label__breakfast Is there a fool proof way to fry sausage?
|
|
__label__substitutions __label__sugar __label__acidity __label__baking-soda Necessary to change chemical leavener for sugar substitution in baking recipe?
|
|
__label__please-remove-this-tag __label__dessert Panna Cotta Recipe Ideas
|
|
__label__storage-method Non-plastics storage suggestions
|
|
__label__food-science __label__fruit What made my pancakes taste fizzy?
|
|
__label__stock __label__canning Does canning stock raise its temperature too high?
|
|
__label__basics What is suitable food for long travelling with minimum comfort?
|
|
__label__oven __label__convection When should I use the convection setting in my oven?
|
|
__label__ingredient-selection What methods are appropriate for preparing a 'chow chow' (chayote)?
|
|
__label__food-safety __label__outdoor-cooking __label__snail How to quickly prepare snails?
|
|
__label__lemon __label__custard __label__pectin how long do you have to cook lemon curd for?
|
|
__label__food-science __label__boiling __label__deep-frying __label__heat Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?
|
|
__label__peanuts How to honey roast peanuts?
|
|
__label__recipe-scaling __label__calories __label__software How do I calculate the nutritional values of a recipe?
|
|
__label__food-safety Can I let food be tested for spoilage after freezer power outage?
|
|
__label__soup __label__dessert __label__japanese-cuisine How to eat/serve take no tsuyu ()?
|
|
__label__cake __label__chocolate Lighter chocolate cake
|
|
__label__equipment __label__temperature __label__cookware How does thermal shock affect pans made of different materials?
|
|
__label__blender __label__food-processing Technical name for a manual food processor
|
|
__label__baking how can i make 1 1/2 cup of all purpose flour to 1 1/2 cup of self'rising flour?
|
|
__label__dairy Does creme fraiche contain live bacteria in the same way that yoghurt does?
|
|
__label__soaking __label__shellfish Soak clams with cornmeal: yes or no?
|
|
__label__pizza Pizza in Oven : Bottom/Mid/Top
|
|
__label__food-safety __label__pork __label__barbecue __label__marinade Is it OK to marinate chicken and pork together?
|
|
__label__curry __label__thai-cuisine Flat Thai Panaeng Curry
|
|
__label__butter __label__buttermilk Buttermilk + Butter =?
|
|
__label__tomatoes __label__salad How do I prevent tomatoes from falling in a green salad?
|
|
__label__curry __label__chili-peppers toning down the fresh chilli picquancy
|
|
__label__drinks Homemade Kahlua - something missing
|
|
__label__chicken __label__freezing __label__raw-meat To refreeze or to refrigerate?
|
|
__label__baking When to use glass vs. metal vs. stoneware baking dish?
|
|
__label__pork __label__language __label__smoking __label__ham Are feral hog hind quarters hams, or a different type of pork?
|
|
__label__food-safety __label__eggs Are these eggs rotten?
|
|
__label__food-safety What is the shelf life of Ultra Clear rice protein powder?
|
|
__label__sauce __label__asian-cuisine __label__soy What are the differences between types of soy sauce?
|
|
__label__food-safety __label__food-preservation __label__canning packaging an uncooked/raw hot sauce
|
|
__label__sauce __label__tomatoes __label__canning Canning tomato sauce problem, jar broken in boiling method
|
|
__label__oven Are there any guidelines for converting cooking recipes from Regular Ovens to Convection?
|
|
__label__equipment __label__cleaning __label__pan __label__pot How to select a drain rack for pots and pans?
|
|
__label__fish __label__bones Do these fish have bones, and are they dangerous?
|
|
__label__substitutions __label__bread Dry milk in bread: purpose, and substitutions
|
|
__label__flavor __label__bacon What is it that makes bacon so delicious?
|
|
__label__cake __label__sugar __label__butter How do packet cake mixes get their lightness without creaming butter and sugar?
|
|
__label__pork-chops How do you cook pork chops without drying them out?
|
|
__label__yeast __label__sourdough __label__starter Issue starting a sourdough starter
|
|
__label__vegetarian __label__chinese-cuisine __label__noodles How to create the best veg noodles?
|
|
__label__baking __label__pork __label__roast How much longer do I cook the roast?
|
|
__label__baking __label__frying __label__ingredient-selection __label__eggs What differences, practical and aesthetic, are there between egg washes?
|
|
__label__equipment __label__cast-iron __label__maintenance __label__skillet cast iron pan rusting on bottom surface
|
|
__label__storage-method __label__vegetables __label__refrigerator How to recover vegetables that get "refrigerator crisper chill"?
|
|
__label__chicken __label__meat __label__sauce __label__frying __label__steak How do you cook boneless chicken thighs?
|
|
__label__recipe-scaling __label__pudding __label__experimental Pudding Control Sample measurements
|
|
__label__frying __label__oil __label__fats What oil or fat to use for different purposes?
|
|
__label__storage-lifetime __label__juice Canned unopened and unrefrigerated juice lasts longer in the pantry than the freezer?
|
|
__label__beef __label__sauteing __label__ground-beef __label__non-stick Will 93% lean ground beef stick in a non-stick skillet without oil?
|
|
__label__juice How do I start juicing?
|
|
__label__smell Is salt related to smell?
|
|
__label__flavor what is the ingredient that makes my takeout lo mein smoky tasting?
|
|
__label__pastry __label__puff-pastry How can I fix rips in a puff pastry sheet?
|
|
__label__flavor Counteracting a metallic taste in canned tomatoes?
|
|
__label__mexican-cuisine __label__tortilla What's the difference between a burrito and a tortilla?
|
|
__label__vegetables __label__cooking-time __label__blanching Blanching time for different vegetables
|
|
__label__vegetarian __label__thai-cuisine __label__tofu __label__texture How to make tofu that is crispy and flavorful outside and soft inside?
|
|
__label__vegan __label__tofu __label__soymilk Can I use agar as a coagulant to make homemade tofu?
|
|
__label__substitutions Do I have to put suet in my canned mincemeat?
|
|
__label__sardines What are these little balls in my sardines?
|
|
__label__cleaning How to take care of Silicone cookware
|
|
__label__vegetables __label__food-preservation __label__eggplant How to preserve eggplants/brinjals?
|
|
__label__temperature How to reduce the heat on a gas burner
|
|
__label__storage __label__containers Can you buy plastic food containers like "Tupperware" in specific or custom dimensions?
|
|
__label__baking __label__cookies My parchment paper soaked in oil after finish baking cookies
|
|
__label__beef __label__steak __label__roast-beef Cooking Cheap Cuts of Beef
|
|
__label__bread __label__dough __label__storage Stuffing bread for the next day
|
|
__label__gelling-agents __label__additives What conditions make xanthan thicken?
|
|
__label__microwave __label__reheating Should I cover food while reheating it in a microwave?
|
|
__label__culinary-uses __label__egg-whites What to do with leftover egg whites?
|
|
__label__chicken How to make fried chicken tender and juicy?
|
|
__label__coffee __label__espresso Is there a method to pour espresso shots without damaging the crema?
|
|
__label__yogurt I'm trying to make yogurt, but it won't turn out. Can someone help?
|
|
__label__baking __label__bread __label__yeast __label__sourdough How to get a sourdough like effect without the hassle of a real sourdough starter?
|
|
__label__cookies What could possibly happen if I overmix the butter and sugar in a cookie recipe?
|
|
__label__rice-cooker Can I use a rice cooker with flavored rice boxes?
|
|
__label__baking __label__flavor __label__lemon What is bakery emulsion and how is it different from flavoring extract?
|
|
__label__grilling __label__steak advice for grilling steak on char broil performance 4 burner
|
|
__label__sauce I would like to know how to thicken sauces with blood and is it safe?
|
|
__label__food-science __label__tomatoes Why does tomato sauce spatter more than other sauces?
|
|
__label__asian-cuisine __label__food-identification __label__cabbage Cabbage Slaw w/ Teriyaki?
|
|
__label__tomatoes __label__chemistry __label__acidity How do I measure the ripeness of my tomatoes?
|
|
__label__oil __label__fats __label__nutrient-composition Fruit Oil Extraction
|
|
__label__substitutions __label__cheese __label__vegan __label__dairy-free What's the point of "cheese alternative" that has dairy in it?
|
|
__label__seasoning __label__frying-pan __label__seasoning-pans __label__non-stick Seasoning none stick teflon pans
|
|
__label__substitutions __label__ginger How to use and store galangal?
|
|
__label__substitutions __label__chocolate __label__pastry __label__dairy-free __label__ganache Could coconut cream be used to create a non-dairy ganache for whipping?
|
|
__label__baking Chocolate and oil how to store this
|
|
__label__cheese How to eat this kind of cheese
|
|
__label__baking __label__muffins __label__avocados Avocado substitute in blueberry muffin recipe
|
|
__label__eggs What's the best approach to get runny-yolk sunny side up fried eggs?
|
|
__label__sourdough __label__mold What do I do about mold on my sourdough starter?
|
|
__label__eggs __label__tempering Chemically, what happens when you temper an egg?
|
|
__label__coffee __label__water __label__caffeine How can I maximize the caffeine content of my coffee?
|
|
__label__food-safety __label__oil __label__basics Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth?
|
|
__label__beans Where can I find dried Great Northern Beans?
|
|
__label__baking __label__substitutions __label__gelatin How to replace marshmallows in rice krispies cakes?
|
|
__label__tomatoes __label__ripe How long does it take to ripen tomatoes in a bag with bananas?
|
|
__label__resources __label__learning What are good instructional cooking TV shows?
|
|
__label__spices __label__beef __label__chili Recreating a Mexican spice blend I have bought
|
|
__label__baking __label__parchment Using parchment paper to bake whoopie pies
|
|
__label__baking __label__candy home made cough sweets didn't set properly
|
|
__label__flavor __label__spices __label__peanuts Getting flavor powders to stick to nuts
|
|
__label__food-preservation __label__fish __label__drying Drying whole, small fish at home
|
|
__label__spices __label__nuts __label__coconut __label__peanuts __label__toasting Dry roasting nuts and spices beforehand
|
|
__label__pork __label__curing What is special about pork that makes it so suitable for curing?
|
|
__label__food-safety __label__herbs __label__italian-cuisine __label__garlic __label__canning Is there a way to safely can pesto sauce?
|
|
__label__custard Custard recipe without commercial custard powder
|
|
__label__turkey __label__gravy __label__thanksgiving __label__liver How to identify turkey liver
|
|
__label__substitutions Substitution for fresh corn
|
|
__label__baking __label__substitutions __label__sugar What substitution can I make for blonde cane sugar in macaroons?
|
|
__label__chocolate __label__melting __label__chocolate-truffles Are there any special techniques for tempering dark chocolates with different cacao percentages?
|
|
__label__fish __label__smell Sardines without the nasty breath?
|
|
__label__slow-cooking __label__frozen Can I add frozen vegetables to my thawed chicken meat in a slow cooker?
|
|
__label__vegetables __label__fruit __label__tomatoes __label__salad Fruit salad with tomatoes
|
|
__label__equipment Cooking pot with lid for saving gas but that doesn't overflow?
|
|
__label__tofu How to replace chicken with tofu in a curry
|
|
__label__food-science __label__marinade __label__yogurt What are best practices for using Yoghurt as a Marinade?
|
|
__label__dough __label__rising Why didn't my laminated dough rise?
|
|
__label__food-safety __label__meat Can I still use frozen beef brisket left out at room temperature for 12 hours?
|
|
__label__substitutions __label__shallots Is there a close substitution for shallots?
|
|
__label__curry __label__stews __label__sweet-potatoes How to make sweet potatoes disintegrate in stew
|
|
__label__fish __label__baby-food Cooking fishcakes for 1 year old---how to hold shape AND get soft juicy texture?
|
|
__label__baking __label__bread Slow-fermented bread doesn't rise
|
|
__label__yogurt How can I know when my yogurt is ready (in a generic, basic, non-us yogurt maker)?
|
|
__label__resources What is a good website or book to learn kitchen techniques?
|
|
__label__temperature How to keep aglio olio warm?
|
|
__label__conversion Convert grill recipe to convection toaster oven?
|
|
__label__cake __label__freezing How do I properly freeze a frosted cake?
|
|
__label__freezing __label__egg-whites __label__whipper If you freeze and later melt egg whites would they still be suitable to whip
|
|
__label__food-safety __label__storage-lifetime Will the bean salad dressing that I made ahead of time still work?
|
|
__label__oil __label__oven __label__pork Is pork for bo ssam made entirely without oil?
|
|
__label__eggs Why do organic eggs seem to be spoiled right after purchasing?
|
|
__label__baking __label__fish How to tell when fish is done baking?
|
|
__label__temperature __label__cooking-time Advice for cooking two pumpkin pies at once
|
|
__label__storage-method __label__freezing __label__polenta Does polenta freeze well?
|
|
__label__butter __label__puff-pastry Can I make puff pastry with half the butter?
|
|
__label__rice __label__rice-cooker Non teflon rice cooker reccomendations
|
|
__label__vegetables Simmering split peas smell bitter - why?
|
|
__label__equipment What happened, when I boiled this pot dry?
|
|
__label__fruit Are Asian Pears Bitter? Mine Was
|
|
__label__watermelon __label__juicing What is the best/easiest way to juice a watermelon?
|
|
__label__rice Can I leave uncooked rice sitting in water for an hour or longer before cooking?
|
|
__label__cake How to make a cake less dense
|
|
__label__brownies What does "rap" mean for brownies recipe?
|
|
__label__storage-method __label__storage-lifetime What all fruits/crops can be stored in natural temperature for a long time?
|
|
__label__freezing __label__lamb How long will a frozen lamb roast stay "good" ?
|
|
__label__beef __label__pastry __label__presentation Pastry not "sticking" to beef Wellington
|
|
__label__substitutions How many large marshmallows equals 2 cups of mini marshmallows
|
|
__label__indian-cuisine __label__yogurt __label__curry What type of yoghurt should I use for making curry?
|
|
__label__beef __label__jerky __label__dehydrating Should beef jerky be cut with or across the grain?
|
|
__label__baking __label__chocolate Can I substitute unsweetened cocoa powder for unsweetened baker's chocolate?
|
|
__label__sauce __label__pasta __label__flavor __label__chocolate What savory flavors would pair well with chocolate pasta?
|
|
__label__storage-method __label__eggs __label__storage-lifetime Store cracked eggs for a week?
|
|
__label__equipment __label__knives __label__maintenance Can you sharpen a ceramic knife?
|
|
__label__oil __label__butter I need melted butter
|
|
__label__cake __label__icing Making cake icing look professionally smooth
|
|
__label__beef __label__fats __label__stock __label__broth __label__culinary-uses What to do with the fat rendered when making beef stock?
|
|
__label__food-safety Freezer warmed to -6C. Safe to eat the food?
|
|
__label__food-safety Chocolate spread preservation
|
|
__label__roasting Spatchcock Turkey Breast
|
|
__label__storage-method __label__oil __label__refrigerator My pesto turned solid. Why?
|
|
__label__substitutions __label__food-science __label__basil Can basil flowers be substituted for basil leaves to make tea?
|
|
__label__dry-aging What meats are appropriate for dry-aging
|
|
__label__stock Can I use the green part of leeks for stocks?
|
|
__label__substitutions __label__asian-cuisine __label__steaming What is the best western/cheap substitute for banana leaf?
|
|
__label__coffee __label__cocoa Is there a drink that's analogous to coffee but made with cocoa beans?
|
|
__label__equipment __label__pasta How does good pasta dough feel to the touch?
|
|
__label__pan __label__carbon-steel carbon steel pans in dollar store
|
|
__label__tea __label__water __label__traditional Is it necessary to rinse Chinese or other tea before first brew / steep / infusion?
|
|
__label__sauce __label__tomatoes What's the source of the sweetness in tomato sauce that's simmered for at least four hours?
|
|
__label__food-safety food safety regarding re freezing twice cooked chicken
|
|
__label__baking __label__nuts Substituting hazelnuts for almonds, baking
|
|
__label__equipment __label__food-science __label__sous-vide steam oven vs conventional oven
|
|
__label__eggs __label__poaching How to extend holding time for poached eggs?
|
|
__label__food-safety __label__meat Why is it dangerous to eat meat which has been left out and then cooked?
|
|
__label__baking __label__substitutions __label__oil __label__cake Can oil be replaced with yoghurt in a cake recipe?
|
|
__label__baking Is it safe to eat a cake with semi spoiled lemon rind?
|
|
__label__stainless-steel __label__pan Food sticking to fry pan
|
|
__label__substitutions Can avocado substitute the 'fat' in cake baking?
|
|
__label__baking __label__eggs __label__quiche How do I know when quiche is finished cooking?
|
|
__label__baking-soda __label__silver Cleaning silver with aluminum
|
|
__label__vegetables __label__cabbage __label__lettuce What kind of cabbage is on my photo?
|
|
__label__onions For how long should I cook onion paste?
|
|
__label__baking __label__bread __label__corn __label__batter How do I eliminate Corn Meal "grittiness"?
|
|
__label__knives __label__knife-skills How do I properly use a ceramic honing steel?
|
|
__label__baking __label__cake How do you minimize cake doming?
|
|
__label__flavor __label__salt __label__bacon How can I get my bacon less salty?
|
|
__label__frying __label__temperature __label__maillard How to approximate the Maillard temperature (154C) in a pan?
|
|
__label__eggs __label__soup __label__asian-cuisine Trick to making perfect egg ribbons?
|
|
__label__bacon Why are oil bubbles when cooking bacon only around the bacon?
|
|
__label__pork __label__fats __label__bacon Rendered pork fat vs lard vs bacon fat?
|
|
__label__substitutions __label__spices __label__curry Curry powder mix
|
|
__label__food-safety __label__storage-lifetime __label__spoilage __label__kombucha Does store-bought Kombucha spoil? If so, how can I tell?
|
|
__label__baking __label__equipment __label__stove Why does my Wonder Pot now bake unevenly?
|
|
__label__frying What's the technique for frying plantain?
|
|
__label__mustard Homemade mustard is bland
|
|
__label__coffee __label__espresso My espresso shot is extracting too quick, what am I doing wrong?
|
|
__label__barbecue __label__smoking __label__wood What can I do to make wood dust for cold smoking?
|
|
__label__temperature __label__slow-cooking __label__crockpot Cooking with a crock pot - temp
|
|
__label__fruit __label__food-science __label__caramelization Does oxidation inhibit caramelization?
|
|
__label__sourdough __label__mold __label__starter Blue/green mold on sourdough starter
|
|
__label__soup __label__noodles Can I add uncooked noodles directly to soup?
|
|
__label__rice __label__chinese-cuisine How can I make Chinese Fried Rice like they do on the East Coast?
|
|
__label__baking __label__spices __label__vanilla What should I do with too-dry vanilla beans?
|
|
__label__food-safety __label__chicken-breast Is this Chicken Situation safe to cook and eat?
|
|
__label__steaming __label__tamales What is a good way to steam tamales without a "tamale steamer?"
|
|
__label__measurements __label__salmon Ambiguities in Gravlax recipe
|
|
__label__alcohol __label__vanilla How to remove alcohol taste from vanilla extract?
|
|
__label__cutting-boards __label__wood Are there any differences between the commonly recommended types of woods for chopping boards?
|
|
__label__greens __label__greek-cuisine Using Rainbow Chard for Spanakopita
|
|
__label__meat __label__flavor __label__salt __label__seasoning What to do when I accidentally put too much salt on the meat?
|
|
__label__storage-method __label__freezing __label__pie Can you freeze a Pecan Pie?
|
|
__label__food-safety __label__cheese __label__dairy __label__spoilage Why does my ricotta cheese go bad in a few days?
|
|
__label__knives __label__coconut __label__bones __label__chopping Knife chopping through bone or coconut
|
|
__label__substitutions Non-dairy creamer, dry
|
|
__label__baking __label__cookies What is the purpose of baking soda in chocolate-chip cookies?
|
|
__label__equipment __label__maintenance Sanitization, disinfection, sterilization of Dishwasher?
|
|
__label__cheese __label__vegetarian Does Domino's use rennet-free cheese?
|
|
__label__food-safety __label__meringue Re-Heat meringues after having them in the fridge for a long time?
|
|
__label__coffee How to hand-select the perfect coffee bean?
|
|
__label__almonds __label__extracts What method of extracting oil from almonds preserves the most almond flavor?
|
|
__label__food-safety What are the 'natural flavors' in a fruit drink that contains no juice?
|
|
__label__storage-method __label__knives Does putting knives in a wooden block blade down wear out the blade?
|
|
__label__roast-beef Rib Roast Rare standing up or lying down?
|
|
__label__boiling __label__roast __label__potatoes Par boil roast potatoes
|
|
__label__hummus Why did my hummus go bad?
|
|
__label__dessert Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?
|
|
__label__cheese __label__cheese-making __label__brie Is there a difference between Brie & Camembert?
|
|
__label__salt __label__hamburgers How to make salt in burger permeate throughout the entire meat?
|
|
__label__ham wet cured ham spoilage
|
|
__label__deep-frying __label__wok Best vessel for frying
|
|
__label__storage-method __label__sauce __label__bechamel Storing bechamel sauce
|
|
__label__cleaning __label__rice-cooker How do I clean a moldy rice cooker heating element?
|
|
__label__culinary-uses __label__candy __label__cherries What can I do with a large amount of glac cherries?
|
|
__label__dough __label__pie __label__crust __label__pot-pie Pie Crust -- Cutting to mix
|
|
__label__chicken __label__marinade What should I use to marinate chicken with a lime seasoning?
|
|
__label__flavor __label__sugar __label__curry What's the point of using sugar in savory dishes?
|
|
__label__dessert __label__frosting __label__filling Creating a specific cream for a cake?
|
|
__label__baking __label__bread __label__parchment Using the same baking paper as always, suddenly my bread sticks, what's happening?
|
|
__label__ice-cream __label__molecular-gastronomy __label__emulsion __label__additives Why mono and diglycerides instead of xanthan?
|
|
__label__nuts Cracking open a pistachio
|
|
__label__mushrooms __label__pickling How to get pickled mushrooms to be less sour?
|
|
__label__cast-iron __label__serving Keeping food warm: does cast iron make a suitable potluck vessel?
|
|
__label__spices __label__resources __label__basics __label__learning What's a good resource for knowing what spices are and what to use them in?
|
|
__label__squash __label__ripe How can I tell if my acorn squash is ripe before cutting it open?
|
|
__label__vegetables Has there been some change in the varieties of broccoli sold in US supermarkets in the last few years?
|
|
__label__sauce __label__flavor __label__garlic __label__seasoning How do you know how much garlic to add to a dish and in what form?
|
|
__label__sugar __label__soup Tomato bisque soup too sweet
|
|
__label__roasting Do I cover a pork roast?
|
|
__label__sushi __label__ceviche Mexican ceviche vs. Japanese sashimi
|
|
__label__oil __label__asian-cuisine __label__wok __label__stir-fry Suitable oil for woking?
|
|
__label__eggs __label__frying __label__frying-pan __label__non-stick tamagoyaki eggs sticking to the pan
|
|
__label__cookies I use 1/2 cup shortening and 1/2 cup butter in baking chocolate chips cookies but they always fall flat
|
|
__label__chocolate __label__vegan Does white chocolate HAVE to have milk in it?
|
|
__label__baking How do I bake cakes in a gas oven without a temperature knob?
|
|
__label__equipment __label__knives __label__catering Are electric knives used in foodservice?
|
|
__label__baking __label__frying __label__ham Crisping prosciutto
|
|
__label__potatoes Are potato fruits (not "potatoes") edible?
|
|
__label__beef __label__stock __label__broth __label__ribs __label__bones Can I use short rib bones alone to make beef stock?
|
|
__label__meat How to prevent minced chicken from sticking and forming a single lump?
|
|
__label__chocolate __label__tempering Trouble tempering Valrhona Couverture Manjari (64%) Chocolate
|
|
__label__substitutions Can I use a fresh peach in place of preserves?
|
|
__label__meat __label__temperature __label__thermometer How to properly measure the temperature of meat with a meat thermometer
|
|
__label__substitutions __label__beans __label__vegetarian __label__soy __label__tofu Alternative milk Bean curd
|
|
__label__potatoes __label__oven __label__microwave Fastest way to cook a baked potato?
|
|
__label__boiling __label__water __label__pot My water is boiling too fast
|
|
__label__dough __label__dessert __label__pastry __label__greek-cuisine Is it possible to make kataifi dough (by yourself or starting from filo dough)?
|
|
__label__baking __label__substitutions __label__frosting Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?
|
|
__label__meat __label__grilling What should I use to build a parrilla?
|
|
__label__recipe-scaling Can all recipe ingredient quantities be halved or doubled without altering taste?
|
|
__label__food-safety __label__sushi Do I have to discard leftover sushi?
|
|
__label__food-safety __label__storage-lifetime __label__cheese __label__food-preservation __label__mold Mold is growing on my cheese, what is common practice?
|
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__label__dough __label__pizza Pizza Dough Ingredients too runny even after adding flour
|
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__label__dough What is this dough called?
|
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__label__mango How do you remove the pit from a mango?
|
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__label__food-safety __label__storage-method __label__fats __label__duck Storing and re-using rendered duck fat
|
|
__label__frying __label__deep-frying What do the numbers on my deep fryer dial mean?
|
|
__label__fermentation __label__beets __label__russian-cuisine Why does my beet kvass taste bad?
|
|
__label__fruit What is the best way to store fruit in bulk to make smoothies?
|
|
__label__baking __label__coloring __label__icing What is the best way to make purple butter icing?
|
|
__label__flavor __label__tomatoes __label__mexican-cuisine How do tomatillos differ in taste from under-ripe tomatoes?
|
|
__label__baking __label__storage-method __label__freezing __label__storage How can I make delicious pastries in advance of serving day
|
|
__label__pie Reheated half a cherry pie in the oven. Accidentally left it in said oven overnight
|
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__label__food-safety __label__beef __label__steak __label__raw-meat __label__tartare How safe is steak tartare?
|
|
__label__chicken Chicken characteristics
|
|
__label__food-safety __label__onions __label__mold Green and white mold on dry part of onion only. What to do?
|
|
__label__baking __label__macarons How to evenly bake a daquoise disk?
|
|
__label__bread __label__grains How to make store bought whole multi grain bread softer?
|
|
__label__substitutions __label__tomatoes Crushed tomatoes - sub with diced or whole?
|
|
__label__bread __label__yeast What would happen if I add wine to yeast bread?
|
|
__label__substitutions __label__sausages What type of sausage for bangers and mash?
|
|
__label__bread __label__eggs __label__gluten-free __label__breakfast Can you make french toast without eggs and gluten?
|
|
__label__storage-lifetime __label__food-preservation __label__tea __label__citrus __label__ratio I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio?
|
|
__label__baking __label__cookies What is meant by "place 4 inches apart on cookie tray"?
|
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__label__baking __label__cookies How to prevent a cookie from becoming spongy like a cake?
|
|
__label__baking __label__equipment __label__muffins What's the best material for a durable muffin pan
|
|
__label__frying __label__rice What kind of rice should I use for frying?
|
|
__label__pudding __label__consistency What should the consistency of pudding be?
|
|
__label__beans Is Foul Fair? (Or what is this mystery bean)
|
|
__label__baking __label__potatoes __label__gluten-free __label__experimental Replicating commercial gluten-free/non-gebrokts matzo -- where to start?
|
|
__label__tea Teabags: for how long should I let them sit in the hot water?
|
|
__label__food-safety __label__slow-cooking __label__fire Is it ok to leave a slow cooker unattended?
|
|
__label__cutting What does the term mirepoix mean?
|
|
__label__hollandaise Eggs Benedict using Goats milk butter
|
|
__label__safety __label__fire __label__skillet How to avoid too hot pan that causes fire
|
|
__label__oil __label__roux Is an oil-based roux cooked the same as one made with butter?
|
|
__label__chili-peppers __label__food-identification __label__balkan-cuisine __label__serbian-cuisine Can you identify these chiles on sale in Serbia and Macedonia?
|
|
__label__substitutions __label__cookies Substitute for Kirsch in Leckerli (Basel Lackerli) cookies?
|
|
__label__food-safety __label__food-preservation __label__chips Does food get spoilt if it catches moisture?
|
|
__label__equipment Is there an alternative and less toxic way to clean an oven than using oven spray?
|
|
__label__cooking-time __label__microwave How do I adjust cooking time for an under-powered microwave?
|
|
__label__freezing __label__fruit Can you freeze apples?
|
|
__label__boiling __label__temperature __label__smell __label__heat Smell Something Burning. Course of action?
|
|
__label__fermentation Can I use fermented milk product as starter culture?
|
|
__label__food-safety __label__storage-method __label__temperature __label__food-science __label__catering What foods deliver well?
|
|
__label__baking __label__meat __label__beef __label__pie What is the ideal way to prepare (and the type of) beef for a homemade meat pie?
|
|
__label__spices __label__herbs __label__storage Spices storage conditions
|
|
__label__chicken-breast cooked frozen chicken breasts
|
|
__label__equipment __label__pizza-stone What are other uses for a pizza stone?
|
|
__label__storage-method __label__sandwich how to store a chicken sandwich overnight for lunch the next day
|
|
__label__nutrient-composition __label__yogurt __label__dairy Homemade Yogurt Nutrition Info
|
|
__label__cake Is it better to use soft or hard ladyfingers when making tiramisu?
|
|
__label__sauce __label__fresh blueberry sauce
|
|
__label__cleaning __label__carbon-steel Should I cook in the old carbon steel skillets I just bought at a flea market? And can I use them for campfire cooking?
|
|
__label__salt __label__soy Less salty sauce based on soy
|
|
__label__chickpeas When soaking chickpeas (garbanzo beans), do I discard floaters?
|
|
__label__equipment __label__cleaning __label__tea __label__glass Cleaning a tea pot
|
|
__label__pie __label__apples Freezing an apple pie
|
|
__label__alcohol __label__vanilla __label__extracts Can I use a flavored liqueur to make vanilla extract?
|
|
__label__food-safety __label__sausages Italian Sausage still a little pink?
|
|
__label__beef __label__restaurant-mimicry __label__stir-fry Cooking beef for pepper steak
|
|
__label__frying __label__oil __label__dough __label__dessert __label__budget-cooking Is there a way to make delicious donuts with a small amount of oil?
|
|
__label__rice __label__grains What rice should I use when a recipe asks for "short grain rice"?
|
|
__label__food-safety __label__meat __label__cheese __label__storage Can meat and cheese be stored together?
|
|
__label__equipment __label__utensils What spike is this? Identifying some utensils
|
|
__label__substitutions __label__celery __label__root __label__parmesan How to make celery root dish without parmesan?
|
|
__label__deep-frying __label__pressure-cooker __label__maillard Maillard in a Pressure Cooker
|
|
__label__cream __label__language What's the US equivalent of double and single cream?
|
|
__label__bread __label__cornstarch Why baste bread with cornstarch?
|
|
__label__chicken __label__meat __label__flavor __label__infusion How do you infuse the flavor of a sauce into chicken?
|
|
__label__vegetables __label__food-preservation __label__salt __label__canning __label__mushrooms Adjust salt (in mushrooms)
|
|
__label__bread __label__sugar __label__food-preservation __label__mold Water + Sugar Solution Preserves Bread?
|
|
__label__measurements __label__egg-whites Measuring egg whites
|
|
__label__lemon-juice Why does lemon juice thicken condensed milk?
|
|
__label__baking __label__yeast __label__baking-powder Why are there no recipes combining both yeast and baking powder?
|
|
__label__equipment __label__candy __label__thermometer What are the differences between candy thermometers and meat thermometers?
|
|
__label__please-remove-this-tag __label__flour __label__comparisons __label__shopping __label__cost How much difference is there between brands of flour?
|
|
__label__sugar Nut brittle -what went wrong?
|
|
__label__substitutions __label__sugar In which items out of Halwa, Milk Tea, Cake, Indian sweets, and Custard can white Sugar be replaced with Jaggery?
|
|
__label__cooking-time Rule of thumb for cooking or baking different quantities?
|
|
__label__equipment __label__wok What kind of wok should I get?
|
|
__label__cookware Bowed bottom on Stainless Steel fry pan
|
|
__label__storage-method __label__food-science __label__flavor Why do some foods taste better the next day?
|
|
__label__american-cuisine __label__restaurant Does "American" Food exist around the world?
|
|
__label__chicken __label__stock Removing the skin from chicken before or after cooking?
|
|
__label__baking __label__oven What to place beneath the vegetables before placing them on the baking tray?
|
|
__label__bread __label__sourdough How does a sourdough sponge work?
|
|
__label__cupcakes __label__cakes Is there any other difference between the cakes and the cup cakes besides the size?
|
|
__label__sauce __label__herbs How to get more flavor out of dried herbs?
|
|
__label__storage-lifetime __label__cake __label__icing How long does butter cream icing keep?
|
|
__label__pasta __label__dumplings __label__hungarian-cuisine __label__german-cuisine Is Spaetzle a pasta or a dumpling?
|
|
__label__cast-iron How do you clean and season a cast iron pot?
|
|
__label__vegetables __label__food-science __label__flavor __label__soup __label__roast Why does roasting vegetables before pureeing into soup affect the flavour?
|
|
__label__coffee __label__milk Milk for Coffee - Shake and Hit
|
|
__label__sauce __label__knife-skills __label__stock __label__chili __label__bones How do I cut bones in preparing a fast brown stock ("fond brun rapide")?
|
|
__label__sushi __label__learning __label__asian-cuisine Is sushi so difficult?
|
|
__label__sauce __label__flavor __label__frying __label__sauteing __label__flavor-base How do you know when your flavor base is thoroughly sauteed?
|
|
__label__brining Sour tasting bamboo
|
|
__label__flavor __label__please-remove-this-tag Is smoking with 'barked' wood dangerous?
|
|
__label__baking __label__cake __label__batter Are ladyfingers and Genoise made the same way?
|
|
__label__oil __label__botulism __label__infusion Food Safety - Infused oil with dried herbs
|
|
__label__baking __label__potatoes __label__boiling __label__skin Is it safe to eat the skin of a potato?
|
|
__label__eggs Better Scrambled Eggs
|
|
__label__equipment __label__cookware What is a Hostess Set of flatware?
|
|
__label__frying __label__seafood __label__scallops Excessive water when cooking scallops
|
|
__label__curry __label__bell-peppers How to cook bell peppers until they are VERY tender, but not broken down?
|
|
__label__pressure-cooker __label__glass If I use a diffuser will I be able to use a pressure cooker to can food on my glass top stove?
|
|
__label__baking __label__dough __label__pizza __label__crust Woodfire oven how to get crust soft and tasty
|
|
__label__vegetables __label__cultural-difference __label__asparagus Is asparagus generally recognized as the best vegetable, and why?
|
|
__label__wine Wine selection when dining on horse meat?
|
|
__label__flavor Bitter bell peppers
|
|
__label__stock __label__wine Why is wine not a common ingredient in (meat) stock?
|
|
__label__pasta __label__italian-cuisine What ingredients can be added to pasta to give a different color?
|
|
__label__boiling __label__liver Do you need to rinse liver?
|
|
__label__cast-iron __label__seasoning-pans Stripping seasoning from cast iron
|
|
__label__beef __label__steak __label__food-identification __label__cut-of-meat What kind of steak is this?
|
|
__label__mexican-cuisine How do you properly cook cow tongue?
|
|
__label__flavor __label__molecular-gastronomy __label__gelling-agents __label__experimental I fancy making flavoured 'spaghetti', any tips?
|
|
__label__please-remove-this-tag __label__pizza __label__dough __label__low-carb Low Carb Pizza Dough Recipe - How Will This Make Dough?
|
|
__label__pizza __label__reheating Best way to reheat pizza
|
|
__label__food-safety __label__milk Expiration Date on Milk
|
|
__label__pressure-cooker Is my pressure cooker good for the trash bin?
|
|
__label__oven __label__temperature How hot is your oven?
|
|
__label__baking Baking course online
|
|
__label__soup Accompaniment for salty soup?
|
|
__label__steak Why does steak change colour after seasoning?
|
|
__label__gluten-free __label__substitutions Substituting quinoa flour for wheat flour in egg pasta
|
|
__label__frying __label__flour __label__deep-frying __label__batter __label__wheat What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?
|
|
__label__cheese __label__milk __label__mozzarella "Squeaky" homemade mozzarella
|
|
__label__pork __label__gelatin Uses for Pork gelatin?
|
|
__label__deep-frying why does oil temperature rise when I put food in the pan
|
|
__label__food-safety __label__refrigerator __label__maple-syrup What is the impact of repeated cooling and reheating of maple syrup?
|
|
__label__herbs __label__knife-skills How do you prepare fresh fennel for cooking?
|
|
__label__food-safety __label__food-preservation __label__refrigerator __label__seafood __label__scallops How long will fresh scallops keep in the refrigerator?
|
|
__label__substitutions __label__tomatoes What is the conversion rate between plum tomatoes and "regular" tomatoes?
|
|
__label__garlic Should one always use the whole garlic clove?
|
|
__label__food-safety __label__cast-iron Eating food from a slightly rusting cast iron dutch oven...is it safe?
|
|
__label__food-safety __label__fruit __label__color __label__oranges Can a blood orange be half bloody?
|
|
__label__fruit __label__sugar __label__dessert __label__salad What fruits have a low sugar content?
|
|
__label__refrigerator __label__steak How best to store steaks in the fridge (for taste)
|
|
__label__apples Other apple varieties for a Granny Smith fan
|
|
__label__marinade How long will a vinegar based marinade keep in fridge?
|
|
__label__equipment __label__whipped-cream Funnel-like device for putting non-liquids into a whipped cream dispenser?
|
|
__label__butter __label__sauteing What happens when butter stops foaming?
|
|
__label__eggs __label__batter Making toad in the hole with duck eggs
|
|
__label__noodles __label__restaurant-mimicry __label__chinese-cuisine Panda Express style Chow Mein
|
|
__label__tofu __label__dairy-free __label__soymilk How can I make my icecream soft as it is too hard to carve straight from the fridge?
|
|
__label__cookware __label__cast-iron Should i oil my cast iron pan before storage?
|
|
__label__food-safety __label__sous-vide Sous vide vegetables packed in advance?
|
|
__label__melting-chocolate __label__tempering Tempering raw cacao for coating
|
|
__label__culinary-uses __label__skin Can the skin of lychee be used for anything?
|
|
__label__flavor __label__cupcakes Does peppermint flavour work with orange flavour?
|
|
__label__chocolate __label__dessert __label__sushi __label__spherification How can I make a chocolate cup that looks like the seaweed on a sushi roll?
|
|
__label__food-safety __label__fish Is cooked fish as perishable as raw fish?
|
|
__label__freezing Extent of poultry denaturing via freezing(ice crystal formation)?
|
|
__label__soup __label__chinese-cuisine How to make a restaurant style meatless Hot and Sour Soup
|
|
__label__baking ready made sugar syrup
|
|
__label__wine __label__vacuum Are vacuum pump effective to improve wine conservation?
|
|
__label__baking __label__food-safety __label__chicken To bake a chicken in the oven
|
|
__label__indian-cuisine __label__chili Chili ended up tasting like indian food
|
|
__label__equipment __label__garlic __label__shortcuts Tools to peel and crush a whole garlic bulb
|
|
__label__cookware __label__cleaning Pots and Pans in the dishwasher
|
|
__label__food-safety __label__freezing __label__buttermilk Can buttermilk be frozen successfully?
|
|
__label__food-science __label__onions Why do red onions turn blue or green when cooking sometimes?
|
|
__label__cookies __label__oats Will steel cut oats work for oatmeal cookies?
|
|
__label__muffins __label__low-carb What to add if low-carb muffins don't rise and are crumbly
|
|
__label__middle-eastern-cuisine __label__food-identification What is the name of this Israeli street food?
|
|
__label__food-safety __label__sushi Which types of fish in sushi must be cooked?
|
|
__label__eggs __label__sauce __label__lemon-juice __label__hollandaise Can hollandaise be made with frozen lemon juice?
|
|
__label__storage-method __label__storage-lifetime __label__bechamel Short term storage of bechamel
|
|
__label__bread __label__moisture What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
|
|
__label__asian-cuisine Is there an alternative wrap for spring rolls other than rice paper?
|
|
__label__temperature __label__thawing Commercial fridge for thawing
|
|
__label__risotto Why do I add stock to risotto slowly?
|
|
__label__beans What are the differences between fresh beans and dried ones?
|
|
__label__baking __label__pastry __label__blind-baking How do I stop my pastry shrinking?
|
|
__label__storage-lifetime __label__cheese How long does unrefrigerated shredded cheese last?
|
|
__label__chocolate __label__melting-chocolate __label__ganache White ganache from cocoa butter won't set
|
|
__label__food-preservation __label__canning Can "Canning" be achieved with "vacuum sealed" bags?
|
|
__label__sauce __label__salt __label__asian-cuisine What flavour can cut through salt?
|
|
__label__soymilk Why does soymilk take longer to expire?
|
|
__label__please-remove-this-tag Is it possible to patent recipes?
|
|
__label__baking __label__cake __label__sponge-cake Correct way to join two halves of sponge cake?
|
|
__label__molecular-gastronomy __label__vegan __label__thickening What are some vegan thickeners for beverages?
|
|
__label__substitutions __label__jam Can I substitute marmalade for peach preserves?
|
|
__label__bread __label__eggs What method yields best result for washing breads?
|
|
__label__substitutions __label__wine __label__sausages Wine substitutions for homemade salami
|
|
__label__baking __label__eggs __label__cookies Why add in the eggs last when making chocolate chip cookies?
|
|
__label__storage-method Storing cooked potatoes in the fridge
|
|
__label__sugar __label__indian-cuisine __label__curry Sugar in Indian curries?
|
|
__label__storage-method __label__rice __label__storage How do I get rid of bugs in rice?
|
|
__label__storage-method __label__canning Canning pickles and sealing lids
|
|
__label__substitutions Grapefruit recipe substitute to avoid medicine interaction?
|
|
__label__baking __label__bread __label__starter __label__buttermilk Amish Friendship Bread starter with buttermilk
|
|
__label__food-safety __label__sauce Does pre-packaged spaghetti sauce need to be cooked?
|
|
__label__canning Why hot pack when raw pack is just as fast?
|
|
__label__vegetables Sweet Potatoes going black when peeled
|
|
__label__roasting __label__pork How long & at what temp do I cook stuffed pork sirloin roast?
|
|
__label__camping Cooking stove vs cooking on open camp fire
|
|
__label__substitutions What can be substitution of maple syrup for pancakes?
|
|
__label__cake __label__syrup __label__oranges How can I get the maximum flavor from orange peels?
|
|
__label__boiling __label__water What causes water to boil over?
|
|
__label__yeast __label__sourdough-starter __label__cultured-food Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture
|
|
__label__storage-method __label__eggs __label__freezing Can raw eggs be frozen?
|
|
__label__cake Make a chocolate Cake
|
|
__label__baking __label__dough __label__kneading Dough Too Wet - what to do?
|
|
__label__baking __label__oven __label__pizza __label__cooking-time __label__gas How can I reliably bake pizza with no temperature control or pizza stone?
|
|
__label__potatoes Riced potatoes recipe called steurens or steritz?
|
|
__label__storage-method __label__vegetables __label__storage-lifetime __label__tomatoes Will tomatoes keep for longer if you keep the stalk in?
|
|
__label__food-preservation __label__lemon Is it possible to can lemons in a simple syrup as opposed to using salt?
|
|
__label__syrup __label__vanilla What is a moist vanilla bean?
|
|
__label__equipment __label__cooking-time __label__stove __label__gas What do I need to know when moving from an electric hob to a gas hob
|
|
__label__eggs __label__hard-boiled-eggs If a few of my eggs crack when making them hard-boiled, is it still safe to eat them?
|
|
__label__frozen __label__meatloaf Can I cook a pre-made meatloaf from frozen?
|
|
__label__baking __label__grilling __label__reheating __label__chicken-breast I have leftover baked chicken - can I reheat it on the grill?
|
|
__label__butter __label__mustard Can I fix butter (for a sauce) after putting too much mustard in?
|
|
__label__rice How to make fluffy rice and which type of type of rice to use?
|
|
__label__bread __label__hamburgers What type of bread buns do premium burger restaurants use?
|
|
__label__coffee Coffee Biscuit doesn't come out in Knock Box
|
|
__label__vegetables __label__sauce __label__slow-cooking Uses of leftover vegetables from slow cooker
|
|
__label__mushrooms How long do mushrooms stay good?
|
|
__label__sauce __label__pasta __label__tomatoes Tomato pasta sauce splits. Why?
|
|
__label__temperature Can I test my oven temperature without an oven thermometer?
|
|
__label__chicken __label__freezing __label__defrosting Can I defrost and refreeze chicken?
|
|
__label__baking __label__cookies Why do my snickerdoodles always come out flat?
|
|
__label__bread What can I bake with only flour, water and sugar?
|
|
__label__equipment __label__cream __label__whipped-cream __label__whipper How does a whipped cream charger work?
|
|
__label__resources Sources for authentic recipes
|
|
__label__canning __label__jam Help for thin flavorless jam
|
|
__label__cookware Iron soup kettle with rust
|
|
__label__pie __label__sauteing Minced meat malaise
|
|
__label__food-safety __label__bread __label__proofing What the advantage of a 'bakers couche' for proofing bread and is it safe?
|
|
__label__equipment __label__meat __label__thermometer on proper thermometer poking?
|
|
__label__flour __label__low-carb __label__almonds What are the most effective wheat flour substitutes?
|
|
__label__eggs __label__pasta __label__egg-whites Impact of using egg yolks vs whites in a spaghetti dish?
|
|
__label__storage-method __label__soup How do canned soup companies keep their noodles from absorbing all the liquid in the can?
|
|
__label__soup __label__vegetarian __label__raw How can I fix a bitter raw leek soup?
|
|
__label__substitutions __label__canning __label__lemon-juice __label__jelly Can I use citric acid instead of lemon juice when canning?
|
|
__label__cookware __label__stove __label__frying-pan __label__ceramic Does it matter that my pots are bigger than my ceremic cook top element?
|
|
__label__grilling __label__steak __label__pan __label__seasoning Best practices for cooking steaks such as rib-eye at home
|
|
__label__equipment Why would different types of pots/pans (made from different metal) give a different taste to food?
|
|
__label__eggs __label__meringue Making my meringues form peaks
|
|
__label__carrots __label__infusion __label__russian-cuisine How did/do the Russians make carrot tea?
|
|
__label__food-safety __label__meat __label__temperature __label__slow-cooking When is Slow Cooking done - time vs temperature of meat
|
|
__label__cheese-making Does method of coagulation matter when extracting ricotta from whey?
|
|
__label__substitutions __label__vegetables __label__thickening Are there alternatives to okra as a thickening agent?
|
|
__label__equipment __label__stove How to choose a premium dual fuel range (Viking, Wolf, Aga, and the like...)
|
|
__label__fish __label__sushi What exactly is "Sushi Grade" fish?
|
|
__label__food-safety __label__eggs __label__temperature __label__refrigerator When did the US start refrigerating eggs on a regular basis?
|
|
__label__chicken How long to defrost 11 1bs. of chicken in the fridge?
|
|
__label__water __label__steaming __label__spinach Water turned brown
|
|
__label__wine __label__fondue What is the best wine to use in a fondue recipe?
|
|
__label__food-safety __label__temperature What are some techniques to cool down a dish so that we can store it in the refrigerator safely?
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__label__history __label__doughnuts Why do doughnuts have holes?
|
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__label__baking __label__cookies How to get cracks in my ginger molasses cookies
|
|
__label__chili-peppers How can you reduce the heat of a chili pepper?
|
|
__label__storage-lifetime __label__tortilla __label__flour-tortilla tortilla recipe with longest shelf life
|
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__label__dough __label__flour __label__measurements __label__water What to do when too much liquid added to flour mixture?
|
|
__label__food-safety __label__seafood __label__lobster Are there other parts of a Lobster that are edible apart from the Tail and Claws?
|
|
__label__greens Are sesame greens served raw, or cooked?
|
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__label__dessert __label__chinese-cuisine __label__food-identification Name of a Chinese sweet
|
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__label__culinary-uses __label__evaporated-milk What is a good recipe that uses a lot of evaporated and/or sweetened milk?
|
|
__label__potatoes __label__mash How to make a good mash potato
|
|
__label__baking __label__substitutions __label__salt __label__american-cuisine __label__cream-cheese How to make a non-salty cheesecake?
|
|
__label__refrigerator Purpose of low-humidity crisper?
|
|
__label__potatoes __label__reheating __label__defrosting __label__mash Freezing Mashed Potatoes - any way to prevent drying out?
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__label__cookware __label__pan __label__pot __label__induction How does choosing good induction cookware differ from choosing cookware for other types of stove?
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__label__stock __label__gelatin __label__broth How many grams of gelatin are in stock/broth?
|
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__label__equipment __label__bread __label__toaster must I toast bread over a flame or are HOT toasters still made somewhere?
|
|
__label__freezing __label__fruit __label__refrigerator __label__defrosting Freezing and defrosting Cantaloupe is still good in the fridge?
|
|
__label__coffee Ceramic Coffee mug measurement
|
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__label__eggs How do you crack eggs on a tawa without running away?
|
|
__label__spices __label__indian-cuisine The next level of spices (Indian cooking)?
|
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__label__pop-rocks Suppliers for plain flavoured pop rocks
|
|
__label__lamb Is there a lamb dish that is as easy to prepare as steak?
|
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__label__eggs __label__frying __label__food-science __label__rice What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?
|
|
__label__cooking-time __label__pork __label__slow-cooking __label__boiling What's the basic technique for long braising of pork?
|
|
__label__turkey __label__brining Can I brine a self-basting turkey?
|
|
__label__freezing __label__dehydrating preserving dehydrated foods prepared with citric acid, honey or syrup
|
|
__label__baking __label__frying __label__doughnuts Why won't my crueler rise
|
|
__label__menu-planning __label__casserole How to parcook a casserole?
|
|
__label__equipment Where to buy a Scandinavian birch twig whisk?
|
|
__label__chicken __label__brining __label__chicken-breast Using dry or wet brined chicken the next day
|
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__label__refrigerator __label__waffle refrigerating cooked waffles
|
|
__label__baking __label__salt Should you add some salt to flour when baking?
|
|
__label__meat __label__temperature __label__maillard Best way/temperature to get maillard reaction on meat/steak
|
|
__label__batter __label__pancakes __label__breakfast __label__waffle How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?
|
|
__label__milk __label__kefir How can I make my kefir milk smooth and creamy instead of watery and grainy?
|
|
__label__baking __label__measurements Baker percentages, weights, volumes, and such
|
|
__label__baking __label__substitutions __label__sugar Sugar alternative when beating eggs and sugar together
|
|
__label__sausages __label__curing How much salt and pink salt do I need for pork sausage?
|
|
__label__japanese-cuisine __label__sandwich Is it okay to store sandwich (tonkatsu sandwich) in a container?
|
|
__label__freezing __label__cheese __label__vacuum __label__botulism Vacuum-packed cheese question (botulism)
|
|
__label__meat __label__stews __label__timing How to recook a roast?
|
|
__label__starter __label__cultural-difference Starters vs Entree
|
|
__label__bread __label__rising What is the lesser evil, degassing too early or too late?
|
|
__label__food-safety __label__mold __label__ham Is it safe to eat a lump of Jamon that grew some mold?
|
|
__label__equipment __label__pan __label__non-stick __label__ceramic Ceramic pan overheating damage
|
|
__label__meat __label__storage How long can I keep beef warm in a roaster oven?
|
|
__label__mushrooms __label__defrosting Appropriate way to thaw mushrooms
|
|
__label__food-science __label__brining __label__marinade Does marinating break down proteins the way brining does?
|
|
__label__meat __label__freezing Is freezing browned meat the best option
|
|
__label__sugar __label__caramel Is it possible to make caramel that does not taste sweet?
|
|
__label__baking __label__steaming __label__steamed-pudding Is it okay to bake caramel pudding rather than steaming it?
|
|
__label__substitutions __label__cake __label__alcohol How to incorporate alcohol (rum) into a cake recipe?
|
|
__label__food-safety __label__boiling __label__water Is it safe to reheat old water in an electric kettle?
|
|
__label__substitutions Can Apple Butter be substituted for Apple Sauce in baking?
|
|
__label__freezing Damage to freezer food after a power outage
|
|
__label__butter __label__ice-cream __label__emulsion Making ice cream and fats don't dissolve in base
|
|
__label__food-safety __label__refrigerator refrigerating meat after cooking
|
|
__label__freezing Pumpkin puree refreeze
|
|
__label__sauce __label__beef __label__ground-beef Cooking minced/ground beef with a jar of sauce
|
|
__label__seasoning-pans Seasoning skillet: What am I doing wrong?
|
|
__label__eggs __label__knife-skills How to cleanly slice hard-boiled eggs?
|
|
__label__cake I want to make a poke cake with fresh strawberries. Do i have to add a gelitin to the strawberries?
|
|
__label__food-safety __label__meat Testicles as food?
|
|
__label__baking __label__equipment __label__candy __label__mold __label__jelly Trusted Custom mold manufacturers for confections
|
|
__label__thickening __label__language What are the Standard Terms Used to Describe Liquid Viscosity in Cooking?
|
|
__label__coffee __label__grinding Proper grind and measurement for a pour over coffee maker
|
|
__label__eggs __label__food-science __label__heat __label__omelette __label__scrambled-eggs Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets
|
|
__label__caramelization Fast caramelized taste for soup
|
|
__label__freezing How can I freeze excess peas from my garden?
|
|
__label__fruit __label__ripe How to tell if my fig is ripe
|
|
__label__food-safety __label__snail How do I know if escargot is fully cooked?
|
|
__label__sauce __label__flavor __label__barbecue __label__marinade __label__curry What causes flavors to "marry"?
|
|
__label__please-remove-this-tag __label__eggplant __label__middle-eastern-cuisine My Baba Ghanoush is too watery
|
|
__label__microwave __label__popcorn When to season popcorn?
|
|
__label__pie Why my apple pie is not crispy?
|
|
__label__baking __label__almonds Baking maple syrup on cold smoked almonds
|
|
__label__flavor How to help my vegetable beef soup that I added too much tomato to?
|
|
__label__flavor __label__pastry __label__french-cuisine What ingredient adds the sweetness on Croissants in Europe?
|
|
__label__baking __label__temperature Is 440 F too hot for an oven temperature?
|
|
__label__baking How can I make my scones rise evenly?
|
|
__label__batter __label__yorkshire-puddings __label__sausages Cooking Toad In The Hole - preventing "burn on"
|
|
__label__nuts How do you eat this type of Gingko nut?
|
|
__label__pie __label__egg-whites __label__meringue How do I keep meringue from "weeping"?
|
|
__label__oil If not hydrogenated, how are spreads from olive oil made?
|
|
__label__herbs __label__storage __label__fresh Can I keep herbs fresh by spraying them with fertilizer?
|
|
__label__frying Frying panko crusted pork chops
|
|
__label__baking __label__dough __label__pie __label__vinegar __label__crust Why do some pie crust recipes include vinegar?
|
|
__label__rice Proper ratio of Water to Rice
|
|
__label__candy How do I know if I can double, triple or quadruple a recipe for caramels?
|
|
__label__mushrooms How to prepare chanterelles?
|
|
__label__food-safety __label__storage-lifetime What is the shelf life of homemade compote?
|
|
__label__espresso __label__french-press If espresso is by definition pressure-brewed coffee, is French press coffee a form of espresso?
|
|
__label__stock __label__turkey Why didn't my turkey stock gelatinize?
|
|
__label__frying __label__cooking-safety Will coated chicken fry up ok if not fried right away?
|
|
__label__food-safety __label__slow-cooking __label__crockpot Used warm setting by accident
|
|
__label__cheese __label__cheese-making Are there aged cheeses I can make which don't require a cheese fridge?
|
|
__label__please-remove-this-tag Cues to a reliable or unreliable recipe?
|
|
__label__food-safety __label__eggs __label__storage-lifetime Sniffing out a rotten egg from the dozen
|
|
__label__baking __label__flour __label__dessert __label__cheesecake What does flour do to cheesecake?
|
|
__label__chicken __label__boiling Why does my chicken go dry when I boil it?
|
|
__label__food-safety __label__dessert How long can I keep a dessert out of the fridge?
|
|
__label__baking __label__sugar __label__cookies Does using powdered sugar instead of granulated sugar make cookie dough drier?
|
|
__label__oil __label__korean-cuisine What type of oil is used in korean side dishes?
|
|
__label__food-preservation __label__yeast __label__fermentation __label__cabbage __label__sauerkraut Small batch of sauerkraut smells yeasty
|
|
__label__fire Did I just almost start an oil fire?
|
|
__label__storage-method __label__storage-lifetime __label__vegetables __label__herbs __label__refrigerator Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag?
|
|
__label__meat __label__frozen Do i need to thaw meat before cooking in pressure cooker
|
|
__label__flavor __label__eggplant How do you make sure aubergine doesn't go bitter when cooking?
|
|
__label__propane-grill Propane grill leaking from valve stem
|
|
__label__equipment __label__oven Is it possible to use a commercial oven range in the home?
|
|
__label__cheese __label__history What is the origin of cheese dip?
|
|
__label__tea __label__beverages What's really happening when reusing tea leaves?
|
|
__label__eggs __label__oil __label__butter Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
|
|
__label__meat __label__canning How do you safely bottle or "can" bbq meat drippings?
|
|
__label__stock __label__thickening __label__chili Why is my stock jelly-like when cold but watery when hot?
|
|
__label__fruit How far in advance can I prepare a fruit cup?
|
|
__label__stove __label__alcohol __label__chorizo Availability of pure alcohol in the UK (or alternatives as fuel for alcohol-burning cookers)
|
|
__label__curry __label__thai-cuisine __label__coconut How do I prevent coconut milk from separating in Thai curry?
|
|
__label__refrigerator __label__avocados How do I know when my avocado has gone bad, and how can I keep it fresh?
|
|
__label__smoking __label__bones Soft bones in smoked chicken
|
|
__label__salmon __label__raw-meat __label__raw __label__frozen __label__sashimi Fresh salmon that was frozen after: till when can it still be eaten raw
|
|
__label__baking __label__bread __label__cookies Why does my bread collapse in my bread machine?
|
|
__label__food-safety __label__cheese __label__mascarpone Mascarpone left outside fridge overnight - still usable?
|
|
__label__rice __label__rice-cooker What types of rice are appropriate to use in a rice cooker?
|
|
__label__milk __label__grains __label__kefir How to separate milk kefir grains?
|
|
__label__baking __label__eggs __label__egg-whites Whole eggs versus folding in egg whites
|
|
__label__fruit __label__italian-cuisine __label__candy __label__citrus What should I do with candied citron?
|
|
__label__potatoes __label__chips How can I make my homemade potato wedges crispy?
|
|
__label__coffee __label__flavor How does a coffee bean get its smokey flavor?
|
|
__label__basics __label__budget-cooking How to practice cooking without spending too much?
|
|
__label__fudge __label__cocoa Fix fudge that is too rich
|
|
__label__oil __label__disposal What's the proper way to dispose of used fats & oils?
|
|
__label__chocolate __label__syrup How can I make a chocolate syrup that can be frozen?
|
|
__label__baking __label__cake __label__microwave How to bake a cake in a microwave oven
|
|
__label__substitutions __label__eggs __label__gluten-free __label__allergy How to substitute in baking so the result is both egg- and gluten-free?
|
|
__label__substitutions __label__spices __label__allergy __label__chili-peppers __label__bell-peppers Chili and bell pepper substitute due to allergies?
|
|
__label__cheese-making Halloumi ended up too soft
|
|
__label__storage-method __label__vegetables __label__fruit __label__fresh How to keep fruits and vegetables fresh
|
|
__label__seafood __label__butchering How to clean an octopus - and is it worth it
|
|
__label__sous-vide Can putting items with high heat capacity smooth out heat changes in Sous Vide?
|
|
__label__yorkshire-puddings Flat Yorkshire Pudding
|
|
__label__culinary-uses __label__polenta What can I use polenta leftovers for?
|
|
__label__baking __label__cookies Undercooked cookies
|
|
__label__spices __label__indian-cuisine Toasting spices with and without oil
|
|
__label__sugar __label__chocolate __label__butter __label__cookies Forgot to add sugar to cookies
|
|
__label__cleaning __label__slow-cooking __label__smell Slow cooker lid gasket smell
|
|
__label__eggs __label__salt Do I add salt to my sunny side up eggs before, during, or after cooking?
|
|
__label__equipment __label__grilling __label__oven __label__basics __label__broiler Can I use the grill tray in my oven for grilling?
|
|
__label__vegetables __label__eggplant Baked eggplant is bitter - is there a way to fix it?
|
|
__label__sweeteners What are the equivalent amounts of these sweeteners?
|
|
__label__dough __label__food-science __label__deep-frying Does adding alcohol to dough prevent it from soaking oil when deep-frying?
|
|
__label__food-preservation __label__pickling __label__food-processing Mushy homemade dill pickle chips
|
|
__label__vinegar __label__wine When is homemade wine-based vinegar simply bad wine?
|
|
__label__thickening __label__mustard Why does my homemade mustard thicken only some of the time?
|
|
__label__sauteing Tips on tossing a frying pan
|
|
__label__basics __label__stove How do you get a feel for the heat (direct heat)?
|
|
__label__food-safety __label__oven __label__spoilage How do we keep our roasted cashews from smelling bad eventually?
|
|
__label__food-science __label__popcorn Why does microwave popcorn burn?
|
|
__label__sauce __label__bechamel How can I make a "lighter" cheese sauce?
|
|
__label__food-safety __label__chicken __label__freezing Can I safely freeze my yogurt marinated chicken?
|
|
__label__ice-cream __label__blender __label__consistency How can I thin out my ice cream mixture?
|
|
__label__nuts Which nuts can be cracked without tools?
|
|
__label__tea How to make a strong cup of milk tea without boiling it much?
|
|
__label__barbecue How can I light charcoal faster?
|
|
__label__chili-peppers Are chillies hotter when they're ripe?
|
|
__label__oil __label__cleaning Getting oil residue out of a container
|
|
__label__oil Does blending oil (for vegan butter) make hydrogenated oil?
|
|
__label__fruit __label__drying How to dry fruits without sunlight or a dehydrator?
|
|
__label__brining Why does Brining help food to retain water, but adding salt will draw the moisture out?
|
|
__label__bread __label__sugar __label__yeast How did people make bread before sugar was 'discovered'
|
|
__label__food-safety __label__fish __label__food-transport Storing and Transporting cooked fish
|
|
__label__storage-method __label__flour __label__refrigerator __label__wheat What is the best way to store the whole wheat flour for daily usage?
|
|
__label__tofu Better ways to drain tofu in a hurry?
|
|
__label__fermentation How to create very slimy natto?
|
|
__label__baking __label__substitutions __label__cake __label__ingredient-selection Replacements for baking soda in a cake?
|
|
__label__bread __label__pizza __label__sourdough Mixing both gluten production and milk
|
|
__label__storage-method __label__chocolate __label__food-preservation How to preserve homemade chocolates?
|
|
__label__pan __label__stainless-steel What do I have to worry about when using a stainless steel pan as opposed to nonstick?
|
|
__label__icing __label__texture Is it possible to "tidy up" chocolate fondant?
|
|
__label__cake __label__whipped-cream how to whip UHT cream?
|
|
__label__sauce __label__pasta __label__storage How should I store bolognese sauce prep?
|
|
__label__fruit __label__ripe __label__durian How long should I let durian ripen in a freezer bag?
|
|
__label__rice What's the best way to cook brown rice?
|
|
__label__equipment __label__bread __label__dough Creating ideal temperature for dough to rise
|
|
__label__oven __label__cooking-time __label__turkey __label__gas __label__lasagna How to adjust time for oven stuck at 350F
|
|
__label__chicken __label__slow-cooking __label__roast How long should I slow roast a large (7.5lb/3.5kg) chicken for?
|
|
__label__food-preservation __label__juice __label__juicing What are the alternatives to fresh apple juice?
|
|
__label__salt __label__rice __label__boiling Why add salt to the water when cooking rice?
|
|
__label__sausages __label__veal What are the preferred veal cuts for sausage making?
|
|
__label__pork __label__slow-cooking __label__roast __label__heat __label__pot-roast How long can I leave a pork roast in a PC550 slow cooker on warm after it's cooked?
|
|
__label__food-safety __label__storage-lifetime __label__dip Why do store-bought dips have such a limited shelf life?
|
|
__label__storage-method __label__cupcakes How to best store cupcakes?
|
|
__label__baking __label__equipment Should I bake cookies with the oven heated from the top or the bottom?
|
|
__label__drying __label__lettuce What's wrong with using spin dryer to dry lettuce?
|
|
__label__chicken __label__beer Am I missing something with Beer Can chicken?
|
|
__label__honey Getting the flavor of honey without the sweetness
|
|
__label__eggs What do eggs do in enriching and glazing
|
|
__label__fermentation __label__chili-peppers __label__kimchi How does Korean chili powder differ from "US" chili powder?
|
|
__label__meat __label__onions First onion or first minced meat?
|
|
__label__equipment __label__glass What is the best way to open a tightly fitted lid of a jar?
|
|
__label__freezing Freezing traditional Greek dishes
|
|
__label__baking __label__french-fries __label__cooking-myth How to prepare french fries?
|
|
__label__baking __label__cheesecake Water bath issue when doubling a cheesecake recipe to make bars
|
|
__label__bread __label__dough __label__sourdough What went wrong with my sourdough?
|
|
__label__substitutions __label__polenta Can you make porridge out of P.A.N. harina?
|
|
__label__sourdough __label__sourdough-starter How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter
|
|
__label__water __label__soda How to make club soda
|
|
__label__coffee What is the difference between coffee grinds/beans labeled as "espresso coffee" and ordinary coffee?
|
|
__label__food-science __label__beef __label__steak Does chopping steak negate the benefit of using better meat?
|
|
__label__food-safety __label__soup __label__stock Does vegetable soup made with chicken stock last longer if the stock was made fresh vs from a stock cube?
|
|
__label__garlic __label__mold Garlic turned to black powder?
|
|
__label__pork __label__slow-cooking Slow-cooking pork 'chops'?
|
|
__label__equipment __label__potatoes What is a German potato grater called?
|
|
__label__food-safety __label__salmon Safety of vacuum packed smoked salmon in turned off fridge?
|
|
__label__baking __label__fruit What fruits keep their sweetness when baking?
|
|
__label__substitutions __label__mustard Is there a substitute for Dijon mustard and if so, what is it?
|
|
__label__storage-method Should i fridge my expiring meal bars by best used by date?
|
|
__label__caramel __label__oranges How can I make orange caramel sauce?
|
|
__label__coffee __label__french-press Ideal coffee grind for a French Press?
|
|
__label__food-safety __label__poultry Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking
|
|
__label__coconut How to remoisten sweetened coconut after opening?
|
|
__label__substitutions __label__asian-cuisine __label__cabbage __label__korean-cuisine How can I make kimchi with everyday ingredients?
|
|
__label__indian-cuisine __label__syrup How long can I soak gulab jamun before serving?
|
|
__label__baking __label__bread __label__pita __label__kneading Kneading before or after rising?
|
|
__label__food-safety __label__vinegar Mold on Vinegar Batch?
|
|
__label__dessert __label__frozen Home made popsicles sticking to mold
|
|
__label__food-safety __label__carbonation Is there such a thing as "food grade CO2"?
|
|
__label__food-safety Is it safe to freeze soup that uses previously frozen stock?
|
|
__label__substitutions __label__grilling __label__barbecue __label__ribs What can I use to substitute apple juice in a preparation of ribs?
|
|
__label__bread __label__food-preservation Why does soda bread preserve less well than sourdough or yeast based bread?
|
|
__label__canning Can I used lemon juice in place of ascorbic acid in canning peaches?
|
|
__label__ingredient-selection __label__spicy-hot __label__jalapeno How to choose fresh, ripe (hot) jalapeos?
|
|
__label__substitutions __label__korean-cuisine What should I substitute for dried anchovies and kelp in a stock
|
|
__label__steaming __label__cooking-myth Bamboo Steamer VS Normal Steamer
|
|
__label__microwave __label__reheating Ready to eat food not suitable for microwave
|
|
__label__oven __label__pork __label__roast How to roast pork shoulder?
|
|
__label__nuts __label__meringue Using nuts in pavlova meringue
|
|
__label__baking __label__bread __label__freezing __label__yeast __label__defrosting Can I successfully bake previously-frozen bread dough?
|
|
__label__food-preservation __label__pickling __label__cucumbers Pickle handling
|
|
__label__storage-method __label__vegetables __label__pie Storage of Sweet Potato Pie
|
|
__label__shopping __label__noodles Where can I find (plain) Ramen noodles?
|
|
__label__cleaning __label__rice-cooker __label__teflon Cleaning a Teflon pan with burnt rice residual
|
|
__label__substitutions __label__spices __label__chili-peppers What is ground red pepper?
|
|
__label__cookware __label__pie __label__stoneware How deep is a deep pie dish, traditionally?
|
|
__label__maple-syrup Is a maple tree with a squirrel hole in it safe to tap?
|
|
__label__storage-method __label__food-preservation __label__bananas Cutting the stems of banana instead of wrapping them when preserving them
|
|
__label__chicken __label__boiling __label__noodles How can I stop the cooking in my chicken and noodle soup?
|
|
__label__baking-soda Why is there so much baking soda in scones?
|
|
__label__substitutions __label__sauce __label__pizza __label__tomatoes __label__reheating Can I add tomato paste afterwards, instead of during cooking, for a tomato sauce?
|
|
__label__equipment __label__blender __label__food-processing Glass Food Processor
|
|
__label__storage __label__mint __label__food-transport candied mints storage and transporting long distance
|
|
__label__baking __label__cake What is the proper technique for making an angel food cake?
|
|
__label__equipment __label__bread __label__dough __label__kneading __label__stand-mixer How can I prevent dough from wrapping around a dough hook?
|
|
__label__bread __label__pate Make pate easier to spread
|
|
__label__substitutions __label__bread How to convert between flours?
|
|
__label__substitutions __label__eggs __label__cake What considerations are there when using powdered or pasteurized eggs in baking cake?
|
|
__label__knife-skills __label__coconut How do you open a coconut?
|
|
__label__sauce When do I add the chicken stock in this recipe? The author doesn't specify
|
|
__label__sauce __label__duck __label__reduction How should I add wine to the sauce for my duck?
|
|
__label__cream __label__liqueur Rayla cream liqueur
|
|
__label__spices __label__flavor What are the differences between various types of paprika, and which have the most flavor?
|
|
__label__molecular-gastronomy __label__spherification Use of algin and calcium chloride in spherification
|
|
__label__sugar __label__sauteing __label__mustard What islands use a cooking technique that starts with sugar and hot sauce in the pan?
|
|
__label__storage-lifetime __label__fresh __label__bananas __label__ripe How can I increase the longevity of my bananas?
|
|
__label__cleaning __label__stove How do I clean burnt milk from a glass-ceramic stove?
|
|
__label__seasoning My food doesn't have too much taste / taste allways the same?
|
|
__label__pancakes Why is the first hotcake always the worst?
|
|
__label__bread __label__dough __label__yeast __label__fermentation What is the difference between a poolish and a biga?
|
|
__label__eggs __label__frying __label__flour How to thoroughly bread meat with eggs and flour for frying without the mess
|
|
__label__baking __label__cake __label__pan In what ways does the size of the baking pan matter while baking cakes?
|
|
__label__cake Have to preserve a cake for decoration purposes
|
|
__label__baking How can I thicken an already cooked pie filling?
|
|
__label__slow-cooking __label__high-altitude Do I need to adjust slow cooker recipes for high altitude?
|
|
__label__baking __label__baking-soda Why should I boil pretzels in baking soda water before baking?
|
|
__label__spices How much powder does 1 TBSP of Cumin seeds yield when crushed?
|
|
__label__baking Crust separating from crumb in white bread. What gives?
|
|
__label__substitutions __label__baking-powder __label__almond-milk Adjusting baking powder to work with almond milk
|
|
__label__equipment __label__coffee What does the "bold" setting on my Cuisinart coffee maker do?
|
|
__label__beverages __label__soda __label__peaches How do you make peach soda?
|
|
__label__boiling __label__corn Cooking dried corn
|
|
__label__soup I accidentally boiled away most of my soup, what can I do to recover it?
|
|
__label__baking __label__cinnamon __label__rolls How to make my cinnamon rolls less bready?
|
|
__label__microwave __label__stainless-steel Accidentally microwaved stainless steel travel coffee mug. Still safe to use?
|
|
__label__bread What defines a bread as 'artisan'?
|
|
__label__beef __label__oven How should I cook a 1lb bottom round roast beef in the oven?
|
|
__label__bread __label__dough I added more water to my ciabatta dough by accident
|
|
__label__fish __label__brining Mackerel brining time before smoking
|
|
__label__chocolate __label__melting-chocolate __label__tempering How can I tell if my chocolate is tempered?
|
|
__label__nuts __label__soaking Speeding up soaking of cashews for a recipe
|
|
__label__fruit __label__citrus What's the least messy way to prepare grapefruit?
|
|
__label__baking __label__biscuits __label__cakes Can I make cakes in a tagine?
|
|
__label__substitutions __label__bread Thinned yogurt instead of milk
|
|
__label__honey __label__muffins __label__blueberries Why are the blueberries in my blueberry muffins not melting?
|
|
__label__chocolate Cocoa vs chocolate
|
|
__label__food-safety Baileys best before date
|
|
__label__catering Catering our daughter's wedding
|
|
__label__sauce __label__flour __label__thickening Are there ways in which you can overdo your thickening?
|
|
__label__culinary-uses __label__soup What is the purpose of vermouth in potato leek soup?
|
|
__label__flavor __label__sugar __label__vanilla __label__extracts What are the advantages of vanilla sugar?
|
|
__label__equipment Serving sets question
|
|
__label__meat __label__language __label__venison Is the "gamey" taste of venison just a polite name for "rotten"?
|
|
__label__culinary-uses __label__lettuce How can I incorporate brown lettuce into something appetizing?
|
|
__label__substitutions __label__fruit Fresh blueberries vs dried blueberries in a cookie recipe
|
|
__label__conversion How to convert a cup to SI units?
|
|
__label__substitutions __label__corn Can "cream-style" corn substitute for creamed corn in cornbread?
|
|
__label__mortar __label__pestle What kind of mortar and pestle will be strong enough for grinding date pits?
|
|
__label__fruit __label__sugar __label__candy __label__coloring What effects will xylitol have as a sugar substitute?
|
|
__label__cookies __label__crackers Why do Pocky and other "stick" biscuits have this distinct burn pattern?
|
|
__label__eggs __label__bagels How to prepare eggs in shape suited for bagel?
|
|
__label__wine __label__grapes Why are predominantly grapes an ingredient in wine?
|
|
__label__flour __label__fats __label__roux __label__bulk-cooking Is there a technique for making larger batches of roux?
|
|
__label__oil How much to heat mustard oil before cooking?
|
|
__label__hot-sauce How to balance the bitterness of Habanero peppers?
|
|
__label__fruit __label__knife-skills __label__peeling __label__pomegranate how to peel a pomegranate efficiently?
|
|
__label__paneer What is the difference between malai paneer and paneer?
|
|
__label__dough __label__bread __label__temperature __label__water How warm is "warm water?"
|
|
__label__baking __label__substitutions __label__alcohol __label__glaze __label__rum What is a non-alcoholic substitute for rum in a glaze?
|
|
__label__equipment __label__induction What to look for in an induction stovetop?
|
|
__label__eggs __label__water __label__omelette Why is water often added to the eggs when making omelettes?
|
|
__label__meat __label__cast-iron __label__venison how to cook nondescript venison in a cast iron pot so its tender?
|
|
__label__coffee __label__measurements What is the definition of a cup of coffee
|
|
__label__substitutions __label__sauce __label__oil __label__butter __label__emulsion Can you interchange oil and butter in emulsified sauces?
|
|
__label__meat __label__temperature __label__sous-vide Cooking Temperature for Crocodile meat?
|
|
__label__thai-cuisine Thai noodle dish with peanuts
|
|
__label__fruit __label__frozen __label__jam __label__blueberries __label__raspberries Can jam be made from frozen berries?
|
|
__label__storage-lifetime how long can I store beet brine in fridge
|
|
__label__deep-frying Why doesn't deep frying 'wet' the food?
|
|
__label__salt What are some things to consider when choosing a salt?
|
|
__label__cheese __label__cream __label__foam __label__whipper Why did my "goat cheese espuma" flop?
|
|
__label__equipment __label__candy How to inject carbon dioxide into hard candy, to make poping rocks?
|
|
__label__baking __label__blind-baking __label__quiche What is blind baking?
|
|
__label__storage-lifetime __label__salad __label__mayonnaise __label__salad-dressing How long would you keep this Caesar dressing?
|
|
__label__thawing Putting half thawed joint of pork back in fridge to fully defrost?
|
|
__label__tea What green tea has the highest caffeine content?
|
|
__label__eggs __label__temperature How can I be sure my food is ready for a raw egg to be dropped on top?
|
|
__label__sous-vide How to keep bags from floating in a sous vide supreme
|
|
__label__food-science Is this soup, stew, or something else?
|
|
__label__tomatoes __label__salad __label__cucumbers What is the name of the middle eastern salad containing Tomato and Cucumber?
|
|
__label__food-safety __label__food-science Are there food combinations that are dangerous?
|
|
__label__tea __label__herbs __label__mint Spearmint kinda Musky
|
|
__label__sausages Dealing with a hank of natural sausage casings
|
|
__label__chocolate Making chocolate covered strawberries without parchment paper
|
|
__label__bread __label__chemistry Difference between fermentation and leavening?
|
|
__label__bread __label__salt What salt should I use in a bread machine recipe?
|
|
__label__vegetables __label__asparagus Should asparagus be peeled before cooking?
|
|
__label__storage-method __label__food-preservation Is there a rule of thumb on vinegar's abilities as a preservative?
|
|
__label__equipment __label__cleaning How to keep my stainless steel skillet clean
|
|
__label__ground-beef __label__spoilage Ground beef smells slightly sweet?
|
|
__label__bread __label__proofing Can you freeze bread dough when it's done proofing to bake later?
|
|
__label__stock __label__chemistry Why would parsnips make a beef stock not freeze?
|
|
__label__storage-lifetime __label__tomatoes __label__juice How Long Does Tomato Juice Last?
|
|
__label__spices Do I always have to peel garlic?
|
|
__label__sugar __label__caramelization How do you control the caramelization of sugar?
|
|
__label__food-safety __label__storage-lifetime __label__root Do liquorice roots expire?
|
|
__label__mexican-cuisine __label__chili-peppers Why are poblanos sometimes called pasillas?
|
|
__label__food-preservation __label__olive Why does olives with the pit left always taste better than pitted ones
|
|
__label__baking __label__bread __label__crust Crusty french bread
|
|
__label__fermentation What are safe temperature ranges for fermenting miso paste?
|
|
__label__sauce My lasagna sauce is too tart
|
|
__label__sauce __label__lamb __label__hot-sauce __label__tzatziki How can I stabilize Sriracha in sour cream?
|
|
__label__sauce __label__barbecue __label__barbecue-sauce Why do BBQ sauce recipes specify that you must cook the sauce?
|
|
__label__cake What to do with excess Wham bars
|
|
__label__pork __label__skin How do you make pork rinds?
|
|
__label__baking __label__dough __label__pie __label__crust __label__tart Why and when do you need to dock dough?
|
|
__label__salad __label__food-identification __label__salad-dressing __label__english-cuisine Name of the sauce/salad eaten with roast dinners up north UK
|
|
__label__seeds __label__flax Does flax seed loses its properties after smashing it?
|
|
__label__sushi __label__shrimp Do shrimp really have sex with their siblings before being served raw in sushi?
|
|
__label__vegetables __label__deep-frying __label__cauliflower How to deep fry cauliflower?
|
|
__label__chicken __label__oven __label__spices __label__foil-cooking Chicken in Tin Foil in the Oven: Any tips or advices on spices or wrapping?
|
|
__label__spices __label__restaurant-mimicry __label__salad-dressing Replicating Good Seasons brand Italian salad dressing dry mix
|
|
__label__please-remove-this-tag __label__chicken __label__soup What is the name of this chicken soup dish?
|
|
__label__baking __label__grilling __label__steak Steaks taste horrid in the center?
|
|
__label__baking __label__cake __label__chocolate How do I get my cheesecake bottom not to crumble?
|
|
__label__knives __label__sharpening How can I learn to sharpen my Japanese knives properly?
|
|
__label__beef __label__sandwich What kind of sandwich can be made with Shredded Beef?
|
|
__label__food-safety __label__vegetables __label__beets How can I tell whether beetroot is still edible?
|
|
__label__eggs __label__vinegar __label__poaching Poached eggs dissolve while cooking?
|
|
__label__equipment __label__seasoning-pans __label__paella Should I season my paellera?
|
|
__label__freezing Greaseproof paper
|
|
__label__freezing What can I do to make my Cheese & Onion Pie freeze well?
|
|
__label__food-safety __label__jerky Does jerky need to be preserved with nitrites?
|
|
__label__substitutions __label__cooking-time How to get dried split peas to be equivalent to fresh peas
|
|
__label__cast-iron __label__maintenance Repairing the Seasoning on a Cast Iron Pan
|
|
__label__sushi __label__tuna __label__sashimi Fatty Tuna vs. Tuna
|
|
__label__vegetables Why does my chard taste bitter when I cook it?
|
|
__label__food-safety __label__eggs Is it safe to eat raw eggs?
|
|
__label__baking __label__bread __label__dough __label__yeast __label__proofing How do you raise your dough in cold seasons?
|
|
__label__eggs __label__frying How to add water/milk to the sunny side up eggs?
|
|
__label__food-safety __label__chicken __label__crockpot __label__defrosting __label__chicken-breast How would I quickly defrost chicken if it's going to be cooked in a crock pot?
|
|
__label__storage-method __label__freezing __label__tomatoes How to store blanched tomatoes?
|
|
__label__dough How can you make bread from pizza dough?
|
|
__label__asian-cuisine What can you make with Dried Lemon Grass?
|
|
__label__flavor __label__citrus __label__beverages __label__soda __label__raspberries What are the components of the raspberry citrus flavor in Mountain Dew Voltage?
|
|
__label__fats __label__food-identification __label__mold What are these white 'bits' in my nutella
|
|
__label__meat __label__roasting Roasting beef and lamb roasts together
|
|
__label__substitutions __label__sugar What are the advantages and disadvantages of various sugars/substitutes?
|
|
__label__storage-method __label__fish __label__smoking How to store smoked fish when traveling?
|
|
__label__food-safety New Red Potatoes have pink streaks inside
|
|
__label__fruit __label__food-preservation __label__canning __label__plums Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)
|
|
__label__chicken __label__freezing Seasoning, freezing, thawing and then deep frying chicken
|
|
__label__culinary-uses __label__apples What can I do with apple peel?
|
|
__label__salt __label__cookware Is the stainless steel pot pitted by salt water bad for health?
|
|
__label__vegetables __label__stock Which vegetables to use for stock?
|
|
__label__soup __label__ramen Tsukemen ramen broth/soup
|
|
__label__baking Technique to bake donair meat in an oven
|
|
__label__muffins __label__bananas Why do I need over ripe bananas for banana muffins?
|
|
__label__frying How do I make tempura turn out light?
|
|
__label__bread __label__food-science __label__italian-cuisine __label__chemistry __label__focaccia Why do we dimple a focaccia?
|
|
__label__grilling __label__cedar-plank Can I reuse cedar grilling planks?
|
|
__label__fudge How can I cut fudge smooth and uniform?
|
|
__label__freezing __label__boiling __label__alcohol __label__fresh __label__lobster Lobster Death! Freezer vs. Alcohol
|
|
__label__sugar __label__measurements __label__syrup __label__ratio For equal volumes water and sugar, what is the ratio of separated volume vs. combined?
|
|
__label__vegetables __label__sandwich A spicy vegetable which stays in a sandwich?
|
|
__label__chicken __label__refrigerator __label__raw Beverage Cooler vs Small Refrigerator for Raw Chicken?
|
|
__label__equipment How do price and quality relate in blenders?
|
|
__label__meat __label__grilling __label__restaurant-mimicry __label__hamburgers Mustard-fried burger patty
|
|
__label__cookies Why are my cookies SO sticky?
|
|
__label__cream British "pot" of whipping cream?
|
|
__label__oil __label__butter Vegetable Oil vs. Canola oil in DIY Spreadable butter
|
|
__label__food-safety __label__dehydrating __label__sweet-potatoes Sweet potatoes: to cook or not to cook?
|
|
__label__salt __label__curry __label__chemistry Why should I add salt to my curries?
|
|
__label__garlic Why should you remove the core of garlic?
|
|
__label__yogurt __label__texture Why isn't my homemade yogurt smooth?
|
|
__label__oven __label__pate Pts raw from inside in another oven - how to make them right in this oven?
|
|
__label__boiling __label__nuts __label__peanuts Boiling peeled peanuts
|
|
__label__language __label__knife-skills What's the term for cutting part way through a vegetable or fruit to increase surface area?
|
|
__label__color What natural ingredients can be used to color food blue or green?
|
|
__label__potatoes __label__microwave Potato in the microwave
|
|
__label__curry __label__ratio __label__thai Ratios in traditional Thai peanut curry recipes
|
|
__label__storage-method __label__storage-lifetime __label__pasta How to store homemade pasta without freezing
|
|
__label__baking __label__cookies __label__refrigerator Cookie dough between batches - Refrigerate? Or no?
|
|
__label__food-science __label__pancakes Should I rest pancake batter?
|
|
__label__flavor __label__food-science __label__boiling __label__water __label__heat Can food be boiled "extra fast/hard" in water?
|
|
__label__food-safety __label__potatoes Is it safe to eat potatoes that have sprouted?
|
|
__label__fruit __label__smell How long will durian smell linger?
|
|
__label__ripe __label__mango How do I ripen a Mango?
|
|
__label__pan __label__ceramic scratched ceramic pan
|
|
__label__cooking-time How do I adjust oven time to cook 2 dishes at the same time
|
|
__label__baking __label__sugar __label__cookies Effects of reducing sugar in cookies
|
|
__label__food-safety __label__equipment __label__sushi Do I roll sushi with or without gloves?
|
|
__label__freezing __label__almonds Can you freeze almond paste?
|
|
__label__indian-cuisine __label__lentils Different cooking times for red and brown lentils?
|
|
__label__ingredient-selection __label__popcorn __label__experimental Is there a way to deliberately explode other food than corn kernels?
|
|
__label__baking __label__butter Adding melted butter to cold milk in baking
|
|
__label__storage-lifetime __label__honey __label__condiments Is it true that honey never spoils? Why?
|
|
__label__cheesecake Cheesecake in rectangular pan
|
|
__label__crockpot __label__bulk-cooking Pulled Pork for a large crowd
|
|
__label__bread __label__malt Can I make my own malt?
|
|
__label__baking Can I use a stoneware 9x13 pan instead of a metal 9x13 pan for Caramel Rolls?
|
|
__label__storage-method __label__temperature __label__frozen-yogurt What is the correct temperature for storing home-made frozen yogurt?
|
|
__label__fermentation Possible dangers of home fermentation of vegetables
|
|
__label__equipment __label__pasta __label__pot Why do the inserts in pasta pots not go all the way to the bottom?
|
|
__label__chicken __label__sous-vide My sous vide chicken is tough and stringy - did I cook it too long, or too little?
|
|
__label__fruit __label__dehydrating __label__jerky dehydrating food with a vacuum chamber
|
|
__label__food-identification Crunchy/fried grapefruit?
|
|
__label__pork __label__charcuterie Pork rillettes - drain fat before shredding or not
|
|
__label__sausages how do I cook sausages without poking holes through them?
|
|
__label__grilling __label__seasoning __label__cedar-plank How do you season/prepare a wood plank for Plank Grilling?
|
|
__label__eggs How do I temper an egg?
|
|
__label__heat __label__cutting-boards Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?
|
|
__label__storage-lifetime __label__cream Cream Cheese expiration dates
|
|
__label__culinary-uses __label__tea Are there any savoury dishes using matcha tea?
|
|
__label__storage-lifetime __label__chocolate __label__ganache How can I increase the shelf life of chocolate ganache?
|
|
__label__storage-method __label__storage-lifetime __label__freezing What temperature to freeze meat at to preserve quality?
|
|
__label__cake __label__color Dying a white iced cake black
|
|
__label__food-safety __label__starch Can we digest raw starch?
|
|
__label__food-safety __label__chemistry __label__whipped-cream __label__stainless-steel What are the grey-black specks that appear when whipping cream in stainless steel bowl?
|
|
__label__milk __label__coffee __label__drinks Frothing Milk By Hand
|
|
__label__pan __label__pot __label__kitchen __label__copper-cookware Dishwasher safe lids for copper cookware?
|
|
__label__meat __label__freezing Freezing of Meat
|
|
__label__temperature __label__language What is "hand hot"?
|
|
__label__chili How do I take the heat out of my chili?
|
|
__label__sugar __label__coconut Coconut sugar flavor
|
|
__label__meat __label__pie __label__puff-pastry Why do you need to cool the filling of a meat pie before adding to the pastry?
|
|
__label__chickpeas __label__foam Should I remove the foam when cooking chickpeas?
|
|
__label__baking __label__bread What causes the crown of the bread to crack during baking?
|
|
__label__creme-fraiche Is it possible to make homemade crme fraiche using clotted buttermilk?
|
|
__label__bread __label__cutting-boards I don't have a large cutting board, but I do have a large table with a wood top
|
|
__label__storage-method __label__herbs How to maximize and preserve horseradish potency without vinegar?
|
|
__label__equipment __label__lemon Lemon zest in large volumes
|
|
__label__equipment Morphy Richards new Intellichef, states boil at 240 degrees C?
|
|
__label__equipment __label__knives __label__kitchen-safety __label__knife-safety How sharp should a paring knife be?
|
|
__label__sauce __label__cast-iron __label__stainless-steel Pan sauce without meat
|
|
__label__cut-of-meat Aged steaks cooked as medium but came out looking well done
|
|
__label__food-safety __label__chicken __label__pie How can I safely re-heat a chicken pie without burning the crust?
|
|
__label__food-safety __label__storage-method How should I manage my fridge?
|
|
__label__barbecue __label__smoking __label__smoke-flavor How much time do I need to achieve a smokey flavor in bbq?
|
|
__label__substitutions A substitute for jaggery
|
|
__label__sauce How to thicken slow cooker recipe sauce
|
|
__label__bread __label__temperature Bread Proving Time in Warm Climates
|
|
__label__baking __label__eggs __label__dessert __label__meringue Saving a pavlova that didn't form a crust
|
|
__label__fruit __label__cookies Breaking down fruit with sugar and water for cookies
|
|
__label__baking __label__bread Bread breaks in the middle while in the oven
|
|
__label__spices Adding spice to poaching liquid
|
|
__label__boiling __label__wine __label__heat What is the impact of high heat on wine?
|
|
__label__chocolate __label__temperature How can I cool chocolate in a couple of minutes?
|
|
__label__vegetables __label__butter __label__water __label__steaming Cooking vegetables with butter and water
|
|
__label__beef __label__fats __label__ground-beef How can I determine fat content in beef?
|
|
__label__baking __label__oven __label__pizza Is our oven at work powerful enough to bake pizza?
|
|
__label__cast-iron __label__dutch-oven __label__fire How to salvage a totally nuked cast iron dutch oven?
|
|
__label__steak __label__veal How to cook 1.5+ inch veal steak to medium?
|
|
__label__rice __label__rice-cooker Why would I buy a rice cooker?
|
|
__label__substitutions __label__rice __label__paella Rice for paella
|
|
__label__coffee __label__foam How to make cappuccino coffee at home without a machine
|
|
__label__cleaning How to prevent flies sticking to hood fan lightbulb guard?
|
|
__label__frozen __label__egg-whites __label__sorbet Why do some sorbet recipes call for egg whites?
|
|
__label__cake __label__chocolate White chocolate mud cake with dark chocolate ganache?
|
|
__label__food-safety Refrigerating warm potato salad 13 hours after dinner
|
|
__label__baking __label__bread __label__buttermilk Why does soda bread call for buttermilk?
|
|
__label__baking __label__soda __label__legumes Can/should I use baking soda when cooking beans?
|
|
__label__frying __label__garlic Fried garlic turning black
|
|
__label__cheese Can anyone explain the meaning of 2x and 4x brie cheese?
|
|
__label__food-safety __label__eggs __label__mousse __label__salmonella Mousse has Raw Eggs -- is it Really Safe?
|
|
__label__chicken __label__flavor __label__food-science __label__curry __label__chemistry Aiding the Maillard reaction: Baking Powder or Baking Soda?
|
|
__label__vegetables __label__roasting What other vegetables can I roast with asparagus?
|
|
__label__sourdough __label__rye Rye flour in starter
|
|
__label__bread __label__rye What are "rye sours"?
|
|
__label__flambe First time Flambe
|
|
__label__chicken __label__roasting How to minimize smoke/liquid output when roasting chicken?
|
|
__label__coffee __label__roasting __label__caffeine Difference in caffeine levels between light and bold coffee?
|
|
__label__recipe-scaling __label__menu-planning Are gourd leaves edible?
|
|
__label__gluten-free __label__grains What grains are gluten free?
|
|
__label__baking __label__sugar-free Will any sugar substitutes brown in a crumble topping?
|
|
__label__baking __label__bread __label__sourdough How to keep a high hydration bread loaf from becoming flat
|
|
__label__alcohol __label__food-science Cooking away alcohol
|
|
__label__fruit __label__ripe __label__mango Why do some mangoes ripen without changing flesh color?
|
|
__label__baking __label__bread Measurement of ingredients for baking 400g of brown bread
|
|
__label__soup __label__chili-peppers __label__spicy-hot Oops! Too much hot pepper. Now what?
|
|
__label__yogurt __label__middle-eastern-cuisine What type of yogurt is most similar to the yogurt used in authentic Middle-Eastern cuisine?
|
|
__label__baking __label__cake What is an easy way to turn a heavy-ish cake?
|
|
__label__meatballs How can I prevent meatballs fall apart?
|
|
__label__sugar __label__food-science __label__caramelization Is time a factor in Caramelization?
|
|
__label__stock __label__broth __label__chicken-stock __label__ramen __label__straining What's the best way to strain stock?
|
|
__label__equipment __label__pot __label__caramelization __label__melting-sugar choosing a saucepan material for creams and caramels
|
|
__label__storage-lifetime __label__ginger Why did my ginger simple syrup develop such a disgusting consistency?
|
|
__label__substitutions __label__cheese What is a substitute for mascarpone cheese?
|
|
__label__baking __label__bread Baking bread ... without crust?
|
|
__label__sugar What is the difference between granulated cane sugar and granulated sugar?
|
|
__label__substitutions __label__wine __label__mushrooms Substituting for Madeira wine in a mushroom stuffed with sausage recipe
|
|
__label__food-safety Are my capers still good?
|
|
__label__cheese Brie Cheese and expiration date
|
|
__label__stock Adding more bones to a finished stock?
|
|
__label__pastry Why Does a Lot of Pastry Have an Orange Flavor?
|
|
__label__temperature __label__batter __label__middle-eastern-cuisine __label__chickpeas What is the ideal temperature for water added to chickpea flour for falafel?
|
|
__label__butter __label__icing __label__cupcakes __label__melting Why does my butter icing melt so quickly?
|
|
__label__sauce __label__chinese-cuisine __label__food-identification __label__chili-peppers How can I make 'Santon sauce'
|
|
__label__smoking __label__ham __label__curing Do I have to cure a fresh ham before smoking?
|
|
__label__corn Par-Cooking Corn on the Cob in a Microwave
|
|
__label__food-safety __label__fish __label__defrosting How long can fish be left out?
|
|
__label__boiling __label__steaming __label__dumplings Should I steam or boil zongzi?
|
|
__label__baking __label__butter How to melt butter most conveniently?
|
|
__label__equipment __label__oven __label__shopping What oven should I buy, which is appropriate for baking?
|
|
__label__baking __label__brownies Best way to cleanly cut brownies?
|
|
__label__pizza __label__rising Any advantage to kneeding down pizza dough 3 times
|
|
__label__meat __label__rice __label__indian-cuisine How do I avoid dry meat and burned masala and rice in biryana?
|
|
__label__menu-planning __label__organization __label__software meal planning software with collaboration and sharing
|
|
__label__baking __label__microwave __label__crust Microwave Crust
|
|
__label__equipment __label__oven __label__pizza-stone Pizza Stone in Electric Oven
|
|
__label__vegetables __label__bacon How can I impart bacon flavor into collard greens without losing crispness?
|
|
__label__coffee How to improve the taste of sour coffee beans?
|
|
__label__utensils French whisk handle has rocks in it?
|
|
__label__knives What knife should I take if traveling?
|
|
__label__tea Should a teabag or looseleaf tea brew at room to cold temperature water?
|
|
__label__dough __label__crust What does it mean when dough is referred to as "short"?
|
|
__label__substitutions __label__honey __label__maple-syrup Can I replace honey with maple syrup in recipes that require honey?
|
|
__label__oven __label__reheating Reheating in the oven: why and how?
|
|
__label__substitutions Ingredient substitute for sriracha hot sauce
|
|
__label__storage-lifetime __label__salt __label__tuna Why would fresh tuna be salted?
|
|
__label__seitan How to make round Seitan sausages
|
|
__label__sauce __label__tomatoes __label__culinary-uses What do you do with left over tomato paste?
|
|
__label__baking __label__bread __label__sourdough Adding flavorings & fillings to bread dough
|
|
__label__flavor __label__jerky What's the secret ingredient in beef jerky?
|
|
__label__sourdough __label__starter Are the bubbles in the sourdough starter caused by yeast cultures?
|
|
__label__sourdough sourdough starter splits
|
|
__label__cheese __label__cheese-making I want to make my own cheese. How do I get started?
|
|
__label__chocolate __label__butter __label__mixing __label__melting-chocolate Rocky road seized up?
|
|
__label__equipment __label__grilling __label__barbecue Why does my kamado ceramic grill fall out of it's stand when I open it?
|
|
__label__milk __label__microwave How come heating milk in the microwave is safe?
|
|
__label__bread What is the ingredient in bakery Italian bread that give it that great taste
|
|
__label__substitutions __label__maple-syrup Substituting maple syrup for maple extract
|
|
__label__indian-cuisine __label__stir-fry __label__cabbage What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?
|
|
__label__frying __label__reheating re-fry fried food
|
|
__label__food-safety Vacuum sealed ham left out for 9 hours, is it still safe to eat?
|
|
__label__substitutions __label__icing To make a cream cheese icing, can I use cottage cheese?
|
|
__label__spices Why did my Red Chilli Powder Turned Brown?
|
|
__label__molecular-gastronomy __label__cocktails __label__foam Making culinary foams for cocktails
|
|
__label__sugar __label__boiling __label__candy Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating
|
|
__label__equipment __label__dutch-oven What to look for when choosing a dutch oven?
|
|
__label__pan __label__parchment How to line this cake pan with parchment paper?
|
|
__label__substitutions __label__cake __label__yogurt How does substituting yogurt into a cake change the texture and why can it be used?
|
|
__label__milk __label__jelly How to make "white" jello using aloe vera jelly pack for broken glass dessert
|
|
__label__baking __label__muffins Why were my banana muffins hard?
|
|
__label__pizza __label__microwave Water in the microwave to reheat pizza better
|
|
__label__salt __label__peanuts __label__peanut-butter How to unsalt roasted salted peanuts?
|
|
__label__chicken How to prevent the chicken breasts from drying out
|
|
__label__eggs __label__food-science __label__molecular-gastronomy __label__pressure-cooker __label__hard-boiled-eggs Does pressure cooking of chicken eggs support the removal of the membrane and eggshell?
|
|
__label__storage-lifetime __label__steak __label__brining How long can brining steaks be kept in the brine?
|
|
__label__baking __label__substitutions __label__eggs __label__cake __label__soda Why can soda be used as a substitute for eggs when using a boxed cake mix?
|
|
__label__storage-method __label__lemon In what container should I put lemon water for storage?
|
|
__label__custard Expiry date of custard powder?
|
|
__label__flavor __label__milk __label__mixing __label__goat How can goat milk be prepared to reduce the 'hairy' after taste it has?
|
|
__label__tomatoes __label__thickening __label__salsa How do I make homemade Salsa thicker?
|
|
__label__food-safety __label__freezing Does freezing non-freezable liquids affect life span
|
|
__label__bread __label__yeast Are there any yeast-less breads that can be used as sandwich bread?
|
|
__label__baking __label__souffle Can I really put frozen ramekins in a preheated oven?
|
|
__label__food-safety __label__corn Is it safe to eat Raw Corn?
|
|
__label__gelatin __label__melon Why didn't my melon jelly set?
|
|
__label__onions Are Chives and Green Onions the same thing?
|
|
__label__food-preservation __label__charcuterie __label__corned-beef Corned Beef - From Scratch
|
|
__label__frying __label__sauteing When sauteing should I put onion or garlic first?
|
|
__label__spices __label__indian-cuisine __label__curry __label__toasting Does toasting and grinding whole spice really improve curry flavor?
|
|
__label__sauce __label__indian-cuisine What is the name of the sauce which is made of Yoghurt and fresh Cucumbers?
|
|
__label__storage-method __label__potatoes __label__deep-frying __label__french-fries __label__chips Tricks to preserve chips (french fries)?
|
|
__label__flavor __label__seasoning __label__language Is there a difference between seasoning and flavouring?
|
|
__label__eggs __label__flatbread What can I use to replace eggs in the recipe?
|
|
__label__marinade __label__ingredient-selection __label__salad __label__tofu How to marinate tofu for my mint & lemon juice couscous salad?
|
|
__label__baking __label__salt __label__brownies Does sprinkling salt on top of brownies give the same result as putting it in the batter?
|
|
__label__chicken Mystery "organ" on the underside of chicken thighs?
|
|
__label__baking __label__flour How can you make "All Purpose Flour" using home ground wheat?
|
|
__label__canning Why are home canning jars made of glass and not metal?
|
|
__label__frying __label__flour Tricks to mask the burnt flour taste
|
|
__label__food-safety Forgot to put the slow cooker on
|
|
__label__vinegar __label__apples Apple cider vinegar and Blue Mold
|
|
__label__food-identification Dutch vegetable cordon-bleu
|
|
__label__substitutions __label__herbs How much dried herb to use when substituting for fresh herbs?
|
|
__label__flavor How to add maple and brown sugar to cream of wheat
|
|
__label__indian-cuisine __label__saffron Balancing out saffron taste, chlorine/latex taste
|
|
__label__onions Why cook onion with chicken? Is it just for taste?
|
|
__label__organization __label__kitchen __label__efficiency Timing cooking: methods / workflow
|
|
__label__microwave Microwave more than one container at a time
|
|
__label__chicken __label__steak __label__marinade Do you achieve better results from marinating if you poke holes in the meat beforehand?
|
|
__label__baking __label__cake __label__oil Why does my oil cake drop in the centre
|
|
__label__food-safety __label__cucumbers How do you tell if pickles/cucumbers have gone bad
|
|
__label__chicken __label__deep-frying __label__restaurant-mimicry __label__batter How to imitate commercial fried chicken?
|
|
__label__bacon How can I make bacon powder?
|
|
__label__food-transport Transporting confections
|
|
__label__honey Can I rescue honey that is crystallised in the container? (with water or otherwise)
|
|
__label__muffins __label__quickbread The muffins were rock hard, what did I do wrong?
|
|
__label__tea Sugar in tea better if put after boiling
|
|
__label__equipment __label__knives __label__cutting __label__knife-skills __label__maintenance Am I using my knives for the correct jobs?
|
|
__label__cleaning __label__boiling __label__milk Can I boil milk unattended (and still keep the pan clean)?
|
|
__label__eggs __label__pasteurization what's a good technique for pasteurizing eggs?
|
|
__label__storage-method __label__oil Refrigerating olive oil
|
|
__label__temperature __label__cooking-time __label__cast-iron Crock Pot to Enameled Cast Iron Pot Cooking Times and Temperatures
|
|
__label__equipment __label__cookware __label__wok __label__stove __label__gas Can I use a Wok ring on a gas range?
|
|
__label__spices __label__cleaning __label__tumeric Removing turmeric stains from white plastic
|
|
__label__beef __label__grilling __label__cooking-time __label__roast How long should a 4-5 pound rib roast take in an infrared cooker?
|
|
__label__milk __label__vitamins Does full-fat milk contain Vitamin-D?
|
|
__label__equipment __label__meat __label__grilling __label__steak how should I cook the steak at home
|
|
__label__food-safety __label__storage-method __label__lettuce Does a head of lettuce really need to be refrigerated?
|
|
__label__equipment __label__ice-cream Donvier Ice Cream Maker - why stirring only every 2 minutes?
|
|
__label__baking __label__bread __label__kneading Why punch down knead free bread?
|
|
__label__equipment __label__stainless-steel Scratched Stainless Steel
|
|
__label__fruit __label__asian-cuisine __label__indian-cuisine __label__melon How do I remove bitterness from bitter melon
|
|
__label__pasta __label__experimental Whole wheat pasta from milling to the results
|
|
__label__cookware __label__frying-pan Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?
|
|
__label__food-preservation Food that does not spoil, lightweight, energetic and balanced
|
|
__label__texture __label__chutney My chutney is too thick
|
|
__label__frying __label__sausages How to fry Italian sausages without producing so much smoke?
|
|
__label__substitutions __label__creme-fraiche What should I look for in an alternative to crme frache?
|
|
__label__food-safety __label__food-science Will spoiled food always make you sick?
|
|
__label__frying __label__mushrooms Can I fry my frozen Maitake pieces with other fresh mushrooms?
|
|
__label__equipment __label__oven __label__ribs Safe to leave oven on at 180F while at work to cook ribs?
|
|
__label__substitutions __label__milk __label__curry __label__coconut Substitute for coconut milk in curry
|
|
__label__food-safety __label__tomatoes __label__botulism Air bubbles in canned tomatoes
|
|
__label__coffee __label__espresso How to make good coffee in a Moka pot?
|
|
__label__food-safety __label__mushrooms __label__mold White threads on top of mushrooms?
|
|
__label__ground-beef what shall I do about this ground meat?
|
|
__label__fudge How hard is it to make fudge?
|
|
__label__cake __label__coloring __label__icing __label__decorating How do I colour ready-to-roll icing
|
|
__label__flavor __label__curry __label__infusion Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
|
|
__label__substitutions __label__butter __label__cookies __label__gluten-free What are some low fat butter substitutes for cookies?
|
|
__label__baking __label__flour What are the differences in bleached/unbleached flour for baking?
|
|
__label__baking __label__bread What hole size to prefer in the bread for what reasons?
|
|
__label__sauce __label__pasta __label__italian-cuisine __label__mascarpone Mascarpone and Almond pasta Sauce?
|
|
__label__sauce __label__fish __label__haddock What sauce could I use for haddock?
|
|
__label__cheese __label__chocolate __label__cheese-making Chocolate-Flavored Cheese
|
|
__label__boiling __label__basics "Lively simmer" vs "simmer"?
|
|
__label__flavor What are food combinations that trick your taste buds into tasting sweet?
|
|
__label__organization __label__software What should one look for in the license terms of a crowdsourced recipe website?
|
|
__label__food-safety __label__bread Safety of room-temperature soaker from Reinhart's *Whole Grain Breads*
|
|
__label__bacon __label__canning Can I can bacon?
|
|
__label__garlic __label__pickling Why to add garlic for pickles?
|
|
__label__bread What causes gaps/holes in homemade bread?
|
|
__label__substitutions __label__chicken __label__eggs __label__frying __label__deep-frying Egg replacement for fried chicken
|
|
__label__sushi Texture and cutting of avocado and Mango used in sushi
|
|
__label__grilling __label__cutting __label__hot-dog Is there anything gained by butterfly cutting a hot dog for grilling?
|
|
__label__eggs __label__storage-lifetime Do Eggs Need to be Refrigerated?
|
|
__label__baking How to get a brown/burned texture on cornbread?
|
|
__label__equipment __label__pot __label__utensils __label__maintenance What can I do about scratched pots?
|
|
__label__cookies __label__restaurant-mimicry What's the secret to soft cookies?
|
|
__label__substitutions __label__wine Can rosehip tisane be used as a substitute for red wine in cooking?
|
|
__label__ingredient-selection __label__recipe-scaling __label__pudding __label__cinnamon What is the measure for scaling cinnamon if you double a recipe?
|
|
__label__chicken __label__storage-method __label__freezing Can I remove frost from frozen chicken breasts and re-package?
|
|
__label__boiling __label__water __label__french-press How fast does water cool off after boiling?
|
|
__label__rice __label__measurements How much does a a cup of rice weigh?
|
|
__label__serving-suggestion Fresh popcorn serving size suggestion
|
|
__label__soda __label__carbonation Soda carbonation
|
|
__label__cast-iron Moving cast iron from fridge to stove
|
|
__label__fruit __label__citrus What is this citrus fruit?
|
|
__label__storage-method __label__storage-lifetime __label__beans __label__lentils How long can I store cooked lentils?
|
|
__label__food-safety What is the real risk of salmonella with modern food cleaning standards?
|
|
__label__apples __label__jam __label__pectin Is there enough pectin in Apples to make jam
|
|
__label__baking Which rack level of oven is suitable for baking choco lava cakes?
|
|
__label__food-safety __label__chicken __label__raw Cooking raw chicken beside heating quesadillas
|
|
__label__microwave Should I default to higher or lower power when the recommended power is not an option in a microwave?
|
|
__label__dessert __label__almonds Would almond flour work for macaroons?
|
|
__label__dessert What are the proper steps to add the vermicelli in making dessert shemai?
|
|
__label__knives __label__japanese-cuisine Uses of kohaishu vs santoku
|
|
__label__chocolate __label__drinks __label__melting-chocolate The consistency of my hot chocolate is off, what do I do?
|
|
__label__chicken __label__smoking How to smoke chicken without it coming out tough?
|
|
__label__cleaning __label__rice Why clean a pot (used to cook rice) with cold water?
|
|
__label__baking Is a (British) wedding cake just a tiered fruit cake
|
|
__label__cooking-time __label__turkey __label__brining __label__thanksgiving How can I estimate cooking time for a brined and roasted turkey?
|
|
__label__soup __label__blender Why heat soup in a blender?
|
|
__label__butter __label__garlic __label__color __label__coloring How can you make gray or black butter?
|
|
__label__vegetables __label__vegetarian __label__bouillon How to replace Bouillon cubes without making them on my own
|
|
__label__bread __label__indian-cuisine __label__flatbread Naan without tandoor?
|
|
__label__chocolate __label__ganache White chocolate ganache won't set
|
|
__label__boiling __label__sauteing __label__steaming __label__dumplings __label__polish-cuisine What is the authentic way to cook pierogi?
|
|
__label__beef __label__reheating How to Reheat Beef Tenderloin?
|
|
__label__boiling __label__seafood Why boil octopus with wine cork?
|
|
__label__chocolate __label__melting-chocolate __label__tempering Does tempered chocolate remain tempered and only needs liquefying?
|
|
__label__utensils __label__maintenance __label__pestle What type of glue should I use to repair a marble mortar and pestle?
|
|
__label__soup __label__milk If I'm using milk as an ingredient in soup, how can I prevent it from curdling?
|
|
__label__chocolate __label__cream __label__chocolate-truffles How can I avoid chocolate truffle mix curdling?
|
|
__label__culinary-uses __label__basil __label__flowers What uses are there for basil flowers?
|
|
__label__parsnip How to clean and trim parsnips?
|
|
__label__bread What edible solution can I cover bread in to make it waterproof?
|
|
__label__food-safety __label__gelatin __label__cheesecake Is high gelatin concentration in cheesecake unsafe?
|
|
__label__food-safety __label__pan Cooking in painted metal pots
|
|
__label__pork __label__roast __label__ham Smoked ham roast: what do I do with it?
|
|
__label__food-safety __label__temperature __label__thermometer What does a meat thermometer display if the meat temperature is uneven?
|
|
__label__oven __label__roasting __label__roast __label__duck Why do you slice whole ducks in half when roasting but not for other poultry?
|
|
__label__sous-vide __label__storage Vacuum sealing with a submerged ziplock vs home machine vs professional machine
|
|
__label__beef Can I fix a chewy beef joint after it's already cooked and sliced?
|
|
__label__baking __label__food-safety __label__cheese Baking granbarksost (spruce bark cheese) (Brie) with little mould
|
|
__label__equipment __label__cookware __label__basics __label__pot What to look for in a pot?
|
|
__label__sugar __label__boiling __label__candy Why did my Turkish Delight come out flavorless?
|
|
__label__equipment __label__mixing __label__stand-mixer What to look for in a Stand Mixer?
|
|
__label__language __label__mousse __label__souffle What's the difference between a souffle and a mousse?
|
|
__label__ice-cream __label__candy How do I make a Turkish Delight Syrup
|
|
__label__baking __label__cake What causes a cake to sink in the center?
|
|
__label__mayonnaise __label__low-fat Difference between "real mayonnaise" and "mayonnaise dressing"
|
|
__label__chocolate __label__food-science __label__drinks How do I make instant chocolate powder from a chocolate bar?
|
|
__label__barbecue __label__pork Smoking in Kettle Grill
|
|
__label__baking __label__equipment creme brulee without torch
|
|
__label__food-safety __label__sauce __label__refrigerator __label__barbecue-sauce __label__ketchup Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?
|
|
__label__yeast __label__sourdough How can I create the equivalent of a fresh cake yeast from my sourdough culture?
|
|
__label__grilling __label__kebab Sirloin Tip Kebab cooking times
|
|
__label__pickling Can you substitute honey for sugar in a pickling brine?
|
|
__label__salt Why is Himalayan Salt Pink?
|
|
__label__ravioli Ravioli filling to edge ratio
|
|
__label__chicken Traveling with Cooked Chicken
|
|
__label__shrimp __label__frozen Is ice-encrusted frozen shrimp ok to eat?
|
|
__label__baking __label__substitutions Is baking powder the same thing as baking flour?
|
|
__label__nuts __label__almonds Selecting nuts for successful home oven-roasting
|
|
__label__culinary-uses __label__peeling __label__water __label__almonds Are there culinary uses for the water left from peeling almonds?
|
|
__label__sauce __label__alfredo What are the hallmarks of a traditional alfredo sauce?
|
|
__label__beef __label__steak __label__chinese-cuisine Help! I sliced my flank steak along the grain, is there a way to still have tender meat?
|
|
__label__food-safety __label__eggs __label__pasteurization __label__salmonella How can I buy or make pasteurized eggs?
|
|
__label__chicken __label__freezing How can you make a lot of water come out of chicken by freezing and denaturing it?
|
|
__label__roasting __label__roast __label__pot-roast Why tie a non-stuffed beef pot roast?
|
|
__label__food-safety __label__garlic __label__color Safety of Blue / Green Garlic
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__label__substitutions __label__bread __label__eggs What would the drawbacks/benfits be to making French toast with egg alternatives (Egg Beaters, etc)
|
|
__label__pizza __label__pizza-stone Cooking with a pizza stone
|
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__label__stove __label__stainless-steel __label__electric-stoves __label__induction Does an induction stove require flat bottomed vessels?
|
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__label__baking __label__cookies What is the criss-cross pattern on top of peanut butter cookies used for?
|
|
__label__food-science __label__sugar __label__syrup __label__glucose-syrup Does liquid glucose contain as much fructose as high fructose corn syrup?
|
|
__label__pancakes __label__crepe What is the difference between crepes and Swedish pancakes?
|
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__label__cinnamon Is cinnamon sweet?
|
|
__label__seeds How to store seeds so that they will not get full of insects?
|
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__label__potatoes Cooking potatoes curry
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__label__storage How do you store away freshly peeled and sliced potatoes?
|
|
__label__food-safety __label__temperature __label__pork __label__slow-cooking Is slow cooking for 24+ hours safe?
|
|
__label__fermentation __label__cabbage __label__sauerkraut Fermenting Sauerkraut - Should I Stir?
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__label__chicken __label__rice How to cook rice & chicken simultaneously?
|
|
__label__coconut Coconut water from mature coconut
|
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__label__cheese-making CaCl2 and cheese making
|
|
__label__vegetables How much nutrition dissolves in boiling water?
|
|
__label__chicken I want to cook chicken legs, but will be out of house for 2.5 hours at what temp do I need to cook it at so it's not over or under cooked
|
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__label__food-safety __label__sausages Sausage grease in fridge
|
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__label__grilling __label__smoking __label__ribs __label__charcoal __label__smoke-flavor Is charcoal or the smoker at fault for low temperature smoking?
|
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__label__baking __label__flavor __label__batter Why does batter often taste sweeter than the baked product?
|
|
__label__coffee __label__espresso How to identify a good espresso?
|
|
__label__chicken __label__flavor __label__boiling What causes chicken fat on the surface of soup, and does it add flavor to the dish?
|
|
__label__slow-cooking Can I slow cook a 3.25 beef roast for 4 hours on high, refridgerate in the crock pot overnight and then cook on low again in the morning for 4 hours?
|
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__label__rice __label__rice-cooker __label__steaming Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice?
|
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__label__canning __label__jam __label__spoilage __label__jelly Making Habanero Jelly - Safety and Preventing Spoilage
|
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__label__substitutions __label__milk __label__evaporated-milk __label__curry Is sweetened condensed milk a substitute for evaporated milk?
|
|
__label__baking __label__cake how many kWs does it take to bake a cake?
|
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__label__tea making iced tea with lowest caffeine content
|
|
__label__baking How do I thicken my dessert?
|
|
__label__jam What is the shelf-life for Homemade Jams?
|
|
__label__pan __label__non-stick __label__electric-stoves Why do my nonstick fry pans 'bow up' and not make good contact with my flat top stove
|
|
__label__spices Where can I find good ground sumac?
|
|
__label__food-safety half and half cups refrigerator to table?
|
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__label__storage-method __label__storage __label__soda __label__carbonation How to store Soda Water or other Home Made Sodas?
|
|
__label__substitutions __label__vegetarian __label__gelatin __label__cornstarch Can I use cornstarch in fondant icing?
|
|
__label__sauce __label__organization Which one of the five mother sauces is Sauce Messine derived from?
|
|
__label__untagged Where in Pakistan can I buy kettle bbq from?
|
|
__label__baking __label__cake __label__baking-soda Can I make any modern improvements to this Russian cake recipe from 1971?
|
|
__label__baking __label__bread __label__beer What kind of beer for beer bread?
|
|
__label__bacon What makes bacon chewy?
|
|
__label__bread __label__dutch-oven How to get uniform bubbles in simple dutch oven bread?
|
|
__label__baking Smell from OTG or conventional oven - coil smell. Is this normal and for how long will it last?
|
|
__label__meat __label__temperature How to know the doneness for a tough cut of meat
|
|
__label__tea __label__caffeine English Breakfast vs Ceylon tea
|
|
__label__vegetables __label__grilling __label__vegetarian __label__vegan How can I get more umami in a veggie burger?
|
|
__label__grilling __label__turkey __label__brining __label__basting Do I need to baste an injected turkey?
|
|
__label__butter __label__olive-oil Difference between butter and olive oil?
|
|
__label__food-safety __label__food-preservation __label__canning How to determine if canning is safe?
|
|
__label__equipment __label__cookware __label__sous-vide What has a cooler got to do with sous-vide cooking?
|
|
__label__grinding __label__almonds __label__nut-butters Portable ways to daily grind & powder/ paste 8-9 overnight soaked & peeled Almonds while traveling?
|
|
__label__meat __label__raw-meat How should I prepare meat to be ground?
|
|
__label__salmon How to determine the "doneness" of salmon?
|
|
__label__soup Why does my minestrone soup end up with so little liquid?
|
|
__label__texture __label__stews __label__sweet-potatoes What determines sweet potato softness?
|
|
__label__resources __label__cookbook __label__history What were the popular cookbooks of the 1950s?
|
|
__label__chicken What to do with chicken scraps
|
|
__label__coffee __label__drinks How to make more than one good cup of coffee with a moka pot?
|
|
__label__storage-method __label__bananas How to store a banana that was cut in half to preserve the other half?
|
|
__label__baker-percentage What is the ratio of molassas and pineapple juice for a non-alcoholic rum substitute?
|
|
__label__sugar __label__maple-syrup secret of making maple candy (texture)?
|
|
__label__resources __label__cookbook __label__basics How do I cook for just one person? any good cookbooks?
|
|
__label__onions __label__curry __label__thai-cuisine __label__mortar Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?
|
|
__label__yogurt How to catch culture out of yogurt?
|
|
__label__substitutions Substitute for noodles
|
|
__label__equipment __label__knives __label__utensils How to choose good quality Chinese slicer knives?
|
|
__label__chicken __label__lemon-juice What is the best way to denature proteins in chicken soup using an acidic ingredient?
|
|
__label__sourdough Sourdough starter, growing for increased production
|
|
__label__dough __label__flour __label__measurements Should I add flour to dough if I already weighed the amount?
|
|
__label__substitutions __label__eggs __label__hamburgers Substitution for egg to bind hamburger mince
|
|
__label__lemon __label__middle-eastern-cuisine __label__chili-peppers __label__hummus How can I make lemon and chilli liquid to have with hummus?
|
|
__label__cookies Why did my cookies come out like this?
|
|
__label__bacon Is it possible to make bacon at home?
|
|
__label__culinary-uses __label__potatoes __label__pot-roast Uses for leftover potatoes from a pot-roast
|
|
__label__cheese-making __label__mozzarella How to store homemade fresh Mozzarella Cheese
|
|
__label__food-preservation How to preserve fermented bean sauce
|
|
__label__substitutions __label__fish __label__tilapia Can tilapia replace sole?
|
|
__label__sauce __label__cheesecake What sauce can I just to de-sweeten a cheesecake?
|
|
__label__equipment __label__slow-cooking Does using a larger slow cooker than called for by the recipe make a difference?
|
|
__label__cheese __label__pizza What are the four cheeses generally used in"four-cheese" pizzas?
|
|
__label__baking __label__eggs __label__cake __label__cookies Why do some ingredients in baking recipes need to be at room temperature?
|
|
__label__baking __label__fruit How can I replace apples with peaches?
|
|
__label__baking __label__bread __label__yeast Why does my bread still smell like yeast?
|
|
__label__baking __label__pastry __label__shortening How do I make a flaky croissant?
|
|
__label__ingredient-selection __label__spicy-hot __label__smell What spicy ingredients hit the sinuses?
|
|
__label__flavor __label__spices __label__garlic How do I bring out the garlic flavor in an oil base?
|
|
__label__dough Do you need to break up a large dough ball into smaller balls for optimal proving?
|
|
__label__cleaning __label__mold __label__blender Cleaning a moldy Ninja Blender so it is again safe for use?
|
|
__label__slow-cooking __label__pork __label__brining Pulled Pork in a slow cooker. To brown or not to brown?
|
|
__label__food-safety __label__equipment Cast iron meat grinder; first time used had black stuff in it
|
|
__label__cooking-time __label__chili How long can I leave a vegan chili simmering without components breaking down?
|
|
__label__bread __label__oil Is there a reason to NOT use no-stick spray (Pam) for handling dough?
|
|
__label__freezing how to freeze individual chicken pot pies
|
|
__label__food-safety __label__honey __label__children Can a Toddler Eat Food Cooked With Honey in it?
|
|
__label__tea __label__mixing __label__caffeine Why does caffeine taste bitter when added to tea?
|
|
__label__pizza __label__pizza-stone Pizza stone or firebricks to fix uneven cooking
|
|
__label__fish How should I cook skate wings
|
|
__label__baking __label__cookies Can pressed cookies be made without creaming butter and sugar?
|
|
__label__substitutions __label__baking __label__sugar When baking what works well as a sugar substitute?
|
|
__label__equipment __label__wok __label__seasoning-pans Wok preparation and caring
|
|
__label__vegetables __label__gas __label__propane-grill __label__chicken-wings Gas grill flames very high cooking chicked wings and vegetables
|
|
__label__toffee Toffee that is soft?
|
|
__label__fish __label__cooking-time __label__pickling Uncooked Pickled Fish: Can I recook it?
|
|
__label__utensils __label__caramel How to choose a pan for making caramel?
|
|
__label__pizza __label__pizza-stone how to seal a pizza stone
|
|
__label__dough __label__crust My pizza crust is very hard and tough and not light and crispy, why?
|
|
__label__pizza __label__barbecue __label__charcoal Thin crust pizza on barbecue
|
|
__label__baking __label__equipment __label__pan What is the difference between a gugelhupf pan, a bund(t) pan and a rodon pan?
|
|
__label__salt How to ensure that the salt is very homogenized in a given food?
|
|
__label__spices What spices taste umami?
|
|
__label__coffee How do I make a pot of coffee on a bbq grill?
|
|
__label__pizza __label__burnt Pizza fries getting burnt
|
|
__label__rice __label__texture Effect of rice cooking techniques
|
|
__label__pork __label__sous-vide __label__pork-chops Tenderness of sous-vide pork chops
|
|
__label__cast-iron __label__induction Do induction cookers increase risk of cracking cast iron?
|
|
__label__marinade __label__seafood __label__pickling How long will marinated seafood salad last ? ( scallops, squid, shrimp, crab and mussels)
|
|
__label__mexican-cuisine __label__chili-peppers How can I rehydrate dried chillies more efficiently?
|
|
__label__storage-method __label__food-science __label__fruit __label__ripe __label__bananas Is it scientifically verified that bananas will ripen faster when kept in a bowl with other fruit?
|
|
__label__fruit What kinds of grocery stores tend to carry guava?
|
|
__label__chicken How to know when chicken breast has cooked through?
|
|
__label__asian-cuisine __label__noodles What is the correct way to cook thin rice noodles for Vietnamese dishes?
|
|
__label__equipment __label__cleaning __label__mortar Old stone mortar and pestle cleaning
|
|
__label__baking __label__pot-pie Can I par-bake this pot pie recipe?
|
|
__label__food-safety __label__meat __label__freezing __label__raw-meat Why is it advised to freeze meat before eating as opposed to eating it fresh?
|
|
__label__frying __label__deep-frying __label__batter __label__beer __label__breadcrumbs Deep frying - beer batter vs. bread crumbs
|
|
__label__cast-iron Fixing Sticky Seasoning on Cast-Iron Pan
|
|
__label__food-safety __label__fruit __label__bananas Bananas are radioactive...so how many exactly would you have eat to die? Is it possible to calculate?
|
|
__label__storage-lifetime __label__nuts How to know if my walnuts are fresh enough to be good to eat?
|
|
__label__smoothie Are smoothies and milk shakes the same things with different names?
|
|
__label__tomatoes __label__infusion Safe to make liqueur from tomato vines?
|
|
__label__baking __label__cheese __label__filling __label__pretzels How do I prevent filled pretzels from blowing out?
|
|
__label__salmon __label__smoking Hot Smoked Salmon on Big Green Egg
|
|
__label__slow-cooking __label__crockpot __label__meatloaf Can a slow cooker meatloaf get a browned crust?
|
|
__label__potatoes __label__french-fries Frying potato with little oil
|
|
__label__fruit __label__juice __label__citrus __label__juicing What's the most efficient way to juice halved lemons and limes?
|
|
__label__chicken Fresh Chickens- resting after freezing
|
|
__label__dough __label__cookies How can I fix my dry crumbly cookie dough?
|
|
__label__substitutions __label__cake __label__chocolate __label__sugar Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?
|
|
__label__butter __label__ghee Clarified butter: what happens if the foam isn't skimmed off?
|
|
__label__storage-method __label__storage-lifetime __label__melon How long do sharkfin melons keep?
|
|
__label__fermentation __label__kefir When milk is cultured (eg kefir), what changes occur in terms of lactose, glucose and galactose levels?
|
|
__label__pie How can I get my cream pie to set?
|
|
__label__substitutions __label__sauce __label__soy Soy and sesame sauce alternatives when frying fish?
|
|
__label__citrus __label__peel Lemons and oranges coated with imazalil
|
|
__label__sauce __label__tomatoes What is tomato sauce cooking time?
|
|
__label__oven What's wrong with my oven?
|
|
__label__brining __label__goose Should I brine a goose?
|
|
__label__beer Some recipies call for beer to be added, but why?
|
|
__label__cleaning How can I clean white burn marks in the center of my glass top burner?
|
|
__label__language __label__nuts What is the inside of a nut called?
|
|
__label__chicken __label__frying __label__starch Starch accumulating as sediment during shallow fry
|
|
__label__cookies __label__mixing __label__stand-mixer What do I need to consider when upgrading to a 40 quart mixer?
|
|
__label__bread __label__flour How much "alternative" flour can I substitute for white wheat flour?
|
|
__label__onions Cooked or caramalized onions in the refrigerator
|
|
__label__beef __label__roast Why is my chuck roast dry?
|
|
__label__bananas Substation in a cake recipe for shortening
|
|
__label__substitutions can I substitute greek yogurt for sour cream for a topping for baked cheesecake?
|
|
__label__baking __label__bread __label__pastry __label__focaccia Glazing bread pre-baking
|
|
__label__baking __label__bread __label__dessert How to bake bread and desserts without an oven?
|
|
__label__crepe How to make crispy crepes?
|
|
__label__chicken __label__indian-cuisine Indian Cuisine - Atta Chicken
|
|
__label__equipment __label__knives __label__utensils What is the best utensil kit for the cost?
|
|
__label__coffee Is there a standard measure for coffee grind size?
|
|
__label__meat __label__freezing Freezing lasagne made with previously frozen meat
|
|
__label__spices __label__indian-cuisine __label__food-identification Need help identifying 2 ingredients in homemade chicken biryani
|
|
__label__eggs How can I use up a large quantity of egg?
|
|
__label__sauce __label__cream Which cream should I use for cream sauce?
|
|
__label__fish __label__seafood __label__frozen __label__greek-cuisine Does the location of where an octopus was imported from determine the flavor/quality of the meat?
|
|
__label__eggs __label__ice-cream Reasons for separating eggs in ice cream
|
|
__label__baking __label__equipment Do silicone baking mats come in 14x16" sizes?
|
|
__label__flour How to choose the right kind of flour?
|
|
__label__food-science __label__salt __label__onions Is there any advantage to adding salt to onion while frying?
|
|
__label__scallops Scallops purchased in super market
|
|
__label__baking __label__bread How much dough will I need in order to fill a loaf tin?
|
|
__label__oven __label__grilling Gas grill compared to regular (high end) oven
|
|
__label__cake __label__batter __label__cupcakes How do I make cake batter from scratch without butter?
|
|
__label__baking __label__cocoa How does one use cocoa butter in cooking?
|
|
__label__substitutions __label__vegetarian __label__kosher De-meatifying lasagna, casseroles
|
|
__label__molecular-gastronomy __label__extracts Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?
|
|
__label__vegetables __label__frozen __label__thawing What's wrong with keeping frozen vegetables in refrigerator?
|
|
__label__equipment __label__cleaning __label__roasting What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?
|
|
__label__ice-cream What stabilizer can be used in non-dairy ice cream with alcohol?
|
|
__label__syrup __label__apples __label__caramel __label__toffee What's the purpose of syrup in toffee apples?
|
|
__label__vegetables __label__lentils __label__greens What would give Swiss Chard a gritty texture?
|
|
__label__frying __label__food-science __label__oil __label__fats __label__sauteing What limitations are there to sauteeing with water?
|
|
__label__food-safety __label__packaging Reuse of Food Grade Tins
|
|
__label__substitutions __label__wheat __label__grains Are Farro (Triticum dicoccum) and Spelta (Triticum spelta) interchangeable?
|
|
__label__pie __label__language Cobbler vs pie?
|
|
__label__equipment __label__crepe Does an electric crepe maker require a hood and ventilation?
|
|
__label__tea __label__infusion Infusing orange into tea while avoiding bitterness
|
|
__label__storage-method __label__lettuce What's the best way to store lettuce in the refrigerator?
|
|
__label__substitutions __label__herbs __label__asian-cuisine __label__parsley Substitute for Parsley in South East Asia?
|
|
__label__storage Why should we not store onions and potatoes together?
|
|
__label__substitutions Can I substitute red onion for green onion
|
|
__label__ice-cream Is sugar necessary for the texture of homemade sherbet?
|
|
__label__coffee __label__milk __label__espresso __label__foam Frothing Milk: Variations by Milk Type?
|
|
__label__meat __label__cookbook __label__roast __label__language Explanation of the phrase "Eye of Round Roast"
|
|
__label__coffee What are properties of good whole bean coffee?
|
|
__label__baking __label__substitutions __label__brownies __label__low-carb Is it possible to create this low calorie high fiber brownies?
|
|
__label__vegetables __label__zucchini How to prepare courgettes/zucchini?
|
|
__label__equipment __label__cleaning What is the best way to clean a grater?
|
|
__label__baking Tasty's Cookie Cream Puffs
|
|
__label__baking __label__dough __label__color Identifying Strands of Dough
|
|
__label__food-science __label__additives How does "BHT added to packaging material" actually work?
|
|
__label__equipment __label__toasting __label__bagels __label__toaster What does the "bagel" setting on toasters do?
|
|
__label__baking __label__cake __label__storage-lifetime timing on baking a birthday cake
|
|
__label__food-safety __label__chicken How many times is it safe to reheat chicken?
|
|
__label__fish __label__smell What else can rid the fishy smell of fish besides Casein?
|
|
__label__seafood __label__shrimp What's the best/easiest way to de-vein king prawns?
|
|
__label__substitutions __label__alcohol what is a good liquid to replace tequila with?
|
|
__label__sauce __label__pasta How long should I cook pasta sauce?
|
|
__label__spices __label__herbs The three Cs - spices with chicken
|
|
__label__chicken __label__culinary-uses What can I do with chicken rib meat?
|
|
__label__eggs __label__cream __label__pastry __label__custard __label__creme-brulee Creme brule heating milk
|
|
__label__carrots How to shred carrots without them getting mushy
|
|
__label__peeling __label__cactus How to Harvest and Prepare Prickly Pear Pads Without Getting Poked
|
|
__label__bread how to make dense texture bread?
|
|
__label__meat __label__oven __label__pan __label__stews Oven vs pan for meat stews
|
|
__label__electric-stoves Is there a good test for whether a flat-top stove is working correctly?
|
|
__label__tea Can anyone identify this type of green tea?
|
|
__label__temperature I need to know how long to cook potatoes at 350*F
|
|
__label__baking __label__oranges Why do fresh mandarin oranges get very bitter when baked?
|
|
__label__oats __label__barley Barley vs. oats?
|
|
__label__food-safety __label__spices Tiny black bugs in red spices?
|
|
__label__baking How are macaroon feet formed?
|
|
__label__flour __label__measurements What is the proper volume to weight conversion for Bisquick?
|
|
__label__substitutions __label__chicken __label__sauce __label__stock __label__barbecue-sauce Chicken Stock alternatives?
|
|
__label__rice "Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice)
|
|
__label__herbs __label__please-remove-this-tag __label__comparisons When, if ever, are dried herbs preferable to fresh herbs?
|
|
__label__storage-method __label__storage-lifetime __label__fish __label__cod How to store salted cod?
|
|
__label__food-identification What kind of soup is this lady most likely making?
|
|
__label__ingredient-selection __label__brining Which sugar for brining?
|
|
__label__cleaning How to clean lecithin residue?
|
|
__label__oil __label__olive-oil what's the smoke point of a hybrid oil?
|
|
__label__food-preservation __label__popcorn How to make/preserve popcorn so that its taste and texture doesn't deteriorate within a day or two?
|
|
__label__baking __label__equipment What to look for when buying muffin tins?
|
|
__label__freezing __label__coffee __label__chilling How can I chill ice coffee quickly?
|
|
__label__onions __label__caramelization can onions be caramalized completely in the microwave? If so, how?
|
|
__label__pasta __label__food-preservation __label__pickling How can I turn my pasta salad into a pickle?
|
|
__label__stock __label__pressure-cooker __label__caramelization Converting Pressure Cooker recipes for cookers with lower PSI
|
|
__label__sauce __label__pizza how to improve the consistency of my pizza sauce
|
|
__label__tomatoes __label__drying Sun Drying Tomatoes
|
|
__label__chicken __label__food-safety Handling raw poultry turns my cuticles black!
|
|
__label__grilling __label__mushrooms How to grill portabello mushrooms properly
|
|
__label__beef __label__steak How do I pick the best fillet mignon at the supermarket?
|
|
__label__meat __label__bacon __label__turkey What is Turkey Bacon?
|
|
__label__coffee Cuisinart 12 cup coffee maker - How many grams of ground coffee to make a full strong drip pot?
|
|
__label__substitutions __label__onions What can I substitute for onions?
|
|
__label__storage-method __label__bread __label__mold delaying moldy bread
|
|
__label__juice __label__citrus How can I concentrate citrus juice at home?
|
|
__label__baking __label__sourdough What role does a stoneware bowl play in the baking of Artisan bread?
|
|
__label__soup __label__noodles __label__japanese-cuisine __label__chicken-stock __label__dashi I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?
|
|
__label__ice-cream __label__wasabi Is there a special Wasabi paste/powder I should use when I'm making Wasabi ice-cream?
|
|
__label__cleaning What is the white residue on pots after cooking beans or lentils?
|
|
__label__chocolate __label__melting Melting chocolate
|
|
__label__tea __label__water Black tea water: Does boiling water first make a difference?
|
|
__label__sauce __label__food-science What causes curdling and how can you prevent it?
|
|
__label__cleaning Is it normal to wash an apple, or other fruits, with dish washing liquid?
|
|
__label__butter __label__mixing How do I promade
|
|
__label__fish __label__russian-cuisine Russian Vobla - ratio for the brine?
|
|
__label__food-science __label__cookies Convert chocolate chip cookie recipe to chocolate chocolate chip cookie
|
|
__label__canning How long should I wait until I put new jars in?
|
|
__label__chicken __label__frying __label__smoking __label__chicken-wings Will smoked-then-fried foods impart smoke flavor to cooking oil?
|
|
__label__baking Can you freeze a tomato pie?
|
|
__label__fats Should rendered pork lard be melting at only 85 F?
|
|
__label__duck How long will Duck Fat last before going bad
|
|
__label__chicken __label__salt __label__soup When is slow cooking important to salt absorbtion, before or after boil?
|
|
__label__pasta __label__italian-cuisine How do you store cooked pasta without losing the bite?
|
|
__label__baking __label__flour __label__pizza How much gluten flour do I need to add?
|
|
__label__pickling __label__peaches Pickling green peaches: is the fuzz a must?
|
|
__label__coffee Pouring technic (coffee) - the difference between clockwise and counterclockwise pour
|
|
__label__flavor __label__ice-cream __label__melon Why is my icecream bitter?
|
|
__label__storage-method __label__brown-sugar How to store brown sugar without it becoming hard?
|
|
__label__baking __label__cake Why does my cake rise more in the center?
|
|
__label__baking __label__chocolate __label__temperature __label__cookies __label__chips Why must I return the chilled chocolate cookie dough to room temperature before baking?
|
|
__label__substitutions __label__gelatin Jelly or flavored Gelatin
|
|
__label__cocoa Why does Weikfeild cocoa powder does not taste bitter?
|
|
__label__boiling __label__pot Is it bad to use lids that do not fit on pot?
|
|
__label__substitutions __label__eggs __label__cookies How can I make cookies with no eggs?
|
|
__label__vegetables __label__comparisons __label__tomatoes Heirloom tomatoes
|
|
__label__food-safety __label__steak How long can I leave an uncooked steak out?
|
|
__label__garlic __label__slow-cooking Best variety of garlic for slow cooking?
|
|
__label__sourdough Why stir sourdough only with wooden spoons?
|
|
__label__non-stick How should I handle food that sticks in stainless steel pans or woks after cooking in sunflower oil?
|
|
__label__substitutions __label__dairy __label__buttermilk Buttermilk substitute?
|
|
__label__sous-vide Sous vide over cooking toughens meat?
|
|
__label__bread __label__sourdough __label__mold Is sourdough more resistant to mold than other breads?
|
|
__label__rice __label__culinary-uses __label__storage (How) can I store and cook leftover rice so it isn't soggy?
|
|
__label__bread __label__fermentation What happens during a cold fermentation that makes bread taste so good?
|
|
__label__yogurt How to prep a #5 plastic container for making yogurt?
|
|
__label__tomatoes __label__chili Canned cubed tomatoes vs crushed
|
|
__label__substitutions __label__asian-cuisine __label__indonesian-cuisine Substituting for Candlenuts in Indonesian Food
|
|
__label__food-science __label__rice Why don't most non-East Asian varieties of rice stick together?
|
|
__label__flavor __label__butter Can the freshness of butter affect taste of cooking?
|
|
__label__substitutions __label__coconut Shredded Coconut as a Substitute for...?
|
|
__label__seafood are the larger snails in Hawaii edible?
|
|
__label__smell __label__buckwheat Cooking Buckwheat without the smell
|
|
__label__milk __label__pasteurization Is there any reason to scald milk?
|
|
__label__food-safety __label__storage-method __label__peanuts What is the shelf life of homemade peanut butter in winters and summers?
|
|
__label__molecular-gastronomy __label__spherification How do I make large spheres using spherification?
|
|
__label__equipment __label__baking __label__cheesecake Can cheesecake be cooked without a spring-form pan?
|
|
__label__substitutions __label__pumpkin When can't I use a squash in a recipe which calls for pumpkin?
|
|
__label__peeling __label__bell-peppers How to peel bell peppers effectively?
|
|
__label__measurements __label__sifting Why does my flour sifter have cup markings
|
|
__label__smell How do I get the burnt aroma off burnt food?
|
|
__label__frying-pan __label__non-stick __label__skillet Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best?
|
|
__label__storage-method __label__fresh __label__pepper How to store Anaheim peppers?
|
|
__label__fermentation __label__cabbage __label__sauerkraut cabbage - volume to weight conversion?
|
|
__label__nutrient-composition __label__chopping __label__vitamins Does chopping vegetables remove vitamins?
|
|
__label__doughnuts Keeping Donuts fresh
|
|
__label__cake __label__carrots How can I make carrot cake more fruity and fresh?
|
|
__label__chocolate __label__coffee Can you make chocolate from coffee beans or coffee from cacao beans?
|
|
__label__baking __label__cake __label__color __label__coloring choosing a red food color for red velvet cake
|
|
__label__spices How is one meant to treat fenugreek seeds?
|
|
__label__equipment __label__grilling __label__propane-grill Can I still cook on my propane grill with rust?
|
|
__label__food-safety __label__meat __label__sous-vide __label__botulism What is the sous vide botulism risk if storing meat post-cooking at home?
|
|
__label__lemon Cooking lemon juice into stew
|
|
__label__curing Meat curing vs fermenting
|
|
__label__rice __label__microwave How can I cook 1/2 a cup of rice?
|
|
__label__sauce hollandaise cooked all the way
|
|
__label__potatoes __label__carrots __label__dumplings carrot and potato dumplings question
|
|
__label__cake __label__cream __label__mousse __label__food-transport What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?
|
|
__label__sauce Why are my sauces splitting?
|
|
__label__chocolate __label__milk Making my cocoa mix into instant cocoa mix
|
|
__label__meat __label__beef __label__stews __label__braising Why cook stewing meat low and slow?
|
|
__label__equipment __label__fruit __label__knives __label__knife-skills __label__peeling Fruit peeling techniques
|
|
__label__baking __label__bread __label__temperature Should the oven temperature be the same for smaller batch?
|
|
__label__food-safety __label__meat __label__raw-meat __label__cutting-boards Separate cutting boards: Cooked vs Uncooked meat
|
|
__label__baking __label__chicken __label__oven __label__muffins Can I cook 2 very different things at same time in the oven?
|
|
__label__sausages __label__skin Coating/skin on Quorn Sausage - is it edible?
|
|
__label__food-safety __label__freezing Is refreezing a meal safe?
|
|
__label__equipment __label__knives __label__maintenance How should I care for my knives?
|
|
__label__cleaning __label__stainless-steel How can brown stains be removed from pots and pans?
|
|
__label__food-safety __label__cheese __label__feta Can you really keep feta for 3 months in a milk bath?
|
|
__label__substitutions __label__milk __label__crepe What can replace milk in crepes?
|
|
__label__knife-skills __label__potatoes What is a good way to cut potatoes into wedges?
|
|
__label__sugar __label__fruit __label__juice Sweetening cranberry juice impossible?
|
|
__label__substitutions __label__allergy __label__shellfish What is a good substitute for oyster sauce (for someone with a shellfish allergy) that is also allergic to mushrooms?
|
|
__label__baking __label__bread __label__sandwich How to avoid stiffness and crispness of toasted/oven baked bread sandwiches
|
|
__label__candy How to make spherical chocolate-enrobed candies?
|
|
__label__cookware please help identify this mystery cookware
|
|
__label__culinary-uses __label__cheese what are some good Pecorino Romano combinations? (see food intolerances inside, please)
|
|
__label__roast __label__lamb How long should I cook boned shoulder of Lamb for?
|
|
__label__potatoes __label__salad What can I substitute for Mayonnaise in a traditional potato salad?
|
|
__label__food-safety How long will vacuum sealed grilled lemons keep in the refrigerator?
|
|
__label__oven __label__microwave What is the difference between Microwave, Microwave Oven, and Oven?
|
|
__label__bread __label__flavor __label__sourdough Should I use a base to offset the sour in overripe sourdough starter?
|
|
__label__cheesecake __label__low-carb Looking for ways to improve a keto no-bake lime cheesecake recipe
|
|
__label__baking __label__non-stick How do I prevent dougnuts deflating when moving them into the pan?
|
|
__label__vodka What exactly is 'osobaya sayanskaya' in House of Cards S03E03?
|
|
__label__noodles __label__thai-cuisine How do I make Pad See Ew with Fresh Rice Noodles
|
|
__label__substitutions __label__vinegar Sherry Wine vs Sherry Vinegar
|
|
__label__nutrient-composition __label__peanuts __label__calories __label__peanut-butter How can 100% peanut butter have more protein than 100% peanuts
|
|
__label__baking __label__crust Use water or milk in a tart crust?
|
|
__label__yeast __label__baking-powder __label__baking-soda I added yeast to a recipe calling for baking soda, what will happen?
|
|
__label__milk __label__tea __label__lemon Hot tea with lemon juice and fat free milk: how to prevent curdling?
|
|
__label__substitutions __label__fish __label__vegetarian Vegetarian Fish
|
|
__label__grilling __label__temperature __label__heat __label__charcoal How hot do charcoal grills get?
|
|
__label__strawberries What are the core differences between strawberry varieties?
|
|
__label__tea __label__beverages __label__caffeine Does black tea have the the highest level of caffeine? If so, why?
|
|
__label__sandwich how do some sandwiches feel creamy
|
|
__label__chicken __label__soup __label__stock __label__broth Using Chicken Broth bones for chicken stock?
|
|
__label__baking __label__food-safety __label__bread __label__eggs Safety of Egg Yolk Glaze
|
|
__label__sweet-potatoes Precooking sweet potato fries for quick warm/serve day of party
|
|
__label__cheese __label__pizza __label__dairy What cheeses have the least amount of whey in them (or not at all)?
|
|
__label__deep-frying __label__french-fries Is there a practical way to make belgian fries for four at home?
|
|
__label__dessert __label__ice-cream __label__sugar-free How do I make sugar-free ice cream without a machine?
|
|
__label__food-safety __label__indian-cuisine __label__lentils Is it normal for the colour of the cooked lentils to change overnight even when they were kept in fridge?
|
|
__label__drinks Everyday drink that won't destroy my teeth/shoot up my sugar
|
|
__label__food-safety __label__fish __label__sushi __label__crudo How can I tell if a fish can safely be prepared "crudo"?
|
|
__label__pasta __label__potatoes __label__italian-cuisine __label__gnocchi Gnocchi - best fluffy technique
|
|
__label__oil __label__fats __label__cooking-myth Is it safe to mix vegetable and animal fats?
|
|
__label__substitutions __label__cheese __label__mascarpone Can I substitute mascarpone for ricotta?
|
|
__label__storage-method "Keeping warm" tips
|
|
__label__frying __label__oil __label__onions Looking for some advice on why brown bits burned
|
|
__label__grilling __label__barbecue __label__salmon How do I prevent salmon sticking to the BBQ grill?
|
|
__label__food-science __label__tea __label__boiling __label__chemistry __label__caffeine All else held equal, does a pot of tea have more total caffeine than a mug?
|
|
__label__melting-chocolate Old melting chocolate problem?
|
|
__label__baking __label__substitutions __label__pie __label__crust Adapting graham cracker crust to all-natural graham crackers
|
|
__label__food-science __label__utensils __label__thawing How does a Miracle Thaw work?
|
|
__label__sauce __label__salt __label__eggplant Rubbing eggplants in salt
|
|
__label__frying Can chicken be partially deep fried to fully fry later?
|
|
__label__equipment __label__cast-iron __label__maintenance __label__seasoning-pans Why do I need to cook milk in a cast iron pan before first usage?
|
|
__label__drying __label__charcuterie __label__pancetta Using Cheesecloth for Pancetta
|
|
__label__sauce __label__flavor __label__tomatoes How do I get rid of that calcium chloride taste in my tomato sauce?
|
|
__label__pie __label__goat How to season minced/ground goat
|
|
__label__kitchen What techniques and tips do you have for keeping an organized, clean work area while you cook?
|
|
__label__chicken __label__frying Vinegar and battered chicken?
|
|
__label__baking __label__pastry What is the maximal thickness for choux pastry?
|
|
__label__meat __label__grilling __label__fats How effective is the George Foreman grill in draining fat from cooking meat?
|
|
__label__food-safety Can you cook chicken breasts frozen on the George Foreman Grill?
|
|
__label__pita What are the effective ways to wrap a pita?
|
|
__label__equipment __label__basics I only want to buy two knives, which two types to get?
|
|
__label__chocolate Why most chocolate bars have trans fat?
|
|
__label__meat __label__lamb __label__meatballs __label__veal __label__meatloaf How many meats can make a meatball?
|
|
__label__steak __label__frozen how to season a frozen steak
|
|
__label__measurements __label__conversion Grams to tablespoon conversion
|
|
__label__sauce __label__pasta __label__restaurant-mimicry What is the white sauce of Domino's pasta made of?
|
|
__label__bread __label__microwave Making black bread in a microwave oven
|
|
__label__storage-method __label__refrigerator Can food spoil at cold temperatures?
|
|
__label__beef __label__slow-cooking __label__ingredient-selection Which cuts of beef are suitable for slow cooking methods?
|
|
__label__pasta Sauteed fresh pasta?
|
|
__label__rice-cooker Zojirushi Rice Cooker NP-GBC05
|
|
__label__milk __label__italian-cuisine __label__ice-cream What accounts for the softer texture and sharper flavor of Italian ice creams?
|
|
__label__food-safety __label__pork __label__ham Hot pink spots on surface of ham steak
|
|
__label__equipment __label__cast-iron __label__stove __label__pot My cooking pot keeps smoking
|
|
__label__meat __label__temperature What is the correct internal temperature for rabbit meat?
|
|
__label__pastry Where can I find food-grade beeswax to make Canel?
|
|
__label__salt __label__sauerkraut Should I add salt to my sauerkraut recipe if I add vegetables?
|
|
__label__flavor __label__herbs __label__basil How to reduce bitterness of Basil?
|
|
__label__salt __label__beer __label__history Why did my grandfather-in-law salt his beer?
|
|
__label__cheese __label__knife-skills __label__onions __label__soup Onion soup: How to chop the onion and what kind of cheese to put in it?
|
|
__label__food-safety __label__cleaning Hygiene-wise, need to clean grill/broiling tray after each use?
|
|
__label__cookies __label__milk What is it about milk that makes it go well with cookies?
|
|
__label__food-safety __label__chicken __label__eggs __label__storage-lifetime __label__fresh Is two-month old eggs laid by backyard chicken still edible?
|
|
__label__baking __label__eggs Bad eggs in baking?
|
|
__label__cookies __label__flour Is there a way to save cookies that were baked without flour?
|
|
__label__eggs __label__deep-frying How can I create a scotch egg with a runny yolk?
|
|
__label__slow-cooking __label__casserole What kind of sausage could I use as a substitute for Cumberland sausage?
|
|
__label__meat __label__spices __label__middle-eastern-cuisine __label__turkish-cuisine Doner kebab aroma
|
|
__label__cut-of-meat __label__butchering __label__veal What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like "blanquette de veau" or "veau marengo"?
|
|
__label__vegetables __label__pickling What variety of green beans make the best pickled green beans?
|
|
__label__spices __label__indian-cuisine What do I do with this spice mix?
|
|
__label__baking __label__temperature __label__drying How does baking temperature affect kale chips?
|
|
__label__baking __label__cookies How to make crumbly cookies?
|
|
__label__vegetables How to keep saute pan hot without it burning for searing fresh greenbeans or zucchini
|
|
__label__grilling __label__barbecue Where to locate thermometer in my Weber charcoal grill
|
|
__label__storage-method __label__storage-lifetime __label__fats __label__bacon How fast does pork fat spoil?
|
|
__label__curing Can you safely triple the brine recipe for corned beef?
|
|
__label__food-science How to flambe my roast meat platter
|
|
__label__alcohol __label__canning __label__gelatin __label__jelly __label__pectin Spicy margarita jelly not setting up
|
|
__label__equipment eco-friendly whipping siphon
|
|
__label__cast-iron Can I use cast iron on a hot plate?
|
|
__label__sausages How can I improve the texture of my home-made sausages?
|
|
__label__storage __label__quinoa How to store cooked Quinoa for few hours at work?
|
|
__label__bread __label__kneading How do I deal with a really wet, messy dough?
|
|
__label__vegetables __label__oil __label__water __label__sauteing __label__olive-oil Water vs olive oil when sauting
|
|
__label__microwave __label__popcorn __label__heat Is there something wrong with the corn kernels that don't pop?
|
|
__label__meat __label__freezing Freeze meat before or after cooking?
|
|
__label__chicken __label__oven cooking time for chicken-pesto in the oven
|
|
__label__culinary-uses __label__sausages __label__traditional What are common/traditional uses for merguez?
|
|
__label__coffee __label__cold-brew Cold-brewing coffee
|
|
__label__cut-of-meat __label__food-identification __label__offal What is fat tripe?
|
|
__label__beans How much do dry beans expand when soaked?
|
|
__label__knives What is the benefit of using a Mezzaluna Knife over a traditional knife
|
|
__label__food-safety Restaurant: How long can prepped food (cut vegetables, garnishes, etc) be stored before it has to be thrown out?
|
|
__label__vegetables __label__fruit __label__produce __label__standards How does produce grading in the US work?
|
|
__label__baking __label__chocolate __label__texture What will happen if you bake seized chocolate into a batter?
|
|
__label__beer __label__soup __label__chili __label__venison Help with a chili recipe: need help on fruit/sweet selection
|
|
__label__freezing __label__cubes Is it safe to refreeze ice cubes?
|
|
__label__rice __label__asian-cuisine __label__basics __label__noodles What sort of rice and noodles are "brown rice" or "brown noodles"?
|
|
__label__food-safety Is there a table showing the shelf life of basic food at room temperature?
|
|
__label__pasta Does the pasta have to stick to the wall?
|
|
__label__timing Timing problem!
|
|
__label__oil __label__coconut __label__heat Bottled coconut oil
|
|
__label__sugar __label__dessert __label__caramel Caramel with their 3 stages (liquid, soft, chewy): What is the key difference when cooking?
|
|
__label__fruit __label__coconut __label__fresh What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts?
|
|
__label__freezing __label__food-preservation __label__beans Cranberry Beans, probably any beans; medium-term storage options?
|
|
__label__cheese __label__pasta Cheeses for pastas, off the beaten path
|
|
__label__baking __label__cake Why does my cakes fall?
|
|
__label__equipment __label__cast-iron __label__maintenance What does a healthy cast iron skillet look like?
|
|
__label__bell-peppers How can I tell if bell peppers have gone bad?
|
|
__label__japanese-cuisine __label__seitan My seitan is horrible
|
|
__label__eggs __label__peeling How to peel hard boiled eggs easily?
|
|
__label__vegetables __label__stock __label__vegan __label__gravy Vegetable stock for a vegan gravy
|
|
__label__flavor __label__serving-suggestion Soda from fridge to room temperature
|
|
__label__soup __label__language __label__chili What makes white chili white?
|
|
__label__bread __label__garlic __label__bagels What Garlic to use for Garlic Bagels
|
|
__label__slow-cooking __label__turkey __label__crockpot __label__pot __label__chili Whoops- put turkey chili in the crockpot on warm all day. Is it safe once cooked?
|
|
__label__meat __label__vegetables __label__starch My dishes seem the same
|
|
__label__butter __label__melting Is butter ever the same after having been melted?
|
|
__label__cheese __label__cheese-making Is it possible to make hoop cheese out of acid-precipated milk curds?
|
|
__label__chicken __label__food-safety How thoroughly do you need to clean the inside of a chicken before baking it?
|
|
__label__reheating How to reheat a Croquette without it getting soggy
|
|
__label__baking __label__cake Traditional panettone size & volume?
|
|
__label__bread __label__dough __label__rising Why does my dough never "fall" after its first rise?
|
|
__label__deep-frying __label__batter Some batter falls off during deep fry
|
|
__label__pairing __label__strawberries __label__rhubarb What flavors work well within a splenda-sweetened strawberry-rhubarb cobbler?
|
|
__label__equipment __label__fats Proper grease for a meat slicer blade
|
|
__label__substitutions __label__baking __label__cake What is substitute for rum in baking?
|
|
__label__eggs __label__ice-cream __label__yogurt __label__honey __label__custard How would I make a Paleo yogurt-based frozen custard?
|
|
__label__oven __label__gas __label__dutch-oven __label__kitchen-safety Is it safe to leave a gas oven on unattended?
|
|
__label__italian-cuisine What side dish should I have with saltimbocca?
|
|
__label__chicken __label__bones Chicken: take meat off bone before or after cooking?
|
|
__label__oil __label__water Sugar cookie dough is dry and real hard
|
|
__label__sugar __label__butter __label__shortening How can I stop my buttercream being grainy?
|
|
__label__dumplings Whats the sulfur in dumplings for?
|
|
__label__food-safety how dangerous is it to refreeze meat that has been thawed
|
|
__label__storage-lifetime __label__dough __label__cookies __label__refrigerator How long can I refrigerate cookie dough?
|
|
__label__souffle Doubts about forming a crust on a souffle to make it rise further
|
|
__label__sauce __label__wine __label__reduction Does quality decrease by heavily reducing wine?
|
|
__label__soup __label__tomatoes Tomato skin in roasted tomato soup?
|
|
__label__chicken __label__salt __label__soup If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?
|
|
__label__rice __label__broccoli Green broccoli rice
|
|
__label__equipment __label__temperature __label__cooking-time __label__sous-vide How do I control the temperature of water for an extended period of time?
|
|
__label__pasta Does dry pasta need washing?
|
|
__label__pork __label__brining Brining Pork Turns Meat Grey
|
|
__label__vegetables __label__grilling __label__beans Grilling long beans, and a substitute for cooking twine
|
|
__label__food-safety __label__storage-method Storing cooked rice in fridge
|
|
__label__stews Does beef/pork stew require a dutch oven?
|
|
__label__salt __label__boiling __label__water Boiling things using salt
|
|
__label__sugar __label__ground-beef Reasons to sweeten ground beef macaroni casserole
|
|
__label__substitutions __label__tahini __label__hummus Is there a substitute for tahini in hummus?
|
|
__label__soup I saved the geletinious material from roasting the turkey. Is this appropriate for use in turkey soup?
|
|
__label__chili-peppers Can dried peppers get hotter with aging?
|
|
__label__indian-cuisine __label__yogurt Clumpy yogurt conundrum
|
|
__label__vegetarian __label__caribbean-cuisine __label__jerk Jerk vegetable?
|
|
__label__equipment __label__bread __label__sourdough __label__starter are there any appliances that can automate feeding of sourdough starter?
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__label__milk __label__low-carb What kinds of milk are low in carbs?
|
|
__label__kohlrabi How do you prepare/cook Kohl Rabi?
|
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__label__language __label__thanksgiving Can you call the stuffing you put in Turkey "filling"?
|
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__label__baking __label__oven What are good tips for an oven that is too hot at the bottom?
|
|
__label__cheese I bought Mainland's vintage cheddar, it tastes... stale?
|
|
__label__temperature __label__slow-cooking __label__crockpot Should I cook my pot roast on high or low?
|
|
__label__storage-method __label__storage-lifetime __label__vegetables __label__fruit Hints on storage of vegetables and fruit
|
|
__label__storage-method __label__utensils How to store clay dishes?
|
|
__label__microwave __label__molecular-gastronomy Modernist / molecular cuisine with a microwave?
|
|
__label__lamb __label__butchering Is there an easy way to french trim a rack of lamb?
|
|
__label__color __label__beets __label__rolls How to prevent brillant pink raw bread dough from cooking up to yellow?
|
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__label__flour __label__dough __label__pizza What is the best flour to use for pizza dough?
|
|
__label__baking __label__cookies Why are my cookies falling apart?
|
|
__label__soup __label__noodles Adding Noodles to Soup
|
|
__label__soup How do I balance the bitterness of raddichio in soup?
|
|
__label__cake __label__fruit __label__wine __label__liqueur Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?
|
|
__label__food-preservation __label__milk What is the maximal shelf life of UHT milk?
|
|
__label__baking __label__oven How can I stop my pie from burning?
|
|
__label__flavor __label__spices __label__grains Will mustard seeds soften in a sauce?
|
|
__label__soup __label__lentils Best way to cook lentils?
|
|
__label__food-preservation __label__potatoes Preserve cut potatoes
|
|
__label__cheese __label__mozzarella Storing Unopened Mozzarella
|
|
__label__tea What chemical processes occur in tea that spoil it after some time?
|
|
__label__cake Doubling a red velvet cake recipe
|
|
__label__eggs __label__dehydrating __label__camping Dehydrating eggs
|
|
__label__mushrooms Crispy stir-fried mushrooms
|
|
__label__equipment __label__containers I want to invest in some hotel pans for home cooking, what size and quantities should I buy?
|
|
__label__storage-lifetime __label__oil How long does Peanut Oil keep
|
|
__label__culinary-uses __label__vegetarian __label__tofu What to do with tofu?
|
|
__label__substitutions Horseradish substitute in creamy chowder
|
|
__label__food-safety __label__syrup __label__maple-syrup Is my maple syrup still good?
|
|
__label__cake How many standard cake boxes will i need if i'm baking 3 or 4 9 inch round cakes?
|
|
__label__frying __label__potatoes The secret to hash browns / home fries / breakfast potatoes
|
|
__label__sauce __label__ingredient-selection __label__marinara Marinara Sauce recipe
|
|
__label__food-safety __label__soup __label__crockpot Crockpot soup issue
|
|
__label__chicken __label__barbecue __label__smoking Chicken on a Brinkmann Smoker N Grill
|
|
__label__fats __label__vegan __label__seitan __label__vital-wheat-gluten Make seitan "fattier"
|
|
__label__food-safety __label__freezing Is it safe to defrost cooked meat and eat it (without reheating)
|
|
__label__skin How do you prepare a fresh deer for cooking?
|
|
__label__meat __label__salt __label__boiling Salt in boiled meat
|
|
__label__meat __label__temperature How to rest meat but not let it get too cold?
|
|
__label__storage-method __label__soy How should I store 15h cooled and then 2h cooked at 65C white soybeans?
|
|
__label__substitutions __label__fruit __label__defrosting __label__cranberries Substitute frozen cranberries for fresh berries
|
|
__label__food-safety __label__marinade Reusing marinade
|
|
__label__wine __label__drinks Residue in cork
|
|
__label__eggs __label__dough __label__pasta __label__flour __label__rolling Pasta edges break when being rolled in pasta machine
|
|
__label__gelatin Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
|
|
__label__equipment Cooking pots overheated
|
|
__label__cinnamon What are the benefits of Ceylon cinnamon over Chinese cinnamon?
|
|
__label__sauce __label__cheese __label__bechamel Why isn't my mornay sauce smooth?
|
|
__label__vegetables __label__food-science __label__spinach Why would cooked spinach contain more iron than raw?
|
|
__label__storage-lifetime __label__pickling How long do "quick" pickles last unrefrigerated?
|
|
__label__cake __label__sponge-cake Stacking cakes without bases
|
|
__label__food-safety What types of food are safe for short-term room-temperature storage?
|
|
__label__language __label__measurements __label__recipe-scaling How many ounces is a British "tin" of tomatoes?
|
|
__label__fish __label__japanese-cuisine On heating smoked salmon
|
|
__label__turkey Cooking a Turkey crown
|
|
__label__culinary-uses __label__spices In which kind of food items can Asafoetida be used?
|
|
__label__beans __label__nuts __label__allergy __label__seeds __label__cocoa Is a seed different from a nut?
|
|
__label__ingredient-selection What is levure equivalant in America?
|
|
__label__seeds __label__pomegranate Why are my pomegranate seeds white?
|
|
__label__baking __label__cookies __label__lemon Adding lemon to cookie recipe
|
|
__label__baking __label__equipment __label__meatloaf __label__casserole Baking Turkey Meatloaf with/out glass cover
|
|
__label__coffee How does the addition of Chicory affect coffee?
|
|
__label__cinnamon __label__mint __label__saffron Do cinnamon, mint and saffron turn bitter?
|
|
__label__freezing __label__vegetarian How can I tell if a vegetarian recipe is suitable for freezing?
|
|
__label__pork __label__roast Roasting 6kg (13lb) Pork Leg
|
|
__label__pan __label__frying-pan __label__seasoning-pans Should I season a Teflon-coated stainless steel frying pan
|
|
__label__coffee __label__history __label__food-history Looking for coffee from the 80's for my father, Lucern?
|
|
__label__meat __label__flavor Is "sealing in the flavor" an actual thing?
|
|
__label__food-safety __label__utensils __label__cleaning Should you store cutlery upside down?
|
|
__label__storage-lifetime __label__milk __label__spoilage Do different fat contents (skim, 2%, whole, etc) affect rate or intensity of milk spoilage?
|
|
__label__beets Bitter roasted beets
|
|
__label__chicken __label__frying-pan __label__chicken-breast Pan frying store baught chicken breast with added glaze/broth solution
|
|
__label__oven __label__pizza __label__pizza-stone Differences between the oven stone and the pizza oven?
|
|
__label__vegetables How many average onions are there per pound?
|
|
__label__bread What Makes Bread Gray?
|
|
__label__vegetables __label__measurements __label__stews __label__celery How much is a sleeve of celery?
|
|
__label__fruit __label__dessert __label__language What's the difference between a cobbler, crisp, crumble, buckle, and betty?
|
|
__label__basil To achieve maximum flavour is it better to cut or tear basil leaves?
|
|
__label__steak __label__pan Steaks look light brown aren't charing
|
|
__label__batter __label__chicken-wings Vodka for crispy wings - substitute?
|
|
__label__substitutions what to use in place of marjoram in vegetable soup
|
|
__label__food-safety __label__food-science __label__food-preservation What can I add to Splenda solution to prevent spoilage?
|
|
__label__salad How to get rid of goitrogens from goitrogenic foods without cooking?
|
|
__label__beans __label__chickpeas __label__pulses Soaking legumes and cooking another day
|
|
__label__substitutions __label__herbs Tarragon: French vs Russian vs Mexican
|
|
__label__baking __label__cake __label__temperature Can I marble two cakes that call for different cooking temperatures?
|
|
__label__baking __label__cake __label__baking-soda Cake without baking soda
|
|
__label__herbs __label__tea __label__cilantro Can cilantro be used for tea or tisane?
|
|
__label__food-safety __label__oil __label__deep-frying __label__olive-oil __label__salad-dressing What is the difference between normal oils and cooking oils?
|
|
__label__fudge Can sweetened condensed milk be substituted for whole milk and sugar?
|
|
__label__cream Why don't the single serve coffee cream cups need to be refrigerated?
|
|
__label__food-safety __label__culinary-uses __label__egg-whites What do I do with leftover egg whites? How long are they safe for?
|
|
__label__jerk __label__caribbean-cuisine Definitive Jerk Chicken
|
|
__label__knife-skills __label__peeling __label__avocados How can I remove the peel and pit of an avocado without the whole thing turning into mush?
|
|
__label__chocolate __label__baking __label__cake __label__chili-peppers How do I incorporate chiles into a chocolate cake recipe?
|
|
__label__baking __label__equipment __label__cleaning How do I clean this silicone tray?
|
|
__label__salad Keeping pre-cooked asparagus crisp
|
|
__label__chicken __label__meat __label__food-science __label__stir-fry __label__maillard Tricks to ensure Mailliard/Browning reaction?
|
|
__label__baking __label__bread __label__sourdough How do different techniques impact sourdough bread?
|
|
__label__baking __label__freezing __label__refrigerator Can palmiers be refrigerated/frozen overnight?
|
|
__label__food-science Pork shoulder low slow cook time
|
|
__label__butter __label__dairy When using melted butter, is rendering (clarifying) always preferable?
|
|
__label__cake __label__chocolate __label__culinary-uses __label__melting-chocolate What is the difference between acetate sheets and baking paper when making chocolate deco?
|
|
__label__fish __label__marinade Does marinating fish actually help the spices get in its flesh?
|
|
__label__vegetables __label__roasting __label__efficiency Roasting multiple vegetables at once
|
|
__label__cream __label__yolk What can I do with some whipped cream and egg yolk mix?
|
|
__label__coffee __label__hand-blender Avoid ice crystals in frappuccino
|
|
__label__bread __label__rolls Are the rolls at 'Ryans' or 'Golden Corral' a style of bread?
|
|
__label__equipment __label__packaging How do I open a brand-new (plug-top) oval canister?
|
|
__label__sauce Why did my hollandaise sauce break when adding spices?
|
|
__label__fudge Refrigerating fudge v leaving it out
|
|
__label__turkey __label__hamburgers How to keep my turkey burgers from crumbling
|
|
__label__substitutions __label__lasagna How do I use no-boil lasagna noodles in a normal recipe?
|
|
__label__food-safety __label__food-preservation __label__chickpeas Orange spots on dry chickpea
|
|
__label__chili-peppers __label__dehydrating __label__jalapeno How do I dehydrate hot peppers in the oven?
|
|
__label__pizza __label__yeast Does pizza need yeast?
|
|
__label__coffee __label__water __label__french-press French Press Coffee amount
|
|
__label__baking __label__substitutions __label__cookies Suggestions for a substitute for almond paste in a cookie recipe?
|
|
__label__oil __label__seasoning African palm oil locusts seasoning & preparation?
|
|
__label__food-safety __label__cooking-time Do you need to cook a casserole with raw eggs before you freeze it?
|
|
__label__cookies How to solve under-baked cookie centers?
|
|
__label__bread __label__temperature How can I warm bread making ingredients to room temperature?
|
|
__label__vegetables __label__glaze __label__asparagus How can I successfully glaze asparagus?
|
|
__label__steak Can I get a good crust on a thin steak?
|
|
__label__dough How to prevent dough from stopping food processor motor
|
|
__label__temperature __label__steak Should you wait certain amount of time after steak reaches 170 degrees internal temperature
|
|
__label__brisket My brisket is too sweet
|
|
__label__vegetables __label__fruit __label__nutrient-composition Nutritional information on fruits and veggies
|
|
__label__dessert __label__food-identification Help in identifying Scandinavian dessert recipe
|
|
__label__flavor __label__vegetables __label__low-carb __label__cauliflower Why does my cauliflower puree taste mustardy after two days?
|
|
__label__coffee __label__alcohol __label__drinks __label__whiskey When *brewing* Irish coffee in a drip coffeemaker or French press, do I need to use more Irish whiskey?
|
|
__label__mussels What does "de-bearding" mussels mean?
|
|
__label__freezing Why are there spikes growing out of my ice tray?
|
|
__label__equipment __label__garbage-disposal Is there a safe way to remove items that have fallen into a Garbage Disposal?
|
|
__label__bread __label__freezing __label__crust Hard dry crusts on frozen bread
|
|
__label__spicy-hot __label__condiments Are "non-fat" condiments as effective as full-fat versions at reducing spiciness?
|
|
__label__storage-method __label__storage-lifetime __label__spices __label__spoilage What is the approximate shelf life for herbal infused olive oil, coconut oil, glycerin, or vinegar?
|
|
__label__fish __label__sardines Sardines as a snack
|
|
__label__pasta __label__tomatoes Why does my cookbook want me to drain my tomatoes for a pasta sauce?
|
|
__label__freezing How to make large clear ice cubes
|
|
__label__dough __label__pizza __label__proofing How do I prevent crust formation when proofing pizza dough?
|
|
__label__baking __label__dessert __label__food-transport How prepared should a baked dessert be before a long transport?
|
|
__label__frying __label__potatoes __label__tofu How to evenly fry cubes?
|
|
__label__food-safety __label__chicken __label__reheating Cooked chicken on bone - how to refrigerate and reheat some
|
|
__label__yogurt __label__nutrient-composition __label__fermentation Quantities of lactose, lactic acid, and other metabolites in yogurt
|
|
__label__cookies __label__nuts __label__ratio What is a good ratio (range) of nut flour in Mandelkipferl dough?
|
|
__label__pot What is the following cooking utensil used for?
|
|
__label__dessert Why boil milk in desserts
|
|
__label__ripe __label__fruit __label__blueberries When is the right time to pick blueberries?
|
|
__label__bacon Food safety for bacon and ham
|
|
__label__chicken __label__frying __label__oil __label__pan Prevent spattering oil when pan frying
|
|
__label__hamburgers How should burger patties be prepared in terms of mixing and flavourings?
|
|
__label__salt __label__fermentation __label__kimchi Over salted kimchi
|
|
__label__pasta __label__gravy Can water in which pasta was cooked be used to make gravy?
|
|
__label__chicken __label__poultry What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.
|
|
__label__spices __label__vanilla __label__cooking-myth Does vanilla really bring out the flavour of other foods?
|
|
__label__baking __label__oven __label__temperature __label__cheesecake "Place pan in a large pan; add 1 inch of hot water to larger pan." -- Why?
|
|
__label__mexican-cuisine Fried flour tortilla from scratch cook first or just fry
|
|
__label__pork Pork shoulder put in broken oven for 10 hours, safe to eat?
|
|
__label__baking __label__bread __label__starter What are convenient and reliable ways to make the starter for rye bread?
|
|
__label__temperature __label__learning Cooking temperature chart
|
|
__label__italian-cuisine __label__risotto What factors do I need to consider to figure out if a particular set of toppings will work well on risotto?
|
|
__label__beef __label__steak Why the Australian Tomahawk steak is larger then US?
|
|
__label__fruit __label__seeds __label__guava How to deseed a guava?
|
|
__label__foam How do I make a Leek foam from Agar or Egg Whites?
|
|
__label__baking __label__yeast __label__chemistry What is the optimal concentration of sugar for baker's yeast?
|
|
__label__substitutions when baking vegan lemon drizzle cake, should the soya milk be sweetened or unsweetened, fresh or longlife?
|
|
__label__food-safety __label__chicken __label__freezing __label__defrosting Why is expired frozen chicken safe to eat?
|
|
__label__pork __label__roast For crackling, should I give pork a blast of super heat at the start or end of roasting?
|
|
__label__cream-cheese Liquid Pockets in Cream Cheese
|
|
__label__microwave __label__gnocchi Can I cook gnocchi with sauce in the microwave?
|
|
__label__hamburgers __label__catering __label__griddle Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?
|
|
__label__chicken __label__frying __label__oil __label__deep-frying Is it safe to reuse unrefrigerated canola oil for deep frying?
|
|
__label__equipment __label__hand-blender Is there a hand blender with a metal coupling connection?
|
|
__label__sous-vide __label__sushi Sousvide seafood for sushi
|
|
__label__vanilla __label__ganache How can I make a vanilla ganache which does not taste of white chocolate?
|
|
__label__artichokes How to remove the fuzzy innards from an artichoke?
|
|
__label__frying __label__sweet-potatoes Soaking starches in water for better frying
|
|
__label__substitutions __label__coconut Coconut milk/cream vs cow milk in recipes
|
|
__label__food-safety __label__raw-meat Green streaks on raw meat: is it safe?
|
|
__label__ham Cooking smoked cured ham on a rotisserie
|
|
__label__sauce __label__canning __label__storage Bottling hot sauces
|
|
__label__sauce __label__artichokes __label__almond-milk Can almond milk be used as a sauce base?
|
|
__label__milk __label__language What are the characteristics required for a liquid be considered milk?
|
|
__label__soda __label__carbonation Do sodastream PET bottles have normal 28mm threaded caps?
|
|
__label__cheese __label__pizza __label__reheating What cheeses work well for pizza that will be refrigerated and reheated?
|
|
__label__substitutions __label__cheese __label__mascarpone How to predict what the final result of a recipe will weigh?
|
|
__label__storage-method __label__chocolate Storing chocolate at home in the summer
|
|
__label__texture __label__muffins __label__raspberries Raspberries too wet in muffin
|
|
__label__bread Should I preheat my bread baking containers?
|
|
__label__flour __label__frozen Problem Frozen flour
|
|
__label__deep-frying __label__artichokes How do I pick artichokes for deep frying?
|
|
__label__fish __label__shopping Mackerel, how to get the good stuff?
|
|
__label__milk __label__allergy What is albumin?
|
|
__label__frying __label__grilling __label__steak Is it better to fry or grill a steak?
|
|
__label__cast-iron New cast iron has gotten strange color
|
|
__label__food-safety __label__refrigerator How long can I leave the fridge open?
|
|
__label__mushrooms How to work with Dried Mushrooms?
|
|
__label__rice __label__sushi __label__stove Stove top Sushi rice - Which method?
|
|
__label__vanilla Can vanilla pods be blended into a paste?
|
|
__label__cheese __label__yogurt __label__cheesecake Casein content after curdling
|
|
__label__eggplant __label__pepper Reason for thickness of pepper\eggplant paste
|
|
__label__equipment __label__cleaning __label__ice-cream How to clean ice from ice cream maker bowl without thawing?
|
|
__label__eggs __label__meringue How are savoury meringues made?
|
|
__label__equipment __label__seasoning __label__pan __label__stainless-steel Do I need to season a stainless steel saute pan?
|
|
__label__steak __label__roast-beef Slow cooker meat recipe
|
|
__label__pork __label__cooking-time __label__slow-cooking __label__dutch-oven __label__braising Braising with 2 dutch ovens - time?
|
|
__label__substitutions When a Recipe Calls for Expensive Liquor, What's the Purpose and What Are the Substitutes?
|
|
__label__food-safety __label__microwave __label__steak Is cooking a raw steak in the microwave safe?
|
|
__label__substitutions __label__vinegar Possible substitue for vinegar
|
|
__label__substitutions __label__alcohol __label__vanilla How to substitute vodka in home-made vanilla extract?
|
|
__label__pie __label__brown-sugar __label__melting-sugar Combining hot melted sugar with cold liquid ingredients
|
|
__label__baking __label__bread-pudding How can I make my bread pudding firmer?
|
|
__label__candy malted balls centers
|
|
__label__storage-method __label__storage-lifetime __label__beans __label__food-identification __label__color Am sprouting beans in machine is the color normal
|
|
__label__freezing __label__juice __label__apples __label__concentration Cryoconcentration, can you do it yourself?
|
|
__label__vegetarian __label__mexican-cuisine Veggie Burger local to Tulancingo, Mexico
|
|
__label__rice __label__pot __label__rice-cooker Does the cooking time, adding more water and using high quality and expensive rice help to produce soft and non-stick rice?
|
|
__label__equipment __label__rice __label__rice-cooker Can a rice cooker make amounts much smaller than its rating?
|
|
__label__canning dill pickles jars don't seal
|
|
__label__soup __label__ingredient-selection When a recipe calls for a can of condensed soup, is the water implied?
|
|
__label__equipment __label__cleaning __label__coffee __label__espresso Cleaning a clogged espresso machine Portafilter
|
|
__label__salt __label__steak Rinse the salt off a steak before cooking?
|
|
__label__microwave Microwave and metal
|
|
__label__eggs __label__boiling __label__water __label__gas __label__electric-stoves Boiling eggs on an electric or gas stove: why the boiling time difference?
|
|
__label__sauce __label__steak __label__sous-vide What type of sauce is appropriate for a dry-aged prime steak?
|
|
__label__food-safety __label__beef __label__cooking-time What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?
|
|
__label__baking __label__pan __label__shopping Where can I buy a larger than usual 13x4x4 pull man pan?
|
|
__label__bananas __label__muffins __label__rising My banana Muffins won't rise like I want - Why?
|
|
__label__rice __label__risotto Risotto question - what does "translucent rice" look like?
|
|
__label__food-safety __label__sous-vide Sous Vide and Plastic Melting?
|
|
__label__vegetables __label__fresh How to get fresh green peas?
|
|
__label__food-safety __label__meat __label__vegetables __label__fruit __label__mold Food safety of meat vs. veggies and fruit with mold on them
|
|
__label__dessert __label__texture __label__pineapple How can I get a more homogenous Bavarian cream?
|
|
__label__eggs __label__boiling How do I prevent an egg cracking while hard boiling it?
|
|
__label__cleaning __label__cast-iron __label__dutch-oven __label__fire How did rust appear on my cast iron in a matter of minutes?
|
|
__label__tea Why should I prefer tea dust over crumbled tea leaves at home?
|
|
__label__food-preservation Are there any sugar substitutes for preserving food?
|
|
__label__pasta __label__flour __label__oats Oat Flour for pasta not rolling well?
|
|
__label__vegetables __label__pasta How long do you cook the vegetables in a pasta salad recipe?
|
|
__label__chicken __label__frying __label__deep-frying Getting crispy chicken nuggets at home
|
|
__label__beef __label__cooking-time __label__slow-cooking Will cooking meat in a slow cooker longer than the recipe calls for have any adverse effects?
|
|
__label__coconut Store bought frozen coconut milk
|
|
__label__chicken __label__soy What is soy chicken and how is it prepared?
|
|
__label__equipment __label__shopping __label__pizza Do I need a stand mixer to make good pizza dough? If so what should I get?
|
|
__label__chicken __label__roasting What is the base of a seasoning blend for something like roast chicken?
|
|
__label__storage-method __label__eggs __label__boiling __label__egg-whites Can I eat the hard boiled eggs I boiledthis morning after 24 hours?
|
|
__label__onions __label__hamburgers Cooling cooked onions before adding to raw mince
|
|
__label__storage-lifetime Mushroom soup prep in advance
|
|
__label__food-science __label__marinade __label__liver How does soaking liver in milk work?
|
|
__label__flavor __label__fruit __label__sugar __label__salt Can salt make sour fruit seem sweeter?
|
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__label__yeast __label__ginger Ginger and yeast
|
|
__label__roasting __label__garlic How can I achieve the same flavor and texture as roasted garlic without an oven?
|
|
__label__onions __label__knife-skills __label__chopping Reasons for Discarding the Core of the Onion When Chopping?
|
|
__label__food-safety __label__storage-method __label__soup Frozen canned soup
|
|
__label__food-science __label__garlic Why should I use garlic making roasted potatoes?
|
|
__label__bread __label__food-identification What is the name of this Ukrainian bread?
|
|
__label__leeks How do you efficiently clean a leek?
|
|
__label__food-safety __label__beef __label__sous-vide __label__barbecue __label__brisket Modernist Cuisine-style BBQ brisket safety
|
|
__label__fruit Are mushy plums OK to use in cooking?
|
|
__label__bacon Which breeds of pigs are suitable for bacons?
|
|
__label__seafood __label__lobster How do you cook frozen Lobster Tails?
|
|
__label__chicken __label__indian-cuisine How can I prevent a thick layer of tikka marinade on my chicken?
|
|
__label__food-safety Black residue inside frying pan
|
|
__label__equipment __label__knives __label__maintenance Knife sharpening equipment
|
|
__label__meatballs partially cooked meats
|
|
__label__baking __label__bread __label__sourdough __label__starter How does sourdough (wild yeast) starter differ from location to location?
|
|
__label__substitutions __label__vanilla Are vanillin/vanilla powder safe to use in savory dishes?
|
|
__label__substitutions __label__cheese Aged cheese allergy, what would be a good substitution?
|
|
__label__culinary-uses __label__cookbook __label__learning Which is the best culinary book (a reference guide) for study at home?
|
|
__label__bread What is the minimum ingredient to bake a bread?
|
|
__label__baking __label__cookies What should a good cookie dough look like?
|
|
__label__salad-dressing Greece salad dressing stay good in the fridge?
|
|
__label__food-safety __label__meat __label__refrigerator __label__storage __label__raw Is it safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge?
|
|
__label__bread __label__alcohol __label__yeast does bread have alcohol in it?
|
|
__label__seasoning __label__texture __label__lentils What are proper methods of cooking stovetop lentils?
|
|
__label__soup I am looking for a gluten free alternative to farro
|
|
__label__please-remove-this-tag __label__sauce __label__cranberries What is the cranberries/sugar ratio used in the American cranberry sauce?
|
|
__label__chocolate __label__squash __label__toasting Why did my toasted acorn squash seeds smell like chocolate?
|
|
__label__equipment Bunn starts brewing coffee long after it's done
|
|
__label__substitutions __label__flavor __label__tea Which caffeine-free tea herbs have tannins?
|
|
__label__food-safety meatballs refrozen, safe to eat
|
|
__label__cake __label__mold Does the thickness of a cake affect the baking time?
|
|
__label__storage-method __label__candy Should I bag hard candy or not?
|
|
__label__salt __label__food-preservation __label__butter Is less quality cream used in salted butter?
|
|
__label__food-safety __label__chicken __label__eggs __label__refrigerator __label__poultry Is it safe to leave cooked poultry at room temperature overnight?
|
|
__label__alcohol __label__spoilage Crystals on bottle of sweet alcohol
|
|
__label__food-safety Waxed or unwaxed lemons?
|
|
__label__frying __label__potatoes __label__mass-cooking What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?
|
|
__label__culinary-uses __label__spices What is sumac used for?
|
|
__label__pasta __label__cleaning What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?
|
|
__label__cheese __label__allergy Why would a pregnant woman not be able to eat soft cheeses?
|
|
__label__fondant Edible supports for a fondant palm tree
|
|
__label__equipment __label__pasta How can I repair a pasta maker that was washed with water and has started to rust?
|
|
__label__sushi __label__sticky-rice Sushi rolls opening up
|
|
__label__substitutions __label__flavor Does Paprika extract actually taste of Paprika?
|
|
__label__substitutions __label__pumpkin Replacement for pumpkin
|
|
__label__eggs __label__stock Should I include egg shells in my stock?
|
|
__label__salt __label__butter What different uses do we assign to salted butter vs. unsalted butter?
|
|
__label__smoking How do I smoke on a propane grill that has a separate smoker attached?
|
|
__label__restaurant When does baking/cooking in bulk have an advantage?
|
|
__label__cheese __label__milk __label__cheese-making __label__paneer Can you make cheese curds with pasteurized milk?
|
|
__label__mold __label__drying How to dry fruit peels without growing mold?
|
|
__label__beef __label__pork __label__garlic __label__ginger __label__cooking-myth Is this a true? You should use garlic with pork and ginger with beef and never vice versa?
|
|
__label__frying __label__soup __label__tomatoes __label__color Why did my tomato soup turn thick and brownish?
|
|
__label__spherification How can I hold the flavor and texture of my spheres?
|
|
__label__meat __label__pasta __label__meatballs Heating meatballs in pasta sauce
|
|
__label__cheese-making Can whole milk be used to make fresh cheeses like marscapone?
|
|
__label__chicken __label__knives __label__cutting-boards chef knives and cutting surfaces
|
|
__label__syrup __label__extracts Making licorice root syrup or extract
|
|
__label__meat __label__steak Getting dog meat to taste as close to steak as possible?
|
|
__label__eggs __label__cooking-time __label__steaming How long to steam eggs for? (Instead of hard boiling)
|
|
__label__roux __label__bechamel Can I use fat-free milk in bchamel?
|
|
__label__oranges __label__juicing How much juice can you get from an orange?
|
|
__label__tea __label__food-identification Name of the tea with tiny green leaves
|
|
__label__cookies How does one invent a cookie recipe?
|
|
__label__food-safety __label__beef __label__raw-meat __label__crockpot Is it safe to cook a steak that was left out (raw) for 7 hours?
|
|
__label__caramel __label__flan Scraping Caramel for Flan
|
|
__label__eggs __label__sugar __label__dessert __label__egg-whites __label__meringue Italian meringue deflated after adding sugar
|
|
__label__baking __label__muffins __label__color __label__blueberries How can I turn my muffin batter into the natural blue color from blueberries?
|
|
__label__steak __label__steaming Is it possible to steam steak?
|
|
__label__substitutions __label__bacon __label__turkey Turkey bacon a good stand-in for bacon?
|
|
__label__flour __label__storage Does unopened whole wheat flour have to be refrigerated?
|
|
__label__pasta __label__noodles __label__japanese-cuisine How to prepare shirataki noodles to more closely resemble classic pasta?
|
|
__label__bread __label__sugar __label__yeast Sugar and yeast proportion while making sweet bread
|
|
__label__flavor __label__mayonnaise How do I get homemade mayonnaise to taste like store bought mayonnaise?
|
|
__label__baking __label__pancakes __label__breakfast How do you make Hull Hotcakes?
|
|
__label__nuts What's the best way to crack open a Brazil nut without breaking the nut?
|
|
__label__tea __label__kombucha __label__hibiscus-tea Brewing Hibiscus tea
|
|
__label__baking __label__potatoes __label__cooking-time __label__sweet-potatoes How long should I bake a whole sweet potato for?
|
|
__label__storage __label__food-processing __label__packaging Why don't they sell frozen tomatoes like other frozen vegetables and fruits?
|
|
__label__yogurt Killed Enzymes in Yogurt
|
|
__label__culinary-uses __label__reheating __label__meatballs What is the best way to re-serve day old meat balls?
|
|
__label__eggs __label__scrambled-eggs Scrambled eggs for a buffet
|
|
__label__substitutions __label__oil Is there an alternative to using oil when baking muffins
|
|
__label__chemistry __label__molecular-gastronomy __label__experimental __label__pop-rocks Preserving Nerds / Pop Rocks so they activate in the mouth and not in the food
|
|
__label__bones __label__chicken-stock Can you cook bone stock in two hours, if not what are the problems?
|
|
__label__eggs __label__milk __label__custard How to make a custard (royale) that sets up firm on the stovetop?
|
|
__label__storage-method __label__onions __label__refrigerator How can I store chopped onions in the fridge without the smell?
|
|
__label__microwave __label__milk __label__pasteurization Can I pasteurize milk using a microwave?
|
|
__label__egg-whites __label__meringue Does an acid actually stabilize meringue and if so why?
|
|
__label__cleaning Should I wash newly bought plastic tumblers?
|
|
__label__substitutions __label__chocolate __label__gelatin __label__gelling-agents __label__mousse How can I make fluffy chocolate mousse without gelatin?
|
|
__label__tea Why is black tea sold in crumbled form?
|
|
__label__steak __label__sous-vide __label__pressure-cooker Can you make Sous Vide Steak in a Pressure Cooker?
|
|
__label__substitutions __label__butter __label__dessert __label__fats __label__ghee Can ghee be used instead of butter in dessert recipes?
|
|
__label__flour __label__conversion How many cups of flour are there in a pound?
|
|
__label__garlic __label__temperature How hot does garlic need to get to lose its sharpness?
|
|
__label__baking __label__cheese __label__temperature __label__noodles Tweaking a Macaroni & Cheese Cake
|
|
__label__temperature __label__microwave __label__heat What temperature is 'High' in a 950 watt microwave?
|
|
__label__resources __label__learning __label__pairing How to complement a dish?
|
|
__label__beef __label__steak __label__cut-of-meat Is there a difference between Kansas City strip and New York strip?
|
|
__label__baking __label__cake __label__batter What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?
|
|
__label__equipment Gelpro Mats - do they work?
|
|
__label__substitutions __label__salt __label__conversion __label__charcuterie __label__curing How can I substitute Tender Quick for pink salt + kosher salt?
|
|
__label__drying Fire in hot air oven
|
|
__label__substitutions __label__milk __label__cream __label__coconut Can coconut cream be transformed into coconut milk, or vice versa?
|
|
__label__equipment __label__ceramic __label__kitchen-safety Ceramic cup seems to be cracked internally, is it safe to use?
|
|
__label__spoilage __label__peanut-butter Will skim milk powder go bad when mixed with peanut butter?
|
|
__label__oil __label__dough __label__pizza oil for tabletop working dough
|
|
__label__baking __label__bread __label__zucchini Can zucchini be increased in zucchini bread recipes?
|
|
__label__meat __label__gelatin What animal parts can be included in head cheese?
|
|
__label__substitutions __label__flour Substitute for refined white flour to make fried potato wedges crispy?
|
|
__label__chocolate __label__ingredient-selection What is the difference between good quality chocolate and cheap chocolate?
|
|
__label__sandwich __label__american-cuisine What should go in an Italian Sub sandwich?
|
|
__label__fruit __label__food-preservation __label__gelling-agents __label__jam __label__pectin Are there alternative ways to test fruit preserves for doneness?
|
|
__label__candy How is Botan (the Japanese rice candy) made?
|
|
__label__baking __label__grilling __label__microwave __label__tortilla How to bake chips in microwave using grill?
|
|
__label__coffee What is the best way to store ground coffee?
|
|
__label__storage-method __label__coffee How to protect roasted coffee powder from degrading during daily use?
|
|
__label__temperature __label__salami What temperature should I serve salami at?
|
|
__label__culinary-uses __label__butter What to do with browned butter after frying a steak
|
|
__label__culinary-uses __label__seeds __label__tamarind Can you eat the seeds of Tamarind if you roast them or boil them?
|
|
__label__beef __label__stews Can I fix this bad beef stew?
|
|
__label__pizza homemade pizza - getting the dough crispy
|
|
__label__storage-method __label__storage-lifetime __label__chorizo How to keep 'fresh' chorizo?
|
|
__label__baking __label__chocolate Callebaut callets vs. block?
|
|
__label__baking __label__flour __label__comparisons __label__shopping __label__pantry What is the difference between various types of flour?
|
|
__label__candy What is Fondant?
|
|
__label__food-safety __label__cheese How long does parmesan sprinkle cheese last in the refrigerator?
|
|
__label__potatoes __label__deep-frying __label__french-fries How to make crispy French fries?
|
|
__label__pastry __label__vanilla __label__custard How do I make the filling in pain aux raisins / danish pastry
|
|
__label__chicken __label__cooking-time __label__roasting Cooking Large Quantity of Chicken Legs
|
|
__label__sauteing __label__chemistry __label__spinach Why does spinach lose its texture when cooked?
|
|
__label__slow-cooking __label__hamburgers How long is cooked hamburger able to sit in a crockpot?
|
|
__label__cheese __label__fish __label__italian-cuisine __label__tuna Fish and cheese: An unbreakable rule?
|
|
__label__boiling __label__water When boiling water without any other ingredients in it, why start from cold?
|
|
__label__spices What tweaks can be made when preparing chili powder?
|
|
__label__food-safety __label__chicken __label__marinade __label__mexican-cuisine Fajitas: Marinade Vegetables With Chicken
|
|
__label__extracts Why should we add alcohol to make extract
|
|
__label__beans __label__mexican-cuisine How are black beans cooked for Mexican dishes?
|
|
__label__rice __label__cooking-myth Lifting the lid on cooking rice - is it such a big deal?
|
|
__label__soup __label__spices __label__herbs Dutch savoury spices and herbs
|
|
__label__baking __label__meat How to bake ground beef
|
|
__label__flavor __label__sugar __label__ice-cream __label__sorbet Why is my sherbet loosing flavour?
|
|
__label__flavor __label__garlic __label__pan __label__stainless-steel Does stainless steel affect garlic flavors in food?
|
|
__label__food-safety __label__meat __label__freezing Started thawing but can't finish cooking meat: Time Sensitive
|
|
__label__baking __label__bread __label__dough My french bread dough did not rise on the second rise after forming the loaves
|
|
__label__microwave Why is some metal safe to use in a microwave, but others not?
|
|
__label__food-safety __label__potatoes __label__vegetables Are Green Potatoes OK?
|
|
__label__stainless-steel Brown spots on new stainless steel pot
|
|
__label__freezing __label__pork Pork shoulder discoloured in the freezer to a greenish grey colour. What happened?
|
|
__label__baking Making crumpets in advance?
|
|
__label__oil __label__nutrient-composition Do the Properties of Oils Change if They're Cooked?
|
|
__label__substitutions __label__sauce __label__italian-cuisine __label__allergy Non-cow's milk replacement for Parmesan cheese in Genovese pesto
|
|
__label__sauce __label__thickening __label__cornstarch What is the proper way to use corn starch to thicken sauces?
|
|
__label__storage-method __label__pasta __label__microwave How to properly prepare a weeks worth of pasta and microwave it at work
|
|
__label__fermentation __label__additives __label__kimchi Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?
|
|
__label__knife-skills __label__sharpening Can bad honing technique spoil a knife?
|
|
__label__garlic Should I peel garlic before pressing it?
|
|
__label__coffee __label__french-press french press vs. chemex - oil absorbed by chemex filters?
|
|
__label__restaurant-mimicry __label__lobster Why are my homemade lobster rolls so much worse than those at the restaurants whose recipes I'm using?
|
|
__label__freezing __label__chutney My chutney will not freeze, help!
|
|
__label__food-safety Supply of Boiling water without power outlet
|
|
__label__bread __label__temperature __label__kneading Kneading dough - significance of warm hands
|
|
__label__chicken __label__soup __label__temperature Boiled chicken: coloured parts of the meat?
|
|
__label__flavor __label__barbecue __label__vinegar What effect would boiling for 1 minute and resting have on a vinegar-based BBQ sauce?
|
|
__label__baking __label__cake __label__cream Are there any tricks to making a light-textured "whipped cream cake"?
|
|
__label__flavor How can I reproduce a "gamey" flavor?
|
|
__label__rice __label__water Rice water ? Spoiled?
|
|
__label__baking __label__bread __label__dough Storing bread dough before baking
|
|
__label__jam What to do with over cooked quince jam
|
|
__label__blender __label__gazpacho Can I use my blender for food processing the ingredients in my Gazpacho?
|
|
__label__fruit __label__microwave __label__fire Why did my banana catch fire in the microwave?
|
|
__label__food-safety __label__storage-lifetime __label__basil Does pesto go bad?
|
|
__label__dough __label__flour Why doesn't my whole wheat dough pass the Poke Test?
|
|
__label__substitutions __label__dessert __label__gelatin __label__gelling-agents __label__kosher Can I make panna cotta using a flavored, non-gelatin "Jell Dessert"?
|
|
__label__equipment __label__mate Can too hot water cause the mate gourd to break?
|
|
__label__food-safety __label__grilling How to safely grill meat/fruit/veggie skewers
|
|
__label__baking __label__bread __label__rising Why won't my bread rise much during baking?
|
|
__label__substitutions __label__butter __label__pie __label__crust __label__olive-oil Can I substitute olive oil for butter/shortening in pie crust?
|
|
__label__food-safety I left fully cooked lasagna out all night
|
|
__label__flour __label__pizza Flour protein and browning
|
|
__label__deep-frying Pot making popping noises
|
|
__label__flavor __label__seafood How does one remove the "fishy flavor" from seafood?
|
|
__label__gluten-free __label__sponge-cake What can make a gluten free sponge light and fluffy?
|
|
__label__ice-cream Can i make ice cream with artificial sweetener
|
|
__label__substitutions __label__cajun-cuisine Replacement for file powder
|
|
__label__baking __label__substitutions __label__baking-powder How do I make a "baking powder" substitute in a pinch
|
|
__label__beef __label__slow-cooking Techniques for cooking beef shin in the piece
|
|
__label__pot-roast __label__jerk Molasses and Honey with burned beef suggestions?
|
|
__label__gas Need a gas cooker but have no gas supply
|
|
__label__ham What is the difference between Paris ham and French ham?
|
|
__label__pasta __label__shrimp Why in this one recipe parsley is used in 2 different ways?
|
|
__label__beef __label__pork Ground Beef vs. Ground Pork
|
|
__label__meat __label__cut-of-meat Flavour in different cuts
|
|
__label__brining Does adding vegetables to your brine add any flavour?
|
|
__label__cake __label__pop-rocks Cooking cakes with Pop Rocks / Space Dust
|
|
__label__sauce __label__fish __label__low-fat How can I reduce the fat in a white wine and parsley sauce?
|
|
__label__measurements __label__acidity How to measure food acidity
|
|
__label__food-safety __label__greens Should I wash my pre-washed greens?
|
|
__label__substitutions __label__flour __label__soup __label__thickening How to substitute flour with nutritional yeast
|
|
__label__oven __label__cooking-time How do I cook these two items in the oven at the same time?
|
|
__label__baking __label__foil-cooking What does tin foil do when baking a pot pie?
|
|
__label__substitutions __label__milk What is a good substitute for full cream milk powder?
|
|
__label__jewish-cuisine __label__passover How can I make matzo meal and matzo farfel?
|
|
__label__baking __label__bread What gives a good bagel its crust?
|
|
__label__substitutions __label__vegetables __label__middle-eastern-cuisine What can I use as the leaf in dolma?
|
|
__label__baking __label__pie How to make apple pie stay intact
|
|
__label__baking __label__cake __label__fruit How to prevent fresh peaches from sinking to the bottom of a buttermilk pound cak?
|
|
__label__baking __label__equipment __label__cast-iron __label__skillet __label__apple-pie Baking with regular skillet vs. cast iron for apple pie
|
|
__label__substitutions __label__pumpkin How do I substitute out canned pumpkin pie filling
|
|
__label__baking __label__chocolate __label__cookies __label__gingerbread What should be understood by "refrigerate until firm, 2 hours or overnight"?
|
|
__label__confit How do I confit a Pork Neck
|
|
__label__cake __label__water Why does a cake recipe call for 2 tbsp of hot water?
|
|
__label__vegetables __label__temperature __label__salad __label__shrimp __label__lettuce How can you prevent the lettuce from wilting if covered with something hot?
|
|
__label__storage-method __label__vegetables __label__flavor Does the drying out of vegetables affect the taste after cooking?
|
|
__label__chili Fixing oily chili
|
|
__label__texture __label__fresh How do I tell if a rutabaga is fresh?
|
|
__label__baking __label__cake __label__dessert __label__vegan __label__beets How do beets bake up in flour?
|
|
__label__potatoes My red potatoes seem to have an unusually high amount of eyes. Should I cut them out?
|
|
__label__french-cuisine __label__snail What types of snails are made into Escargot?
|
|
__label__food-science __label__boiling __label__dumplings Why do dumplings float when they are ready?
|
|
__label__vinegar __label__fermentation Making vinegar - alcohol and sugar tolerance
|
|
__label__oven __label__heat __label__ham Is there a way to heat a precooked ham in a 425 degree oven?
|
|
__label__substitutions __label__cake Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe
|
|
__label__food-safety __label__dry-aging Dry cured chicken with bad odor
|
|
__label__grilling __label__sausages __label__beer Can I boil bratwurst in beer to cook them?
|
|
__label__electric-stoves What pots work the best on electric ranges to sautee, fry and simmer?
|
|
__label__indian-cuisine __label__vegetarian __label__cookbook What's a good bible on vegetarian cooking?
|
|
__label__safety Is it safe to boil lemon water?
|
|
__label__equipment __label__cookware __label__pan __label__sauteing Why do "saute pans" have straight sides?
|
|
__label__food-safety __label__beans __label__brining Is soaking beans 24 hours unrefrigerated safe?
|
|
__label__oil __label__olive-oil __label__popcorn Did I poison myself by eating popcorn made in a steel pot with olive oil?
|
|
__label__eggs __label__hard-boiled-eggs How to ensure that eggs get hard boiled on a gas stove?
|
|
__label__frying __label__oil Why does oil bubble when you fry things?
|
|
__label__sauce Does adding water back into an over-reduced sauce lose flavour?
|
|
__label__baking __label__cake __label__frosting Making cake balls with a not-so-sweet frosting
|
|
__label__food-safety Turkey Meatloaf Safety
|
|
__label__reduction What is "au sec"?
|
|
__label__cookware __label__shopping __label__utensils Essenial cookware/utensils to buy from scratch for sustanence in the US?
|
|
__label__food-safety __label__mold Mold forms on sweet miso -- can I still use the miso?
|
|
__label__sugar __label__icing How can I make frosting without powdered sugar
|
|
__label__breakfast __label__oats Cooking Porridge in steam oven
|
|
__label__equipment __label__cleaning __label__cookware How to take care of the teflon coated cookware to ensure their long life?
|
|
__label__baking What does cream of tartar do in baking recipes?
|
|
__label__garlic How to know whether the whole unpeeled garlic is still edible or not?
|
|
__label__cookware __label__cast-iron What's the use of the hexagon bottom in braisers?
|
|
__label__thickening __label__roux Why do light and dark roux have different effects when thickening sauces?
|
|
__label__meat __label__frying __label__steak __label__raw What happened to my steak?
|
|
__label__salt __label__measurements __label__soup How to know how salty is my soup without tasting?
|
|
__label__storage-method __label__emulsion What is the best way to store and manage tahini?
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__label__substitutions __label__thickening Why would I use Arrowroot instead of Cornstarch?
|
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__label__food-safety __label__storage-method __label__garlic Botulism, Garlic, Cold pressed Olive oil and mason jars
|
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__label__vegetables __label__blanching How long should I blanch baby peas?
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__label__roast oven alternatives
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__label__temperature __label__beer What temperature are dark beers (stouts and nut browns) supposed to be consumed at?
|
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__label__fruit __label__food-preservation __label__canning __label__jam How to recover jam that has set too hard?
|
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__label__substitutions __label__chicken __label__pork __label__liver What would be the result of using chicken livers when making liverwurst?
|
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__label__tea __label__drinks __label__drying Do tea-like drinks typically require the plant material be dried or processed?
|
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__label__pork __label__sous-vide __label__japanese-cuisine __label__braising Marinade then cook or cook then marinade?
|
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__label__pizza __label__restaurant-mimicry How do I make this particular pizza dough?
|
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__label__salt __label__fish __label__brining How much salt does fish in brine absorb?
|
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__label__baking __label__oil __label__extracts How to make hazelnut oil
|
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__label__cookware Which cooking apparatus is best to make Croque Monsieur?
|
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__label__dessert __label__thai-cuisine __label__sticky-rice What are the crunchy bits on top of Thai mango with sticky rice?
|
|
__label__ingredient-selection What natural ingredient besides honey and fats can I use to bind a mixture of powders together?
|
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__label__frying __label__caramelization __label__sauteing Sauting vs Frying vs Caramelizing -- what's the difference?
|
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__label__vegetables __label__culinary-uses __label__kohlrabi What do I do with a kohlrabi?
|
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__label__bread __label__indian-cuisine __label__fermentation __label__flatbread How do I make dosas smooth and shiny?
|
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__label__equipment __label__oil __label__language __label__mayonnaise Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?
|
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__label__fish Cod as a sub for Salmon
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__label__storage-method __label__baking-soda Storing Baking Soda
|
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__label__food-safety __label__bread __label__mold __label__smell Moldy bread smell but no mold?
|
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__label__seafood How to cook squid to get rid of the 'urine' flavor? What causes that flavor?
|
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__label__bread __label__pizza __label__restaurant-mimicry How can I get a takeaway style pizza base?
|
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__label__fruit __label__shortcuts Is there a technique for glac (glazing) that could speed up the process?
|
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__label__flavor __label__tasting Is it possible to improve one's taste palette through practice or other methods?
|
|
__label__vegetables __label__nutrient-composition The way to cook vegetables that keeps most of the nutrients
|
|
__label__vegetables __label__peeling Peeling a Drumstick
|
|
__label__pie __label__thickening __label__pudding __label__cornstarch What should be the tooth of banana pudding pie?
|
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__label__baking __label__substitutions __label__rum Using dark rum instead of white rum
|
|
__label__professional Workflow Planning Template
|
|
__label__tea Should a [Ceramic] mug be left covered or uncovered during the tea bag steeping process?
|
|
__label__deep-frying __label__batter How to keep battered (tempura) goods from sticking to the deep frying pan?
|
|
__label__garlic __label__shortcuts How do you peel garlic easily?
|
|
__label__seasoning-pans __label__wok Seasoning a wok, have I burned on the factory oil?
|
|
__label__tea Why is my Green Tea Brown but then Green when I reuse the bag?
|
|
__label__bread My grandmothers "brown" bread
|
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__label__sauce __label__reduction What if anything make a liquid a good candidate for a reduction?
|
|
__label__sugar __label__chocolate __label__dessert Where to get or how to make hollow sugar balls?
|
|
__label__asian-cuisine __label__thai-cuisine Should lemongrass be edible or just a flavoring?
|
|
__label__garlic __label__condiments Any tips on crushing garlic for alioli?
|
|
__label__cookware __label__glass What is the purpose of this footed glassware with a large round bowl and a decorative handle?
|
|
__label__molecular-gastronomy __label__alkalinity Alkaline cooking
|
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__label__heat __label__safety __label__glass Why must the oven be preheated for a Pyrex glass pan?
|
|
__label__mayonnaise __label__emulsion Why doesn't mayonnaise taste like pure oil?
|
|
__label__sugar __label__syrup __label__cocktails How can I prevent simple syrup from crystallizing?
|
|
__label__food-safety __label__turkey __label__brining How can I effectively time a short thawing and brining of a a turkey?
|
|
__label__bread __label__dough Can over proofed dough be harmful to breathe in?
|
|
__label__cheese Is cheese a condiment? (Burgers, sandwiches, etc)
|
|
__label__microwave __label__corn What's a good technique for cooking fresh corn in the microwave?
|
|
__label__storage-method __label__storage-lifetime __label__sausages Can black pudding be stored long-term?
|
|
__label__cheesecake __label__crumb-crust Can fruit juice be used to hold a cheesecake crust together?
|
|
__label__equipment __label__tea __label__presentation What "all-in-one" single serving tea device(s) are sturdy, make "teapot quality" loose leaf tea, and are two pieces or less?
|
|
__label__whiskey How to properly clean a whiskey flask?
|
|
__label__meat __label__culinary-uses __label__lamb What can I do with the meat and fat trimmed from the top of lamb ribs?
|
|
__label__language __label__blanching What is the difference in blanching and parboiling?
|
|
__label__dessert How do you make the shell for this dinosaur egg dessert?
|
|
__label__baking __label__chocolate Why do I need to melt butter with chocolate?
|
|
__label__roasting __label__lamb Dry leg of lamb
|
|
__label__bread __label__conversion __label__kneading Converting kneading times from machine kneading to hand kneading
|
|
__label__substitutions __label__fish __label__asian-cuisine What is a good substitute for Fish Sauce?
|
|
__label__storage-method __label__eggs __label__refrigerator Should I refrigerate eggs?
|
|
__label__substitutions __label__soup __label__flour __label__gluten-free Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?
|
|
__label__soaking converting dried measurements to soaked measurements
|
|
__label__baking __label__souffle Baking Souffles
|
|
__label__beef __label__vegan __label__seitan How would I go about recreating beef/hamburger taste/umami, strictly vegan?
|
|
__label__bread __label__storage-method Bread going stale in enamel breadbasket
|
|
__label__freezing __label__roasting __label__bell-peppers freeze then roast red bell peppers?
|
|
__label__cake __label__cupcakes __label__moisture The quantity of which ingredients should be increased to raise the moistness of a cake?
|
|
__label__eggs __label__omelette Why did my omelette turn gray?
|
|
__label__stock __label__broth Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning
|
|
__label__butter __label__waffle How to evenly spread butter in each square of a waffle?
|
|
__label__noodles __label__broth What type of noodles absorb most amount of liquid?
|
|
__label__barbecue __label__smoking Using my own wood for smoking?
|
|
__label__seasoning __label__frying-pan __label__carbon-steel Why can't I get a seasoning layer on my carbon steel pan using an induction hob?
|
|
__label__frying __label__oil __label__storage Is it ok to store peanut oil in the container it came in after being used?
|
|
__label__food-safety __label__thawing __label__corned-beef how long can I keep thawed corned beef in my refrigerator?
|
|
__label__baking __label__italian-cuisine __label__polenta Can polenta be baked?
|
|
__label__spices __label__fresh How to distinguish nutmeg freshness?
|
|
__label__storage-method __label__freezing __label__storage-lifetime __label__beef __label__steak Storing beef for 3 days
|
|
__label__batter __label__waffle How can I keep my waffle iron relatively clean when making waffles?
|
|
__label__bread __label__dough __label__vegan __label__batter How can I modify corn bread recipes to accomodate a wet filling?
|
|
__label__baking __label__oven Combining dishes that need oven temps of 450, 425, 400, and 350
|
|
__label__baking __label__bread __label__seeds Baking with unhulled sesame seeds versus hulled
|
|
__label__baking __label__equipment Stirring with knives?
|
|
__label__baking __label__french-cuisine __label__macarons How can I make the tops of my macarons smooth?
|
|
__label__baking __label__bread __label__temperature __label__indian-cuisine Temperature of tandoor for making naan
|
|
__label__equipment __label__dutch-oven Need to replace my "Bean Pot" what should I look for?
|
|
__label__beans __label__canning __label__chili Canning chili with beans
|
|
__label__knife-skills __label__cutting __label__cutting-boards How should I improve my chopping flow?
|
|
__label__vegetables How to freeze your own produce & meals, without cell wall break down?
|
|
__label__marinade __label__brining Brine, then marinate?
|
|
__label__baking __label__bread __label__herbs Adding fresh herbs in no-knead Bread
|
|
__label__frying __label__pancakes How can I make NON-fluffy pancakes?
|
|
__label__fruit __label__food-identification What's this yellow plum-like fruit with a spiky stone? West Africa
|
|
__label__substitutions __label__chili __label__korean-cuisine Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?
|
|
__label__food-science __label__steaming __label__broccoli Why does broccoli turn brown when steaming?
|
|
__label__cookware __label__roast What brand of roasting dish would you recommend?
|
|
__label__beef __label__marinade __label__roast-beef __label__pineapple Will a pineapple marinade reduce a beef roast to paste?
|
|
__label__baking __label__dough __label__pastry Sausage roll pastry - how do I achieve a smooth shiny effect?
|
|
__label__sugar Does sugar turn sour after prolonged cooking?
|
|
__label__ham Is a smoked pork shoulder a suitable substitute for ham hocks?
|
|
__label__bread __label__sourdough How to make my sourdough sweet?
|
|
__label__microwave __label__reheating Tips for reheating food in the microwave
|
|
__label__cookies How do I make oatmeal chocolate chip cookies that are thick?
|
|
__label__chicken __label__soup __label__chicken-breast Why is the Chicken too hard in the outside but soggy in the inside?
|
|
__label__beans __label__pressure-cooker Split beans in a pressure cooker?
|
|
__label__vegetables __label__boiling __label__nutrient-composition How does boiling remove vitamin C from food?
|
|
__label__baking __label__cake __label__icing __label__decorating What is the best technique to put icing on plastic?
|
|
__label__coffee What does acidity mean in terms of coffee? How does it affect taste?
|
|
__label__flavor Is there such a thing as too much vanilla?
|
|
__label__potatoes __label__alcohol __label__fermentation __label__vodka __label__rum Why potatoes need to be boiled in order to make alcohol?
|
|
__label__potatoes __label__mash How can I make a silky smooth, rich mash?
|
|
__label__duck __label__liver What is an elegant way to serve whole duck livers?
|
|
__label__milk __label__kefir Homemade and commercial kefirs
|
|
__label__chicken __label__smoking __label__skin Smoking whole chicken without skin
|
|
__label__coffee __label__molecular-gastronomy __label__spherification How do I create spherical coffee?
|
|
__label__equipment __label__non-stick Does Heating Up A PTFE Non-Stick Pan Create "Fumes"?
|
|
__label__storage-method __label__pickling __label__asparagus Refrigerator pickles in plastic?
|
|
__label__baking __label__cake Cake help urgent!
|
|
__label__pudding __label__cornstarch Why won't my pudding thicken up?
|
|
__label__pork __label__asian-cuisine __label__chinese-cuisine __label__jerky Chinese pork jerky: what makes them so tender, how do you make it?
|
|
__label__freezing __label__indian-cuisine __label__curry Preparing curries faster
|
|
__label__chicken How to cook extremely soft chicken?
|
|
__label__food-safety __label__chicken Is it safe to eat chicken stored below 0c for about 8 days? If not what are the dangers?
|
|
__label__dough __label__flour __label__indian-cuisine __label__deep-frying How to make Namkeen Mathi/Mathri?
|
|
__label__equipment __label__crockpot Will a lid with a hole in it work with a crock pot?
|
|
__label__cleaning __label__pizza-stone Why you shouldn't use soap to clean a pizza stone? or some pans and pots?
|
|
__label__grilling Gas or charcoal grille which one to buy
|
|
__label__vegan __label__tofu __label__soymilk Filtered or non-filtered soymilk maker?
|
|
__label__food-science __label__alcohol __label__wine __label__heat Does the alcohol in wine affect cooking process?
|
|
__label__foil-cooking Substituting freezer paper for parchment paper
|
|
__label__salt __label__shopping __label__kosher-salt Where can I buy kosher salt in London?
|
|
__label__bread I want to duplicate my bread mistake!
|
|
__label__cheese Is there a way to recover hardened Pecorino Romano?
|
|
__label__potatoes __label__boiling __label__peeling Peeling and dicing potato before boiling it
|
|
__label__substitutions __label__evaporated-milk Can evaporated milk be converted to sweetened condensed?
|
|
__label__jalapeno The right amount of jalapeo
|
|
__label__substitutions __label__cake __label__butter What can replace vegetable butter?
|
|
__label__ice-cream Why use liquid nitrogen to make ice cream?
|
|
__label__meat __label__marinade __label__kiwifruit __label__tenderizing How is Kiwifruit used to tenderize Meat?
|
|
__label__chocolate __label__ingredient-selection __label__drinks Belgian chocolate milk
|
|
__label__beans __label__please-remove-this-tag Maintaining pressure on Pressure Cooker
|
|
__label__baking __label__cake Getting the bowl out of the mold
|
|
__label__substitutions __label__fish __label__cod Can Southern Blue Whiting replace Cod?
|
|
__label__baking __label__butter __label__candy Butter separation in english toffee candy
|
|
__label__food-safety __label__oil __label__olive-oil How to check whether the Olive oil is fit for consumption or not?
|
|
__label__mexican-cuisine __label__avocados Trick to keeping guacamole from turning brown
|
|
__label__bread Why is commercial sandwich bread so popular in the US and UK?
|
|
__label__beef __label__turkey Should cold turkey and roast beef be heated before putting on the gravy?
|
|
__label__substitutions __label__bread Adding/substituting non-flour ingredients in bread
|
|
__label__chicken __label__fish What does it mean if my chicken tastes like fish?
|
|
__label__freezing Can I successfully freeze raw cabbage?
|
|
__label__food-science When creating a recipe, what determines whether 2 ingredients will go well together?
|
|
__label__thai-cuisine __label__coconut Cracking cocunut cream
|
|
__label__spices __label__wasabi __label__spicy-hot How can I maximize Wasabi flavor?
|
|
__label__meat __label__food-science __label__electric-stoves __label__efficiency What is the most energy efficient way to cook meat on an electric stove?
|
|
__label__equipment __label__kitchen-safety Whip cream dispenser broken
|
|
__label__melting-chocolate What direction must one stir molten chocolate?
|
|
__label__cast-iron Black flakes from new cast iron pan
|
|
__label__equipment Where can I find this exact spatula, with a short handle and asymmetric head?
|
|
__label__baking __label__cake __label__glass Baking in Glass Loaf Pan
|
|
__label__bread __label__dough __label__rising How can you tell whether bread dough is ready for baking?
|
|
__label__vegetables __label__flavor __label__zucchini How do I remove bitterness from zucchini?
|
|
__label__equipment __label__blender Blender Buying - Square vs. Round Container
|
|
__label__baking-soda __label__low-fat __label__pancakes Having trouble getting lower fat fluffy pancakes with baking soda approach
|
|
__label__flavor __label__tea How to get a cake or pie like flavor with tea?
|
|
__label__baking __label__oven __label__gas Is oven an important factor in getting great baking results?
|
|
__label__nutrient-composition __label__soymilk Can I use fresh okara without cooking it?
|
|
__label__food-safety __label__lamb __label__offal Is there any harm to eat cooked renal pelvis in lamb kidney?
|
|
__label__cheese __label__milk __label__cheese-making Making hard cheese from milk by vinegar
|
|
__label__spices __label__shopping Best online source for spices
|
|
__label__eggs __label__storage-lifetime __label__refrigerator __label__raw How long can I keep raw-egg based salad dressing refrigerated
|
|
__label__food-safety __label__chocolate Food safe airbrushing
|
|
__label__meat __label__cast-iron __label__hamburgers Best practices to minimize smoke when cooking meat using a cast iron skillet
|
|
__label__baking __label__cake __label__recipe-scaling How much can I change the height of a cake?
|
|
__label__substitutions __label__slow-cooking __label__beans If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
|
|
__label__equipment __label__rice __label__rice-cooker How to properly cook basmati rice in a rice cooker
|
|
__label__dessert __label__ice-cream __label__sorbet What is the difference between ice cream, gelato, and sorbet?
|
|
__label__eggs __label__omelette __label__romanian-cuisine __label__balkan-cuisine Does a Romanian omlet rneasc (peasant omelette) have standard ingredients?
|
|
__label__meat __label__fish __label__language Why is fish not considered as meat?
|
|
__label__vegetables Charring veg without gas burners/grill
|
|
__label__cheese __label__mozzarella What is the sign of mozzarella being old?
|
|
__label__fish How Do I make My Casserole (with Noodles) Less Dry?
|
|
__label__beef I have a 8.6 pd 4 rib standing rib roast with bone. What temp and how long do I cook it in the over? Should I use the convection fan?
|
|
__label__broth How to make a beef or vegetable broth more dense?
|
|
__label__food-safety How do I know if condiments in refrigarator are good?
|
|
__label__vegan __label__icing __label__cream-cheese I am looking for a vegan substitute for cream cheese for use in a white chocolate/cream cheese icing
|
|
__label__juice How to make Fennel juice?
|
|
__label__baking __label__temperature How to make my graham cracker bites crispy/crunchy?
|
|
__label__seasoning __label__salad-dressing What seasonings give ranch dressing its distinctive flavor?
|
|
__label__baking __label__bread Bread crusty outside and super soft inside
|
|
__label__food-safety Groceries left in car overnight
|
|
__label__food-safety Proper temperatures for meats...foodie standards?
|
|
__label__gumbo Gumbo file is slimey and too thick.
|
|
__label__restaurant-mimicry __label__tortilla __label__chips __label__ketchup How do you make Ketchup Doritos?
|
|
__label__baking __label__icing How to stop icing from running off iced buns?
|
|
__label__equipment __label__dutch-oven Le Creuset vs. Lodge Enamel
|
|
__label__flavor __label__onions Ways to counter the burn of too many scallions?
|
|
__label__sauce __label__celery What are the positive effects of adding celery to a sauce?
|
|
__label__bread __label__russian-cuisine How do I make authentic Russian black bread?
|
|
__label__soup __label__pepper Too much pepper in soup: any way to fix?
|
|
__label__vegetables __label__starch What is the relationship between starchy vegetables/fruits and root vegetables?
|
|
__label__oil __label__asian-cuisine Sesame Oil vs Toasted Sesame Oil
|
|
__label__bread can shortening be used to replace lard in baking bread?
|
|
__label__baking __label__sugar __label__butter __label__frosting Rescuing peanut butter frosting
|
|
__label__smell __label__refrigerator __label__freezing How to get rid of the smell from the fridge?
|
|
__label__cooking-time __label__temperature __label__sausages __label__thermometer Why are my (italian Whole foods) sausages still pink inside?
|
|
__label__food-safety __label__beans Are these worms in my black eyed peas/beans?
|
|
__label__freezing __label__microwave Why do my meat burritos not heat well?
|
|
__label__substitutions __label__garlic Recipe calls for garlic powder and all I have is garlic salt
|
|
__label__candy __label__melting-chocolate How can I add flavorings and colorings to white chocolate?
|
|
__label__freezing __label__pizza __label__dough Defrosting pizza dough correctly?
|
|
__label__sugar __label__cookies My sugar cookies taste dry/stale
|
|
__label__ice-cream Is there a magic ingredient that keeps ice-cream soft?
|
|
__label__wine __label__serving Best substitute wine glass
|
|
__label__equipment __label__coffee Caffettiera (Moka Pot) is not making coffee properly
|
|
__label__pickling __label__crock __label__sauerkraut How long should I wait before I lift the lid of my sauerkraut crock?
|
|
__label__equipment __label__roasting What are the uses for a roasting pan? Do I really need a roasting pan?
|
|
__label__food-safety __label__freezing __label__pizza __label__thawing Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?
|
|
__label__brining Factory brine vs home brine
|
|
__label__pancakes __label__non-stick Non-stick griddle frustration
|
|
__label__spinach __label__greens How much is in a handful of spinach?
|
|
__label__pork Cooked pork left out overnight
|
|
__label__bread __label__biga How to increase batch size of dough starter bread?
|
|
__label__juice __label__lemon __label__honey __label__acidity How do I reduce the acidity of homemade honey lemon juice?
|
|
__label__rice __label__cookware __label__sushi __label__japanese-cuisine __label__rice-cooker What are the odds that American household have a rice cooker?
|
|
__label__pairing __label__extracts How safe is it to combine flavor extracts?
|
|
__label__juice Why are most juices sold for the same price?
|
|
__label__food-safety Will cannes food tops melt if dropped in boiling soup?
|
|
__label__baking __label__middle-eastern-cuisine __label__flatbread __label__pita How do I ensure that pita forms a nice big, even pocket when baking?
|
|
__label__ingredient-selection What am I doing wrong with my Kool-Aid pickles?
|
|
__label__eggs __label__pancakes __label__yolk Are egg yolks neccessary for proper pancake structure in flourless pancakes?
|
|
__label__food-safety __label__sauce __label__canning Can I un-seal canned tomato sauce, and re-seal after further cooking?
|
|
__label__flavor __label__vanilla What makes bourbon a decent substitute for vanilla?
|
|
__label__oil __label__stir-fry How much oil should you use when stir frying a single portion?
|
|
__label__food-safety Is it okay to cover food in the fridge with paper plates?
|
|
__label__equipment __label__knives Do scalloped sides on a knife blade have any effect?
|
|
__label__refrigerator De-humidify a fridge
|
|
__label__salad __label__greens What is the cellular activity behind massaged greens?
|
|
__label__food-safety Refrigerator Life Of Cooked Clams
|
|
__label__gelatin __label__whipped-cream __label__consistency __label__mousse How to make a passion fruit mousse without gelatin?
|
|
__label__baking __label__seasoning __label__french-fries When to add seasoning to oven-baked french fries?
|
|
__label__chili-peppers What kind of chili peppers are these?
|
|
__label__baking Why would a recipe be sensitive to the brand of cream cheese I bought?
|
|
__label__bread __label__yeast __label__gluten-free Gluten-free alternative to commercial yeast when making gluten-free bread?
|
|
__label__substitutions __label__whipped-cream __label__mousse Tiramisu mixture not firm
|
|
__label__pork Pulled pork - interrupted cooking in oven?
|
|
__label__turkey __label__meatloaf How do you keep a Turkey Meatloaf from getting too "dry"?
|
|
__label__mustard Is there a way to ferment mustard seeds for homemade mustard?
|
|
__label__soy __label__soymilk __label__filtering Making soy milk: best way to separate okara?
|
|
__label__barbecue __label__american-cuisine What styles of barbeque exist in American cuisine?
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__label__baking __label__brownies chocolate substitutions in baking brownies from scratch
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__label__smoking __label__chicken-breast Smoking chicken breasts with and without skin
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__label__sauce __label__tea How to make a sauce based on tea
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__label__food-science Does whole milk or soy milk spoil faster? Why?
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__label__food-safety __label__utensils How should glasses/cups be oriented in storage?
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__label__temperature The cook time and temperature I need is not an option on my crockpot
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__label__sugar __label__extracts Do Liquor Based Extracts Require Sugar?
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__label__baking __label__equipment __label__cookware __label__pan __label__brownies Where to find a large individual brownie pan?
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__label__cast-iron __label__seasoning-pans How do I remove a black residue after seasoning cast iron waffle maker
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__label__fudge Commercial fudge recipes
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__label__baking __label__substitutions __label__consistency chestnut puree quantity
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__label__equipment __label__grinding __label__mortar __label__pestle Does a granite pestel need to be re-grooved?
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__label__pan __label__tortilla __label__flour-tortilla How to get flour quesadilla light and crispy?
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__label__seasoning __label__utensils Methods for seasoning wooden spoons?
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__label__baking __label__please-remove-this-tag __label__salt Are there certain kinds of salts that work best for baking (cakes, bread, etc)?
|
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__label__cleaning Cleaning a food processor
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__label__duck Cooking duck breasts
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__label__substitutions __label__onions Fresh pearl onions vs frozen
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__label__substitutions __label__ingredient-selection __label__kimchi Kimchi / Mo-Chu Ka-roo?
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__label__soup How much water in potato-leek soup (Vichyssoise)?
|
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__label__coffee __label__temperature __label__espresso What is the optimal temperature for making coffee, specifically in an AeroPress?
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__label__herbs __label__soup How much fresh lovage in soup?
|
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__label__equipment __label__sous-vide Does anyone know how to make a Sous Vide style cooking vessel?
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__label__cooking-time __label__sous-vide How does double-bagging sous vide food affect cook time?
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__label__frying __label__fish Panko-breaded tilapia, medium fried, non-stick pan, absorbed oil
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__label__storage-method __label__storage-lifetime __label__chocolate Increase lifetime of homemade chocolates
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__label__flour __label__mixing __label__sifting What is the purpose of sifting dry ingredients?
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__label__sauce __label__texture __label__bananas Why my banana sauce is not smooth?
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__label__baking __label__baking-powder __label__baking-soda __label__cocoa Effect of undutched cocoa on baking
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__label__rice Rice Cookery in water containing sugar versus plain water
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__label__substitutions __label__lemonade Substitute for fresh lemons - I need to make 70 liters of homemade lemonade
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__label__rice __label__sushi __label__vinegar Vinegar Alternatives and rice combinations in making sushi rice
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__label__equipment __label__sugar __label__indian-cuisine __label__grinding What is the best way to turn the chunks of jaggery into fine powder?
|
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__label__substitutions Can I Use Yellow Split Peas in Paruppu Urundai instead of Toor Dal
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__label__equipment __label__waffle Does it matter if I make waffles in a frying pan?
|
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__label__cooking-time __label__crockpot New crockpot cook times rule?
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__label__equipment __label__induction Induction unit makes buzzing sound
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__label__chicken __label__salt __label__tenderizing Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?
|
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__label__butter __label__french-cuisine Why didn't my clarified herb butter solidify?
|
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__label__flavor __label__freezing __label__cleaning __label__alcohol __label__drinks How to remove the flavor from whisky stones?
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__label__decorating How do you apply colored sugar just to the raised image on a cookie
|
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__label__language __label__bacon __label__heat __label__vocabulary Is there standard terminology for the doneness of bacon strips?
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__label__sauce __label__thickening Why do sauces thicken as they cool?
|
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__label__vodka why add a shot of vodka to a cream sauce?
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__label__food-safety Can adequate heating transform spoiled food into safe food?
|
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__label__bread __label__freezing __label__breakfast How to make a Jim Lahey's No-Knead Bread in time for breakfast
|
|
__label__coffee __label__espresso How to make Latte art on a Cappuccino?
|
|
__label__rice __label__paella __label__spanish-cuisine What is the ingredient that makes a Spanish paella so particular?
|
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__label__shrimp __label__food-safety __label__frozen Are cooked frozen shrimp safe?
|
|
__label__onions Black layer in an onion
|
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__label__beef __label__corned-beef Why did I end up with mushy corned beef?
|
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__label__baking __label__bread __label__storage-lifetime Breadmaker bread not remaining fresh long enough
|
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__label__dessert __label__measurements __label__crumble What is the correct flour, sugar, butter ratio for crumble?
|
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__label__vegetables __label__fruit __label__ripe How can I let fruit ripen faster?
|
|
__label__bread How can I improve the shape/appearance of this bread?
|
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__label__food-safety __label__bread Is it safe to eat mouldy bread?
|
|
__label__tomatoes What is the difference between grape and cherry tomatoes?
|
|
__label__frying __label__oil Type of oil to cook white/black pudding in?
|
|
__label__chocolate __label__melting-chocolate Tempering chocolate without a thermometer
|
|
__label__baking Substitute for baking parchment
|
|
__label__substitutions __label__cake __label__pan Bundt Pan Substitution?
|
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__label__meat __label__oven __label__food-science __label__fats __label__chemistry Why my meatballs sweated all of their fat?
|
|
__label__chocolate __label__cookies Problem with "No Bake Cookies"
|
|
__label__salad __label__chicken-breast How should chicken breasts for a chicken salad be cooked?
|
|
__label__sugar How can I extract palm sugar from a container?
|
|
__label__icing __label__shortening No Shortening and No Refrigeration, Buttercream Frosting
|
|
__label__rice __label__boiling How is boiled rice different from steamed?
|
|
__label__oil __label__fats __label__moisture why is cooking in oil or fat considered dry heating?
|
|
__label__oven Passive cooker hood vs recirculation one
|
|
__label__cake __label__dessert What is the difference between cheesecake and NY cheesecake?
|
|
__label__juice __label__citrus Can citrus be squeezed too much?
|
|
__label__bread Why isn't my bread machine making any bread?
|
|
__label__substitutions __label__chocolate __label__oil __label__melting-chocolate What can replace coconut oil in a chocolate cookie coating?
|
|
__label__rice __label__sushi sushi rice vs pudding rice
|
|
__label__food-safety __label__meat Left a 10 pound cryovac wrapped frozen ribeye in garage for 3 hours - is it safe to eat?
|
|
__label__food-preservation How to preserve the "sugar syrup" without using a cold storage?
|
|
__label__frying Fried pies lose their shape
|
|
__label__drinks __label__lemonade Is zesting lemons effective when making lemonade?
|
|
__label__food-safety __label__refrigerator __label__carpaccio Is it safe to keep Carpaccio in a refrigerator for 24 hours?
|
|
__label__peeling __label__sweet-potatoes How deeply should I peel sweet potatoes?
|
|
__label__stand-mixer What can I use instead of paddle attachment for a stand mixer?
|
|
__label__storage-method __label__oil __label__wine __label__salad-dressing __label__olive-oil Need to refrigerate vinaigrette?
|
|
__label__cake How can I avoid an underbake in a bundt pan?
|
|
__label__meringue __label__ratio How much acid to use for stabilizing meringue?
|
|
__label__beans Cooking red kidney beans
|
|
__label__coffee __label__ingredient-selection Domestic, fresh taste-alike for an Italian coffee
|
|
__label__pairing Cheese that Pairs with Spicy Food
|
|
__label__freezing __label__egg-whites How can I get frozen egg whites out of the ice tray?
|
|
__label__sauce __label__cheese __label__roux Why is my cheese sauce gritty?
|
|
__label__salmon __label__curing __label__sashimi Is it safe to use non-sashimi grade fish to make gravlax?
|
|
__label__beef __label__fats __label__melting Why isn't the beef fat in my chili melting?
|
|
__label__sauce Pimento sauce that is added to mayo
|
|
__label__dough __label__noodles __label__japanese-cuisine What does kansui do to dough in noodle making?
|
|
__label__broth __label__bones How does one break long bones for broth?
|
|
__label__yeast Expired instant dry yeast
|
|
__label__bread __label__garlic What are other techniques to make garlic bread?
|
|
__label__dough __label__cookies What ingredient changes will make this cookie dough more workable?
|
|
__label__chocolate __label__candy __label__storage Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?
|
|
__label__yeast Aftdr opening yeast
|
|
__label__substitutions __label__indian-cuisine __label__coconut Equivalence between fresh coconut and coconut cream?
|
|
__label__storage-method How to prevent calzones from getting soggy on steam table?
|
|
__label__baking __label__measurements Is baking by weight really more accurate?
|
|
__label__sauce __label__pizza __label__tomatoes Fresh tomatoes for home-made pizzas, is it worth it?
|
|
__label__grains Grnkern milled vs. whole
|
|
__label__storage-method __label__storage Storage approach for chopped vegetables?
|
|
__label__beef __label__barbecue __label__smoking Smoking a blade steak
|
|
__label__baking __label__roasting __label__slow-cooking __label__language __label__crockpot What is the difference between roasting, baking, and broasting?
|
|
__label__muffins Why does my English muffins package say to use a fork or fingers instead of a knife to open them?
|
|
__label__cookies Can I replace brown sugar with white sugar without using molasses in cookies?
|
|
__label__meat __label__steak Why does the beef I cook never come out tender?
|
|
__label__sugar __label__drying __label__brown-sugar How do you dry wet brown sugar clumps?
|
|
__label__fruit __label__juice __label__pomegranate What are ways to extract the juice from a pomegranate?
|
|
__label__food-safety __label__storage-lifetime __label__cinnamon Does cinnamon "spoil"?
|
|
__label__sauce __label__wine __label__french-cuisine Why do English recipes of sauce marchand de vin call for Worcestershire sauce?
|
|
__label__salt __label__candy Can you candy salt?
|
|
__label__food-safety How long does it take to cool 5 lb of deep fried chicken from 350 degree to 75 degree
|
|
__label__freezing __label__temperature __label__refrigerator __label__water __label__storage Does keeping a fridge/freezer full significantly help energy efficiency?
|
|
__label__flavor __label__food-science __label__herbs How do I cook with bay leaves?
|
|
__label__beans __label__pressure-cooker Pressure cookers -- why are they good at things normally cooked at low heat?
|
|
__label__bread __label__storage-method __label__fresh How do you prolong buns/rolls/scone/crumpet softness?
|
|
__label__sauce __label__roux Why does the roux break down in my chicken velout sauce?
|
|
__label__food-safety __label__seafood How do I keep Clam juice
|
|
__label__eggs __label__frying __label__oven __label__spanish-cuisine __label__omelette Is the Tortilla de Patatas modification to include carrots reasonable and can you cook inside a casserole dish to make it taller?
|
|
__label__salt Is salt caking really a big problem, or are anti-caking agents just cheaper than salt?
|
|
__label__food-safety __label__tea What are the safety considerations in making pine needle tea?
|
|
__label__eggs __label__dessert Why would this pastry cream have an eggy smell?
|
|
__label__temperature Whole fish oven temperature and inside temperature
|
|
__label__rice __label__indian-cuisine __label__pudding What type of Rice is best for Indian Style Rice Pudding?
|
|
__label__food-safety __label__equipment __label__stock __label__cost Do Ice Wands have an advantage over a homemade solution?
|
|
__label__italian-cuisine Definition of a "half glass?"
|
|
__label__refrigerator __label__puff-pastry How can I store leftover puff pastry or make it more durable?
|
|
__label__chocolate __label__culinary-uses __label__fondue How do I get the butter out of my chocolate fondue?
|
|
__label__storage-lifetime __label__refrigerator __label__packaging Soy milk; fridge vs. shelf?
|
|
__label__meat __label__sauce __label__pasta Bolognese: can I add the meat after tomatoes?
|
|
__label__food-safety __label__brining How to store extra, unused brine?
|
|
__label__mixing What rules should I follow for improvised food recipes that aren't dangerous?
|
|
__label__eggs __label__oil __label__non-stick __label__scrambled-eggs What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?
|
|
__label__meat __label__cooking-time __label__boiling What is the lowest temperature possible (of water) to cook meat in?
|
|
__label__freezing __label__seafood __label__tenderizing Using liquid nitrogen for tenderizing octopus?
|
|
__label__pizza "Prepared" pizza base - does that mean cooked?
|
|
__label__baking __label__pie __label__crust __label__pizza-stone __label__apple-pie Pyrex pie plate on hearthstone
|
|
__label__baking __label__equipment __label__oven __label__cooking-time __label__cupcakes Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
|
|
__label__chicken why have the roast chicken pieces turned brown when put in a pot of boiling vegetables
|
|
__label__pancakes What happens if you cook pureed pancakes?
|
|
__label__frying How to fry meat without spattering oil?
|
|
__label__equipment __label__knives What is this double-serrated knife good for?
|
|
__label__food-safety __label__equipment __label__food-preservation __label__pickling __label__food-processing Why did my lids seal?
|
|
__label__oil __label__water __label__sauteing __label__stainless-steel How to saute without oil on stainless steel pots/pans?
|
|
__label__oven __label__gas Can I use a gas oven spring form in my electric oven?
|
|
__label__beef __label__stews Chuck or "stew" beef labeled in the super market
|
|
__label__ice-cream Semifreddo vs Ice Cream
|
|
__label__restaurant What is the term for the "amuse-bouche" at the end of the meal?
|
|
__label__food-safety __label__freezing __label__cookware __label__convenience-foods Is it safe to microwave Pyrex containers immediately after removing them from the freezer and removing the plastic lid?
|
|
__label__chicken __label__sous-vide __label__chicken-breast Should I sear sous-vide chicken breasts?
|
|
__label__meat __label__charcuterie __label__pate Terrine shrunk during cooking
|
|
__label__olive Is there a good, clean way to pit black olives?
|
|
__label__baking __label__baking-powder Pte Brise, Sucre and Sable
|
|
__label__flavor __label__icing Can I add mint flavoring to ready made royal icing?
|
|
__label__roast Can you take a cooked roast and make it tender and moist?
|
|
__label__chocolate __label__melting-chocolate __label__chocolate-truffles Chocolate seized during dipping, how to prevent it?
|
|
__label__baking __label__cake __label__pastry How to stop cupcakes from collapsing?
|
|
__label__indian-cuisine __label__tomatoes Can I use tomato paste in dal?
|
|
__label__chicken __label__stuffing Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part?
|
|
__label__chicken __label__deep-frying __label__chicken-wings Frying chicken wings all the way through
|
|
__label__baking __label__bread __label__sourdough __label__rising __label__proofing should I let my sourdough loaf proof in the fridge or on the counter?
|
|
__label__storage __label__avocados Store avocados for say a month
|
|
__label__equipment What cooking gadget is that?
|
|
__label__mixing recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean?
|
|
__label__mussels What is the proportion of edible meat in whole live mussels?
|
|
__label__equipment __label__drinks What can I use to strain gritty bloody mary mix?
|
|
__label__nutrient-composition nutrition facts: what does "as packaged" mean?
|
|
__label__dough __label__puff-pastry Torte Milanese without puff pastry dough
|
|
__label__baking __label__bread __label__dough __label__proofing How should I clean, or care for, a banneton (brotform, proofing basket)?
|
|
__label__oven __label__fire flash fire from self-cleaning oven
|
|
__label__food-preservation __label__canning __label__pickling Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?
|
|
__label__dough __label__potatoes __label__gnocchi How long does it take for potato dough to become thinner?
|
|
__label__food-safety Transportation of meat
|
|
__label__storage-method __label__spaghetti How to preserve spaghetti for a short amount of time?
|
|
__label__grilling __label__slow-cooking __label__smoking __label__charcoal What is the charcoal snake method and how does it work?
|
|
__label__candy __label__fondant What are marshmallows?
|
|
__label__dessert __label__utensils __label__cultural-difference Is there any dessert that needs a knife?
|
|
__label__chicken __label__milk __label__marinade Have I ruined my chicken by marinating it in milk and lemon?
|
|
__label__crockpot __label__chili __label__ground-beef Can I put raw ground beef in the crockpot when making chili?
|
|
__label__baking Best practices for baking experiment 'design'?
|
|
__label__chicken __label__stock Pre-Cooked Meat
|
|
__label__vegetables __label__steaming __label__utensils What do you use to get the vegetables out after steaming?
|
|
__label__temperature __label__candy How do I prevent grainy fudge?
|
|
__label__substitutions __label__curry Cooking a chicken and vegetable curry using a curry paste
|
|
__label__cheese What are the preferred uses for different sharpness of cheddar cheese?
|
|
__label__fresh __label__ingredient-selection __label__mussels Fresh mussels, or are they?
|
|
__label__cookies My chocolate-chip cookie expanded after baking
|
|
__label__knife-skills __label__basics How can I safely improve my cutting technique
|
|
__label__baking __label__substitutions __label__spices __label__cake What can I use in place of allspice?
|
|
__label__milk __label__nutrient-composition __label__vitamins Is it bad to boil milk?
|
|
__label__bananas __label__mango What is the dish shown in the "Sunset Limited"
|
|
__label__baking __label__eggs Optimal egg size?
|
|
__label__bread How is it that brioche rises so high?
|
|
__label__equipment __label__frying __label__cookware __label__frying-pan Should you avoid cooling a frying pan with water?
|
|
__label__bread __label__yeast __label__bacon Bacon Buns: How to make them softer
|
|
__label__baking __label__italian-cuisine __label__lasagna Ingredients or techniques to a more solid lasagna
|
|
__label__baking __label__english-cuisine How do I get my homemade english muffins to taste like english muffins?
|
|
__label__vinegar __label__ingredient-selection If a recipe doesn't specify the type of vinegar, is there a standard type implied?
|
|
__label__freezing __label__ice-cream __label__chemistry Chemical process behind hardening ice cream
|
|
__label__equipment __label__freezing __label__ice-cream __label__storage What kind of containers for homemade ice cream?
|
|
__label__storage-method __label__roasting __label__squash Why did my roasted butternut squash ferment?
|
|
__label__baking __label__fish Minimum preparation for baking a whole fish
|
|
__label__stock How to use stock from tablet
|
|
__label__storage __label__freezing How much dry ice should be used to keep this much dough frozen in a box of this size?
|
|
__label__lentils What will the coriander, cumin and paradise add to the lentil soup and can I do without the paradise?
|
|
__label__pork Preparing pork belly: Odd barn yard flavor
|
|
__label__equipment __label__cleaning What is a thorough way to clean my dish rack?
|
|
__label__storage-method How should I store eggs in the refrigerator?
|
|
__label__grains Boiling wheat vs barley
|
|
__label__beef __label__pan Cooking juicy beef in a pan
|
|
__label__shopping __label__language What other names are scallions known by?
|
|
__label__chocolate Can grocery store chocolate be used as chocolate coating?
|
|
__label__storage-lifetime __label__ice-cream Are homemade versions of popular food more liable to spoil?
|
|
__label__cake __label__mixing Problem making cakes and pancakes
|
|
__label__baking __label__glass Which is better, baking in glass or metal?
|
|
__label__potatoes __label__french-fries How do I cook chips (french fries) in the oven?
|
|
__label__rice __label__flour __label__japanese-cuisine Mochi: pounded vs. from rice flour
|
|
__label__baking __label__baking-powder alternative leavening agents other than baking powder, and their ratios of substitution
|
|
__label__oven __label__restaurant-mimicry __label__frying-pan __label__chicken-breast How can I cook chicken breast like Nando's?
|
|
__label__middle-eastern-cuisine __label__chickpeas How do I substitute rehydrated garbanzo beans for garbanzo beans from a can?
|
|
__label__bread __label__low-carb Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads
|
|
__label__garlic __label__shopping __label__knife-skills Help with thinly slicing garlic
|
|
__label__bread __label__flour __label__pizza __label__acidity The role of the gluten in an acid environment
|
|
__label__chicken __label__measurements __label__recipe-scaling __label__stuffing Big Chicken vs Small Chicken: weight and stuffing volume ratios
|
|
__label__coconut How to Make Canned Coconut Milk Separate
|
|
__label__baking __label__bread __label__dough Does resting the dough for a long time reduce the need to knead the bread?
|
|
__label__coffee __label__beans __label__caffeine How do they get caffeine out in decaffeinated coffee?
|
|
__label__garlic __label__fermentation Can you make your own black garlic?
|
|
__label__chinese-cuisine Cold Chinese BBQ Pork?
|
|
__label__egg-whites Do egg whites thin out when salt is added, which will make them easier to mix?
|
|
__label__food-science __label__chocolate __label__cookies Why do chocolate chips stay softer after being baked?
|
|
__label__broth __label__bones __label__chicken-stock Chicken bone broth, what is the brown stuff at the bottom of the pot?
|
|
__label__soup __label__roast __label__broth Turning Left Over Broth From a Roast Into a Soup Or Stew
|
|
__label__coffee __label__espresso Espresso Machine coffee amount
|
|
__label__storage-method __label__cleaning __label__rice Keeping bugs out of rice
|
|
__label__freezing Is it safe to refreeze a tuna sandwich?
|
|
__label__bread When I bake a 2lb loaf, the very Centre of it lacks structure
|
|
__label__indian-cuisine __label__history __label__paneer How spicy is authentic, traditional Palak paneer?
|
|
__label__turkey Small turkey for practice
|
|
__label__chinese-cuisine __label__ground-beef Use of ground beef in Chinese food
|
|
__label__gnocchi Can potato gnocchi dough be overworked or simply break?
|
|
__label__food-safety __label__eggs Should hands be washed after touching the outside of an egg shell?(UK)
|
|
__label__storage-method __label__sugar __label__brown-sugar How can I store muscovado for longer once opened?
|
|
__label__storage-method __label__cucumbers Kirby Cucumber Storage
|
|
__label__equipment __label__microwave __label__cookware How can I reheat leftovers without a microwave?
|
|
__label__food-safety __label__freezing __label__thawing my freezer popped open without my knowlege
|
|
__label__zucchini __label__quickbread Why is my zucchini bread mushy?
|
|
__label__cocktails __label__gelatin Jello Shots Techniques: Alcohol Concentration
|
|
__label__temperature __label__crockpot Another crockpot error
|
|
__label__food-safety Prepped beef mixed with other ingredients before tomorrow's stew
|
|
__label__vegetables __label__water __label__steaming What can I do with vegetable water?
|
|
__label__baking __label__substitutions __label__cake How can I bolster up a boxed cake mix?
|
|
__label__cutting __label__ribs How do I cut and serve my ribs?
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__label__frying __label__mushrooms What heat & fat do you use for fried mushrooms?
|
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__label__canning Bubbles in unopened store bought items?
|
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__label__microwave __label__lemon __label__lemon-juice __label__juicing Will microwaving lemons make them easier or more efficient to juice?
|
|
__label__soup __label__apples How do I reduce the lemon acidity in apple soup?
|
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__label__strawberries How can I prevent strawberries from discolouring cream?
|
|
__label__refrigerator __label__spoilage How long can food last if reheated periodically?
|
|
__label__cream __label__curry __label__infusion How to correctly infuse cream into vegetables
|
|
__label__indian-cuisine __label__mint __label__greek-cuisine __label__chutney __label__tzatziki Difference between tzatziki and Indian mint dip (mint chutney?)
|
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__label__slow-cooking Should you, and how do you, grease a crockpot?
|
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__label__tomatoes __label__salsa What is the "standard" salsa tomato?
|
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__label__substitutions __label__fish __label__vinegar Can red wine vinegar replace white wine vinegar?
|
|
__label__apples Why does apples bought at the market feel sticky?
|
|
__label__induction Pot sticking to induction cooktop?
|
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__label__coconut __label__soda How can I prevent coconut cream from curdling in a soda drink?
|
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__label__baking __label__bread Bread Making - Ideal times
|
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__label__storage-method __label__fruit __label__texture __label__dairy __label__blueberries Low-fat quark plus blended blueberries -- texture changes over night?
|
|
__label__food-safety Poured boiling water over pork belly and then refrigerated
|
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__label__baking __label__flour __label__measurements __label__conversion Standard weight conversions for converting cups of flour to grams of flour?
|
|
__label__sugar __label__jam Why add sugar at the end when making strawberry preserve?
|
|
__label__raw What flavor should you highlight from an oyster?
|
|
__label__food-safety __label__pork __label__slow-cooking __label__roast Cooking a large pork roast in a slow cooker
|
|
__label__indian-cuisine Alternative to Fenugreek in curry?
|
|
__label__fruit Papaya ripe or over ripe
|
|
__label__storage-method __label__storage-lifetime __label__flour How to store flour
|
|
__label__baking __label__flavor __label__cake __label__carrots How can I make my carrot cake taste more carroty
|
|
__label__storage __label__ham Is ham safe to eat if it was at room temperature but is recooked?
|
|
__label__cheese Are there cheeses that are not suitable for making for macaroni and cheese?
|
|
__label__food-safety __label__evaporated-milk where to keep an opened can of condensed milk safe
|
|
__label__equipment __label__cleaning __label__oven How can I clean my oven window?
|
|
__label__garlic __label__chemistry What turned my garlic purple?
|
|
__label__food-safety __label__beef safe to sear beef tenderloin the night before?
|
|
__label__cookies __label__brown-sugar Forgot Brown sugar in cookies
|
|
__label__baking __label__fruit __label__pastry What is the glaze on a bakery-style fruit tart?
|
|
__label__equipment __label__fermentation __label__containers __label__crock What's the best container to ferment vegetables?
|
|
__label__food-safety Is a jug of milk left out for 12 hours at room temperature safe to drink?
|
|
__label__beverages __label__puree __label__straining What's an effective method to strain liquids?
|
|
__label__substitutions __label__vegetarian __label__vegan __label__vital-wheat-gluten Is wheat gluten (wheat protein) an acceptible cooking substitute for soy protein powder or rice protein powder?
|
|
__label__equipment Cleaning simple mandolin slicer with non removeable blade
|
|
__label__oven __label__shopping New Oven in the US, Which would home cooks prefer?
|
|
__label__rabbit Rabbit that looks and tastes like chicken?
|
|
__label__eggs __label__resources Good video on separating eggs
|
|
__label__baking __label__cast-iron Can you bake cornbread in enameled cast iron?
|
|
__label__bacon Does higher quality bacon cook flatter?
|
|
__label__bread Trying to adjust a recipe to recreate Peruvian "Tres Puntas" rolls
|
|
__label__equipment __label__slow-cooking Slow cooking without a slow cooker
|
|
__label__substitutions How to replace polenta in Mexican Polenta Casserole recipe
|
|
__label__freezing __label__chili-peppers Does freezing fresh peppers, specifically habaero peppers ruin them?
|
|
__label__fruit __label__dessert __label__food-identification Identify this dessert
|
|
__label__sauce __label__restaurant-mimicry How to make this shawarma hot sauce?
|
|
__label__brining __label__lamb Brining rack of lamb
|
|
__label__baking __label__storage-method __label__freezing __label__dough How to properly freeze calzones
|
|
__label__baking __label__dough __label__kneading Possible to over-knead dough?
|
|
__label__culinary-uses __label__candy __label__taffy Any secondary uses for taffy?
|
|
__label__food-science __label__sugar __label__brown-sugar Light vs Dark Brown Sugar
|
|
__label__pasta __label__spices __label__vegetarian Best spices to use on minced quorn in spaghetti sauce and other recipes
|
|
__label__substitutions Food that is high in protein and is not solid for people with wisdom teeth removed?
|
|
__label__equipment __label__cookies What should I look for in a cookie jar?
|
|
__label__food-safety __label__eggs __label__mousse Chocolate mousse with cooked eggs?
|
|
__label__dough __label__pie __label__pastry __label__apple-pie What is the effect of adding eggs to a pastry dough?
|
|
__label__soup __label__stock __label__chicken-stock My chicken stock is a gelatinous mess. Is this normal? Can it be saved?
|
|
__label__food-safety __label__cheese How do you tell if a cheese rind is edible?
|
|
__label__food-safety __label__seafood __label__lobster Is the white hemolymph that comes out of a lobster (when boiling) edible?
|
|
__label__emulsion emulisified sauces
|
|
__label__coffee __label__espresso What difference does the bar pressure makes in espresso coffee machines?
|
|
__label__garlic __label__fermentation Can I ferment black garlic intermittently?
|
|
__label__cookies Making stroopwafels with a pizelle iron
|
|
__label__equipment __label__oil __label__cleaning __label__dehydrating __label__jerky Effecient way to dab grease from dehydrating meat without paper towels
|
|
__label__cabbage __label__smoothie __label__greens Which leaves of Savoy cabbage to use in smoothies?
|
|
__label__tea Why does Green Tea taste sour as it cools down?
|
|
__label__substitutions __label__coffee Can I convert this cocoa frosting to a coffee frosting instead?
|
|
__label__dessert __label__gelatin How do I squeeze gelatine?
|
|
__label__sugar __label__cookies Can I use raw sugar to make cookies instead of granulated?
|
|
__label__food-preservation __label__herbs __label__drying What is the procedure to dry out Fenugreek leaves?
|
|
__label__storage-method __label__food-preservation __label__pickling __label__cucumbers Do you have to refrigerate Pickles?
|
|
__label__vegetables __label__seasonal Good websites/cookbooks covering more tailored approach to cooking vegetables?
|
|
__label__equipment __label__frying-pan __label__copper-cookware Help buying a copper pan
|
|
__label__popcorn How to make Movie Theatre like Popcorn?
|
|
__label__shopping __label__menu-planning __label__budget-cooking How do we escape the cycle of bad college eating?
|
|
__label__food-safety Cooking duck Chinese style
|
|
__label__storage-method __label__biscuits Where and how do I keep the extra buttermilk biscuits?
|
|
__label__baking Graham Cracker Sheets
|
|
__label__tea __label__water __label__heat A question on the level of water when making tea in an electic kettle?
|
|
__label__equipment __label__stove Can I use a tagine on a glass cooktop, and do I need a heat diffuser?
|
|
__label__chicken Why do whole chicken recipes advise rinsing the chicken?
|
|
__label__food-safety __label__pork Can half cooked pork chops be cooled then fully cooked later?
|
|
__label__grilling __label__barbecue __label__beef BBQ Beef Brisket on a Propane Grill?
|
|
__label__bell-peppers Green pepper plants ; picking fruit correctly?
|
|
__label__ham Is it possible/advisable to slice deboned Jamon Iberico on a mandoline?
|
|
__label__food-safety __label__buttermilk __label__cream-cheese __label__glaze Buttermilk / Cream Cheese glaze food safety
|
|
__label__food-safety __label__apples Is it safe to eat an apple cooked inside poultry?
|
|
__label__temperature __label__cooking-time __label__slow-cooking __label__pork-shoulder Will a pork shoulder be dry after 16 hours at 110C
|
|
__label__cast-iron __label__maintenance __label__skillet Cast iron pan flaking
|
|
__label__baking __label__substitutions Difference between vegetable shortening and vegetable ghee?
|
|
__label__vegetables __label__microwave __label__steaming Steaming vegetables in microwave
|
|
__label__substitutions __label__eggs In general, can I substitute egg species for either egg-only or egg-centric dishes?
|
|
__label__substitutions __label__stock Substitute pig trotter for powdered gelatine in an aspic
|
|
__label__shrimp Are cooked shrimp shells edible?
|
|
__label__oven Saucepan in the oven?
|
|
__label__food-safety __label__vegetables Are vegetables poisonous if they have roots, are sprouting or are many weeks old?
|
|
__label__roasting Roasting Pork Butt at 215F
|
|
__label__equipment __label__cheese __label__grating Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles?
|
|
__label__food-science __label__tomatoes __label__italian-cuisine __label__chemistry what makes red tomato sauce turn orange in colour?
|
|
__label__bread __label__dough __label__mixing Techniques for mixing bread dough with stand mixer
|
|
__label__chili-peppers __label__ripe Do Chilis Ripen "off the vine"?
|
|
__label__equipment __label__measurements __label__measuring-scales Why buy a more expensive kitchen scale
|
|
__label__fudge __label__mistakes My Fudge Is Crunchy! Where Did I Go Wrong?
|
|
__label__substitutions __label__cheese __label__quiche What can I substitute for Gruyre in quiche lorrine?
|
|
__label__pasta __label__boiling What's the best way to tell that pasta is done (when boiling)?
|
|
__label__ribs __label__broiler __label__goat How to broil a rack of goat ribs
|
|
__label__milk __label__tea __label__drinks Milk with Nettle Tea
|
|
__label__whipped-cream __label__whipper Nitrous oxide gas leak when charging ISI whipping cream dispenser
|
|
__label__substitutions __label__wine Nonalcoholic Substitute for Marsala Wine
|
|
__label__mexican-cuisine Chilli con carne - chocolate, cocoa powder or nothing?
|
|
__label__food-safety Clean fridge shelves which can't be removed?
|
|
__label__cheese __label__aging Can I continue to age store bought cheese?
|
|
__label__curry enriching thai curry with milk?
|
|
__label__cake __label__cookware Making cake without oven
|
|
__label__mexican-cuisine __label__tortilla How can I get a corn tortilla to be pliable enough to work with?
|
|
__label__fish __label__sushi What white fish can be used in rolled sushi?
|
|
__label__food-science Do you guys know that there is no such thing as an amateur chef?
|
|
__label__beef __label__refrigerator __label__defrosting __label__thawing Why won't my ground beef thaw?
|
|
__label__equipment Any suggestions on caps for Bakers and Chefs plastic squeeze bottles?
|
|
__label__baking __label__cooking-time __label__refrigerator __label__pie How do I cook a cottage pie from chilled?
|
|
__label__bread __label__kneading When should I knead with oil and when with flour?
|
|
__label__grilling __label__please-remove-this-tag __label__steak A steak story: dry crust
|
|
__label__fruit __label__jelly Using a Jelly Bag
|
|
__label__meat Does honey actually tenderize meat?
|
|
__label__beef __label__american-cuisine Kobe beef in the U.S?
|
|
__label__grilling How do you grill meat and potatoes so that they finish at the same time?
|
|
__label__spices Equivalent of cracked fennel seed to ground fennel seed
|
|
__label__sauce __label__storage What is the best way to store homemade sauces?
|
|
__label__candy __label__toffee Can I cool my toffee in the fridge?
|
|
__label__gumbo Is it ok to use frozen okra in gumbo?
|
|
__label__freezing __label__refrigerator __label__storage __label__turkey How long can I store Cooked Turkey in Refrig before Freezing?
|
|
__label__freezing __label__dessert __label__ice-cream __label__coconut How to make creamier and softer vegan coconut ice-cream?
|
|
__label__chocolate __label__melting-chocolate __label__tempering Can tempered chocolate be seeded with a different chocolate?
|
|
__label__baking __label__recipe-scaling up scaling cake recipe and increasing pan size
|
|
__label__bread Can I use amaranth flour or another grain flour as a substitute for white flour in tortillas?
|
|
__label__stock __label__broth __label__foam Foam in beef stock
|
|
__label__baking __label__quickbread __label__zucchini __label__moisture How can I make zucchini bread less moist?
|
|
__label__hamburgers __label__professional How to make professional style burger buns?
|
|
__label__hamburgers Minimalist Burger Patties
|
|
__label__coffee __label__milk __label__please-remove-this-tag Is mixing coffee with milk directly unhealthy?
|
|
__label__avocados How to tell if avocado has large pit?
|
|
__label__marshmallow Roasting marshmallows on indoors
|
|
__label__nutrient-composition __label__greens What elements in green leafy vegetables provide carbohydrates?
|
|
__label__sauce __label__food-science Why is it that caramel sauce should not be stirred after it has boiled?
|
|
__label__baking __label__substitutions __label__nut-butters Peanut Butter substitute in baking
|
|
__label__coffee __label__espresso How long is the life of a shot of espresso?
|
|
__label__oven __label__thermometer Baking without a thermometer?
|
|
__label__chocolate __label__melting-chocolate Liquid Layer above Melted Chocolate
|
|
__label__sausages __label__chorizo How to cook sausage?
|
|
__label__ingredient-selection What are the effects of using different types of ground mustard?
|
|
__label__chicken Getting rid of chewy chicken
|
|
__label__salt __label__steak __label__kosher Kosher veal steak more salty than kosher beef steak - is it expected and why?
|
|
__label__food-safety __label__storage-lifetime __label__food-preservation __label__salad-dressing How to preserve home-made salad dressing, without using bad preservatives?
|
|
__label__equipment __label__sweet-potatoes How to find a good sweet potato fry cutter?
|
|
__label__learning __label__cookbook Can I learn to cook from a book?
|
|
__label__baking __label__substitutions __label__flour __label__corn Whats the difference between white and yellow corn meal. and all cornmeal or half flour half cornmeal
|
|
__label__frying __label__vegetables __label__grilling __label__vegetarian __label__hamburgers How can I add more "chew" to veggie burgers with only vegetables?
|
|
__label__broccoli What's the difference between broccoli from China and broccoli from Australia?
|
|
__label__baking __label__bread __label__temperature __label__crust __label__ceramic How is baking bread in a ceramic pan different from using a metal one?
|
|
__label__grilling __label__barbecue Looking for a good text on science of grilling and barbecue
|
|
__label__baking __label__hot-dog __label__children Will blending corn meal make baking corn dog batter more user friendly?
|
|
__label__food-safety __label__lamb How to safely cook a lamb's head?
|
|
__label__frying __label__pan __label__marinade __label__frying-pan Pan-frying marinated meat without making a huge mess?
|
|
__label__ground-beef Refreeze Ground Beef
|
|
__label__dough __label__pizza __label__flour __label__buckwheat Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have?
|
|
__label__baking __label__eggs __label__souffle Collapsing souffl
|
|
__label__equipment __label__wok __label__gas Can I take off the gas deflector on my stove for cooking with a wok?
|
|
__label__smoothie __label__greens Duration of use for green smoothies
|
|
__label__beans __label__language What is the English name for Chitra Rajmah?
|
|
__label__lemon When should I use lemon zest and not just juice?
|
|
__label__frying __label__spinach Does a strong smell when cooking spinach indicate anything?
|
|
__label__cheese __label__casserole Replacement for Appenzeller?
|
|
__label__molecular-gastronomy __label__gelling-agents What type of methylcellulose would be appropriate for gel noodles?
|
|
__label__onions __label__garlic __label__smell How to suppress bad breath after eating garlic or onion
|
|
__label__onions How to make uncooked onion digestable?
|
|
__label__cleaning __label__cookware __label__cast-iron __label__seasoning How to know whether the default coating on the iron cookware has totally come off?
|
|
__label__oil __label__butter __label__camping I want to substitute liquid oil with a dry product
|
|
__label__cocktails Keeping crushed ice from melting, without it joining back together
|
|
__label__baking __label__bread __label__flour __label__yeast __label__food-identification How can I tell the difference between instant yeast and active dry yeast?
|
|
__label__frying __label__bananas How to fry crispy bananas?
|
|
__label__cookies __label__waffle __label__gingerbread Looking for a way to make a cone shaped cookie
|
|
__label__food-safety __label__storage-method __label__refrigerator Is it safe to put hot food in the fridge?
|
|
__label__salad __label__raw __label__shortcuts __label__kale Alternatives to massaging fresh kale?
|
|
__label__baking converting a muffin recipe to a cake recipe
|
|
__label__fish __label__shopping __label__ingredient-selection __label__defrosting __label__cod How do I choose frozen fish so that it doesn't release so much water?
|
|
__label__food-safety __label__meat __label__beef __label__ground-beef Using frozen mince beef
|
|
__label__chocolate what is the best method to coat biscuits in chocolate
|
|
__label__salt __label__steak Pink salt for cooking steak
|
|
__label__butter Is this 'browned butter'?
|
|
__label__batter __label__pancakes __label__crepe How do the batter and technique differ between crepes and pancakes?
|
|
__label__eggs __label__dessert __label__chocolate __label__mousse __label__molecular-gastronomy Chocolate mousse without eggs
|
|
__label__sauteing Evenly sauteing green beans
|
|
__label__sugar __label__sushi __label__ginger __label__pickling How to sweeten pickled ginger to be served with sushi?
|
|
__label__nutrient-composition __label__juice __label__citrus What nutrients are concentrated in citrus peels (not juice)?
|
|
__label__molecular-gastronomy Why is High Fructose Corn Syrup not available as an ingredient?
|
|
__label__blueberries What is the best way to clean bulk blueberries?
|
|
__label__cake Help with ice cream cake
|
|
__label__storage-lifetime __label__food-preservation What is the shelf life for candy with fresh butter?
|
|
__label__oven __label__temperature __label__lasagna __label__frozen how long should I reheat frozen lasagna?
|
|
__label__brining What is the proper salt to water ratio for turkey brine?
|
|
__label__drinks __label__korean-cuisine Fiber Drink that are homogenous solutions
|
|
__label__pasta __label__dough __label__italian-cuisine __label__gnocchi Can I store raw gnocchi dough in the fridge?
|
|
__label__coffee __label__vegan How to prevent curdling in a local vegan coffee creamer- aka- Post Apocalypse hippy coffee creamer?
|
|
__label__beef __label__roast Temp and times for roast beef 2.3lbs
|
|
__label__pasta __label__flour Using whole wheat flour instead of all purpose and semolina
|
|
__label__rice-cooker __label__lentils Can I cook lentils in a rice cooker?
|
|
__label__turkey What should I do with a turkey after roasting but hours before dinner?
|
|
__label__bread __label__nutrient-composition __label__calories Calories in toast vs bread
|
|
__label__noodles __label__japanese-cuisine __label__ceramic __label__ramen __label__plating What should I look for when buying a ramen bowl?
|
|
__label__roast __label__roast-beef Should you "rest" a roast?
|
|
__label__dough __label__japanese-cuisine __label__noodles __label__buckwheat Why is my Buckwheat soba noodle dough crumbling?
|
|
__label__eggs __label__vegetables Proper preparation of veggies for an egg scramble
|
|
__label__japanese-cuisine Is it really necessary to wipe the powder off of dried kombu?
|
|
__label__baking __label__muffins What caused my blueberry muffins to come out flat?
|
|
__label__brisket can tough brisket get softer?
|
|
__label__baking __label__oats __label__granola How can I make granola that clumps?
|
|
__label__eggs __label__egg-whites __label__yolk When carefully separating eggs, what to do with the chalazae?
|
|
__label__spicy-hot How can I wash down spicy food?
|
|
__label__mexican-cuisine What beans can I use to make refried beans?
|
|
__label__food-safety __label__meat __label__slow-cooking Can I put frozen meat in a slow cooker?
|
|
__label__cleaning How to clean stains from rice cooker element?
|
|
__label__oil __label__vinegar __label__emulsion __label__salad-dressing Why did my vinaigrette congeal?
|
|
__label__baking __label__substitutions __label__butter __label__cookies How to adjust the ingredients when recipe asks for salted peanuts and unsalted butter while I have the opposite?
|
|
__label__canning __label__pickling I wanted to make homemade pickles, does it matter what type of salt I use?
|
|
__label__cheese __label__puff-pastry Making a goats cheese tart more substantial
|
|
__label__food-safety Should I throw away sesames with moths?
|
|
__label__food-preservation __label__lemon __label__juice How to keep fresh lemon juice for a week without a change in its taste?
|
|
__label__infusion __label__mango __label__vodka Why did my mango vodka infusion have a gelatin residue?
|
|
__label__food-safety __label__vinegar Cloudy white vinegar
|
|
__label__equipment Recipe generator for randomized meal planning
|
|
__label__food-safety __label__defrosting Why exactly is thawing via hot water bad?
|
|
__label__equipment Can you help me identify this appliance/tool?
|
|
__label__italian-cuisine __label__pastry What is the name for a round flaky pastry that has a chocolate cream filling in the middle
|
|
__label__beef __label__tenderizing Extremely Tender Hospital Beef
|
|
__label__sugar __label__cheesecake How to Make Nutella Icing without Powdered Sugar
|
|
__label__seasoning __label__roast-beef __label__mistakes How to cook already cut roast beef
|
|
__label__chicken __label__sauce __label__oven __label__temperature __label__marinade Problem cooking chicken wings with a bbq marinade
|
|
__label__food-safety __label__food-preservation __label__sous-vide __label__botulism How long does it take botulism spores to germinate in the fridge?
|
|
__label__pie __label__pumpkin steam vs. bake a sugar pumpkin
|
|
__label__substitutions Using heavy cream vs whole milk
|
|
__label__cookware Is it necessary to "heal" clay pots?
|
|
__label__beef __label__pot-roast My small chuck roast was dry
|
|
__label__food-safety __label__cleaning What is the preferred method for sanitizing the kitchen?
|
|
__label__cleaning __label__cookware How can I cook with worcestershire sauce in a pan without leaving an impossible to remove char on the pan?
|
|
__label__bread __label__spoilage "Acetone" smell on bread
|
|
__label__bread __label__dough How does tangzhong (water roux) make bread softer?
|
|
__label__dessert Which cuisines (besides Hungarian) have a tradition of serving savory desserts?
|
|
__label__safety reheating improperly stored pasta sauce and meatballs
|
|
__label__drinks __label__soda How should I prepare kola nuts for creating a soft drink?
|
|
__label__soup Why did my roasted pumpkin soup smell foul and seem sour after only 1/2 day?
|
|
__label__history Forties dinner buffet
|
|
__label__beef __label__jerky __label__dehydrating Is there a way to make Beef Jerky at home?
|
|
__label__fish How do you fillet fresh salmon?
|
|
__label__food-safety __label__meat __label__vegetables __label__cutting-boards Can I use the same board for meat and vegetables?
|
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__label__chocolate __label__espresso Does a plain latte have chocolate in it?
|
|
__label__food-safety __label__carrots White bristles on carrots
|
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__label__food-safety __label__coffee __label__dairy How long is coffee with creamer added safe in a thermos?
|
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__label__pasta __label__noodles __label__corn __label__gluten-free Method to make corn pasta?
|
|
__label__sugar __label__caramel How do I control the temperature of burnt sugar?
|
|
__label__food-safety __label__food-preservation Will adding yogurt whey to homemade mayonnaise make it keep longer?
|
|
__label__japanese-cuisine What kind of seaweed do I need for Japanese-style seaweed salad?
|
|
__label__flavor __label__herbs __label__seasoning __label__oregano __label__mortar Is it a good idea to grind dried oregano with a mortar and pestle?
|
|
__label__oil Why should I use olive oil?
|
|
__label__barbecue Lamb Rotisserie - whole thing in flames
|
|
__label__meat __label__cooking-time __label__pork How long is the cooking time for pork roast?
|
|
__label__sourdough __label__wheat __label__sourdough-starter Remedy a sourdough which used milled red winter wheat
|
|
__label__bread Making Malt-Free Bread
|
|
__label__chili-peppers Chili pepper size vs heat
|
|
__label__pasta __label__noodles __label__egg-noodles How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?
|
|
__label__vegetables __label__frozen Do you have to wash frozen vegetables?
|
|
__label__pork __label__temperature __label__pork-shoulder Cooking slow-roasted pork to 190F?
|
|
__label__eggs How can I boil an ostrich egg to ensure it is soft boiled?
|
|
__label__substitutions __label__dessert __label__alcohol __label__vodka __label__rum Can I substitute vodka for rum in tiramisu?
|
|
__label__steaming __label__dumplings Making dumplings without a snug lid
|
|
__label__food-safety Milky fluid inside chicken
|
|
__label__substitutions __label__creme-fraiche Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce?
|
|
__label__storage-method __label__fruit __label__fresh __label__peaches Storing fresh peaches for a long time
|
|
__label__cream __label__ice-cream Why's my icecream jelly like?
|
|
__label__dessert __label__caramelization __label__toffee How to make caramel sauce for sundaes?
|
|
__label__ripe __label__squash What causes stringy winter squash?
|
|
__label__soup __label__broth When making chicken soup, should I reuse the vegetables I used to make the broth?
|
|
__label__sausages __label__chorizo Should Chorizo Be Peeled Before Cooking?
|
|
__label__food-safety __label__sauce __label__spicy-hot __label__hot-sauce Homemade hot sauce - How long does it last?
|
|
__label__rice __label__sticky-rice Rice has water inside after being cooked
|
|
__label__equipment __label__blender Good (cheaper) alternative to Vitamix Blender
|
|
__label__chicken __label__skin How can I cook a full chicken with skin on it when my oven is broken?
|
|
__label__language Liquefying through long boiling
|
|
__label__mayonnaise shelf life question regarding mayonnaise based sauce
|
|
__label__refrigerator __label__almonds __label__storage __label__peanuts __label__nut-butters Does natural {peanut, cashew, almond} butter require refrigeration?
|
|
__label__food-safety __label__chicken __label__meat __label__beef __label__pork How long does it take to cook ground meat on a skillet?
|
|
__label__fish How do I debone fish quickly?
|
|
__label__food-safety __label__squash What happens to an acorn squash when its skin turns orange?
|
|
__label__chocolate __label__additives Turning raw/baking cocoa powder into instant cocoa (Kaba/Nesquik)
|
|
__label__cheese 40lb.round of opened grana padano cheese
|
|
__label__equipment __label__chicken __label__frying __label__skillet Can I use a regular pan instead of a cast iron skillet?
|
|
__label__substitutions __label__chocolate Can I add cocoa to chocolate to approximate a higher % of cacao?
|
|
__label__bread __label__food-science __label__food-preservation __label__breadcrumbs Why don't dry bread crumbs spoil, when bread does?
|
|
__label__ceramic What material/metal is typically used under the layer of coating in 'ceramic' frying pans?
|
|
__label__cheese __label__cheese-making Why are my cheese curds not well-knitted after pressing?
|
|
__label__chicken __label__cutting How do I cut out the vein/tendon from a chicken breast tendorloin?
|
|
__label__chicken __label__marinade __label__shrimp Does a long marinade time matter for chicken, shrimp, etc?
|
|
__label__tomatoes __label__ingredient-selection How can I use these new findings on tomatoes to my advantage?
|
|
__label__biscuits What else is being done to make these biscuits
|
|
__label__coffee __label__milk __label__espresso Why is the milk used in latte steamed and not boiled?
|
|
__label__food-science __label__fats __label__confit The science of confit
|
|
__label__substitutions __label__bananas __label__avocados Can I use an avocado instead of a banana?
|
|
__label__storage-method __label__storage-lifetime __label__turkey How long will a whole turkey keep in a refrigerator?
|
|
__label__dessert __label__creme-brulee Different techniques in making creme brulee
|
|
__label__gluten-free __label__french-cuisine __label__cornstarch Hiding the taste of cornstarch in gluten-free bechamel
|
|
__label__cleaning __label__refrigerator __label__garlic How to remove garlic smell from refrigerator/ice maker
|
|
__label__bread __label__flavor __label__smell why does toast smell and taste different than bread?
|
|
__label__substitutions __label__sauce __label__tomatoes __label__alcohol __label__wine Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?
|
|
__label__food-safety __label__sprouting How do I minimize the risk of bacteria growth in bean sprouts?
|
|
__label__fermentation __label__brining __label__pickling How do I fix pickles that are too sour?
|
|
__label__chicken __label__indian-cuisine __label__curry chicken texture after precooking starts to break
|
|
__label__oil __label__fats __label__deep-frying __label__french-fries How much of the oil will stay in french fries?
|
|
__label__beef __label__hamburgers __label__frying-pan Preventing a burnt burger patty when pan frying
|
|
__label__sauce __label__tomatoes __label__spaghetti __label__reduction My tomato sauce is very watery
|
|
__label__milk __label__dessert __label__indian-cuisine __label__pudding How do you make 'Rabri'?
|
|
__label__bread __label__focaccia Making Bread From Pizza Dough
|
|
__label__heat __label__glass Does a double walled glass mug really keep the liquid warm?
|
|
__label__rice What's the fastest way to cook fluffy white Jasmine rice?
|
|
__label__grilling __label__fish __label__salmon How do you prepare and grill blackened salmon?
|
|
__label__bread __label__grains Why didn't my 100% whole wheat bread proof?
|
|
__label__salt __label__temperature __label__fermentation To slow down the fermentation process of a food in a can
|
|
__label__equipment __label__grilling __label__propane-grill The inside of my grill lid is rusting
|
|
__label__spices Anise Seed vs. Fennel Seed with Taste as No.1 factor
|
|
__label__cheese __label__mold How do I recognize whether a Gorgonzola has gone bad?
|
|
__label__pie __label__gluten-free __label__dairy-free Is it possible to make a wheat free/gluten free/dairy free apple pie?
|
|
__label__flavor __label__salt __label__seasoning __label__chemistry __label__condiments What determines the 'saltiness' of salt?
|
|
__label__chicken __label__knife-skills Is it generally better to cut chicken breast with or against the grain?
|
|
__label__flavor __label__nuts How can I get the most flavor out of cashews?
|
|
__label__baking __label__cake __label__sponge-cake Why does my Victoria sandwich have a hole in the base?
|
|
__label__coffee __label__cold-brew __label__caffeine Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?
|
|
__label__food-preservation How can I prevent the top layer of sauces from discolouring?
|
|
__label__fudge Why is my chocolate fudge not that dark?
|
|
__label__cake Temp and time for using half the recipe of cake
|
|
__label__substitutions __label__flavor __label__seasoning __label__spicy-hot Options to prepare tasty spicy snacks without cooking facilities?
|
|
__label__please-remove-this-tag __label__vinegar __label__reduction How can I make very small quantities of balsamic reduction?
|
|
__label__sauce __label__cheese __label__pasta __label__bechamel Can you and how do you melt quark cheese into bechamel?
|
|
__label__equipment How Did I Explode A Saucepan?
|
|
__label__flavor __label__dessert Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone?
|
|
__label__stock __label__pressure-cooker Would pressure cooking stock create a different result?
|
|
__label__bread __label__dough __label__rising __label__proofing What should I cover bread dough with while it's rising?
|
|
__label__refrigerator How important is isolating food in a fridge?
|
|
__label__meat __label__salt __label__steak How long do you let a steak from the fridge come up to temperature, and when do you salt it?
|
|
__label__cake __label__sifting Do sifting and whisking do the exact same thing?
|
|
__label__substitutions __label__sweet-potatoes Are sweet potatoes and yams treated different in terms of cooking?
|
|
__label__sauce __label__spices __label__pork __label__glaze What's a good molasses-based glaze for pork tenderloin?
|
|
__label__bread __label__vegetarian Is it possible to make vegetarian 'prawn' toast?
|
|
__label__microwave __label__lemon Adjusting Microwave Times
|
|
__label__cooking-time __label__slow-cooking Crockpot recipe when converting temperature from low to high?
|
|
__label__food-safety __label__turkey __label__stuffing Thoroughly cooking stuffing in a Turkey
|
|
__label__steak Hole inside my one inch steak
|
|
__label__noodles __label__soy At what stage should Dark Soy sauce be added while making noodles?
|
|
__label__substitutions __label__chili-peppers Which mild pepper is a good substitute for Serrano pepper?
|
|
__label__meat __label__refrigerator __label__marinade Is putting meat in the fridge to marinate necessary?
|
|
__label__sauce __label__food-science __label__thickening What is bearnaise sauce thickened by?
|
|
__label__eggs __label__egg-whites Why won't my boiled egg whites harden?
|
|
__label__barbecue Xmas ham on the BBQ
|
|
__label__coffee __label__espresso __label__french-press Differences between coffee made with french press or espresso machine?
|
|
__label__meat __label__flavor __label__temperature __label__italian-cuisine A question about browning meat for spaghetti bolognese
|
|
__label__alcohol __label__infusion __label__flavour-pairings How do i select a gin to use in making sloe gin?
|
|
__label__asian-cuisine __label__deep-frying How do I get my spring rolls crispy?
|
|
__label__chicken __label__chinese-cuisine __label__deep-frying How can I make Chinese chicken fingers like in the northeast USA?
|
|
__label__substitutions __label__asian-cuisine What would be a good substitute for rice wine?
|
|
__label__milk __label__cream __label__ice-cream __label__evaporated-milk Getting cream from evaporated milk
|
|
__label__onions __label__slow-cooking Can onion based recipes such as bolognese be cooked in slow cooker?
|
|
__label__coffee __label__drinks How to create homemade special coffees
|
|
__label__brining __label__curing __label__olive Why are olives salty? How can I get less salty olives?
|
|
__label__storage-method __label__cocoa How to best store cocoa powder?
|
|
__label__sous-vide Is a vacuum strictly necessary for sous-vide cooking?
|
|
__label__vegetables Celeriac (aka: Celery Root) Skin - Edible or Not?
|
|
__label__meat __label__steak __label__cut-of-meat Properties of a good steak?
|
|
__label__fish __label__corn __label__cod How to 'bread' with corn
|
|
__label__sorbet How to make sorbet have a snowy texture?
|
|
__label__coconut How do I make coconut milk at home?
|
|
__label__icing Cream cheese frosting split. Is it still safe for consumption?
|
|
__label__chicken __label__meat __label__spices __label__indian-cuisine __label__roasting How to reduce the masala taste from chicken roast
|
|
__label__sauce __label__tomatoes __label__italian-cuisine Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes
|
|
__label__baking Advice for gingerbread houses?
|
|
__label__sugar __label__cleaning __label__storage How can I use molasses without making a mess?
|
|
__label__onions __label__shortcuts How can I peel pearl onions quickly?
|
|
__label__cookbook I love "Mastering the Art of French Cooking". Can someone recommend similar books for other cuisines?
|
|
__label__food-safety What precautions should I take when preparing food while I have a cold?
|
|
__label__microwave How well do those microwave + crisp plates work?
|
|
__label__pasta How can I keep pasta from sticking to itself?
|
|
__label__bacon Why is bacon crispy?
|
|
__label__baking __label__custard Why does the custard in my lemon/lime bars always come out looking terrible and with bad texture?
|
|
__label__baking __label__dough __label__corn How to make home made corn flakes?
|
|
__label__storage-lifetime __label__bacon How long can you keep bacon (from a butcher) in the refrigerator?
|
|
__label__pie __label__dough __label__freezing __label__refrigerator How to prepare pie dough in bulk at home?
|
|
__label__food-safety __label__meat Are areas filled with an oily texture common in jamon serrano
|
|
__label__rice Why is cooking rice so complicated?
|
|
__label__knife-skills __label__cutting Is it true about a dull knife being more likely to cut you?
|
|
__label__freezing __label__hamburgers __label__ground-beef Making patties from half-cooked ground beef
|
|
__label__tea Why does unsweetened tea get colder, faster than sweet tea?
|
|
__label__chinese-cuisine __label__steaming Why are my Baozi shrinking?
|
|
__label__salami Is there a difference between 'Saucisson Sec' and 'Salami'?
|
|
__label__bread How do I make sprouted bread myself?
|
|
__label__equipment __label__food-safety __label__meat __label__thermometer How deep do you need to insert the probe in a piece of meat to guarantee accuracy?
|
|
__label__temperature __label__boiling Does it take more energy to maintain a higher cooking temperature?
|
|
__label__storage-method __label__vegetables __label__fruit Which fruits and vegetables should be kept in a fridge, and which outside?
|
|
__label__equipment __label__temperature __label__serving Keeping Food Hot & Delicious
|
|
__label__lentils When "sorting" lentils, what exactly am I looking for?
|
|
__label__baking __label__bread __label__pizza Stronger bread, how could I achieve that?
|
|
__label__vegetables __label__onions What are the differences between different types of onions, and when do you use them?
|
|
__label__substitutions __label__mexican-cuisine What can I use instead of annatto?
|
|
__label__flavor __label__avocados Flavor in avocadoes gone forever?
|
|
__label__cake __label__butter __label__dessert How do I get the flaky top on ooey gooey butter bars?
|
|
__label__baking __label__coloring Are American food colourings weaker than in other countries?
|
|
__label__sauce __label__mayonnaise Mayonnaise Split
|
|
__label__emulsion Looking for a tasteless emulsifier, or a method to mix oily substances into water
|
|
__label__microwave is electricity smell from microwave after metal was put in it mean the microwave is ruined?
|
|
__label__beef __label__steak Steak qualities/beef grades in Canada?
|
|
__label__food-safety __label__storage-lifetime __label__refrigerator __label__broth Refrigerating Clam Juice
|
|
__label__food-science __label__drinks __label__spicy-hot What common household drink will remove burning from mouth?
|
|
__label__bread __label__yeast What is the purpose of making a preferment for yeast doughs?
|
|
__label__soup __label__dehydrating __label__drying How do I make dried soup mix?
|
|
__label__pressure-cooker How do I convert stove top pressure cooker recipes into electric pressure cooker recipes?
|
|
__label__knife-skills __label__almonds How can I take apart almonds?
|
|
__label__baking __label__yeast What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
|
|
__label__pudding Vanilla Pudding: Could someone explain this recipe to me?
|
|
__label__oil __label__lemon How much lemons are needed to produce pure 1 kg lemon essential oil?
|
|
__label__freezing __label__food-science how can I get guar gum to smoothly blend in juice?
|
|
__label__flour Why is there malted barley flour in all purpose flour?
|
|
__label__food-safety __label__meat __label__slow-cooking __label__chemistry Cooked meat diaper: toxic?
|
|
__label__pepper Why put pepper on a dish before cooking?
|
|
__label__asian-cuisine __label__tamarind What can we do if we accidentally buy tamarind puree instead of paste?
|
|
__label__beef __label__stock Beef Broth - What Went Wrong?
|
|
__label__barbecue When smoking ribs what is the 3-2-1 or the 3-2-2 method refer to?
|
|
__label__storage-lifetime __label__salad What factors to consider for a long lasting salad?
|
|
__label__peeling Peeling very ripe plantains?
|
|
__label__oven __label__cookware __label__pot Are my pots oven-safe?
|
|
__label__roasting __label__pork __label__broiler Broil pork chops before roasting?
|
|
__label__bread __label__biga Is it important to knead biga/poolish?
|
|
__label__fish __label__defrosting How do you properly defrost frozen fish?
|
|
__label__oil Why does oil burn when put into a hot pan?
|
|
__label__food-science __label__cookware __label__cast-iron Why should you scrub/clean cast iron cookware with salt?
|
|
__label__baking How do I make my baking powder biscuit dough stick together?
|
|
__label__cooking-time __label__frozen Oven cook times - thawed vs frozen
|
|
__label__stock Should I let stock cool with the bones/veg still in it?
|
|
__label__food-safety __label__steak Are steaks I had in a cooler over the weekend ok to eat?
|
|
__label__measurements Should I read ingredient weight as prepared or unprepared weight?
|
|
__label__whipped-cream Differences between heavy and light whipping cream?
|
|
__label__food-science __label__chocolate Why doesn't chocolate go bad?
|
|
__label__fish __label__sous-vide Will texture of fish cooked sous vide change, when cooking times increase?
|
|
__label__salt Does the point at which salt is added to a dish affect how the flavor is changed?
|
|
__label__rice __label__gluten-free Does glutinous rice contain gluten?
|
|
__label__substitutions What's an acceptable substitute for Pandan Leaves?
|
|
__label__beef __label__sauteing __label__tenderizing How do I make the beef in my beef stroganoff more tender?
|
|
__label__food-safety __label__oil __label__spoilage __label__truffles How can I infuse olive oil safely?
|
|
__label__frying __label__spices __label__indian-cuisine Oil separating from fried onion/spice mixture, why does it happen?
|
|
__label__batter __label__basics What can I add when I make a loaf with pancake batter mix?
|
|
__label__molecular-gastronomy What is the proper word/term/expression to describe a dish that appears to be something different
|
|
__label__barbecue __label__smoking __label__brisket Smoked a brisket that was edible but not great. What would you do differently?
|
|
__label__equipment __label__cookware __label__cast-iron __label__seasoning-pans Left my cast iron on the hot burner, now what?
|
|
__label__frying __label__salmon __label__stainless-steel Is it possible to make good fried salmon in a stainless steel pan?
|
|
__label__sourdough Very old sourdough starter; how long is too long?
|
|
__label__baking __label__temperature What's is the internal temperature of pancakes?
|
|
__label__corned-beef How is canned corned beef made?
|
|
__label__substitutions __label__soup Green tomato soup calls for creme fraiche. I cannot have creme fraiche. If I add heavy creme will it be ok?
|
|
__label__beans __label__canning How to take canned beans out of jar?
|
|
__label__chicken __label__indian-cuisine __label__barbecue Why tandoori chicken does not dry out despite the high heat
|
|
__label__food-preservation What can be used as a substitute for potassium nitrate as a preservative?
|
|
__label__food-science __label__rice-cooker What is the purpose of a pressure cooker in a rice cooker?
|
|
__label__soymilk If Soy Milk gets congealed at the bottom, is this a sign that it's going bad?
|
|
__label__frying Why does my fry-bread turn out so oily?
|
|
__label__seafood Why would mussels be gritty?
|
|
__label__freezing __label__ice-cream What happens if you freeze a soft serve of ice cream?
|
|
__label__juice __label__apples What is the difference between apple juice and cider?
|
|
__label__pasta Why do different pasta shapes taste different?
|
|
__label__baking __label__brownies __label__marshmallow Proper way to add marshmallows to brownies?
|
|
__label__pork __label__skin How do you score pork skin?
|
|
__label__equipment __label__sushi What to consider when learning to make sushi at home?
|
|
__label__sugar Can cooking or processing generate more natural sugars?
|
|
__label__storage-method __label__storage-lifetime __label__coffee __label__espresso How long can I keep espresso in the fridge?
|
|
__label__substitutions __label__dessert __label__allergy Lard (or other fat) as a subsitute for butter in desserts for someone with a dairy allergy?
|
|
__label__honey How do I neutralize melter honey?
|
|
__label__asian-cuisine __label__mustard __label__tumeric How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?
|
|
__label__sweet-potatoes Any way to make sweet mashed potatoes less stringy?
|
|
__label__dough __label__pasta Hand made pasta with wholemeal flour
|
|
__label__herbs __label__middle-eastern-cuisine Difference between parsley and coriander(cilantro)?
|
|
__label__eggs Can someone please give an explanation of different egg preparations?
|
|
__label__food-safety __label__storage Are Gem Squash Edible After the Green Rind Turns Yellow/Orange?
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__food-preservation How long can I store a food in the pantry, refrigerator, or freezer?
|
|
__label__dough __label__pizza How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?
|
|
__label__dough __label__sourdough __label__fermentation How long should bread dough warm up after cold fermentation?
|
|
__label__barbecue __label__seafood How to best barbecue calamari/squid?
|
|
__label__reheating __label__frozen Nuke TV Dinner and then renuke it 3 hours later?
|
|
__label__equipment __label__non-stick Dough Sticking to Guillotine Knife
|
|
__label__yeast Can an opened pack of dried yeast be stored for later use?
|
|
__label__substitutions __label__allergy __label__shellfish What is a good substitute for oyster sauce (for someone with a shellfish allergy)?
|
|
__label__food-safety How long can I cook beef or pork without becoming toxic?
|
|
__label__culinary-uses __label__lemon __label__oranges __label__citrus Is there a use for the rind after making Citrus Sugar?
|
|
__label__storage-method __label__cake __label__custard Self-Saucing PuddingStoring?
|
|
__label__butter __label__jam What is the butter for in a jam recipe?
|
|
__label__fire Fire side cooking
|
|
__label__substitutions __label__cheese __label__italian-cuisine __label__brie Looking for an Italian cheese similar/identical to the French Brie
|
|
__label__substitutions __label__chili-peppers What is a substitute for Anaheim Peppers?
|
|
__label__shopping __label__ingredient-selection __label__salad __label__fresh Salad ingredients: how to pick them at the market?
|
|
__label__food-safety __label__eggs How long do eggs last outside the refrigerator and out of the shell?
|
|
__label__equipment __label__caramelization __label__blowtorch Should a serious cook own a blowtorch?
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__label__meat __label__pork __label__fresh __label__frozen Are all pork in supermarket previously frozen? Where can I get fresh ones?
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__label__steaming __label__pot __label__grinding I have a coarse pepper grinder, and it says not to grind over steaming pots, why is that?
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__label__food-safety __label__food-science Detergent Contamination of Processed Foods
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__label__lemon-juice Used too much lemon juice in Mediterranean salad
|
|
__label__eggs Can you beat eggs inside their own shell?
|
|
__label__equipment __label__grinding Can I fix my universal meat grinder which leaks when I make cranberry orange relish
|
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__label__substitutions Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
|
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__label__sous-vide __label__venison How should I prepare venison hind leg sous vide?
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__label__storage-method __label__freezing __label__bulk-cooking Once a month cooking
|
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__label__eggs __label__temperature __label__chemistry Why does strata have to come to room temperature before baking?
|
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__label__greek-cuisine __label__tzatziki How to use tzatziki sauce
|
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__label__sugar __label__coffee __label__syrup Keeping a sugar solution in the fridge
|
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__label__sous-vide __label__shrimp Sous-Vide shrimp, minimum time and temp for safety?
|
|
__label__mushrooms What is this part of the mushroom? Is it safe to eat?
|
|
__label__fish __label__cutting __label__tortilla __label__cubes How to cook cubed fish for a fish taco (tortilla)
|
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__label__pasta How firm a bite should Ptitim (pearl couscous) have?
|
|
__label__temperature __label__cookware __label__stove Cooking on the stove: what is "too hot" for a pan?
|
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__label__beef __label__grilling __label__slow-cooking How should chuck roast be grilled to maximize tenderness?
|
|
__label__storage-lifetime __label__coffee Should whole coffee beans be stored at room temperature, the fridge or freezer?
|
|
__label__cake __label__batter How much cake batter to make two 6"x2" cakes?
|
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__label__cleaning Getting stains off of a glass top stove
|
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__label__eggs __label__mayonnaise __label__emulsion __label__yolk How to make mayonnaise with a cooked yolk?
|
|
__label__substitutions Non-alcoholic substitute for brandy?
|
|
__label__stews What is the magic time and temperature for stewing meat and vegetables?
|
|
__label__bread __label__storage __label__ingredient-selection Difference between french bread and japanese bread
|
|
__label__pasta Has anyone tried to cook spaghetti or other pasta in a skillet?
|
|
__label__turkey Cooking a turkey in an electric roasting pan for the first time
|
|
__label__pizza Toss Pizza Dough to Shape
|
|
__label__vegetables __label__oven __label__chips __label__fryer How to get crispy vegetables chips/fries without frying?
|
|
__label__chicken How long is too long to cook chicken?
|
|
__label__storage-method __label__rice __label__pie __label__blind-baking Can I re-use rice if it has been used for blind baking?
|
|
__label__pasta What happens to boiled pasta if you use too little water?
|
|
__label__chickpeas How to Prepare Chickpea Pure from a Can?
|
|
__label__equipment What is this plastic handle that is used for corn and watermelon called?
|
|
__label__spices __label__flavor __label__garlic __label__beans __label__basil Painted Pony beans pate
|
|
__label__dough __label__noodles __label__japanese-cuisine __label__kneading Udon Noodles break too easily
|
|
__label__chicken __label__cutting __label__knife-skills How to cut a cooked chicken, including the bones, with a cleaver?
|
|
__label__baking Does oil/butter help rise the dough?
|
|
__label__dough __label__refrigerator __label__crust Why do I need to put sabl dough in the fridge?
|
|
__label__lettuce Why is lettuce rarely cooked?
|
|
__label__food-safety __label__soup My soup tastes tart... Is it safe to eat?
|
|
__label__sushi Discolouration of Sushi Rice
|
|
__label__ice-cream What determines whether a sherbet will set or not?
|
|
__label__temperature The cooking temperature 15 degree is consider as ...?
|
|
__label__cutting Trimming ends off snow peas
|
|
__label__baking __label__pie __label__yogurt How to make pie filling which tastes like yogurt icecream?
|
|
__label__meat __label__freezing should I freeze a two-day refrigarated meat sauce?
|
|
__label__bread __label__oil __label__italian-cuisine How should I incorporate oil into focaccia?
|
|
__label__flavor __label__rice __label__coconut __label__rice-cooker Coconut rice; should it taste like coconut?
|
|
__label__reheating How long should I sear meat after thawing from frozen state?
|
|
__label__baking __label__vanilla How can vanilla essence and vanilla extract be used interchangeably?
|
|
__label__brown-sugar Brick of Brown Sugar
|
|
__label__food-safety Is an unrefrigerated canned ham safe to eat?
|
|
__label__fish __label__grilling __label__cooking-time Cooking times and temperatures for whole fish on the grill?
|
|
__label__garlic Why is freshly-chopped garlic sticky?
|
|
__label__stews __label__please-remove-this-tag What is the difference between boiled vegetables and stewed vegetables?
|
|
__label__substitutions __label__cupcakes __label__frosting How can you change flavors in store-bought frosting?
|
|
__label__baking __label__oven __label__pizza-stone __label__toaster What are the benefits, if any, of using a pizza stone in a toaster oven?
|
|
__label__frying __label__food-science __label__fish Why does fish stick to a pan which is not very hot?
|
|
__label__food-safety __label__food-preservation Storing lamb shanks
|
|
__label__fruit __label__mango How to pick a good mango at a local store?
|
|
__label__salt Himalayan salt in place of table salt
|
|
__label__oil __label__boiling __label__olive __label__spaghetti When you cook spaghetti, do you add olive oil to the boiling water?
|
|
__label__flavor __label__spaghetti Does splitting spaghetti in half change the taste?
|
|
__label__substitutions __label__mayonnaise __label__lemon-juice __label__hollandaise Substituting lime juice for lemon juice in hollandaise/mayonnaise?
|
|
__label__quinoa When making Eetch, is it necessary to saut the onions and simmer the tomato products? Are there differences if using quinoa rather than bulghur?
|
|
__label__flavor __label__organization __label__tasting Unique Sweat dish recipe required for GOLAB JAMBO
|
|
__label__pasta __label__food-preservation Pasta preservation
|
|
__label__beans How do I cook beans without having too many that are split?
|
|
__label__strawberries What should I look for in strawberries at the market?
|
|
__label__cream How to make double cream 48% for tart filling (not for whipping)?
|
|
__label__baking __label__oven __label__burnt My oven cooks unevenly
|
|
__label__salt __label__barbecue __label__hamburgers Dry brining burger patties with onions
|
|
__label__knives __label__knife-skills How to decide between a French or a German pattern chef's knife?
|
|
__label__storage-lifetime __label__kimchi shelf life of kim chee
|
|
__label__food-safety __label__steak I ate undercooked steak, what can happen to me?
|
|
__label__food-safety Why did my storebought spaghetti sauce bubble out of the jar?
|
|
__label__substitutions __label__baking __label__milk Using skim or low-fat milk in recipes
|
|
__label__steak __label__seasoning Can seasoning be eaten without being cooked?
|
|
__label__cheese __label__cheese-making how do I make my goat cheese creamy?
|
|
__label__oil __label__olive-oil Can extra virgin olive oil be used for stir frying, roasting, grilling?
|
|
__label__chili-peppers __label__bell-peppers What is the dark stuff inside a green bell pepper?
|
|
__label__chocolate __label__cocoa What is the difference between chocolate flavor cocoa powder and drinking chocolate?
|
|
__label__oil __label__deep-frying __label__japanese-cuisine What type of vegetable oil should I use for tempura?
|
|
__label__resources __label__dutch-oven Dutch oven cooking
|
|
__label__potatoes __label__microwave __label__fire Is it possible for a potato to catch fire after 10 minutes in the microwave?
|
|
__label__vegetarian __label__vegan __label__turkey __label__thanksgiving How can I make a vegan turkey-skin substitute?
|
|
__label__freezing __label__alcohol __label__wine Will freezing a bottle of vermouth change it's quality, life length or properties?
|
|
__label__noodles __label__hungarian-cuisine __label__german-cuisine What is Spaetzle? How is it cooked?
|
|
__label__food-safety __label__resources References on food safety?
|
|
__label__baking __label__bread __label__starter __label__brown-sugar Making Herman the German starter using brown sugar
|
|
__label__cheese __label__starter How do I tell if my cheese culture is still good?
|
|
__label__equipment __label__electric-stoves __label__skillet Even heating: skillet thickness vs. electric element size
|
|
__label__storage I've seasoned and floured more chicken than I need to fry. What's the best way to store it for cooking at a later date?
|
|
__label__tea How can I make my tea stronger?
|
|
__label__shrimp __label__presentation __label__seafood When is it appropriate to serve shrimp with the tail still attached?
|
|
__label__flavor __label__frying __label__spices __label__fish __label__marinade Why does tilapia and swai fish taste like catfish?
|
|
__label__pasta __label__texture __label__salad Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?
|
|
__label__herbs __label__drinks __label__cocktails __label__mint What is the most effective way to extract mint flavor for a Mojito?
|
|
__label__culinary-uses __label__tomatoes How do I use up my canned tomato paste?
|
|
__label__history __label__cultural-difference __label__measurements Cups v. weighing scales - is there an historical explanation?
|
|
__label__flavor __label__alcohol __label__storage Pros and cons of a brass hip flask
|
|
__label__beef __label__steak Is wagyu beef suitable for amateur cooking
|
|
__label__flavor What is a useful search term for the sensation of flavor progression in a spoonful?
|
|
__label__bread __label__spoilage Flies in my bag of bread - bad bread?
|
|
__label__sugar __label__indian-cuisine How much quantity of jaggery can replace 1 table spoon of white sugar?
|
|
__label__food-safety __label__fish __label__refrigerator __label__reheating __label__cod Refrigerate Cod After Cooking
|
|
__label__crab Is frozen crabmeat OK to use for crab cakes?
|
|
__label__salt __label__bread Amount of salt in bread
|
|
__label__breadcrumbs What kind of bread crumbs is being used here? (picture and video)
|
|
__label__equipment __label__knives What should I look for in a new kitchen knife set?
|
|
__label__milk __label__yogurt Can soured raw milk be used to make yogurt?
|
|
__label__food-safety __label__juice Grape Juice left out overnight, now has fizz
|
|
__label__meat __label__frying __label__fish __label__maillard Cooking meat/fish without Maillard reaction(a.k.a. browning)
|
|
__label__baking __label__chicken __label__cooking-time __label__roasting How to bake a chicken?
|
|
__label__baking __label__equipment __label__ceramic Why did my ceramic coated loaf pan turn brown?
|
|
__label__hard-boiled-eggs What would cause the albumen of a hard boiled egg to turn purple?
|
|
__label__meat __label__broiler Broiling Specifics
|
|
__label__boiling __label__canning Cans are all sealed, but I forgot to boil the closed jars - should I boil them now?
|
|
__label__equipment __label__spices __label__pepper Pepper mill - which color and length?
|
|
__label__cooking-time __label__soup Doubling a batch of soup
|
|
__label__food-science __label__dough __label__juice __label__middle-eastern-cuisine What effect does orange juice have when used in dough?
|
|
__label__baking __label__bread __label__gluten-free __label__allergy __label__vital-wheat-gluten Can you separate out the Gliadin from Gluten?
|
|
__label__sauce __label__thickening What is a blended sauce?
|
|
__label__baking __label__bread __label__dough __label__flour Dough whisk as a substitute to a mixer or wooden spoon
|
|
__label__steak __label__faq What makes a moist steak (or roast)?
|
|
__label__cheese Seeking a creamy/melty Swiss Cheese commonly available in the US
|
|
__label__baking Extreme Speed Baking
|
|
__label__culinary-uses __label__jam __label__flowers Where can I buy rose petals that are safe for human consumption?
|
|
__label__food-safety __label__safety Refreeze Sherbet
|
|
__label__noodles __label__gluten-free __label__dumplings Can I make grain-free noodle/ravioli/dumpling dough?
|
|
__label__fish __label__smell __label__chips Fish from local chip shops smells fishy, but not from one shop?
|
|
__label__whipped-cream Off flavor whipped cream from an ISI charger
|
|
__label__substitutions __label__milk __label__candy __label__caramel Substituting skim milk for whole milk in a caramel recipe
|
|
__label__equipment Is it okay to put a hot pan on a granite counter?
|
|
__label__soup How to keep wild turkey meat moist
|
|
__label__freezing __label__barbecue __label__thawing __label__salsa __label__cherries Using previously frozen salsa
|
|
__label__equipment What to eat for people with hay fever or sinus infection
|
|
__label__curry __label__traditional Madhur Jaffrey recipes - Indian/traditional names?
|
|
__label__coffee What is the best way to make Kopi Luwak coffee?
|
|
__label__milk __label__yogurt What features should I look for in a vessel for making Indian curd (yogurt / Dahi)?
|
|
__label__substitutions __label__yogurt Substitutions for greek yogurt?
|
|
__label__baking __label__please-remove-this-tag __label__cake How to keep thin sponge bases moist
|
|
__label__oven __label__microwave __label__convection What are the pros and cons of Convection Microwave Ovens?
|
|
__label__food-safety __label__storage-method __label__food-science __label__ganache How can I prove ganache is safe at room temperature?
|
|
__label__food-safety Pork in the slow cooker
|
|
__label__okra Why pour water over the covering plate while cooking okra?
|
|
__label__eggs __label__boiling __label__hard-boiled-eggs How to soft and hard boil eggs in the same pot so they are ready at the same time?
|
|
__label__electric-stoves What is this type of hot plate and how do I use it?
|
|
__label__food-safety __label__rice __label__korean-cuisine Korean rice cakes (tteok) sold unrefrigerated
|
|
__label__substitutions __label__potatoes __label__cream Can I make potato dauphinoise/potato gratin/gratin dauphinoise without cream and just milk?
|
|
__label__eggplant __label__zucchini How to drain zucchini and eggplant
|
|
__label__tea How to flavour iced green tea?
|
|
__label__sugar __label__salad __label__american-cuisine Why is there sugar in a seven-layer salad?
|
|
__label__baking __label__caramelization __label__sweet-potatoes How do get the "caramelized juices" from yams
|
|
__label__eggs __label__mixing __label__meatloaf Why would a recipe say mix all ingredients, then add egg and mix again?
|
|
__label__substitutions __label__drinks __label__pineapple What can I substitute for pineapple in punch?
|
|
__label__microwave __label__lentils how to cook orange lentils in the microwave?
|
|
__label__food-safety __label__vegetables __label__fruit Washing Vegetables With And Storing Lemon Essential Oil?
|
|
__label__beans Kombu in beans -- granules or powder OK?
|
|
__label__food-safety __label__flour Should flour be thrown out past its expiry date?
|
|
__label__temperature __label__cooking-time __label__science Time&Temperature vs energy needed for molecules structure's changes
|
|
__label__coconut How to shell a coconut without breaking the seed?
|
|
__label__flavor __label__milk __label__yogurt __label__tasting __label__frozen-yogurt Where does the chlorine taste in yogurt come from?
|
|
__label__vegetables How should I prepare Bok Choy before I cook it?
|
|
__label__flavor Principles of full flavour in dishes
|
|
__label__vegetables __label__canning Why would hot-packed green beans go bad when still sealed?
|
|
__label__baking __label__convection __label__apple-pie Baking a pie in air grill / electrical convection oven?
|
|
__label__soup __label__nutrient-composition Why put a stone in the soup?
|
|
__label__frying __label__vegetables __label__oil Is it really necessary to properly heat oil in a pan before frying veggies?
|
|
__label__sugar __label__lemon __label__juice __label__lemonade How to increase the perceived sweetness of homemade lemonade without sweeteners?
|
|
__label__food-safety Shelf life of open jarred anchovies and anchovy paste in the fridge?
|
|
__label__sauce __label__pizza __label__spaghetti What is the difference between pizza sauce and spaghetti sauce?
|
|
__label__culinary-uses __label__ginger How to store/what to do with leftovers from Ayurvedic ginger & turmeric cold/flu drink?
|
|
__label__salt __label__seasoning __label__pepper Why salt AND pepper and not salt and/or pepper
|
|
__label__dough __label__frozen Homemade frozen pizza dough
|
|
__label__substitutions What's the closest replacement for clam juice?
|
|
__label__baking __label__cake __label__food-science __label__food-identification __label__sponge-cake Commercial Sponge Cake Improver?
|
|
__label__grilling __label__kitchen-safety Are there dangers to using solid fuel on a propane grill?
|
|
__label__baking __label__bread __label__kneading What happens when you knead bread dough?
|
|
__label__equipment __label__rice Why would a steam rice cooker suddenly make my dad sick?
|
|
__label__slow-cooking __label__crockpot Adapting a large crock pot recipe to a smaller crock pot
|
|
__label__bread __label__flour Bread from the machine always too soft, can't be buttered
|
|
__label__carbonation __label__containers Why not use a polypropylene dish with carbonated drinks?
|
|
__label__beef As a consumer in the UK, how can I choose well marbled beef?
|
|
__label__equipment __label__soup __label__resources What is the modern alternative to sieving soup recipes?
|
|
__label__dessert __label__gelatin __label__mousse Should "Magic Mousse" be grainy?
|
|
__label__equipment __label__coffee What material is best for a pour over coffee brewer?
|
|
__label__food-safety __label__potatoes Cooking potato same day you dig up
|
|
__label__substitutions __label__tamarind How do I use tamarind powder?
|
|
__label__cake How do I reconnect cake pieces that stuck to pan?
|
|
__label__food-safety __label__rice Is eating rice well after its use-by date a bad idea?
|
|
__label__baking __label__resources __label__baker-percentage What are Good Resources for Baker's Percentage Ranges?
|
|
__label__salad Is it possible to freeze salad dressing
|
|
__label__food-preservation __label__dehydrating Can I substitute dehydrated veggies for freeze dried in recipes?
|
|
__label__substitutions __label__asian-cuisine __label__noodles Can spaghetti noodles replace lo mein noodles?
|
|
__label__food-safety __label__storage-lifetime __label__refrigerator __label__garlic What's an appropriate shelf-life for refrigerated pre-peeled garlic?
|
|
__label__baking __label__spices Is it true that putting spices in something then baking it destroys the spices?
|
|
__label__baking __label__substitutions __label__buttermilk __label__chemistry __label__soymilk Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'
|
|
__label__temperature __label__melting __label__mozzarella Melting Temperature of Mozzarella Cheese?
|
|
__label__garlic __label__ginger How do I avoid splatter when frying ginger garlic paste?
|
|
__label__french-cuisine __label__creme-brulee Why did my Creme Brulee end up with lots of oil?
|
|
__label__flavor __label__tomatoes __label__italian-cuisine What are the options for sweetening?
|
|
__label__language What international cooking terms sound similar but have different meanings?
|
|
__label__baking __label__dessert How to keep graham cracker crust from falling apart
|
|
__label__canning Ball Canning Jars: Use them over and over?
|
|
__label__chocolate __label__melting-chocolate __label__mixing __label__tempering Mixing cooking chocolate with normal chocolate
|
|
__label__bread __label__kneading Are there any negative effects to kneading bread dough longer?
|
|
__label__pasta __label__milk __label__language What is macaroni cooked in milk called?
|
|
__label__muffins Crumble added to muffins before baking
|
|
__label__oven __label__temperature __label__cooking-time Cooking multiple dishes at once in the oven
|
|
__label__dough __label__pizza __label__herbs What herbs would be effective in Pizza dough?
|
|
__label__chicken What side dish goes well with Peanut Chicken?
|
|
__label__baking __label__bread __label__dough __label__yeast Mixed bread dough shelf life?
|
|
__label__salt __label__comparisons __label__kosher-salt Why do some recipes recommend Kosher salt?
|
|
__label__sauce __label__canning Best way to bottle peri peri sauce?
|
|
__label__food-safety __label__storage-method __label__sugar Is my Citrus Sugar still good?
|
|
__label__fats __label__shortening How can non-hydrogenated shortening exist?
|
|
__label__beer Is the pouring method of beer really important?
|
|
__label__grinding __label__chickpeas Manual Grinder/Food processor
|
|
__label__whipped-cream How fast can one whip cream?
|
|
__label__bread __label__language Is there a term for the differentiating effects on loaves of bread?
|
|
__label__soy __label__soymilk Does the order of preparation steps for soy milk make a difference?
|
|
__label__substitutions __label__spices Coriander substitute?
|
|
__label__substitutions __label__cream __label__whipped-cream __label__additives Can you make whipped cream with half and half?
|
|
__label__baking __label__liqueur Would baking chocolate with baileys/kalhua cook out the alcohol?
|
|
__label__heat __label__dairy __label__emulsion Why would milk form a dense emulsion when warmed?
|
|
__label__food-safety can chicken be thawed in the sun
|
|
__label__candy __label__toffee What is causing my butter toffee to separate?
|
|
__label__dairy Does dairy (e.g. crme frache) spoil faster if using the same spoon in older and newer product?
|
|
__label__equipment __label__salt __label__cookware __label__seasoning-pans Why would heating salt in a pan prevent food from sticking?
|
|
__label__sauce __label__tomatoes __label__onions __label__bacon I'm making tomato sauce which never thickens
|
|
__label__curry Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish
|
|
__label__whipped-cream __label__whipper Can one get quality whipped cream by putting only 250 ml (1 cup) whipping cream into a half litre (1 pint) NO2 whipper?
|
|
__label__chicken __label__sauce __label__flavor __label__recipe-scaling Sweet and sour chicken not sticky
|
|
__label__food-safety __label__pork __label__roast Can I finish cooking a stuffed pork roast if I turn it off for a while?
|
|
__label__cake __label__fruit Soaking fruits in fruit juice
|
|
__label__cookies Does egg make the cookies rise(puffy)?
|
|
__label__baking __label__bread __label__oven __label__heat Challah rolls open up when baking in the oven
|
|
__label__ham deli ham left in warm car
|
|
__label__baking __label__icing How long can a stacked carrot cake be stored
|
|
__label__conversion Units conversion : cl to grams
|
|
__label__pork __label__sous-vide Should a sous-vide-cooked meat be frozen then reheated?
|
|
__label__baking __label__consistency __label__cream-cheese __label__low-fat __label__filling Will lowfat cream cheese keep filling from setting?
|
|
__label__reheating How to reheat ham pot pie
|
|
__label__honey What is the difference between wildflower honey and Acacia honey?
|
|
__label__storage-lifetime __label__alcohol Do unopened bottles of Gin and Campari turn bad in extreme heat?
|
|
__label__cream-cheese How do I rapidly soften cream cheese?
|
|
__label__duck Roasted duck carcass - what is this dish called?
|
|
__label__freezing __label__chocolate Can i freeze chocolate cream frosting / ganache?
|
|
__label__sous-vide __label__bones __label__lamb Sous Vide leg of lamb WITH bone?
|
|
__label__chemistry __label__sugar-free How can I get a syrupy "mouth-feel" in sugar-free syrup?
|
|
__label__sauce __label__rice __label__tomatoes How does (Goya) Sofrito sauce compare to salsa?
|
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__label__baking __label__sugar __label__language Is granulated sugar (American) the same as caster sugar (UK)?
|
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__label__baking __label__flour __label__high-altitude __label__food-science Why does adding extra flour help with high altitude baking?
|
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__label__kosher What are the requirements for a dish to be kosher?
|
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__label__hot-sauce After a few days why does my hot sauce separate leaving liquid in the bottom?
|
|
__label__equipment __label__fish __label__sous-vide Is it possible to cook a whole fish in a dishwasher?
|
|
__label__substitutions __label__sauce __label__cream __label__alfredo How to fix a sauce that is too sweet?
|
|
__label__boiling __label__candy __label__chemistry How to increase the temperature of my double boiler?
|
|
__label__freezing __label__lobster Question on freezing lobster meat
|
|
__label__flour __label__pancakes __label__almonds Almond Flour pancakes
|
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__label__sugar __label__butter __label__texture __label__toffee Why is my toffee grainy in cracker-toffee "Crack"?
|
|
__label__grilling __label__charcoal How to get stable and long lasting high temperatures in charcoal grill?
|
|
__label__fruit Is thick fruit skin safe to be eaten?
|
|
__label__pastry __label__quiche Can I bake a quiche with a flaky crust?
|
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__label__bread __label__yeast Does active dry yeast really need proofing?
|
|
__label__chocolate __label__melting-chocolate How to thin chocolate for dipping
|
|
__label__tea __label__drinks __label__beverages What type of tea should I use to make Thai Iced Tea?
|
|
__label__refrigerator __label__fermentation __label__food-safety __label__kefir __label__timing Can kefir whey be refrigerated before being used to ferment other foods?
|
|
__label__frying __label__temperature __label__frying-pan __label__induction Frying with Induction Stovetop
|
|
__label__indian-cuisine Low Salt Indian Food
|
|
__label__storage-method __label__cake Why do my cakes turn mouldy?
|
|
__label__seafood Are Shrimp Sizes codified?
|
|
__label__pan Machine washed my cake pans
|
|
__label__storage __label__organization What is the best marker for writing on glass?
|
|
__label__baking __label__temperature __label__oven Distribution of heat using a silicone oven tray
|
|
__label__tea What's the difference between rectangular tea bags and pyramid tea bags?
|
|
__label__baking __label__equipment __label__oven __label__gas Gas or electric for rack oven in a bakery?
|
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__label__equipment __label__cookware __label__sauteing __label__stainless-steel __label__teflon Which is better to saut with, stainless steel or Teflon?
|
|
__label__baking __label__equipment Glass baking lid broke - what to substitute?
|
|
__label__seafood How to avoid the sauce turning bitter when stir-frying clams?
|
|
__label__food-safety Bbq pork ribs accidentally started cooking in crock pot on warm for 2 1/2 hours before noticed
|
|
__label__equipment __label__freezing __label__sorbet How can I make sorbet without a recipe?
|
|
__label__sushi __label__asian-cuisine __label__language Japanese term for when the Sushi chef prepares meal for you
|
|
__label__substitutions __label__flour __label__quinoa Substitute Quinoa Flour to All-Purpose Flour
|
|
__label__quickbread Can quickbread be prepared in advance?
|
|
__label__resources __label__websites __label__additives Is there an official comprehensive list of E-numbers?
|
|
__label__chocolate __label__egg-whites __label__whipper __label__mousse How to make chocolate mousse that will set?
|
|
__label__chicken Left my frozen whole chicken in cold water overnight.
|
|
__label__coffee __label__jelly How to make a vegetarian coffee jelly?
|
|
__label__sauce __label__gravy __label__mass-cooking How can I increase the amount of gravy I can make from one roast?
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__beef __label__fats Can I store suet or home-rendered tallow at room temperature for a year?
|
|
__label__basics Tips for remembering recipes
|
|
__label__storage-method __label__chocolate __label__food-preservation How long can you keep chocolate, and what is the best way to store it?
|
|
__label__chicken __label__sausages How to cook chicken franks?
|
|
__label__cast-iron __label__frying-pan __label__non-stick __label__sweet-potatoes Why did my sweet potato hash turn soggy when frying in a non-stick pan, and crispy in a cast iron?
|
|
__label__cooking-time __label__chickpeas Can Chick Peas take over two hours to cook?
|
|
__label__potatoes Is it normal for potatoes to look like they are 'shedding'?
|
|
__label__substitutions __label__vegetables __label__onions __label__indian-cuisine __label__ingredient-selection What kind of onions for dal?
|
|
__label__frying __label__fish __label__breadcrumbs How to crisp breaded foods the next day (especially panko)
|
|
__label__chicken __label__salt __label__brining Why is my brining giving varied and usually poor results?
|
|
__label__additives Are there any natural preservatives that can be used in Soups or Stews?
|
|
__label__grilling __label__barbecue Infrared on regular gas grill
|
|
__label__fruit What is this fruit tree found in high mountains of North Carolina
|
|
__label__equipment __label__spices __label__nuts __label__grinding What are the types and pros/cons of electric and manual spice and nut grinders available? What qualities should be looked for while purchasing them?
|
|
__label__food-safety __label__pasta Will my pasta taste fine 5 days later?
|
|
__label__equipment __label__blender How important is RPM in a blender?
|
|
__label__chocolate __label__refrigerator Why does dark chocolate turn white after being in cold for some time?
|
|
__label__eggs __label__pot Can a large number of eggs be scrambled in a pot?
|
|
__label__hard-boiled-eggs can hard boiled eggs be reboiled
|
|
__label__cauliflower How to clean cauliflower?
|
|
__label__oven __label__dutch-oven Are oven bags anything more than disposable dutch ovens?
|
|
__label__equipment __label__stand-mixer How do I remove my KitchenAid attachment?
|
|
__label__fish __label__seafood If I have large calamari tentacles, can I achieve the same taste and texture as with small ones?
|
|
__label__chicken __label__grilling How do you keep chicken breast juicy when grilling?
|
|
__label__vital-wheat-gluten can I make my own powdered gluten
|
|
__label__equipment __label__shopping __label__chopping Should I buy a mechanical chopper?
|
|
__label__food-safety How long do peanut butter sandwiches last at room temperature?
|
|
__label__substitutions __label__chocolate What can be substituted for cocoa nibs?
|
|
__label__substitutions __label__baking __label__cake Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?
|
|
__label__dough __label__mexican-cuisine __label__american-cuisine __label__tortilla Making flour tortillas softer and more elastic
|
|
__label__chocolate __label__melting-chocolate __label__tempering Tempered chocolate spheres in advance?
|
|
__label__meat __label__frying __label__steak Brown sediments when frying meat
|
|
__label__equipment __label__soup __label__reheating Heat pot first or is it okay to heat with food?
|
|
__label__storage-method __label__knives Storing knives: wood block or magnetic stripe?
|
|
__label__baking __label__chicken __label__cooking-time How long and at what temperature do the various parts of a chicken need to be cooked?
|
|
__label__substitutions __label__bread __label__milk Powdered milk in bread recipe
|
|
__label__baking __label__substitutions __label__butter __label__calories Can Parkay Spray be used in place of melted butter for baking muffins?
|
|
__label__alcohol __label__lemon Is it possible to make low-alcohol Limoncello?
|
|
__label__food-safety __label__squash __label__children What do green spots on the inside of a butternut squash indicate?
|
|
__label__substitutions __label__carob __label__cocoa Using carob as a substitute for cocoa
|
|
__label__chocolate __label__nuts __label__emulsion What caused smooth homemade nutella to become grainy in refrigerator?
|
|
__label__substitutions __label__oil __label__olive-oil __label__avocados Using avocado oil as a substitute to olive oil
|
|
__label__yogurt __label__fermentation __label__sour-cream Can sour cream be made the same way as yogurt?
|
|
__label__coconut __label__brownies __label__coloring Will colored shredded coconut show up in brownies?
|
|
__label__herbs __label__mint Backyard mint too grassy
|
|
__label__flavor __label__cake __label__fruit __label__sponge-cake Would a fruit cocktail flavoured cake work?
|
|
__label__presentation __label__plating How to warm plates before serving?
|
|
__label__food-preservation __label__bacon How can I cure and store bacon in a warm climate?
|
|
__label__bread __label__food-science __label__microwave Why do microwave ovens make bread rubbery?
|
|
__label__equipment __label__cookware __label__frying-pan __label__non-stick Safe to use non-sticky pan with scratches?
|
|
__label__oven Why do some instructions tell you how long to preheat an oven for?
|
|
__label__tea __label__shopping How does harvest time matter with tea?
|
|
__label__indian-cuisine __label__batter __label__fermentation How to ferment dosa batter?
|
|
__label__seasoning Are arborvitae branches safe to use as a seasoning?
|
|
__label__food-safety __label__freezing __label__defrosting Defrosting meat/fish in warm water
|
|
__label__flavor __label__chocolate __label__fudge __label__cocoa Can I increase the cocoa content in fudge?
|
|
__label__gluten-free Is there a bacteria that would eat gluten for cooking?
|
|
__label__baking Additives to make bread soft and moist?
|
|
__label__dessert __label__nuts __label__whipped-cream __label__pudding __label__flavour-pairings What flavors complement pistachio (pudding specifically)?
|
|
__label__meat __label__marinade __label__safety Safety of meat marinade
|
|
__label__eggs __label__freezing __label__meringue Freezing a meringue?
|
|
__label__wine Wine sediment clinging to top of bottle?
|
|
__label__flowers Where to get fresh rose petals( rosa demascena) that are organic and/or pesticide free
|
|
__label__rice How does black rice cook?
|
|
__label__tomatoes Cooking down tomatoes
|
|
__label__equipment __label__cookware __label__pan __label__non-stick __label__ceramic Does ceramic non-stick cookware "fail", and if so, how?
|
|
__label__baking __label__temperature __label__cooking-time __label__brownies __label__conversion How to adapt brownie recipe to cook well in a mini-muffin tin?
|
|
__label__baking Why are Cinnabons so soft and moist?
|
|
__label__oil Choosing a Flavorless Oil with Specific Qualities
|
|
__label__sugar __label__cocktails __label__syrup How can I know when a thick simple syrup is done cooking?
|
|
__label__cheese __label__spices __label__garlic __label__cream-cheese Does Boursin cheese always contain garlic?
|
|
__label__substitutions __label__eggs __label__pizza What's a good egg substitute in pizza dough?
|
|
__label__oven __label__slow-cooking __label__pork-shoulder How long is the longest I can slow cook pork shoulder?
|
|
__label__chicken __label__frying-pan __label__honey Fry chicken with honey
|
|
__label__cake __label__fondant Detailed information about a 1st tooth cake design
|
|
__label__baking __label__cake __label__chocolate __label__cupcakes Edible lollipop sticks for a complicated birthday cake
|
|
__label__nuts Making hazelnut flour with *just* blanched/peeled hazelnuts
|
|
__label__frying __label__vacuum What makes vacuum fried food retain and concentrate the food's flavor?
|
|
__label__fruit __label__food-preservation __label__decorating Decoration food long-term preservation
|
|
__label__tea How to brew tasty tea with hard water
|
|
__label__chicken how to make indian chilly chicken
|
|
__label__baking __label__bread __label__salt How much salt can I safely add to bread dough?
|
|
__label__grilling How do I catch drippings on a charcoal grill?
|
|
__label__bread __label__dough __label__sourdough __label__sourdough-starter Why won't my sourdough form a shapeable dough that doesn't stick?
|
|
__label__coffee Rebrewing cofee
|
|
__label__ice-cream How can I make my Ice Cream "creamier"
|
|
__label__mexican-cuisine Cochinita Pibil
|
|
__label__flavor __label__chinese-cuisine __label__food-identification __label__cabbage __label__celery What is the Chinese celery and cabbage appetizer called and how is it made?
|
|
__label__freezing __label__dough __label__yeast Can i freeze dough without killing the yeast?
|
|
__label__coffee How to get the correct expresso extraction amount, grind vs tamper
|
|
__label__culinary-uses __label__stock __label__beets Using beet stock
|
|
__label__baking Using baking powder versus self rising flours and corn meal
|
|
__label__spices __label__flavor What technique best infuses spices into a dish?
|
|
__label__organic Is there a standard and accesible "health" authority
|
|
__label__sauce __label__freezing __label__storage-lifetime __label__barbecue How should I store this BBQ sauce for later use?
|
|
__label__cast-iron __label__chicken-breast __label__hot-sauce Cooking chicken breasts in Buffalo sauce, cast iron
|
|
__label__canning __label__jelly __label__pectin Can my syrupy jelly be processed again to make it set, or do I need to start over?
|
|
__label__food-safety __label__cheese __label__milk How long can milk products be frozen before spoiling?
|
|
__label__baking __label__oven How can I adjust oven temperature correctly
|
|
__label__steak __label__onions __label__marinade Why do you marinade steak with onions?
|
|
__label__language __label__muffins __label__cupcakes What's the difference between a cupcake and a muffin?
|
|
__label__sauce __label__wine Way to fix sharp tasting sauce
|
|
__label__onions __label__knife-skills A definitive method of dicing an onion
|
|
__label__baking __label__temperature __label__cooking-time __label__glass Glass Dish Baking Temparature
|
|
__label__baking __label__batter __label__mixing __label__quickbread Over-stirring muffin mixtures
|
|
__label__charcuterie __label__pancetta Pancetta Mold. How to tell whether it's safe to eat?
|
|
__label__mexican-cuisine __label__salsa Is there a brand of salsa I can cook with that doesn't contain seeds?
|
|
__label__dough __label__mexican-cuisine __label__tortilla __label__masa How long does tortilla dough keep for?
|
|
__label__utensils Why do hand held can openers stop working so quickly?
|
|
__label__sushi __label__fresh What's the best way to keep sushi fresh for the following day?
|
|
__label__baking __label__egg-whites __label__omelette Can over whipped egg whites be used in other ways?
|
|
__label__candy __label__chinese-cuisine __label__food-identification Can anyone identify this Chinese candy?
|
|
__label__substitutions __label__gluten-free What is the best way to convert recipes to gluten free, and how much xanthan gum is needed?
|
|
__label__roasting __label__turkey __label__brining Are there any differences between preparing/cooking a turkey that was labeled "basted with real butter" vs a regular turkey?
|
|
__label__steak __label__sous-vide Is lots of red juice normal when making sous-vide steak?
|
|
__label__food-safety __label__chocolate Buying chocolate transfer sheet
|
|
__label__meat __label__sugar What kind of food components contain more energy?
|
|
__label__mustard What is the difference between whole grain mustard and regular yellow mustard?
|
|
__label__baking __label__cookies __label__biscuits How to make biscuits having flaky texture even after using water in the dough?
|
|
__label__sugar __label__salt __label__rice __label__vinegar __label__sushi Sushi rice vinegar proportions
|
|
__label__chinese-cuisine What is the difference between Shao Xing and Shao Hisng Chinese cooking wines?
|
|
__label__food-safety Frozen bread dough that has been thawed out in the refrigerator for five days
|
|
__label__baking __label__bread Adding 'swirls' to savoury bread dough
|
|
__label__spices __label__ice-cream Coriander in a blueberry ice-cream?
|
|
__label__frying __label__potatoes __label__refrigerator __label__pan How to store cut potatoes for the morning?
|
|
__label__microwave Are there any risks using a non-microwavable plastic plate in the microwave?
|
|
__label__food-safety __label__storage-lifetime __label__tofu Extra Firm Tofu past expiration date: safe, but for how long?
|
|
__label__equipment __label__onions __label__cutting-boards Is it bad to cut onions and other vegetables on the same cutting board?
|
|
__label__storage-method __label__beef __label__ground-beef What is the best way to store uncooked homemade beef patties?
|
|
__label__rice __label__risotto Why would a rice seem "non-absorbent"?
|
|
__label__sugar __label__nutrient-composition __label__beans __label__heat Is raffinose broken down into its component sugars when cooked?
|
|
__label__equipment __label__ice-cream Ice cream problems
|
|
__label__vegetarian __label__consistency __label__seitan How to achieve more solid consistency when preparing seitan from wheat flour?
|
|
__label__chicken __label__food-transport How do I keep a hot meal fresh for several hours?
|
|
__label__food-preservation __label__canning __label__pickling Making Pickles - Confirming Sanitization Procedure
|
|
__label__beans How to quickly make refried beans (or thereabouts) using Kidney beans?
|
|
__label__food-science __label__nutrient-composition __label__lime In ingredient lists, does "lime" mean the fruit or the chemical?
|
|
__label__storage-method __label__onions Do onion savers differ from other storage methods?
|
|
__label__storage-method __label__cheese __label__storage-lifetime __label__parmesan How to store Parmesan cheese?
|
|
__label__pie __label__apples Can I use baking powder to replace cream of tartar
|
|
__label__soda What is club soda and how do I make it?
|
|
__label__equipment Can this tool be used to open cans?
|
|
__label__duck How to cook/serve Confit de Canard?
|
|
__label__food-safety __label__eggs Is it dangerous or unhygienic to deshell an egg over the bin?
|
|
__label__cast-iron __label__seasoning-pans __label__carbon-steel hardened residue after high heat cooking (carbon steel and cast iron)
|
|
__label__temperature __label__roasting __label__barbecue Use BBQ for both searing and slow-roasting beef
|
|
__label__storage-method __label__freezing __label__lasagna To freeze or not to freeze?
|
|
__label__marinade Should I boil beef for burgers before marinating?
|
|
__label__smoking __label__water How do you smoke water?
|
|
__label__yogurt What is the difference between Yoghurt and Curd
|
|
__label__hamburgers What is the secret of making a really juicy burger?
|
|
__label__refrigerator __label__raw-meat Raw meat or prepared food? Which lasts longer? - Short term
|
|
__label__pizza __label__dough __label__crust How to make pizza that has a fat outer rim?
|
|
__label__baking __label__dessert __label__lemon __label__acidity __label__tart Why didn't my lemon tart set?
|
|
__label__pasta What are some good reasons for why people make homemade pasta?
|
|
__label__meat __label__ground-beef What meat should be used for Bolognese?
|
|
__label__storage-method __label__celery It is safe to store celery in aluminum foil?
|
|
__label__coffee __label__tea My dad used my tea brewer with coffee and now the plastic makes my tea taste like coffee. Bleach?
|
|
__label__meat __label__frying __label__oil If oil in a frying pan gets displaced, say by too much liquid being sweated, will the meat be unevenly cooked?
|
|
__label__garlic __label__texture What is the advantage to crushed garlic over minced garlic beyond texture?
|
|
__label__organization __label__software Digital recipes storage?
|
|
__label__smoothie __label__greens __label__root __label__kale What's the best way to store lots of kale to use for smoothies?
|
|
__label__dough __label__pizza Salt 'n pizza (how much salt should be in the dough)
|
|
__label__storage Will my double crust for a fresh uncooked chicken pot pie get soggy if left in refrigerator overnight?
|
|
__label__coffee __label__drinks How to make a "French Vanilla cappuccino" with a espresso machine
|
|
__label__dehydrating Crunchy vs Chewy dried apples?
|
|
__label__oil __label__vinegar __label__refrigerator Does olive oil and balsamic vinegar together need to be refrigerated?
|
|
__label__bagels Getting poppy seeds to stick to bagel
|
|
__label__pasta __label__food-preservation __label__drying __label__gnocchi Can I preserve fresh potato gnocchi by drying it?
|
|
__label__baking __label__convection Baking Electric Fan Oven
|
|
__label__oven __label__heat __label__waffle __label__safety Can I heat frozen waffles in the oven without a baking sheet?
|
|
__label__baking Why did my chocolate eclairs fail?
|
|
__label__seeds How to perfectly separate hemp hearts from hemp seeds
|
|
__label__cabbage Cooking with Ornamental Cabbage (Kale)?
|
|
__label__baking What makes the Pillsbury canned biscuits puff up?
|
|
__label__chicken __label__cooking-time How to cook chicken legs more evenly?
|
|
__label__substitutions __label__allergy __label__shellfish Non-shellfish Shrimp Substitutes?
|
|
__label__pasta __label__italian-cuisine How do you cook flavored pasta?
|
|
__label__milk Why and when does a skin form on heated milk and how can I prevent it?
|
|
__label__avocados __label__mortar __label__pestle Mortar and Pestle: Granite vs Porcelain
|
|
__label__baking __label__bread __label__cast-iron __label__stoneware What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?
|
|
__label__roasting __label__marshmallow __label__melting Is there a way to stop marshmallows from melting off the stick?
|
|
__label__chili __label__cinnamon Why put cinnamon in chili?
|
|
__label__oven __label__steak __label__skillet Why isn't my steak fat cooking?
|
|
__label__equipment __label__knives __label__maintenance __label__sharpening Will using a knife sharpener reduce the lifetime of my knife?
|
|
__label__substitutions __label__curry What can I use as a replacement for Curry Powder?
|
|
__label__tea Tea-flavored concentration from a teabag
|
|
__label__temperature Why is 180 degrees C so common in recipes?
|
|
__label__equipment __label__electric-stoves __label__induction what does watt specify in induction stove
|
|
__label__food-safety __label__nuts Are fresh, raw cashews different from store-bought?
|
|
__label__food-safety __label__cutting-boards What is the danger in cross contamination?
|
|
__label__chicken __label__mexican-cuisine __label__marinade Chicken carne asada marinade
|
|
__label__substitutions __label__flour Is "instant flour" worth bothering with?
|
|
__label__cake __label__chocolate __label__sponge-cake Oil vs butter in chocolate sponge cake cake
|
|
__label__chili-peppers Roasting smaller, thinly skinned peppers - removing peel (experiment results)
|
|
__label__baking __label__fruit __label__cake What considerations should be taken into account when adding any fruit to any cake?
|
|
__label__food-safety __label__yogurt Can pasteurized milk turn into yogurt by itself?
|
|
__label__grilling __label__seafood Can I grill a whole octopus without pre-steaming or poaching?
|
|
__label__potatoes __label__roasting __label__roast __label__pot-roast How to cook roast potatoes at low temperatures?
|
|
__label__pasta __label__spaghetti Truly long spaghetti
|
|
__label__asian-cuisine Which foods and ingredients are the main sources of fibre in traditional Lao cuisine?
|
|
__label__flavor __label__garlic __label__ginger Why did my ginger garlic paste have a bitter aftertaste?
|
|
__label__food-science __label__temperature __label__refrigerator What does a fridge do apart from storing and cooling?
|
|
__label__flavor __label__oil __label__soup __label__vinegar 3:1 ratio of oil:vinegar, vinaigrette -- how can I use this in soups?
|
|
__label__baking __label__frying-pan __label__history Cooking cakes on asbestos mats
|
|
__label__substitutions __label__vegetables __label__soup __label__broccoli Fresh vs Frozen Broccoli for soup?
|
|
__label__shopping __label__bacon How can I identify quality bacon?
|
|
__label__storage-method __label__beans Storing rehydrated beans
|
|
__label__apples __label__ripe Can/do apples and pears ripen?
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__label__equipment __label__refrigerator Refrigerator drips water inside
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__label__meat __label__turkey __label__fats Does 85% lean ground turkey have the same amount of fat as 85% lean ground beef?
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__label__substitutions __label__pie __label__shortening Is there anything special about "homogenized" shortening?
|
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__label__onions __label__knife-skills How can I chop onions without crying?
|
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__label__dessert __label__pie __label__crust __label__filling How do you get this pie top?
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__label__food-science __label__chinese-cuisine What is the "hot" and "cold" category that Chinese culture separate their food into?
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__label__oven __label__ham Why do my pre-cooked hams always take way longer than they should?
|
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__label__soup How to reduce the heat from peppers in my tomato soup?
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__label__vegetables __label__soup How to roast mixed vegetables together?
|
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__label__cutting-boards __label__wood My wooden cutting board bent. Is there a way to fix this?
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__label__fats How do you get geletin from rendering cow fat?
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__label__butter __label__wine How does red wine butter impact the flavor of dishes?
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__label__pork Cooking a 5 pound pork sirloin roast
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__label__equipment __label__knives __label__shopping Where do you buy your utensils for cooking?
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__label__baking __label__pancakes __label__conversion __label__waffle Is there a formula for converting pancake batter to waffle batter?
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__label__cake How to keep cake topper from toppling over
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__label__utensils __label__mold How to remove mould from a wooden spoon
|
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__label__storage-lifetime __label__spices __label__mixing Is there a reason for storing ground spices separately (unmixed)?
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__label__spices __label__dehydrating Problems drying out chili sauce and in to a powder
|
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__label__baking __label__bread Prebaking bread, which internal temperature would you go for?
|
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__label__substitutions __label__herbs Lavender subsitute for Grilled Eggplant Nicoise
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__label__food-safety __label__storage-method __label__chocolate __label__nuts __label__olive-oil What caused my homemade "Nutella" to go bad?
|
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__label__storage-method __label__noodles How should I store leftover rice noodles?
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__label__onions Which type of onion causes the least eye irritation
|
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__label__beans __label__sprouting Mung beans take 10+ days to sprout
|
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__label__equipment __label__blowtorch Is it safe to use a propane torch bought at a Hardware store?
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__label__substitutions __label__garlic How much minced garlic is one clove?
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__label__fish __label__seafood Is fresh cod with worms safe to eat?
|
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__label__equipment __label__oil __label__frying-pan Seasoning No-Stick Frying Pan
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__label__substitutions __label__herbs __label__thai-cuisine __label__lime What can I substitute for Kaffir Lime Leaves?
|
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__label__baking __label__brownies Uneven brownie baking?
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__label__cake __label__batter __label__recipe-scaling How much dry cake mix, water, oil and eggs to use for two 4in round cakes?
|
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__label__substitutions __label__dessert __label__corn __label__bread-pudding Making corn bread pudding from corn bread
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__label__baking __label__cookies __label__dessert __label__refrigerator What does an overnight chill do to cookie dough, that a 4 hour chill doesn't?
|
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__label__baking Can I substitute parchment paper for foil?
|
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__label__please-remove-this-tag __label__chicken-breast high protein easy to make lunches
|
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__label__equipment __label__cleaning __label__cast-iron __label__maintenance How to clean and maintain cast iron lids
|
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__label__substitutions __label__wine __label__risotto Would it be alright to substitute white balsamic vinegar for wine in risotto?
|
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__label__food-safety __label__meat How long is it safe to keep sausage?
|
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__label__dough __label__pasta __label__drying How can I best dry homemade extruded pasta?
|
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__label__sauce __label__salmon __label__roux __label__mustard How to make a mustard sauce for salmon steak?
|
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__label__roasting __label__peanuts What is the difference between roasting and toasting?
|
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__label__eggs __label__scrambled-eggs Why use milk in scrambled eggs?
|
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__label__knife-skills __label__garlic Is there any difference between chopped and crushed garlic in cooking?
|
|
__label__baking __label__bread When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?
|
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__label__meat __label__slow-cooking Should beef be cooked before adding to the pot for Stroganoff?
|
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__label__vinegar __label__pickling __label__mold How to deal with mold on pickle?
|
|
__label__asian-cuisine __label__indian-cuisine __label__yogurt __label__marinade __label__language What does "curd" mean in a South Asian recipe?
|
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__label__storage-method __label__coffee __label__freezing Is it necessary to store purchased sealed Coffee powder in freezer? Why?
|
|
__label__cheese __label__pizza __label__restaurant-mimicry How to make Cheeze Burst Pizza same as Domino's?
|
|
__label__substitutions __label__beans How to prepare baby lima beans for this paella recipe?
|
|
__label__chicken __label__salt How to make "salt-crust-baked" chicken?
|
|
__label__decorating Can I use a rosettes iron as a branding iron?
|
|
__label__chicken __label__curry Chicken Tikka Masala tastes a bit off
|
|
__label__soup Chicken sticks to bottom of pan when I boil bones for soup
|
|
__label__slow-cooking Why did my piece of beef harden on crock pot?
|
|
__label__chocolate __label__cocoa Difference between instant cocoa and drinking chocolate
|
|
__label__gelatin What is the Function of Gelatine
|
|
__label__substitutions __label__coffee __label__milk why does my non dairy creamer not dissolve in coffee?
|
|
__label__equipment __label__oven __label__waffle At what temperature to bake waffles in a Lkuk silicon mold?
|
|
__label__beans Best way to rehydrate dry black beans so the skins are not hard but beans are soft?
|
|
__label__temperature __label__butter __label__cookies __label__texture Difference in cookie texture if we use melted vs softened butter
|
|
__label__sous-vide __label__roux How would you make a roux efficiently?
|
|
__label__flavor __label__pairing How can I find flavors that pair well with a given ingredient?
|
|
__label__substitutions __label__salt __label__butter __label__peanuts __label__kosher-salt What is the purpose of kosher salt in peanut butter? Can it be replaced with something else?
|
|
__label__food-preservation __label__refrigerator __label__canning __label__tuna How do I prevent opened canned tuna from going stale?
|
|
__label__beans __label__soaking Cooking beans with intact skins
|
|
__label__flavor __label__rice __label__garlic What is the best way to infuse garlic flavor in the bland brown rice?
|
|
__label__sugar __label__carrots __label__juice Why is carrot juice so sweet?
|
|
__label__tomatoes Furman's Italian Style Tomatoes
|
|
__label__fish __label__frozen Cooking thawed fish when it says cook from frozen?
|
|
__label__gelling-agents __label__creme-brulee Can I set a creme brulee with agar agar?
|
|
__label__spices __label__asian-cuisine __label__spicy-hot Ingredient Identification: Hong Kong restaurant spicy spice
|
|
__label__beans __label__japanese-cuisine Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?
|
|
__label__fruit Is there a different fruit very similar to oranges?
|
|
__label__substitutions __label__soup __label__zucchini Using yellow instead of green zucchini in vegetable soup
|
|
__label__dough __label__pizza __label__defrosting How to defrost frozen pizza dough quickly?
|
|
__label__slow-cooking Increasing time on slow cooker recipes
|
|
__label__eggs __label__wheat are irradiation food still being sold
|
|
__label__culinary-uses __label__thickening __label__starch Can I use tapioca pearls for thickening?
|
|
__label__equipment __label__coffee __label__milk __label__steaming Can you make latte-art with a panarello wand?
|
|
__label__cooking-time __label__beverages eggnog doubling the ingredients, what is the new cook time?
|
|
__label__substitutions __label__pasta __label__turkey Using pesto as a sauce ingredient
|
|
__label__soup How can I stop my soups sticking to the bottom of the pot?
|
|
__label__oven __label__convection Difference between conventional oven with fan assisted and convection with fan assisted?
|
|
__label__food-safety __label__chicken __label__duck __label__poultry Is rare duck breast safe?
|
|
__label__meat Is it safe to cook pheasant medium?
|
|
__label__baking __label__bread __label__starter What water should be used in baking bread?
|
|
__label__meat __label__tenderizing __label__pineapple How does pineapple tenderize meat?
|
|
__label__substitutions __label__alcohol __label__wine Is there a substitute for port wine in a dessert risotto?
|
|
__label__pork __label__roast Slow roasting fresh ham
|
|
__label__substitutions __label__food-science __label__sugar __label__syrup __label__glucose-syrup Liquid glucose in marshmallows
|
|
__label__bread Bread bowls verus loaf of bread
|
|
__label__temperature __label__boiling __label__packaging Implied cooking temperatures on food packaging
|
|
__label__vegetables __label__pairing What seasonal vegetable side dishes are appropriate for Hungarian Goulash?
|
|
__label__fruit __label__apples __label__jewish-cuisine __label__passover What are the best types of apples to use in Charosset?
|
|
__label__substitutions __label__wasabi How can I approximate wasabi taste?
|
|
__label__pressure-cooker Is aluminum pressure cooker reactive? Will it give "off" flavors?
|
|
__label__coffee Metal vs paper filter for Chemex?
|
|
__label__sauce __label__butter Why use clarified butter in a bearnaise
|
|
__label__storage-method Can I leave Easter side dishes in a closed (off) oven for three hours safely?
|
|
__label__fish __label__spanish-cuisine Why does salted codfish turn chewy?
|
|
__label__storage-method __label__cream Can I preserve the shelf-life of a cannoli?
|
|
__label__freezing __label__steak How should I store steaks in the freezer?
|
|
__label__substitutions __label__vegetarian __label__vegan __label__kosher Best meat replacements for a vegetarian/vegan?
|
|
__label__substitutions __label__coffee __label__roast How to Make Hazelnut Roasted Coffee
|
|
__label__please-remove-this-tag __label__vegetables __label__carrots Are there culinary applications for carrot tops/greens?
|
|
__label__marshmallow Marshmallows are wet on the bottom as they set
|
|
__label__equipment __label__food-safety __label__pan Safety of Calphalon pots and pans
|
|
__label__chicken __label__duck __label__turkey I would like to hear any techniques involved in making Turducken for Thanksgiving
|
|
__label__asian-cuisine __label__pork __label__chinese-cuisine __label__beans Chinese Hoppin' John
|
|
__label__freezing __label__food-preservation __label__tomatoes __label__canning __label__peeling Why peel tomatoes?
|
|
__label__meat __label__oven __label__reheating Reaheating 2 Spiral hams at same time
|
|
__label__drinks how to make a dry non alcoholic martini with olives Classic no frutty tutti stuff
|
|
__label__equipment __label__grating What is each side of a 4-sided grater for?
|
|
__label__cookware __label__pan __label__pot __label__dutch-oven sauce pan vs. dutch oven vs. stock pot - any difference besides size?
|
|
__label__food-safety __label__canning Can steaming cans of jams be safely used instead of boiling to sterilise?
|
|
__label__storage-method __label__vegetables What is the best way to store chopped vegetables?
|
|
__label__sourdough __label__starter __label__disposal Why throw away so much sourdough starter? Tartine Book no. 3
|
|
__label__yeast What is a nutrient for yeast?
|
|
__label__ginger How can I maximize ginger extraction?
|
|
__label__substitutions __label__spices Is Anise a substitute of cumin
|
|
__label__equipment Where did the thin, smooth plastic spatulas go?
|
|
__label__bread __label__dough __label__yeast What is the minimum temperature yeast will be active?
|
|
__label__baking __label__cake __label__food-science What is the science behind Magic Cake?
|
|
__label__bread Why does bread with filling separate and how do I prevent it?
|
|
__label__baking __label__equipment __label__oven __label__pizza-stone Use of pizza stone in gas oven
|
|
__label__milk __label__paneer How much full cream milk do I need to make 100 gms Paneer (Cottage cheese) at home?
|
|
__label__temperature __label__sous-vide Searing after sous viding - what temperature?
|
|
__label__fermentation __label__storage __label__glass __label__kimchi Kimchi in Mason Jars -- Too Sealed?
|
|
__label__vegetables __label__refrigerator __label__fresh Sponge That Keeps Vegetables Fresh?
|
|
__label__food-safety __label__cheese __label__pizza Homemade pizza left out overnight
|
|
__label__dough __label__pizza Can I make microwave frozen ready pizza?
|
|
__label__bread __label__pizza __label__fermentation __label__sourdough-starter Will my results differ when using a sourdough starter vs poolish for pizza dough?
|
|
__label__baking __label__cake __label__recipe-scaling Help with what to bake leftover cake batter in
|
|
__label__sugar __label__vanilla Is it easy to make my own Vanilla Sugar?
|
|
__label__fruit __label__salt __label__indian-cuisine What's Fruit Salt?
|
|
__label__substitutions __label__sugar What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?
|
|
__label__sushi __label__japanese-cuisine Mushy sushi surimi texture?
|
|
__label__sugar __label__herbs __label__milling How can I mill / press sweet sorghum with household equipment?
|
|
__label__equipment __label__convection What is the use of a convection broiler?
|
|
__label__ice-cream Liquid nitrogen ice cream in food processor?
|
|
__label__chicken What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?
|
|
__label__stove __label__gas __label__electric-stoves What are some of the benefits of electric stoves versus gas stoves?
|
|
__label__grilling __label__marinade Any downside to pre making marinade and then putting it in the fridge?
|
|
__label__kitchen __label__organization Tips for a small kitchen
|
|
__label__bread I made white bread yesterday, and it smelled similar to sourdough...why would this happen?
|
|
__label__vegetables Drying fresh produce after washing
|
|
__label__meat __label__steak __label__grade How does the USDA grading system work?
|
|
__label__drinks __label__carbonation What exactly does carbonated water do?
|
|
__label__fruit __label__sugar How to remove the rind from Citrus Sugar?
|
|
__label__flour __label__starch Why does rice flour or cornstarch produce crispier crusts than wheat flour?
|
|
__label__batter __label__mixing What is the correct mixing method for this kind of batter?
|
|
__label__baking __label__apple-pie When macerating apples to use in a pie, what should you do with the liquid?
|
|
__label__baking __label__bread __label__yeast __label__fermentation __label__beer Can you make bread with the yeast in beer?
|
|
__label__resources How does one find recipes given an ingredient rather than the recipe name?
|
|
__label__food-safety __label__milk __label__yogurt How can I make yogurt at home?
|
|
__label__storage-method __label__chicken __label__pie __label__cream How long does the cream in a freshly baked chicken pie last for?
|
|
__label__cake __label__chocolate __label__cupcakes __label__sponge-cake How should I convert my Victoria sponge to a chocolate sponge?
|
|
__label__flavor __label__tasting Are there similar scales like the Scoville scale?
|
|
__label__indian-cuisine __label__language What is a Bamboo shoot called in Hindi?
|
|
__label__meat __label__pork Making fully cooked meat (pork) less tough
|
|
__label__rice __label__asian-cuisine __label__sushi __label__vinegar __label__japanese-cuisine Black Rice Vinegar for Sushi
|
|
__label__frying __label__potatoes __label__pancakes How to fry big potato pancakes for hungarian pancakes?
|
|
__label__spices Too much cayenne chilli pepper
|
|
__label__food-safety Hot Peppers in Olive Oil Safe?
|
|
__label__oil __label__potatoes __label__sauteing What's the crud in the pan with potatoes and oil?
|
|
__label__equipment __label__cookware Alternative to Food Grade Silicone
|
|
__label__chicken __label__frozen How to bake frozen chicken without setting off fire alarms?
|
|
__label__steak __label__frying-pan How do I stop my steak from leaking juice?
|
|
__label__quickbread Additional Time Needed for Baking Two Loaves of Bread at same time?
|
|
__label__food-safety __label__food-preservation __label__hot-sauce How do I maximize the shelf life of my homemade hot sauce?
|
|
__label__chocolate Cake Balls with Callebaut chocolate
|
|
__label__rice __label__risotto What causes butter to make risotto shiny?
|
|
__label__cooking-time Precise cooking time: how to figure it out
|
|
__label__beef __label__stock Right stock color
|
|
__label__fermentation __label__containers What to use in pressure fermentation
|
|
__label__eggs __label__temperature __label__smoking Smoke point and toxicity
|
|
__label__food-preservation __label__brining __label__pickling __label__cabbage __label__sauerkraut What strength of brine will completely inhibit growth of lactobacillus (and friends)?
|
|
__label__baking __label__substitutions __label__coffee Instant espresso powder substitutions?
|
|
__label__food-safety __label__culinary-uses __label__stock __label__bones __label__chicken-stock Food Safety of "Scavenged" Chicken Stock
|
|
__label__sauce __label__mexican-cuisine __label__chili-peppers __label__spicy-hot Making Medium-hot Mexican Sauces
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__lobster How long will live lobsters last in the fridge?
|
|
__label__storage-method __label__storage-lifetime How long can you store a mixture of old bread in a no-oxygen-container?
|
|
__label__pumpkin Exceptional pumpkin variants
|
|
__label__culinary-uses __label__seafood __label__broth Can the broth from a low country boil be used for anything else?
|
|
__label__bread __label__sugar Is it okay to add extra sugar to a specific brioche recipe?
|
|
__label__spanish-cuisine __label__polenta Polenta instead of breadcrumbs?
|
|
__label__chicken Is spicy chicken by default buffalo chicken?
|
|
__label__bananas __label__presentation __label__flambe During flamb, what is the powder that is shaken into the fire to create sparks?
|
|
__label__noodles __label__vietnamese-cuisine How do I make home-made Vietnamese or thai rice noodles?
|
|
__label__bread Why do you need to refrigerate bread dough overnight?
|
|
__label__freezing __label__nuts Will roasted pistachio nuts keep well in freezer?
|
|
__label__food-safety __label__chicken __label__asian-cuisine Is this chicken safe? silkie chicken edition
|
|
__label__food-preservation __label__herbs __label__dehydrating Dehydrating herbs - leaves vs. stems
|
|
__label__frying __label__rice __label__chinese-cuisine What's the secret for Chinese fried rice?
|
|
__label__beans __label__timing Can I cook two types of dried beans simultaneously?
|
|
__label__utensils What is this metal utensil tool with wooden handle?
|
|
__label__equipment __label__boiling __label__seasoning-pans __label__carbon-steel Preparing/Seasoning/Using a Carbon Steel Pot
|
|
__label__dough __label__bread __label__sourdough __label__starter My sourdough starter is bubbling but not rising, suggestions?
|
|
__label__food-safety __label__culinary-uses __label__yeast Can yeast be used as a main ingredient?
|
|
__label__baking __label__oven Could plastic or metal cans damage my oven?
|
|
__label__bread __label__oven Toasting bread in a gas oven
|
|
__label__ice-cream How can i keep ice cream without a freezer
|
|
__label__microwave Is microwaving bad for your food?
|
|
__label__baking __label__oven __label__consistency What consistency should flan have when it is removed from the oven?
|
|
__label__flavor __label__temperature __label__flour Machine ground wheat flour vs hand ground wheat flour
|
|
__label__graham-crackers How much Graham baking crumbs do I use for 1 sheet of graham crackers?
|
|
__label__baking __label__tortilla-chips Baked tortilla chips: how to make them quicker and more consistent?
|
|
__label__equipment __label__cleaning __label__non-stick Nonstick pans blistering after dishwasher?
|
|
__label__food-safety __label__syrup __label__oranges Do I need to freeze this puree and syrup?
|
|
__label__vinegar __label__salad __label__salad-dressing Types of vinegars used for salads
|
|
__label__bread Does the direction matter in the Stretch and Fold method?
|
|
__label__tomatoes Can I refreeze sauce made from frozen tomatoes
|
|
__label__bread Baking bread in smaller pans bake time question
|
|
__label__equipment __label__temperature How to measure the temperature of a pan?
|
|
__label__food-safety __label__vegetables __label__food-science Sprouts and "better-to-cut-out-parts" in vegetables
|
|
__label__flavor __label__tomatoes How can I get weak-tasting tomatoes?
|
|
__label__truffles Guidelines for cooking Desert Truffels?
|
|
__label__slow-cooking __label__ribs Oops left baby back ribs on warm instead of low for 7 hrs
|
|
__label__dough __label__pizza __label__sourdough Why the pizza is able to "recover" so quickly?
|
|
__label__grilling __label__barbecue Using charcoal in kettle grill
|
|
__label__shallots Why shallots over onions?
|
|
__label__alcohol How to make a homemade Phrostie?
|
|
__label__meat __label__slow-cooking __label__sous-vide Advice for low temperature cooking
|
|
__label__butter __label__milk __label__alcohol __label__emulsion Homogenizing whole milk, butter, and vodka
|
|
__label__meat __label__frozen __label__thawing Maximum temperature for thawing meat
|
|
__label__food-safety __label__storage-lifetime __label__asian-cuisine How long does shrimp paste last in the fridge?
|
|
__label__chili-peppers __label__mexican-cuisine Where can I source Mexican chilies in the UK?
|
|
__label__storage __label__cleaning How to get rid of plastic and residual weird taste from food stored in tupperware?
|
|
__label__food-safety __label__potatoes Are my patially green and budded potatoes safe to eat?
|
|
__label__freezing __label__storage How long can I freeze uncooked rice noodles for ( not dried but in sealed bag )
|
|
__label__microwave __label__defrosting why does my microwave beep half way through a defrost?
|
|
__label__gluten-free gluten free hot cross buns
|
|
__label__food-safety __label__storage-lifetime __label__macarons __label__filling Could all types of filling be used as macaron filling?
|
|
__label__equipment __label__cookware __label__dutch-oven Cast Aluminum Vs Cast iron Dutch Oven
|
|
__label__food-safety __label__chicken red spots on the chicken
|
|
__label__meat __label__sandwich __label__salami How to bind chopped pepperoni, salami, and bacon
|
|
__label__chicken Cook boneless skinless chicken thigh portions to taste like drumsticks?
|
|
__label__rice __label__rice-cooker __label__lentils Less sticky rice and lentils
|
|
__label__baking __label__equipment Why shouldn't I bake on scratched silicone mats?
|
|
__label__sugar __label__candy __label__honeycomb How to make "honeycomb" less sticky?
|
|
__label__pork __label__roast Pork sirloin roast
|
|
__label__vanilla Vanilla beans vs extract
|
|
__label__salt __label__soup __label__ginger __label__carrots Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?
|
|
__label__food-safety __label__crockpot I didn't put the lid on my slow cooker(crockpot) for first hour of beef stew. Will it still be safe to eat?
|
|
__label__food-safety Refreezing bacon
|
|
__label__baking __label__substitutions Improvising Self-rising cornmeal
|
|
__label__sauce __label__gelatin __label__thickening __label__syrup __label__emulsion Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan
|
|
__label__bacon __label__breakfast __label__scrambled-eggs __label__english-cuisine __label__menu-planning How to do English breakfast at home
|
|
__label__bread __label__sandwich What makes a torpedo roll unique
|
|
__label__chicken What is the difference between chicken cubes and ground chicken?
|
|
__label__pan __label__seasoning-pans __label__griddle How do I season an iron griddle on an induction hob?
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__label__cooking-time __label__slow-cooking Can I cook a slow cooker recipe on high instead of low, but for shorter time?
|
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__label__equipment __label__cleaning __label__knives Why not put knives in the dishwasher?
|
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__label__sauerkraut Sauerkraut soaks up too much liquid while fermenting
|
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__label__meat __label__smoking Is using treated wood safe for smoking meat?
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|
__label__okra Interesting use for Okra as the main ingredient in a dish?
|
|
__label__smoking Converting upright charcoal smoker to electric
|
|
__label__storage-method __label__sweet-potatoes Sweet potato storage?
|
|
__label__baking __label__gluten-free What does gluten "do" in baking?
|
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__label__substitutions What is the ratio of curing salt versus table salt in a recipe?
|
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__label__sugar __label__dessert __label__caramelization Tips for making caramel with palm sugar
|
|
__label__eggs __label__pasta __label__dough How do I hand-roll homemade pasta made with egg?
|
|
__label__yeast __label__drinks __label__soda Making soda with yeast
|
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__label__equipment __label__oven __label__cookware __label__pan Is there an easy way to tell if a pan/pot is oven-safe?
|
|
__label__substitutions __label__herbs What flavor (if any) do ti leaves impart? How about substitutes?
|
|
__label__equipment How do I prevent smoke problems indoors?
|
|
__label__asian-cuisine What is the difference between a spring roll and an egg roll?
|
|
__label__storage-lifetime __label__salad-dressing How long will homemade salad dressing stay good in the fridge?
|
|
__label__food-safety __label__equipment __label__tea Is it safe to use a tea kettle with black dots on the bottom?
|
|
__label__baking Looking to bake side dishes, having problems with dryness
|
|
__label__eggs How to ensure a fried egg's yolk doesn't break?
|
|
__label__cake __label__flour __label__gluten-free __label__mixing Can you overmix a gluten-free cake?
|
|
__label__cleaning __label__slow-cooking __label__oats __label__crockpot How to stop oatmeal from sticking to the sides of my slow cooker?
|
|
__label__shopping __label__curry __label__japanese-cuisine Where can I buy Glico Curry online in the United States?
|
|
__label__caramelization __label__caramel How to caramelize white sugar without burning it?
|
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__label__wine Is it okay for cork to look a bit "moldy"?
|
|
__label__tofu Is pressed tofu what I want?
|
|
__label__ham Best preservation of parma ham?
|
|
__label__deep-frying __label__pastry How can I keep samosa pastry crispy longer?
|
|
__label__measurements __label__measuring-scales Can I weigh without a set of scales?
|
|
__label__storage-lifetime __label__fudge Fudge Recipes - Shelf Life
|
|
__label__baking __label__butter __label__shortening Greasing a pan with butter vs. with shortening
|
|
__label__tea __label__boiling __label__water Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
|
|
__label__frozen __label__eggplant How do I cook any recipe with frozen eggplant?
|
|
__label__baking __label__bread __label__dough __label__mistakes Effect of adding wet ingredients to dry when making bread?
|
|
__label__equipment __label__flavor __label__resources Resource for combining flavors
|
|
__label__spices __label__curry What are the ingredients (spices) of Sri Lankan curry powder?
|
|
__label__salt __label__indian-cuisine __label__curry __label__mixing How to mix the perfect amount of salt?
|
|
__label__chicken __label__meat __label__frying __label__frying-pan __label__chicken-breast How do you fry chicken, so that oil doesn't explode on your shirt?
|
|
__label__bread __label__yeast What is "pizza crust yeast"?
|
|
__label__oven __label__gas Can I do anything to make my gas oven better?
|
|
__label__meat What is freezer burn?
|
|
__label__cast-iron Why don't I have to season my cast-iron teapot?
|
|
__label__food-safety Refreezing already thawed bread
|
|
__label__pie __label__cream __label__thickening __label__starch Can you help me get my cream pie filling stiff enough?
|
|
__label__beef __label__cut-of-meat __label__russian-cuisine How are beef cuts labeled in Russian?
|
|
__label__roasting __label__crust __label__gluten-free Gluten-free replacement to coat something with before roasting, to obtain crust
|
|
__label__aluminum-cookware Is it safe to use calphalon when the aanondized coating begins to wear?
|
|
__label__food-safety Safety of white canned beans
|
|
__label__coffee __label__dairy-free Is it safe to add raw eggs to homemade coffee creamer?
|
|
__label__food-safety __label__meat __label__beef Is smoked beef cooked 100%
|
|
__label__equipment __label__rice-cooker What to look for when buying a rice cooker?
|
|
__label__alcohol __label__thickening __label__cocktails How can I thicken margaritas?
|
|
__label__equipment __label__cleaning __label__chili-peppers Do chillis impregnate a wooden chopping board?
|
|
__label__bread __label__flour Does handling a lot of flour cause fingernails to break?
|
|
__label__pasta __label__food-transport __label__ravioli Transporting partially finished ravioli
|
|
__label__consistency __label__cinnamon How to avoid cinnamon sludge in a beverage?
|
|
__label__condiments __label__crawfish Substitute for ground crayfish?
|
|
__label__pasta __label__cleaning Why does my colander feel slimy after I use it to drain pasta?
|
|
__label__substitutions __label__lemon Can I substitute regular dried lemon peel for sweetened dried lemon peel?
|
|
__label__yorkshire-puddings Choreography of making many yorkshire puddings
|
|
__label__soup __label__thickening How to make my chicken noodle soup thicker?
|
|
__label__baking __label__pie How close to the top should I fill a pie to avoid overflow?
|
|
__label__substitutions Can I use pumpkin pure in place of pumpkin pie filling for a souffl?
|
|
__label__blanching What does "shocking" food do?
|
|
__label__storage-method __label__cheese How should a washed rind cheese be stored in the refrigerator?
|
|
__label__sous-vide __label__molecular-gastronomy __label__vacuum Is there a way to make compressed watermelon without a vacuum machine?
|
|
__label__fish I was going to try a recipe for Ceviche - are there any fish varieties not recommended?
|
|
__label__food-safety __label__bread __label__mold Are the white things on a bread normal?
|
|
__label__storage-lifetime __label__milk __label__glass __label__containers Why do milk products stay fresh longer when stored in glass?
|
|
__label__substitutions __label__measurements __label__gelatin How can I adjust a recipe for different grades/brands/types of gelatin?
|
|
__label__substitutions __label__potatoes __label__dairy-free __label__flavour-pairings Non-dairy substitute for cheese on baked potatoes
|
|
__label__substitutions __label__potatoes How do Blue potatoes differ from Yukon Gold potatoes?
|
|
__label__food-safety __label__equipment __label__food-science How to have my solar system stick that would be edible
|
|
__label__pasta __label__asian-cuisine __label__noodles __label__japanese-cuisine How do I make Udon noodles fat?
|
|
__label__cheese __label__pizza Why does cheese sometimes slide off my pizza and how can I prevent it?
|
|
__label__coffee Closest thing to a donut I can drink coffee out of
|
|
__label__candy __label__melting-sugar __label__smoke-flavor Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?
|
|
__label__milk __label__boiling __label__safety Can left boiled milk in the pot whole night?
|
|
__label__food-safety __label__chicken __label__vacuum How long is marinated raw chicken breast good for after it's been vacuum sealed?
|
|
__label__language __label__pastry __label__german-cuisine Is "krapfens" commonly used to designate donuts?
|
|
__label__milk Is all lactose-free milk sweet?
|
|
__label__storage-method __label__cheese How should block cheese be stored for maximum shelf life?
|
|
__label__squash __label__skin __label__peel Why did butternut squash make my fingers dry and yellow?
|
|
__label__seasoning-pans __label__carbon-steel Carbon steel seasoning
|
|
__label__gelatin __label__custard __label__creme-brulee Can I use gelatine in Creme Brulee
|
|
__label__measurements __label__mistakes How do you recover if you lose track of what you're measuring?
|
|
__label__bread Looking For A Soy Flour Substitution
|
|
__label__tea What is the basic technique for making tea with teabags and a mug?
|
|
__label__herbs __label__garlic Is there a measurable difference between fresh and dried minced garlic?
|
|
__label__baking __label__oven __label__muffins __label__cupcakes __label__convection How can I avoid windswept muffins in a convection oven?
|
|
__label__baking Shortening instead of butter
|
|
__label__baking __label__sugar __label__herbs __label__infusion When and why would one infuse flavor into sugar for baking?
|
|
__label__vegetables __label__nutrient-composition What is the rate of loss of vitamin C in fresh vegetables?
|
|
__label__baking __label__equipment Vintage Pyrex Measuring Cup Borosilicate Vs. Soda Lime Color Difference?
|
|
__label__food-science __label__flavor Why do things smell good while cooking but have little flavour when finished
|
|
__label__sauce __label__hot-dog __label__ratio Yellow Hot Dog Relish
|
|
__label__turkey How long to cook stuffed turkey
|
|
__label__equipment __label__waffle Waffle iron with changeable plates for butter galettes
|
|
__label__flavor __label__spices __label__salt Why does salt taste different in different dishes?
|
|
__label__eggs __label__pudding Using eggs in pudding - yolks vs whole eggs
|
|
__label__bacon __label__olive-oil __label__kitchen-safety What is the best temperature and method to cook bacon in a grill pan?
|
|
__label__vegetables __label__juice __label__juicing Can I put other vegetables in a manual wheat grass juicer?
|
|
__label__food-safety __label__fruit __label__starch Why cook green plantains?
|
|
__label__food-safety __label__equipment Is polyamide food safe?
|
|
__label__equipment __label__gas __label__infusion Is there a compressed gas device designed specifically for creating infusions?
|
|
__label__cleaning Sanitising Black chef "whites"
|
|
__label__steaming __label__steamed-pudding I would like to use my Miele steam oven to cook a steak and kidney pudding. How long should I cook it for?
|
|
__label__tomatoes __label__cast-iron __label__seasoning-pans Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?
|
|
__label__curry __label__indian-cuisine __label__onions Which onions to use and how to cook them for an Indian curry recipe that specifies "fry until deep pink"?
|
|
__label__tomatoes Can tomato paste be substituted for tomato pure?
|
|
__label__baking __label__oven Oven problems in VA
|
|
__label__mushrooms How to clean mushrooms?
|
|
__label__storage-lifetime __label__cheese __label__refrigerator Close the lid of unsealed jar with pop-up lid
|
|
__label__chinese-cuisine __label__spicy-hot What is the ingredient that gives a sichuan (szechuan) hot pot the mouth numbing experience?
|
|
__label__seeds __label__flowers __label__food-processing __label__extracts How do they extract kernels from sunflower seeds in mass production?
|
|
__label__sauce __label__onions __label__caramelization How do you accompany other veggies with caramelized onions?
|
|
__label__food-safety __label__storage-method __label__food-preservation __label__ghee How to fix ghee which partly turned white and smells rancidly?
|
|
__label__food-safety Spoiled garlic ok to use?
|
|
__label__milk __label__yogurt __label__frozen-yogurt How long can we preserve yogurt using a refrigerator?
|
|
__label__eggs __label__french-cuisine __label__omelette What shape is a French omelette and how is it achieved?
|
|
__label__flavor __label__food-science __label__salt Does using flaked salt make a difference when using it in cooking?
|
|
__label__cake __label__decorating How to make a complex novelty cake at home?
|
|
__label__equipment __label__kitchen When should I ditch a pot with teflon?
|
|
__label__sauce __label__thickening __label__marinara How do I thicken tomato-based pasta sauce without adding starch?
|
|
__label__beef __label__barbecue cooking beef roast on a spit
|
|
__label__storage-method __label__cheese __label__storage-lifetime __label__cream __label__basil Basil Pesto and Cream Cheese dip
|
|
__label__food-preservation __label__potatoes Preserving whole potatoes
|
|
__label__baking __label__storage-method __label__storage-lifetime __label__caramel How long can I store homemade caramel or butterscotch sauce?
|
|
__label__fruit __label__juicing How to make Banana juice
|
|
__label__meat How to identify a fresh meat?
|
|
__label__food-safety __label__bacon How long can I reuse this delicious bacon grease for cooking?
|
|
__label__food-science __label__molecular-gastronomy Naturally occuring mono- and diglycerides?
|
|
__label__frying __label__oil __label__deep-frying Making "french fries" out of Cassava/Yuca root
|
|
__label__fruit __label__mango __label__skin Eating mangoes with skin intact
|
|
__label__resources __label__basics Is there a single source for the basics of cooking (sauces, herbs, oil usage, etc)?
|
|
__label__meat __label__temperature __label__steak __label__cast-iron Keeping steaks hot after cooking in a cast-iron pan
|
|
__label__baking Problem in cake baking tray
|
|
__label__baking __label__potatoes How should I wash the potatoes before baking them?
|
|
__label__steak Should I not sear and broil eye of round the way that I do filet mignon or chuck tenderloin?
|
|
__label__potatoes __label__peeling __label__sweet-potatoes Should sweet potatoes be peeled when preparing them?
|
|
__label__almonds Sour Almonds use
|
|
__label__meat Does butter really penetrate a steak when allowing it to rest after cooking?
|
|
__label__food-safety __label__temperature __label__pork __label__barbecue __label__smoking Smoking a pig at 225 F vs barbecuing one at 250F?
|
|
__label__baking __label__burnt How to stop burning raisins in my fruit scones
|
|
__label__candy Any way to soften gummy candy?
|
|
__label__pizza-stone How do I prepare a pizza stone?
|
|
__label__stews __label__camping __label__dumplings Quick and Easy Beef Stew and Dumplings
|
|
__label__substitutions What is a good substitute for Farro?
|
|
__label__equipment __label__coffee Prevent the grinder basket on Cuisinart coffee maker from sticking
|
|
__label__vegetables Are there any differences between "baby" vegetables and their "regular" counterparts
|
|
__label__candy __label__honey Solid honey in dragon's beard candy?
|
|
__label__baking __label__muffins Why do my muffin tops lean?
|
|
__label__tomatoes __label__seasoning __label__acidity Tomato Products containing Citric Acid
|
|
__label__equipment __label__dough __label__stand-mixer What are the tradeoffs between spiral and C-shaped dough hooks?
|
|
__label__food-safety __label__sous-vide What parasites are problematic in sous vide?
|
|
__label__food-safety __label__chicken __label__freezing __label__raw __label__stuffing Is there a safety issue with freezing raw chicken with raw stuffing?
|
|
__label__slow-cooking How can I use a "cook for 3-4 hours" slow cooker recipe when I'm away for 8+ hours?
|
|
__label__fruit __label__candy Can I candy pomegranate?
|
|
__label__meat __label__lemon-juice How does lemon juice "cook" meat?
|
|
__label__chocolate __label__fudge chocolate fudge not having harder or sticky consistency
|
|
__label__substitutions __label__vegan __label__sausages __label__barbecue What changes should I make to accomodate vegan naked fatties?
|
|
__label__food-safety __label__sauce __label__wine __label__reduction Can you use wine for cooking even after it's past it's drinking date?
|
|
__label__drinks __label__pairing Choosing a wine that complements a meal
|
|
__label__deep-frying __label__turkey __label__thanksgiving __label__kitchen-safety Frying a turkey while snowing
|
|
__label__spinach Preparing a fresh bag of spinach: To Stem or Not To Stem
|
|
__label__substitutions What would be a good substitution for powdered milk in cereal cookies?
|
|
__label__pork-chops Is it safe to cook pork chops that thawed on counter overnight?
|
|
__label__vinegar __label__salad __label__olive-oil __label__salad-dressing Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?
|
|
__label__spices __label__grinding Which spices should be bought whole vs. ground?
|
|
__label__chicken __label__frying __label__spices Adding spices before or after frying?
|
|
__label__substitutions Substituting vegetable oil spread for oil in cake mix
|
|
__label__spices __label__shopping How to determine quality of spices
|
|
__label__vegetarian __label__vegan __label__hamburgers __label__quinoa __label__seitan What is the diference between a quinoa burger, a quorn burger, and a soya burger?
|
|
__label__frying __label__texture __label__zucchini How can I pan fry zucchini without making it soggy?
|
|
__label__cleaning __label__aluminum-cookware Should I have more than one dishwashing soap?
|
|
__label__baking __label__bread __label__yeast __label__sourdough How can I grow my own yeast (sourdough starter)?
|
|
__label__allergy __label__gluten-free How much gluten will set off somebody's celiac disease?
|
|
__label__storage-method __label__cheese __label__canning Canning cheese spreads?
|
|
__label__substitutions __label__thickening __label__gravy Possible to thicken gravy without flour or cornstarch?
|
|
__label__food-safety __label__grilling Are there carcinogens in grilled foods?
|
|
__label__beans __label__crockpot What bean species are best for baked beans?
|
|
__label__fruit __label__sugar Cooking fruit with or without sugar solution
|
|
__label__eggs __label__raw egg yolks and egg whites
|
|
__label__melting-sugar Can't get the right thickness of sugar and cornflour
|
|
__label__food-safety __label__fruit __label__water How long would fruit in a water bottle last?
|
|
__label__baking __label__bread Why and what kind of breads should be scored?
|
|
__label__pizza-stone How do I season my new pizza stone?
|
|
__label__food-safety __label__fruit Can mashed bananas be bagged and then frozen?
|
|
__label__chicken __label__crockpot Cooking a chicken and peppers in a crockpot instead of sauteeing, how much water should I add?
|
|
__label__substitutions __label__mustard substitute for Dijon mustard
|
|
__label__equipment __label__food-safety __label__professional Do you use paper or cloth towel for patting a meat dry before frying?
|
|
__label__sauce __label__nutrient-composition __label__soy What is "Less Sodium Soy Sauce"?
|
|
__label__baking __label__tomatoes __label__quiche How do I prevent tomato making quiche soggy
|
|
__label__cleaning __label__cast-iron __label__seasoning-pans Cast iron pan has black residue on it
|
|
__label__baking __label__grilling __label__broiler __label__tilapia Preparation Techniques for Tilapia Filets
|
|
__label__food-safety __label__food-preservation can i re-use canning jars with botulism
|
|
__label__substitutions __label__eggs __label__pancakes What can I substitute for eggs in a pancake recipe?
|
|
__label__flavor __label__asian-cuisine How to offset sweetness in a sauce?
|
|
__label__substitutions __label__chili-peppers __label__spanish-cuisine Pimientos de Padron equivalent
|
|
__label__coffee __label__spices __label__grinding Can a spice grinder be used for coffee permanently?
|
|
__label__food-safety __label__reheating __label__mushrooms Can mushrooms be re-heated safely?
|
|
__label__equipment __label__blender Slowing motor and electric smoke coming from Magic Bullet blender?
|
|
__label__shopping __label__popcorn Where can I buy corn kernel for making popcorn?
|
|
__label__pizza __label__pizza-stone How to make pizza not stick on ceramic stone?
|
|
__label__bread __label__yeast the yeast wont rise in my bread machine
|
|
__label__substitutions __label__beef __label__mushrooms Mushroom replacement in Beef Wellington
|
|
__label__pasta __label__chinese-cuisine __label__noodles __label__spaghetti How to cook Lo Mein?
|
|
__label__salad-dressing Salad dressing- does it go bad fast if it is creamed in a blender?
|
|
__label__utensils What to call this utensil
|
|
__label__substitutions __label__dough __label__food-science Lime substitute for nixtamalizing corn
|
|
__label__soup How does gumbo spoil while still cooking?
|
|
__label__reheating __label__chinese-cuisine Why does Chinese food reheats better on stove than in microwave?
|
|
__label__substitutions __label__asian-cuisine __label__vinegar __label__wine Whats a good alternative to rice wine vinegar?
|
|
__label__baking __label__texture __label__apples __label__cranberries What kinds of apples are suited to be filled with cranberries and baked?
|
|
__label__substitutions __label__oven __label__cleaning Easy Oven Cleaning - No products
|
|
__label__measurements __label__rice-cooker What's the size of the plastic cup that came with my rice cooker?
|
|
__label__veal What is unique about veal and how can I take advantage of this in my preparation?
|
|
__label__salt What makes pink salt pink?
|
|
__label__baking __label__equipment __label__pie What is the proper usage of a pie bird?
|
|
__label__wok __label__seasoning-pans Type of wok and how to go about seasoning it
|
|
__label__chicken __label__dumplings Looking for Chicken & Dumplings pointers
|
|
__label__coriander __label__storage Why does fresh coriander deteriorate so quickly?
|
|
__label__food-safety __label__chicken Do some breeds of chicken have particularly red meat when cooked?
|
|
__label__baking __label__substitutions __label__butter __label__fats Can I always use butter instead of margarine when baking?
|
|
__label__sauce I've made a bechamel sauce and added sherry to it, but too much: How can I fix it?
|
|
__label__cast-iron __label__pan __label__seasoning-pans how can I strip the surface from an iron alloy pan without harming the metal?
|
|
__label__substitutions __label__oil Substituting vegetable oil for canola oil
|
|
__label__equipment __label__grilling Grate positioning for charcoal grill?
|
|
__label__baking __label__brownies Why do brownies made from commercial mixes form a flaky top?
|
|
__label__syrup __label__ginger What can I do with ginger syrup?
|
|
__label__chicken __label__flavor __label__chips How to make flavoured salt for potato chips
|
|
__label__food-safety __label__tuna How can tuna/bonito be tested for histamine?
|
|
__label__storage-lifetime __label__gelatin What is the shelf life of gelatin sheets?
|
|
__label__substitutions __label__sugar __label__egg-whites __label__meringue Meringue seems to fail at piping stage
|
|
__label__temperature What is the temperature range for food not to burn your mouth?
|
|
__label__ice-cream __label__dairy-free Non-dairy ice cream
|
|
__label__substitutions __label__baking __label__butter __label__yogurt In baking, can yoghurt replace butter?
|
|
__label__baking __label__fruit __label__pie __label__gelatin How to use gelatin on fruit pie?
|
|
__label__mexican-cuisine __label__vegetarian __label__tamales How do I get vegetarian tamales to come out fluffy?
|
|
__label__cake What can I do to fix/improve a dry cake?
|
|
__label__freezing __label__waffle Can you freeze waffle batter?
|
|
__label__pectin __label__glaze If a recipe calls for Pectin NH can I use other pectin?
|
|
__label__baking __label__cake Why didn't my beer cake cook properly?
|
|
__label__organic How to determine that a particular product is Organic?
|
|
__label__asian-cuisine __label__italian-cuisine __label__food-history What is the origin of fish sauce in asia?
|
|
__label__baking __label__nuts Is there any loss of nutrition when toasted?
|
|
__label__substitutions __label__brown-sugar What are the main differences between sugarcane jaggery, rapadura, and panela?
|
|
__label__flour __label__sourdough Can I change the flour type of my sourdough starter?
|
|
__label__corn __label__fresh __label__frozen When using fresh corn in place of canned or frozed, should I cook the corn first?
|
|
__label__cheese-making Will milk produce more curds if you add additional protein and fat content?
|
|
__label__flavor __label__vegetables My split pea soup is bland
|
|
__label__chocolate __label__sugar __label__cocoa Do all varieties of cocoa naturally taste bitter?
|
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__label__roast __label__roast-beef Arm Roast after 5 hours still tough
|
|
__label__eggs __label__greens What is the best way to add greens to an omelette?
|
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__label__equipment __label__temperature __label__induction Precise temperature reading on induction cooker
|
|
__label__cookware __label__teflon What precautions should be taken while dropping cold vegetables in a hot Teflon cookware?
|
|
__label__food-safety __label__meat Is horse meat safe to eat?
|
|
__label__equipment __label__cleaning __label__vinegar __label__utensils Is it wise to use vinegar to handle rust for cooking utensils?
|
|
__label__sourdough __label__starter Is my sourdough starter "bad"?
|
|
__label__meat __label__refrigerator __label__storage __label__sausages __label__spoilage Making a sausage and letting it dry out in the fridge
|
|
__label__coffee __label__turkish-cuisine Turkish Coffee necessities
|
|
__label__equipment __label__herbs __label__italian-cuisine __label__blender Couldn't make pesto in a blender
|
|
__label__chicken __label__meat What is what I'm doing called?
|
|
__label__food-safety __label__storage-method __label__eggs How long can I keep eggs in the refrigerator?
|
|
__label__baking __label__equipment __label__french-cuisine why should the madeleine tins start off cold?
|
|
__label__beans __label__pressure-cooker Ideal pressure cooker size for cooking a pound (454g) of beans
|
|
__label__oil __label__pan __label__seasoning-pans __label__non-stick Spray oil with hydrocarbon propellants on non-stick pan surfaces
|
|
__label__restaurant __label__griddle What is the liquid often ladled onto the grill top in restaurants?
|
|
__label__sauce __label__stock __label__broth __label__chicken-stock How close are store bought broths and stocks to the real thing?
|
|
__label__food-safety __label__storage-method __label__cleaning __label__flour What to do about beetle infestation of wheat products? How do we prevent reinfestation?
|
|
__label__sauce __label__pizza __label__tomatoes What alternatives are there to tomato based pizza sauces?
|
|
__label__fruit How to pick good clementines and mandarins at the supermarket?
|
|
__label__grilling __label__pan __label__sausages __label__stove __label__frying-pan How can I cheaply cook a bratwurst that is similar to a grilled brat with only access to an oven or stovetop?
|
|
__label__grilling __label__camping __label__fire How can I control the heat when cooking on a campfire?
|
|
__label__vegetables Beets too big for quality?
|
|
__label__boiling Using a wooden spoon to prevent pots from boiling over?
|
|
__label__food-science __label__alcohol Alcohol evaporation
|
|
__label__equipment __label__pan __label__pot __label__cleaning Buying my first set of pots and pans
|
|
__label__chocolate-truffles How do you coat perfectly round truffles with melted chocolate?
|
|
__label__stove __label__gas gas range hack for greater power output: does it work?
|
|
__label__color Looking for a Blue Ingredient
|
|
__label__restaurant-mimicry How to replicate Cerelac at home?
|
|
__label__grilling __label__barbecue __label__broiler What is the difference between Grills, Barbecues, Broiling e.t.c.?
|
|
__label__food-safety __label__food-science __label__food-preservation Cure #1 in Brine for Brisket
|
|
__label__food-science How can I remove the greasiness from my ice cream?
|
|
__label__temperature __label__honey Honey in porridge
|
|
__label__food-preservation __label__lemon Can I use "spent" lemons (juiced) to preserve?
|
|
__label__food-safety __label__food-preservation __label__potatoes __label__dehydrating What to do with dehydrated potatoes tainted black?
|
|
__label__chicken __label__meat __label__marinade __label__spoilage Meat and Poultry Changing Color in Marinade?
|
|
__label__cheesecake How to reduce the time and cost for making a cheesecake?
|
|
__label__cheese Can cheese be sculpted?
|
|
__label__beef Why does the beef in Goulash need to be floured and brown before cooking?
|
|
__label__heat __label__induction __label__fondue Best heat source for fondue? Will an induction cooktop work?
|
|
__label__chicken __label__frying Why is some frozen breaded chicken pre-fried?
|
|
__label__meat __label__cooking-time __label__roasting __label__faq How can you tell when a roast is done?
|
|
__label__storage-lifetime __label__butter Butter storage lifetime
|
|
__label__substitutions __label__apples __label__beverages How to do hot spiced apple cider without apple cider?
|
|
__label__boiling __label__seeds Poppy seeds with bitter aftertaste from boiling
|
|
__label__molecular-gastronomy __label__foam How do I make a foam?
|
|
__label__equipment Restaurant kitchen supplies that are also really useful in a home kitchen?
|
|
__label__equipment __label__tea Advantages of using a non-glass teapot?
|
|
__label__soy __label__tofu __label__soymilk __label__korean-cuisine What is used in the production of dubu (Korean tofu)?
|
|
__label__sauce __label__butter __label__french-cuisine Can clarified butter be used for beurre noir?
|
|
__label__baking __label__eggplant Can you prepare eggplant by salting, then baking, then finally rinsing?
|
|
__label__equipment __label__glass How to separate two jammed-together measuring cups?
|
|
__label__chocolate __label__mousse Rubber like skin on surface of chocolate mousse
|
|
__label__equipment __label__cleaning __label__cast-iron How should I clean this mess at the bottom of my wok?
|
|
__label__cream Homemade double/heavy cream separates after setting in the fridge
|
|
__label__baking __label__cheese __label__dough Baking camembert with crust in a larger pan?
|
|
__label__freezing __label__avocados Can you freeze avocado in a dish?
|
|
__label__food-safety __label__coconut Brown Coconut water safety issue?
|
|
__label__meat __label__tenderizing How do Chinese restaurants tenderize their meat?
|
|
__label__chicken __label__frying __label__braising Crisping chicken skin after braising
|
|
__label__yogurt __label__dairy-free best dairy-free yogurt for meat marinade (Biriyani)
|
|
__label__oats Is it necessary to cook porridge (oatmeal)?
|
|
__label__food-transport How to pack items that may leak liquids for lunch?
|
|
__label__frying __label__oil __label__heat Does the fatty acids in olive oil convert into trans fatty acids when heated?
|
|
__label__spices __label__spicy-hot How to increase spiciness without abusing hot spices?
|
|
__label__frying __label__onions __label__garlic __label__spanish-cuisine __label__paella Why do you need to fry onions and garlic before adding other ingredients to a dish?
|
|
__label__boiling __label__canning Why are my canning lids popped out?
|
|
__label__vegetables __label__potatoes __label__cooking-time __label__slow-cooking Cooking Potatoes
|
|
__label__nutrient-composition Nitrogen factor role in calorie calculation
|
|
__label__yogurt Making yogurt I put the yogurt in before heating the milk
|
|
__label__clotted-cream What do you get when you reheat and cool clotted cream?
|
|
__label__baking __label__cookies __label__butter Butter melted then soften
|
|
__label__substitutions __label__oats Difference between old fashioned and quick oats?
|
|
__label__cookware __label__maple-syrup flexible food grade plastics that won't melt at 105 C
|
|
__label__non-stick __label__stainless-steel __label__skillet Stainless nonstick, not vs, but both? What's the point?
|
|
__label__substitutions __label__cheese __label__budget-cooking Cheaper alternative to parmesan cheese?
|
|
__label__pork __label__slow-cooking __label__ribs dealing with curved ribs in a flat rib recipe
|
|
__label__cooking-time __label__smoking __label__ribs Smoking time for 6 racks (18 lbs) of baby back ribs?
|
|
__label__substitutions __label__graham-crackers Is there a super close substitute for graham crackers?
|
|
__label__bread Does dried milk powder retard yeast growth in bread making
|
|
__label__vegan Do vegans eat honey?
|
|
__label__eggs __label__sponge-cake How can you speed up a genoise cake mixing?
|
|
__label__flavor __label__tea Masking the grass flavor of green tea
|
|
__label__salt __label__grilling __label__steaming Will steaming fish cause salt to come out or cause fish to fry in its own fat?
|
|
__label__mexican-cuisine __label__fresh __label__salsa How to extend the freshness of salsa?
|
|
__label__dessert __label__frosting What kinds of frostings have a lighter texture?
|
|
__label__baking __label__ingredient-selection Mysterious bitter taste from tropical fruits and coconut
|
|
__label__food-identification Canadian meat/fat "candy"
|
|
__label__coffee half-life of caffeine molecules
|
|
__label__ripe __label__fruit __label__watermelon How do I pick a watermelon at the supermarket?
|
|
__label__sauce __label__barbecue __label__ribs Is dry rub necessary in making bbq ribs?
|
|
__label__equipment __label__spanish-cuisine __label__paella Properties of a good paella pan
|
|
__label__drinks Can you premake mojitos?
|
|
__label__gluten-free __label__syrup Is golden syrup gluten-free?
|
|
__label__substitutions __label__seasoning __label__msg Are MSG and Accent (Seasoning) the same thing?
|
|
__label__flavor __label__broccoli How to reduce the bitter taste in broccoli rabe
|
|
__label__baking Cookie dough crust
|
|
__label__food-safety __label__maple-syrup What would cause maple syrup bottles to bulge?
|
|
__label__paprika How do I achieve a light and even 'dusting' of paprika?
|
|
__label__frying __label__scallops __label__shellfish How do I cook scallops?
|
|
__label__spices __label__barbecue How can I prevent cross-contamination when applying a dry or wet rub to meat?
|
|
__label__oil __label__coconut How to eat coconut oil? More details inside!
|
|
__label__storage-method __label__chicken __label__roasting Keeping meat safe all day?
|
|
__label__milk __label__kefir Milk vs. home-made kefir
|
|
__label__coffee __label__melting-chocolate Coffee flavored melted chocolate for drizzling over cookies?
|
|
__label__eggs __label__storage-lifetime __label__hard-boiled-eggs What's best: boil eggs in advance or just before use?
|
|
__label__bread __label__cheese __label__batter __label__french-cuisine How to stuff bread puffs (Gougeres)
|
|
__label__storage-method __label__storage-lifetime __label__ginger What non-alcoholic liquid can I use to store Ginger, both cooked and raw?
|
|
__label__herbs __label__garlic __label__seasoning Can I use garlic leaf for cooking?
|
|
__label__storage-method __label__custard Suggestions for storing homemade frozen custard
|
|
__label__food-safety Can I transfer opened vacuum pack chicken to the freezer?
|
|
__label__recipe-scaling How to cook for a big group
|
|
__label__frying __label__steak __label__salt What does it mean to 'salt' a steak prior to frying?
|
|
__label__onions What's the difference between green, white, and red onions?
|
|
__label__food-safety __label__canning __label__cooking-myth Does cooking one month expired canned goods render it edible?
|
|
__label__sugar difference between glucose syrup and sugar syrup?
|
|
__label__flour __label__wheat Is there such thing as white wheat berries?
|
|
__label__pasta __label__drying Is it safe to keep dried out egg noodles?
|
|
__label__language __label__spicy-hot Unambiguously referring to "spiciness"
|
|
__label__lemon Meyer curd without added sugar?
|
|
__label__substitutions __label__duck Can I substitute duck breast for leg?
|
|
__label__equipment __label__cleaning __label__water __label__pot __label__chemistry How can I clean these brown iron stains in my pot?
|
|
__label__frying __label__potatoes How could I make stuffed french fries?
|
|
__label__bread __label__yeast __label__sourdough What is the best way to catch wild yeast for sourdough?
|
|
__label__substitutions __label__flour __label__organic __label__dumplings What organic grains can I substitute for self-rising (Gold Medal) flour?
|
|
__label__soup __label__kimchi Is kimchi a suitable addition to a noodle soup?
|
|
__label__baking __label__cupcakes baking cupcakes in a commercial sized pan?
|
|
__label__food-safety __label__cheese Brined cheese behaves almost as if carbonated
|
|
__label__microwave Is my microwave still safe to use after accidentally heating metal in it?
|
|
__label__food-safety __label__food-preservation __label__apples Why prevent apples from turning brown?
|
|
__label__oil __label__nut-butters Why does this sunflower butter exude green liquid?
|
|
__label__culinary-uses __label__rhubarb Can I use rhubarb without tons of sugar?
|
|
__label__frying __label__soup __label__flour __label__thickening __label__carrots Can I use flour to make a carrot soup more thick?
|
|
__label__syrup Simple syrup end result
|
|
__label__butter __label__cream __label__fats __label__dairy What are the benefits of making butter at home?
|
|
__label__fish Cooking a whole 30lb sturgeon on a spit
|
|
__label__cooking-time __label__microwave __label__sweet-potatoes Cooking Sweet Potatos in the Microwave
|
|
__label__pasta What is the correct water to pasta ratio?
|
|
__label__equipment __label__skillet __label__griddle What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?
|
|
__label__food-safety __label__meat Does cooking a meat that's about to expire lengthen how long it's "good" for?
|
|
__label__frying __label__roux How to make a good homemade Croquette
|
|
__label__cookbook What strategy can I use to identify a cookbook with a torn off cover?
|
|
__label__reheating __label__crockpot How long do meatballs in sauce need to be heated in a crock pot?
|
|
__label__blender __label__food-processing __label__milling Making spice pastes with a food processor
|
|
__label__baking What baked good involves crushed digestives, peanut butter, and marbled chocolate?
|
|
__label__equipment __label__water __label__gas How much CO2 does it take to carbonate water using a household Soda Siphon?
|
|
__label__spices __label__chili-peppers __label__grinding What is the way to make a powder of red chilies?
|
|
__label__meat __label__pasta __label__italian-cuisine __label__lasagna __label__bechamel Pasticcio vs Lasagna
|
|
__label__cream __label__dairy Where can I obtain cream without additives?
|
|
__label__reheating Is it acceptable to reheat frozen food?
|
|
__label__food-safety __label__cooking-time __label__bacon Does bacon need to be fried until crisp?
|
|
__label__fish How do you clean or gut fish
|
|
__label__herbs __label__shopping __label__thai-cuisine What is coriander root and where can you get it?
|
|
__label__flavor __label__coffee __label__smell Why does room temperature coffee taste so bad, even to asnomics?
|
|
__label__pastry __label__middle-eastern-cuisine __label__turkish-cuisine Troubleshooting a soggy baklava with torn sheets
|
|
__label__equipment __label__stainless-steel __label__copper-cookware Is copper cookware really better than stainless steel?
|
|
__label__food-safety __label__chicken Is it safe to eat chicken that is still frozen?
|
|
__label__vegetables __label__baking-soda does washing vegetables and fruit with baking soda make sense?
|
|
__label__eggs __label__frying How do I make a fried egg with completely cooked white but completely runny yolk?
|
|
__label__bagels Amount of food to prepare for bagel & lox brunch
|
|
__label__oil __label__vegetarian __label__vegan __label__seitan Why did my oil-only seitan fail?
|
|
__label__storage-method __label__asparagus What's the best way to store asparagus?
|
|
__label__food-safety __label__curry Weird problem with curry sauce
|
|
__label__frying Storage of uncooked french fries
|
|
__label__cheese __label__storage-lifetime What is the shelf life of opened cheeses?
|
|
__label__boiling When a recipe says, 'simmer uncovered', what's the issue?
|
|
__label__flour What is the difference between cake flour and AP flour?
|
|
__label__fish __label__spices How do I effectively rub spices into fish?
|
|
__label__baking __label__potatoes Will my baked potatoes be ok cooked longer at a low temp?
|
|
__label__spices __label__ratio What is the correct conversion of dried whole vs. ground fennel?
|
|
__label__tea Why does whole leaf tea leave a residue in the cup?
|
|
__label__substitutions __label__fruit __label__candy __label__glucose-syrup Substituting glucose syrup for glucose
|
|
__label__honey Does honey have a bitter component?
|
|
__label__vegetarian __label__serving How to plan the portion size for a vegetarian bourguignonne dish?
|
|
__label__extracts What's the difference between orange extract and orange blossom water?
|
|
__label__food-safety __label__storage-method __label__vegetables __label__garlic Can I mince garlic in advance?
|
|
__label__oil __label__marinade __label__water Marinades: Water vs Oil
|
|
__label__dough What is the relation between mixing the dough and the final result?
|
|
__label__baking __label__chocolate __label__pie Lighter texture for chocolate pie
|
|
__label__bread __label__fats Oil/Fat substitutes in bread
|
|
__label__storage-method __label__freezing __label__apple-pie Refreezing apple pie
|
|
__label__vegetables __label__food-identification __label__stir-fry Black/purple ingredient in stir fry?
|
|
__label__hamburgers __label__electric-stoves How to cook grass-fed, high-fat hamburger on electric stove?
|
|
__label__grilling __label__charcoal __label__foil-cooking Do foil packets on a charcoal grill get any flavor from the smoke?
|
|
__label__cookware What is a halogen burner or (?) cooktop? How does it work?
|
|
__label__alcohol __label__frozen What's the secret to getting restaurant-quality frozen drinks at home?
|
|
__label__substitutions __label__brownies i need help making brownies
|
|
__label__food-safety __label__storage-method Botulinum Toxin in Home-Canned Green Beans
|
|
__label__cheese __label__fondue Why did this fondue become grainy and lumpy?
|
|
__label__slow-cooking "Dry" foods from slow cooker
|
|
__label__salt garlic powder and onion powder substitutes
|
|
__label__lemon How would you use a single lemon?
|
|
__label__coffee __label__espresso Make espresso in office kitchen- just have a kettle and microwave?
|
|
__label__blender __label__spinach __label__smoothie __label__greens How to keep a green smoothie from getting 'frothy'?
|
|
__label__dessert __label__tofu Why is my fresh tofu fa (douhua) sour?
|
|
__label__food-safety Can I use the leftover pickling brine?
|
|
__label__fruit __label__dehydrating __label__drying __label__mango How to dry out rehydrated dried mangos?
|
|
__label__chocolate Make chocolate with a high melting point?
|
|
__label__vegetables Slimy inside of green onions
|
|
__label__cake __label__flavor Cake flavour options
|
|
__label__baking __label__fish What type of fish is best suited for baking?
|
|
__label__chicken __label__lemon __label__roast Why stuff a roast chicken with lemon, onion, and thyme?
|
|
__label__baking __label__macarons Why do my macarons come out looking weird?
|
|
__label__food-science __label__organization Diagrammatic Notations for Recipes
|
|
__label__equipment __label__grinding __label__peanuts __label__nut-butters What features should I look for in a hand grinder (for peanut butter)?
|
|
__label__food-safety __label__food-preservation __label__vietnamese-cuisine Shelf life and preservation of Bnh chng
|
|
__label__food-safety __label__water __label__seeds __label__soaking __label__basil Is it safe to drink the water that basil seeds are soaked in?
|
|
__label__substitutions __label__steak __label__honey Parmesan Crusted Steak - Replace olive oil with honey
|
|
__label__indian-cuisine __label__steaming __label__batter __label__fermentation Why did my idli looked cooked from outside but was still mushy inside?
|
|
__label__substitutions __label__vegetables Substituting tomatillos
|
|
__label__frozen __label__ribs Freeze before sous vide or sous vide, defrost then sous vide
|
|
__label__cleaning __label__coffee How often should I clean my coffeepot, and what is the preferred method?
|
|
__label__food-safety __label__cleaning __label__spinach __label__lettuce Can I safely clean/eat harvested foods that have aphids on them?
|
|
__label__baking __label__bacon Tips for cooking something "bacon wrapped"?
|
|
__label__vegetables Do vegetables ripen like fruit?
|
|
__label__spices Can you recommend a good shop to get spices from in Derby?
|
|
__label__coffee Brewing coffee concentrate using both hot and cold methods - Freezing concentrate
|
|
__label__rhubarb Green rhubarb safe and tasty for use like red?
|
|
__label__sauce __label__cheese __label__pasta __label__roux How can I make my cheese sauce creamier?
|
|
__label__baking __label__storage-method __label__bread How to store bagels?
|
|
__label__sauce __label__pizza How is white pizza sauce made?
|
|
__label__boiling __label__beans __label__japanese-cuisine Why boil adzuki beans for anko twice?
|
|
__label__meat __label__frying __label__frying-pan __label__breadcrumbs Cooking schnitzel without thinning it
|
|
__label__beef __label__fats How do I render large quantities of fat?
|
|
__label__sausages Adding 'netvet; to sausages
|
|
__label__roasting __label__poultry Quail dries out when cooked
|
|
__label__chili-peppers __label__chili Does the choice of peppers affect the 'flavor of the heat'?
|
|
__label__meat Heavy smoke taste
|
|
__label__baking __label__bread __label__dough __label__kneading When is it best to do stretch and fold versus mechanical kneading?
|
|
__label__substitutions __label__vegan __label__gelling-agents A substitute for carrageenan?
|
|
__label__food-safety __label__utensils __label__cleaning Is it safe to use unwashed barbeque grill utensils?
|
|
__label__italian-cuisine __label__pastry What is the difference between a Sfogliatelle and a Lobster Tail (Pastry)
|
|
__label__chicken __label__stews How to stew chicken properly
|
|
__label__tea How can I tell if the tea has been stored properly, is not too stale or oxidized?
|
|
__label__beef __label__temperature Why does my steak turn out well done when the temperature probe says it's only rare?
|
|
__label__equipment __label__scrambled-eggs __label__hand-blender Cannot find very simple Egg Scrambler
|
|
__label__flour __label__gluten-free Definition for light, medium and heavy flour?
|
|
__label__grains __label__quinoa Why do some quinoa seeds sink and some float?
|
|
__label__substitutions __label__eggs __label__culinary-uses __label__ice-cream Can you substitute blood for the eggs in an ice cream base?
|
|
__label__baking __label__asian-cuisine __label__indian-cuisine __label__flatbread __label__baking-powder Why baking powder in rotis?
|
|
__label__flavor What is flavor development?
|
|
__label__storage can you refreeze pork after power outage
|
|
__label__sauce __label__pasta How to avoid cooked pasta soaking up sauce when stored?
|
|
__label__tea __label__ingredient-selection What Tea leaves are used in Kashmiri Pink tea
|
|
__label__fire Fire under electric stovetop element
|
|
__label__coffee How to prepare smaller amount of coffee than nominal in Moka pot
|
|
__label__food-safety __label__coffee Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
|
|
__label__baking Why are wire beaters becoming more common in hand mixers?
|
|
__label__storage-method __label__honey Can I prevent honey from congealing/hardening in the pantry?
|
|
__label__storage-method __label__cake Should a Pound Cake be stored in the fridge or the freezer?
|
|
__label__baking __label__cake __label__pastry __label__juice __label__soaking How can I prevent pear juice from soaking into pastry dough?
|
|
__label__food-safety __label__pork What are the ranges of Pork Temperature that are flavorful and safe?
|
|
__label__sourdough Making sourdough starter with bread flour
|
|
__label__equipment Need help choosing burner for wok
|
|
__label__tea __label__pot Shatter resistant tea carafe/pitcher/pot
|
|
__label__sauce __label__culinary-uses __label__mascarpone Making a sauce with mascarpone cheese
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__label__food-safety __label__raw-meat Is it a problem that the same flipper that touched raw blood touches the finished meat?
|
|
__label__italian-cuisine __label__thickening __label__alfredo Thickening Alfredo sauce
|
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__label__milk __label__cream __label__cultural-difference __label__uht Why do some countries prefer UHT milk and cream?
|
|
__label__substitutions __label__fats __label__vegan __label__carrots __label__dairy-free Replacing cream and butter in a carrot casserole/pie
|
|
__label__cheese __label__spoilage How long does cheese last out of the refrigerator
|
|
__label__bread __label__yeast __label__kneading Why let dough rise twice?
|
|
__label__baking __label__eggs __label__temperature Why are eggs not stored in the fridge better in baking?
|
|
__label__pectin What is the difference between pectin and pectin NH?
|
|
__label__tea __label__cookware Does the material of the container affect the flavor of the prepared tea? If yes, what material should be preferred to get the best results?
|
|
__label__baking __label__eggs Egg yolks vs Whole eggs
|
|
__label__onions __label__recipe-scaling How to upscale fried onion recipes for commercial production
|
|
__label__rice __label__rice-cooker How do I make black rice turn out better in a rice cooker?
|
|
__label__baking __label__freezing Freeze friendly baked side dishes
|
|
__label__ice-cream Why does my ice cream leave a waxy texture on the roof of my mouth?
|
|
__label__yeast __label__rising Why is my yeast so slow?
|
|
__label__drinks __label__soda Does the foam head affect the taste of cola?
|
|
__label__cheese __label__american-cuisine American cheese availability and utility
|
|
__label__sous-vide How can I improve sealing of bags for sous vide?
|
|
__label__cheese-making Fabric to be used for cheesecloth
|
|
__label__pop-rocks Replacement for pop rocks?
|
|
__label__frying __label__cast-iron Homemade flour tortillas without cast iron
|
|
__label__canning Canning with Quart Jars
|
|
__label__flavor __label__spices __label__pepper How can I use white pepper without having the odor dominate the food flavour?
|
|
__label__substitutions __label__eggs __label__cake __label__vegetarian Are there any vegetarian-friendly egg substitutes that can be used in cakes?
|
|
__label__rice __label__sushi Why is my sushi rice too sticky?
|
|
__label__fish __label__culinary-uses __label__reheating What is the best way to reheat leftover grilled fish?
|
|
__label__sauce __label__steak How do I make good chimichurri?
|
|
__label__shrimp Thawed shrimp floating vs. sinking
|
|
__label__chicken __label__steaming Should you wrap chicken in foil when you steam it?
|
|
__label__fruit __label__canning __label__peaches How to get the pits out of clingstone peaches for peach butter
|
|
__label__pizza __label__microwave __label__stove Cooking frozen Pizza in the microwave
|
|
__label__jam __label__pectin Prevent syneresis effect in agar-agar fruit jam
|
|
__label__culinary-uses __label__flowers Culinary uses for hops
|
|
__label__cream __label__coconut Can coconut cream be made from coconut flour?
|
|
__label__bread Why do some recipes recommend a short rest after mixing but before kneading the bread?
|
|
__label__frying __label__deep-frying __label__batter __label__beer Beer Batter - let it rest before using or use immediately?
|
|
__label__flavor __label__microwave __label__reheating __label__seeds __label__toasting Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?
|
|
__label__nutrient-composition Good site for nutritional info
|
|
__label__mixing Would Annatto mixed with oleoresin paprika cause an allergic reaction?
|
|
__label__baking __label__pizza __label__crust How to make pizza crust thin and elastic at the same time?
|
|
__label__soup What exactly is a chowder?
|
|
__label__cast-iron __label__deep-frying Can an old rosette iron that's starting to stick be reconditioned?
|
|
__label__cutting __label__apple-pie Optimal shape to cut apples for apple pie
|
|
__label__baking __label__pizza Stop pizza toppings sliding off sauce
|
|
__label__onions __label__caramelization Foods other than onions that can be caramelized for a delicious result
|
|
__label__substitutions __label__sauce __label__pizza __label__ingredient-selection What would cause heartburn in marinara sauce?
|
|
__label__eggs __label__sauce __label__blender __label__hollandaise Perfect Hollandaise every time using a blender/food processor?
|
|
__label__flavor __label__steak __label__marinade __label__texture Why did my steak marinade not make a difference?
|
|
__label__crockpot Can I use a 4 quart crock pot instead of a 6 quart?
|
|
__label__cream __label__whipped-cream Why does whip cream dispenser sometimes produce "ragged" cream?
|
|
__label__food-safety __label__broccoli Is a broccoli that already turned yellow anyhow harmful?
|
|
__label__food-safety __label__reheating Is it safe to reheat food in plastic containers?
|
|
__label__meat __label__safety Whole tenderloin temperature concerns
|
|
__label__milk __label__oats How to stop steel cut oats from burning?
|
|
__label__chili-peppers __label__concentration How to decide how much to dilute extremely hot chillis
|
|
__label__cookware __label__non-stick __label__stainless-steel __label__ceramic Navigating the different types of cookware - new kitchen advice
|
|
__label__storage-lifetime __label__vegetables __label__potatoes Is there a way to revive an old potato?
|
|
__label__chocolate __label__emulsion __label__low-carb What emulsifier will help my (nearly carb free) Milk Chocolate?
|
|
__label__equipment __label__eggs __label__oven In how much water do I need to put ramekins when cooking au bain marie in the oven?
|
|
__label__food-safety __label__canning __label__pressure-cooker __label__pressure-canner Canning in a Pressure Cooker
|
|
__label__baking __label__cookies __label__sugar-free Melted biscuits
|
|
__label__oil What is meant by "neutral" oils?
|
|
__label__molecular-gastronomy __label__spherification how to get powerful flavours when spherifying
|
|
__label__milk __label__coconut __label__extracts How do I extract coconut milk from coconut meat?
|
|
__label__vegetables __label__salt __label__boiling Should I add salt when boiling vegetable? Why?
|
|
__label__chocolate Milk vs. Dark vs. Semi-sweet vs. Bitter-sweet chocolate?
|
|
__label__cookies __label__convection How to Bake Cookies Without a Convection Oven?
|
|
__label__quinoa How do you cook quinoa?
|
|
__label__eggs __label__cookies tiny quantity of egg in a cookie
|
|
__label__oil __label__french-fries Can excess oil make french fries soggy?
|
|
__label__chili-peppers Capsaicin - how sourced and what's in it
|
|
__label__food-safety __label__chicken __label__freezing Can you refreeze chicken after it has been cooked from frozen
|
|
__label__equipment __label__clothing Aprons for the home chef
|
|
__label__potatoes Preparing / pre-cooking hash browns / home fries
|
|
__label__dessert __label__consistency Troubleshooting my Bavarian Creme
|
|
__label__vegetables __label__beans __label__color Why do purple snap beans turn green when cooked?
|
|
__label__chocolate To thin chocolate candy coating, how much oil to use?
|
|
__label__fruit __label__frozen __label__smoothie What is the purpose of using ice cubes in smoothies over frozen fruit?
|
|
__label__baking __label__bread Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?
|
|
__label__milk How do I avoid chunks of butter in non-homogenized milk?
|
|
__label__cleaning __label__grilling __label__propane-grill Advantages to "burning off" grill
|
|
__label__marshmallow Is it safe to roast marshmallows over a sterno flame?
|
|
__label__italian-cuisine __label__risotto __label__shortcuts Are there any techniques to "cheat" at cooking a risotto?
|
|
__label__fruit __label__ripe __label__avocados Can bright green avocados be ripe?
|
|
__label__utensils __label__maintenance __label__silver How to prevent the silver utensils from tarnishing?
|
|
__label__cleaning Cleaning burnt-on grease with ammonia
|
|
__label__boiling __label__tomatoes How do I boil down a gravy?
|
|
__label__roasting __label__turkey __label__stuffing Baked Stuffing and cooking the turkey
|
|
__label__pan __label__frying-pan Pan makes knocking noises
|
|
__label__classification What is the name for a dish similar to chili but with no chili peppers or related spices and some very non-chili ingredients?
|
|
__label__food-science TVP - textured vegetable protein
|
|
__label__pizza __label__crust Pizza crust too hard in home oven, how to make it softer?
|
|
__label__pie __label__ice-cream __label__pudding How to change the texture of pudding?
|
|
__label__food-science __label__nutrient-composition How can I make an berfood?
|
|
__label__cleaning How can I clean my stainless steel teapot?
|
|
__label__food-safety how long do I cook chicken leg quarters
|
|
__label__microwave Where can I buy susceptor film?
|
|
__label__fruit __label__food-science __label__alcohol __label__strawberries How much alcohol remains in strawberries soaked in alcohol?
|
|
__label__watermelon What are the signs of a watermelon past its best?
|
|
__label__storage-method __label__apples How do I store apples in an apartment?
|
|
__label__sous-vide Sous vide meat without seasoning - strong flavor
|
|
__label__cleaning __label__cookware __label__non-stick __label__maintenance How to look after non-stick cookware so it lasts?
|
|
__label__indian-cuisine Kitchen towel vs dough seal in a dum biryani
|
|
__label__vegetables __label__fresh __label__refrigerator Does the vegetable crisper make a difference?
|
|
__label__baking __label__eggs __label__freezing __label__cooking-time __label__casserole Breakfast burritos from 16 egg casserole, how to cook everything uniformly?
|
|
__label__equipment __label__blender Do all blenders have the problem of food sticking to the side away from the spinning blades?
|
|
__label__rice-cooker __label__teflon Is leaving a Teflon rice cooker on overnight dangerous?
|
|
__label__oven __label__jam __label__puff-pastry Can Jam be reheated?
|
|
__label__chicken __label__freezing __label__storage-lifetime __label__beef Chicken and Beef stored in the freezer not entirely frozen - safe?
|
|
__label__cookware Using cast iron pans only
|
|
__label__roast Roasting large leg of wild boar
|
|
__label__cheese-making __label__tofu How can I make homemade tofu more flavorful?
|
|
__label__cleaning __label__safety Is heated up bleach dangerous?
|
|
__label__chocolate __label__tempering What did I do to make the chocolate bloom like this?
|
|
__label__coffee __label__french-press French-press coffee has a powdery taste
|
|
__label__substitutions __label__chili-peppers I have a recipe that calls for a Cubanelle Pepper, but my dad can't eat peppers.
|
|
__label__salt __label__japanese-cuisine __label__fermentation How to best prepare Sukimono
|
|
__label__baking Spices and Baking
|
|
__label__bread __label__dough __label__wheat Whole Wheat Breads Dough Conditioner
|
|
__label__butter __label__cream __label__thickening __label__whipped-cream Could I add butter to single cream to make whipped/double cream?
|
|
__label__quinoa __label__grains __label__sprouting How to sprout quinoa (and other grains) safely
|
|
__label__flavor frozen ground beef
|
|
__label__food-safety __label__meat __label__raw-meat What meats can I serve medium rare and why?
|
|
__label__flavor __label__chili-peppers How can I make the best use of chocolate peppers?
|
|
__label__pumpkin __label__puff-pastry Can I substitute store-bought puff pastry dough for phyllo in pumpkin pastry?
|
|
__label__baking Can I use aluminum foil as a substitute for parchment paper?
|
|
__label__eggs __label__storage-lifetime Why do eggs have expiry dates?
|
|
__label__baking __label__texture __label__quickbread How to make cornbread less crumbly?
|
|
__label__baking __label__pizza __label__italian-cuisine How to add more toppings to frozen pizza?
|
|
__label__storage-method __label__ginger __label__honey __label__food-safety __label__vodka Does ginger infused honey or vodka ever go bad food-safety-wise?
|
|
__label__sauce __label__tomatoes __label__italian-cuisine What is the difference between tomato puree, paste and sauce?
|
|
__label__chili-peppers How does the taste of Bird Eye Chillies differ at different stages of maturity (green vs red)?
|
|
__label__storage-method __label__fruit Do Raisins Become Stale
|
|
__label__sour-cream __label__language What is sour cream called in Hindi?
|
|
__label__cooking-time How to cook baby octopus?
|
|
__label__barley How to get good barley texture
|
|
__label__coffee __label__chocolate __label__candy __label__restaurant-mimicry __label__espresso How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?
|
|
__label__substitutions __label__spices __label__asian-cuisine __label__japanese-cuisine Homemade nori -> aonori?
|
|
__label__broth Substituting Chicken Broth in Split Pea Soup
|
|
__label__equipment __label__coffee Good programmable coffee urn solution
|
|
__label__avocados __label__ripe Speeding up avocado ripening
|
|
__label__equipment __label__coffee __label__espresso Why does a portafilter machine take so long to warm up and a modern machine doesn't?
|
|
__label__salt __label__marinade __label__jerky Making jerkies less salty
|
|
__label__food-safety if you put a dead animal in the freezer, wrapped in a plastice bag, lay the dead animal on top of the other
|
|
__label__fish __label__confit What's the correct temperature to prepare confit cod?
|
|
__label__eggs __label__vegetarian __label__vegan __label__flax __label__chia What differences are there between Chia and Flax Eggs?
|
|
__label__steak What do 5 star restaurants do differently when cooking steak?
|
|
__label__baking why do some pavlova recipes have cream of tarter to be added
|
|
__label__salt __label__bacon __label__hamburgers Make bacon less salty
|
|
__label__soup __label__spices Skimming foam from stock without removing floating spices
|
|
__label__frying __label__eggplant How to fry eggplant with less oil?
|
|
__label__baking __label__pairing __label__espresso Flavour matching with espresso in baking
|
|
__label__baking __label__custard __label__flan How to customize the softness of custards like flan?
|
|
__label__seeds __label__citrus Mandarin and orange pips
|
|
__label__jam Jam scum after sealing
|
|
__label__sauce __label__freezing __label__cheese __label__pasta Did extra insulation cause ice crystals in frozen mac & cheese?
|
|
__label__duck Peking Duck - why do they take my duck away?
|
|
__label__pork __label__butchering Can I carve up a suckling pig like you would an adult pig?
|
|
__label__cake Why does my cake have to be inverted? Why a 2-layer appearance?
|
|
__label__texture __label__emulsion __label__dip How could buffalo chicken dip be stabilized?
|
|
__label__butter __label__pizza Does all pizza have butter?
|
|
__label__food-safety __label__chinese-cuisine __label__food-identification Saw this at my local chinese grocery
|
|
__label__baking Other things made from Banana nut bread
|
|
__label__flavor __label__vegetables Is there such a thing as "sweet" carrots?
|
|
__label__bread airy bread rolls done in bread machine
|
|
__label__lentils What is the appropriate lentil-to-water ratio for stovetop lentils?
|
|
__label__onions __label__caramelization How to caramelise onions?
|
|
__label__grilling __label__hamburgers How to prevent fat splashes when I fry a burger?
|
|
__label__substitutions Can I substitute canola or safflower oil for vegetable oil when making granola?
|
|
__label__onions Frozen onions in root cellar
|
|
__label__creme-brulee Creme Brulee did not set, can I fix?
|
|
__label__pie Making real soured milk - what sort of lactobacillus culture to get?
|
|
__label__food-safety __label__cooking-time __label__meatballs How long is too long to cook meatballs in sauce?
|
|
__label__meat __label__raw How to deal with a fresh hare?
|
|
__label__language Umbrella term for the 'ingredients' and 'utensils' of a recipe?
|
|
__label__pudding What happens if you cook chocolate pudding too long on a double boiler?
|
|
__label__cast-iron Old oil on cast iron Dutch oven
|
|
__label__deep-frying __label__turkey Oil temp goes up when turkey breast is added - why?
|
|
__label__vanilla __label__custard Can I add vanilla to pastry cream after its cooled?
|
|
__label__meat Why should I roll the meat in flour for a ragout
|
|
__label__chicken __label__asian-cuisine Can I use diluted lemon juice in place of rice wine vinegar
|
|
__label__baking Are there any substitutes for Shortening?
|
|
__label__roast __label__braising Getting seasoning into a roast
|
|
__label__pancakes How can you make pancakes more healthy (without making them taste bad)?
|
|
__label__caramel How to make caramel sauce that doesn't taste bitter?
|
|
__label__roasting __label__duck How do I roast a whole duck so that fat drips out easily and the skin gets crispy?
|
|
__label__spices Spice combination(s) excluding salt, oil/butter, sugar, msg, vinegar, onion/garlic/alliums?
|
|
__label__storage-method __label__whiskey Does whiskey go bad by freezing?
|
|
__label__pasta Preparing spaghetti without boiling water
|
|
__label__crawfish Keeping crawfish alive overnight?
|
|
__label__cheese-making __label__recipe-scaling __label__mozzarella Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?
|
|
__label__equipment __label__measurements What do you use to measure the weight of ingredient?
|
|
__label__frozen __label__ground-beef frozen meat and pork kept in freezer for 4 years never opened
|
|
__label__chinese-cuisine The Orange in Crispy Orange Beef
|
|
__label__candy Edible straws that look like plastic ones
|
|
__label__knives __label__cutting How can I cut a tomato without a knife?
|
|
__label__baking __label__cheesecake How can I keep a cheesecake from cracking?
|
|
__label__baking __label__hamburgers How to bake burger buns so that they expand horizontally instead of expanding vertically?
|
|
__label__equipment __label__knives __label__comparisons Where can I find a quality comparison for Zwilling Knives?
|
|
__label__cheese __label__cheese-making __label__mozzarella How to make mozzarella from curd?
|
|
__label__flavor __label__tomatoes __label__italian-cuisine __label__stews Stewing Tomatoes for a Pure(sauce)
|
|
__label__roux __label__cajun-cuisine __label__gumbo Why does the roux separate from my gumbo?
|
|
__label__substitutions __label__eggs Egg wash with no yolks or reduced yolks
|
|
__label__food-preservation __label__oranges How to dry/preserve whole oranges
|
|
__label__spicy-hot __label__jalapeno How does one tell if a jalapeno is spicy?
|
|
__label__baking __label__sourdough Yogurt-based sourdough smells like alcohol
|
|
__label__culinary-uses __label__vegetables Uses for Radish and Turnip greens?
|
|
__label__microwave __label__convection Can I use microwave turntable glass plate in convection mode?
|
|
__label__sauce __label__mexican-cuisine __label__chili-peppers What can I do with dried chipotle chillies?
|
|
__label__measurements __label__measuring-scales __label__filtering A strange problem with BWT Initium 2.5 l filter's scale
|
|
__label__baking __label__substitutions __label__bread yeastless bread help!
|
|
__label__mousse Can I layer Lemon curd and Lemon Mousse?
|
|
__label__bones __label__lamb How to bone lamb breast
|
|
__label__please-remove-this-tag __label__cheese __label__shopping Why do so many cheeses have artificial ingredients?
|
|
__label__meat __label__beef __label__ground-beef __label__lamb Minced beef or lamb clumping - how to stop it
|
|
__label__baking __label__bread __label__oven __label__yeast __label__dutch-oven How to increase oven spring?
|
|
__label__freezing __label__onions __label__carrots __label__celery Can you freeze mirepoix?
|
|
__label__eggs __label__blender __label__scrambled-eggs Can you put whole eggs in a blender?
|
|
__label__baking __label__flavor __label__coloring __label__decorating How to prevent food colouring changing the taste of food?
|
|
__label__coffee __label__french-press Using a French press with finely ground coffee
|
|
__label__substitutions __label__onions Can Escallion be replaced by onion?
|
|
__label__cake __label__yeast Making simple light cake with yeast
|
|
__label__pasta __label__storage-lifetime __label__refrigerator How long does cooked pasta last in the fridge?
|
|
__label__condiments __label__cranberries How to thicken a raw fruit relish?
|
|
__label__nutrient-composition grams of fat on nutrition facts label don't add up
|
|
__label__equipment What is this Ceramic Container?
|
|
__label__food-preservation What is a economic way to store/buy ingredient for salad
|
|
__label__ingredient-selection __label__salad-dressing __label__emulsion Emulsifying ingredients for vinaigrettes
|
|
__label__storage-method __label__alcohol Can alcohol bottles (especially liquor) be stored on their side?
|
|
__label__jam __label__lamb Boneless Frozen Lamb Roast
|
|
__label__equipment How to make a small DIY bain marie?
|
|
__label__drinks __label__tea __label__mate What is the proper way to make a cup of mate?
|
|
__label__food-safety __label__storage-lifetime __label__fish __label__refrigerator __label__sushi How long in fridge for sushi steaks?
|
|
__label__equipment __label__vegetables __label__cutting Automatic dicer
|
|
__label__substitutions __label__baking __label__chocolate __label__brownies Can couverture chocolate be substituted with other ingredients?
|
|
__label__food-safety Is mustard oil safe for consumption?
|
|
__label__cast-iron __label__seasoning-pans What's the best way to season a cast iron skillet?
|
|
__label__food-transport transporting roast beef
|
|
__label__spices __label__greek-cuisine Name of a greek spice that sounds like "bakari"
|
|
__label__fruit Why are berries so expensive?
|
|
__label__baking __label__pie __label__crust Why do some pies call for two crusts, and some do not?
|
|
__label__eggs __label__cleaning __label__boiling How do I clean a pot after boiling eggs?
|
|
__label__gas stove top griddles
|
|
__label__cream __label__whipped-cream How long will double cream stay whipped?
|
|
__label__safety Is plastic saying "dishwasher safe" safe on both shelfs or only on the top shelf?
|
|
__label__equipment __label__cleaning __label__oil __label__fryer What is the best way to clean an electric fryer?
|
|
__label__food-identification Help wanted to identify this food item (oriental)
|
|
__label__cheese __label__pizza Can I use Cheddar cheese for pizza?
|
|
__label__baking __label__substitutions __label__cookies __label__fats Could I substitute peanut butter in place of butter or crisco for cookies?
|
|
__label__texture __label__sausages __label__breakfast Beef breakfast sausage
|
|
__label__pressure-cooker Carbonated Beverage in Pressure Cooker
|
|
__label__temperature __label__oven __label__broiler Scary moments - what temperature for broiling?
|
|
__label__chicken __label__salt __label__brining __label__kosher In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
|
|
__label__roasting Crisp skin of meat in the beginning or end of roasting and meat in aluminum foil
|
|
__label__food-preservation __label__canning __label__chili-peppers First time canning....forgot to sterilize my jar. Advice please!
|
|
__label__equipment __label__knives Where can I find left-handed serrated knives?
|
|
__label__food-safety Should I taste-test food before serving it?
|
|
__label__beef __label__barbecue What precautions should be taken while cooking a thin steak?
|
|
__label__storage-method __label__freezing __label__fruit __label__jam Can frozen peaches be made into jam or other things?
|
|
__label__baking __label__bread __label__indian-cuisine Baking naan without an oven?
|
|
__label__websites Is there a website on how to store specific foods?
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__label__bread __label__wheat __label__biscuits __label__organic How can I make whole wheat bread and biscuits with out the bitter taste?
|
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__label__dough __label__yeast __label__waffle Help! Liege Waffle excessively dense
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__label__cream __label__parmesan How can I make parmesan spreadable?
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__label__brown-sugar __label__melting __label__margarine __label__passover How do you cook margarine with brown sugar without separating?
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__label__seasoning __label__mayonnaise Can I make a hot mayonnaise?
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__label__butter Why is there no sweet (as in 'with sugar') butter?
|
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__label__chicken __label__freezing __label__flavor How long can you freeze raw chicken before it seriously affects its taste?
|
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__label__sugar __label__candy __label__glucose-syrup Can I make invert syrup in situ when making candy?
|
|
__label__bread __label__dough __label__pizza __label__yeast __label__sourdough Sourdough starter developing alcohol
|
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__label__drinks __label__cocktails Pre-mixing liquor -- any downsides?
|
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__label__tea __label__thickening __label__cornstarch How can I thicken tea?
|
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__label__vinegar __label__rice-wine Making white vinegar, question about rice wine
|
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__label__bread __label__potatoes __label__sourdough __label__starter Can I make sourdough starter with raw potatoes?
|
|
__label__food-science __label__sugar __label__custard __label__pudding How to scale up pudding recipe 10x?
|
|
__label__culinary-uses __label__herbs Culinary uses for lavender
|
|
__label__cake __label__slow-cooking Substituting parchment for foil in slow cooker
|
|
__label__refrigerator What is the use of UV LEDs in my fridge?
|
|
__label__cheese Finding a balanced cheese table
|
|
__label__cast-iron __label__vegan Is cast iron skillet suitable for vegans?
|
|
__label__milk __label__microwave __label__cupcakes Why did my eggless cup cake prepared with condensed milk get charred in a convection microwave?
|
|
__label__indian-cuisine __label__deep-frying __label__cornstarch Reusage of deep frying oil and flour coated vegetables
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__label__onions How to save a dish with an onion paste base which tastes like raw onion paste?
|
|
__label__chicken __label__culinary-uses __label__knife-skills Why do instructions for carving a chicken disregard the back?
|
|
__label__potatoes __label__boiling __label__mash Mashed potato: start with hot water or cold water?
|
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__label__caramelization __label__candy __label__caramel How do I get caramels to turn out grainy?
|
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__label__utensils Silicone Utensils and Cookware
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__label__pasta What causes pasta dough to be holey after running through a machine multiple times?
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__label__baking __label__pizza __label__catering How can I make and store multiple pizzas before a potluck?
|
|
__label__flour __label__stock __label__roux How to mix a roux with stock?
|
|
__label__baking Tetrasodium pyrophosphate
|
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__label__substitutions __label__coffee __label__yogurt How can I imitate a coffee yoghurt?
|
|
__label__breakfast kinds of breakfast
|
|
__label__milk __label__butter __label__cream __label__coconut Homemade coconut milk separates into different layers after a day in the fridge
|
|
__label__food-preservation __label__sausages Putting cure in fry sausage?
|
|
__label__temperature __label__broiler What does it mean to broil 4 inches from the heat for x minutes?
|
|
__label__italian-cuisine __label__language __label__artichokes What are "fondi di carciofo" called in English?
|
|
__label__bread How to shape dough
|
|
__label__sauce __label__cheese Why does my cheese sauce taste like flour/paste?
|
|
__label__rice __label__japanese-cuisine How do I stop onigiri from falling apart?
|
|
__label__fermentation Does Worcestershire Sauce go Bad?
|
|
__label__flavor __label__vegetables Techniques to Remove Water from Vegetables?
|
|
__label__bread Pumpkin Bread that is similar to Banana Bread
|
|
__label__baking __label__chicken __label__temperature Baking chicken - temperature vs time
|
|
__label__frying __label__deep-frying __label__gnocchi What causes gnocchi to pop violently when fried?
|
|
__label__eggs __label__thickening __label__custard Why is my pastry cream (custard) grainy?
|
|
__label__chocolate __label__melting-chocolate How can you melt chocolate without it getting wet?
|
|
__label__storage __label__honey Honey changing into unusable, hardened clump
|
|
__label__sauce __label__thickening __label__chemistry __label__hot-sauce __label__thickness What is the difference between a thickener and an emulsifier?
|
|
__label__butter __label__dairy __label__creme-fraiche Why might I have trouble making butter from Crme Frache?
|
|
__label__eggs Egg of a dove in my flowerpot
|
|
__label__bread __label__dough __label__yeast Why is bread dough recovery important?
|
|
__label__baking __label__bread __label__wheat Why does commercial brown (whole wheat) bread taste bitter?
|
|
__label__substitutions __label__low-carb __label__squash __label__spaghetti Using spaghetti squash for 'pasta'
|
|
__label__knives __label__knife-skills __label__cutting How to prevent sliced vegetables/roots from sticking to the blade
|
|
__label__crackers How to open Haitai cracker packs
|
|
__label__roasting __label__fire __label__chestnuts How to roast chestnuts on an open fire?
|
|
__label__baking What's the Procedure for This Pie?
|
|
__label__cocktails __label__beverages Why do you put celery in a bloody mary?
|
|
__label__sauce __label__basics __label__roux How to make roux-based sauce thicker
|
|
__label__recipe-scaling How should we divide the recipe ingredient?
|
|
__label__meat I have a frozen brown bear (roast?) from somewhere in Alaska
|
|
__label__ice-cream __label__chilling how long does chilling take for this icecream recipe
|
|
__label__food-safety Is sticky pepperoni a sign of spoilage?
|
|
__label__cookbook __label__spanish-cuisine Where to look for Vintage Cookbooks in Spanish?
|
|
__label__culinary-uses __label__herbs __label__cilantro What can I do with a large amount of dried cilantro?
|
|
__label__stir-fry What is a good noodle for stir-fry where the sauce doesn't stick?
|
|
__label__baking __label__meat __label__oven __label__olive-oil Smoke detector goes off when baking chicken breast
|
|
__label__cookies __label__baking-powder Pecan Sandies-Baking powder in the recipe vs. recipe without a leavening agent?
|
|
__label__frozen frozen chips always take longer
|
|
__label__baking __label__substitutions Can I substitute buttermilk by curdling coconut milk with acid?
|
|
__label__equipment __label__pan __label__cast-iron __label__induction __label__carbon-steel Cast iron, forged iron or carbon steel pan for induction?
|
|
__label__dough __label__yeast Will adding more yeast to a dough mean I need a longer time in the proofer?
|
|
__label__cooking-time __label__microwave How do I adjust cooking time/temperature for peanut brittle?
|
|
__label__catering __label__tasting How much food for a tasting event? How big of samples?
|
|
__label__food-safety __label__ginger My ginger is blueish... is it safe?
|
|
__label__bread __label__dough __label__yeast Can I let my bread dough rise in the mixer bowl?
|
|
__label__bread __label__freezing Why does frozen bread sort of taste different?
|
|
__label__frying __label__sauteing What's the difference between pan frying, sauteing, and shallow frying?
|
|
__label__dough Why does my dough always need more water than the recipe calls for?
|
|
__label__cooking-time __label__electric-stoves Recommendations: Food with Minimal Stovetop Time, No Oven Available
|
|
__label__food-safety Reusing marinade JUST used for raw chicken
|
|
__label__meat __label__flavor __label__curing __label__dry-aging Is there an aging process by which to "oak" meat?
|
|
__label__food-safety Can I cook a thawed turkey?
|
|
__label__sauce __label__roux How to make a roux?
|
|
__label__food-safety __label__grilling __label__pork __label__reheating __label__pork-shoulder Smoking pig butt: how to resume?
|
|
__label__beef __label__stock Why did my brown beef stock end up yellow?
|
|
__label__onions __label__garlic __label__italian-cuisine Onion and Garlic, a no-no?
|
|
__label__bread __label__dough __label__seeds Do I have to adjust anything to add seeds to bread?
|
|
__label__storage-method __label__cake __label__freezing Where should I store my cakes?
|
|
__label__tea How to make matcha tea without matcha whisk?
|
|
__label__cheese __label__feta Why does feta taste so terribly salty when grilled?
|
|
__label__eggs __label__noodles How to make instant noodle with egg?
|
|
__label__flavor __label__fish Is it feasible to use anchovies to improve the taste of random dishes?
|
|
__label__substitutions What is a good subsitute for Mirliton (aka Chayote)?
|
|
__label__bread __label__yeast __label__gluten-free __label__rising Gluten free bread in breadmaker looks weird and doesn't rise
|
|
__label__food-science __label__dough __label__measurements __label__fats __label__bread What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
|
|
__label__chicken __label__pasta __label__spices __label__italian-cuisine __label__seasoning What are some seasonings that can spice up a bland frozen chicken alfredo?
|
|
__label__food-safety __label__boiling Is it safe to use plastic wrap in boiling water?
|
|
__label__wine What is the standard amount (if there is one) for a "glass" of wine?
|
|
__label__vegetables __label__chips How do I duplicate these chips?
|
|
__label__baking __label__food-science Lemon bread issue
|
|
__label__measurements Why is there a fluid ounce?
|
|
__label__meat __label__salt What is processed meat?
|
|
__label__storage-method __label__rice What's the best way to store rice long-term?
|
|
__label__storage-lifetime __label__indian-cuisine How long does a pack of raw, dried Indian papad keep once opened?
|
|
__label__slow-cooking __label__pork __label__temperature How long should I cook pork for (at 100 C)?
|
|
__label__yogurt Does yogurt maker keeps object at optimal temperature maybe around 40 centigrade, or current temperature of object?
|
|
__label__asian-cuisine __label__sauteing __label__stir-fry How can I improve an asian saut / stir fry?
|
|
__label__frying __label__breadcrumbs What is the purpose of the light coating of flour in a three-step bound breading?
|
|
__label__language __label__molecular-gastronomy Deconstructed food; simple, complex or both?
|
|
__label__substitutions Substitute for dry milk powder
|
|
__label__sugar __label__brown-sugar __label__moisture How to quickly soften brown sugar
|
|
__label__cast-iron __label__greens Does Spinach when cooked on bare cast iron turn black?
|
|
__label__canning __label__juice How to make Grape Must
|
|
__label__grilling __label__turkey __label__seasoning __label__hamburgers How do I make a really flavorful turkey burger?
|
|
__label__food-safety __label__meat __label__sous-vide Sous Vide Interrupted
|
|
__label__food-safety __label__meat __label__food-science __label__freezing __label__fats How does meat nutritional profile change in freezing?
|
|
__label__sauce __label__pizza Can I turn my marinara sauce recipe into "pizza sauce"?
|
|
__label__substitutions __label__equipment __label__soup What can be used instead of cheesecloth?
|
|
__label__storage-method __label__spices __label__drying __label__oregano How to dry oregano?
|
|
__label__deep-frying Can you deep fry a frozen egg? Is it advisable?
|
|
__label__strawberries Colour fading strawberry
|
|
__label__rice __label__sticky-rice Why is rice parboiled? And how does parboiling change rice?
|
|
__label__substitutions __label__crockpot Can I substitute peppercorn marinade for peppercorn sauce mix in a recipe?
|
|
__label__equipment __label__shortcuts __label__sifting How can I make sifting easier?
|
|
__label__chicken __label__fruit __label__pork __label__asian-cuisine __label__chinese-cuisine What are possible substitutes for pineapple in sweet and sour pork/chicken?
|
|
__label__frying __label__fish How can I get crispy skin when pan frying fish?
|
|
__label__baking __label__cookies __label__sprinkles __label__decorating What's the best way to stick sprinkles to cookies without icing?
|
|
__label__flavor __label__food-science __label__sugar __label__acidity Sweet and Sour?
|
|
__label__storage-method __label__beef __label__refrigerator How can I maximize the storage life of fresh beef in the refrigerator?
|
|
__label__baking __label__brownies __label__moisture __label__sugar-free How can I make sugarless chocolate brownies more moist
|
|
__label__substitutions __label__soy Is there a substitute for tamari and soy as I have a soya allergy?
|
|
__label__baking __label__bread How do you emphasize the yeast flavor out in bread?
|
|
__label__french-fries Using Frozen Fries as a Component: How to Dress Them Up?
|
|
__label__honey How to protect honey jar from ants?
|
|
__label__seafood __label__shellfish __label__food-identification __label__romanian-cuisine __label__balkan-cuisine Identify this seafood from the Black Sea known in Romanian as "rapane"?
|
|
__label__baking __label__cookies __label__baker-percentage Bakers percentage for cookies
|
|
__label__olive-oil __label__camping Olive oil "shelf" life and summer camping
|
|
__label__cream __label__pastry __label__lemon __label__tart Why does my lemon tart filling sometimes curdle?
|
|
__label__knives Why not air-dry knives?
|
|
__label__chocolate __label__dessert __label__milk What is the difference between Milk Chocolate and Dark Chocolate?
|
|
__label__pressure-cooker Why doesn't any of the Instant Pot recipes I find use the preset buttons (Rice, Bean/Chili, etc.)?
|
|
__label__chicken __label__stock Chicken stock quantity to substitute for 1 stock cube (knorr)?
|
|
__label__eggs __label__frittata Keep a frittata puffy
|
|
__label__equipment __label__food-science __label__asian-cuisine __label__texture Why does Black Gram Batter turn fluffy only when stone ground?
|
|
__label__indian-cuisine What is the difference between Chapati and a Paratha?
|
|
__label__sourdough __label__crust How can I make my sourdough crust chewier?
|
|
__label__dough Impossible to Roll Croissant Dough
|
|
__label__yogurt __label__quickbread How can I add yogurt to a quickbread recipe?
|
|
__label__restaurant-mimicry __label__tofu How do I prepare tofu so comes out like at Noodles & co
|
|
__label__substitutions __label__bread __label__butter Butter alternative for making breads
|
|
__label__popcorn What's the minimum amount of oil for making popcorn?
|
|
__label__bread __label__dough Does resting kneaded dough for few hours change the taste/texture/softness of parathas?
|
|
__label__blender What is the use of different blender speeds?
|
|
__label__spices __label__tea __label__chai Why do we boil whole spices when making masala tea?
|
|
__label__equipment __label__measurements __label__history Why is a tablespoon defined as 20mL in Australia?
|
|
__label__baking __label__oven __label__beef Baking stuffed ground beef
|
|
__label__serving __label__serving-suggestion What is the most time efficient way to serve food fairly to ~100 people?
|
|
__label__pickling Re-processing pickles
|
|
__label__baking __label__bread Why is milk powder used in bread machine recipes?
|
|
__label__substitutions __label__please-remove-this-tag __label__fats Removing fat from a recipe
|
|
__label__storage-method __label__storage-lifetime __label__brownies Good ways to store brownies?
|
|
__label__rice __label__rice-cooker How do I determine the amount of water I need to use with my eletric rice cooker
|
|
__label__fish __label__bones How to cook a fish to make its bone as soft as those in sardines?
|
|
__label__pie __label__alcohol __label__crust Where did the idea of using alcohol in pie crust come from?
|
|
__label__baking __label__equipment __label__cake __label__mold How do I make a mold from a plastic container?
|
|
__label__baking __label__pie __label__boiling __label__water Why use boiling water in a shoofly pie?
|
|
__label__food-safety __label__shellfish __label__mussels How do you know when mussels are done?
|
|
__label__food-safety Is it okay to eat silver
|
|
__label__pumpkin Uncarved Pumpkin - is it still okay to cook with?
|
|
__label__culinary-uses __label__herbs __label__basil What are some good uses for Lemon Basil?
|
|
__label__bread __label__grains How can I make whole grains stick to the top of bread?
|
|
__label__baking-powder __label__storage-lifetime Will the ingredients of "baking powder" store indefinitely?
|
|
__label__food-safety __label__pork Forgot to turn the crockpot on with pork in it
|
|
__label__deep-frying __label__reheating Best way to hold deep-fried foods?
|
|
__label__asparagus What is the difference between white and green asparagus?
|
|
__label__resources __label__basics How to understand the effect of individual ingredients of recipes?
|
|
__label__cake __label__icing What is wrong with my icing?
|
|
__label__substitutions __label__wine Replacing dry white wine with bubbly
|
|
__label__vegetables __label__fruit __label__food-science __label__produce What are ways to reduce cellulose in vegetables and fruits?
|
|
__label__broth __label__mixing Correct measurement for chicken broth powder to water
|
|
__label__baking __label__cookies __label__sugar-free Biscuits (cookies) turning out more cake-like than biscuity
|
|
__label__measurements __label__language __label__conversion How many milliliters is a "pinch?"
|
|
__label__refrigerator At which end of the scale on the knob is the refrigerator temperature lowest, at which is it highest?
|
|
__label__salt Pink salt vs regular salt
|
|
__label__storage-method __label__granola How to store homemade granola?
|
|
__label__gumbo Can I use just flour instead of roux in my gumbo
|
|
__label__storage-lifetime __label__mold __label__maple-syrup Pure maple syrup wedding favors
|
|
__label__mushrooms __label__stuffing Cold stuffed mushrooms?
|
|
__label__baking __label__substitutions __label__sugar __label__chocolate __label__butter converting pure chocolate to "bittersweet" chocolate
|
|
__label__alcohol __label__pressure-cooker Does pressure cooking preserve alcohol?
|
|
__label__salt __label__curry Reclaiming a salty curry
|
|
__label__onions __label__vinegar How many times can vinegar (after soaking onions in it) be reused again for soaking the fresh onions?
|
|
__label__knives Should I buy steel or ceramic knives?
|
|
__label__soup __label__blender Any tips for degassing blended soup?
|
|
__label__slow-cooking __label__ham __label__food-safety How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days
|
|
__label__salt How much salt is needed for "Coq au vin"
|
|
__label__food-safety __label__fish __label__cod Is a reddy/brown coloured cod fillet ok to use?
|
|
__label__freezing __label__jalapeno When freezing jalapeos, can I leave the seeds in?
|
|
__label__equipment __label__whipper iSi Gourmet Whip Plus - 0.5l or 1l?
|
|
__label__pastry __label__dairy __label__buttermilk Is yogurt plus milk considered buttermilk?
|
|
__label__sauce __label__pork __label__pairing What types of sauces would pair well with boiled pork knuckles?
|
|
__label__freezing Thawing frozen turkey slices
|
|
__label__oven What exactly is a "fast" oven?
|
|
__label__cookies Cookies end up Rubbery
|
|
__label__baking __label__eggs __label__cake __label__cookies Removing that eggy smell from cakes
|
|
__label__cleaning __label__kettle How to clean an electric kettle?
|
|
__label__food-safety __label__food-preservation __label__pickling What is the shelf life of pickled gherkins stored dry?
|
|
__label__vegetables __label__peeling How to prepare salsify (schwarzwurzeln) to minimise sap?
|
|
__label__food-science __label__microwave __label__sausages __label__spicy-hot Why did my coppa get spicier after being microwaved?
|
|
__label__potatoes __label__tomatoes __label__language __label__chinese-cuisine __label__root How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)?
|
|
__label__baking __label__meringue How to make my meringues less sticky?
|
|
__label__bread-pudding How do I keep my bread pudding from collapsing?
|
|
__label__sauce How can I remove the skin from peanuts?
|
|
__label__coffee __label__cinnamon Why does cinnamon in the grounds make older coffee taste better?
|
|
__label__baking __label__food-safety __label__bananas Unrefrigerated Mashed Bananas: Are they safe to bake with?
|
|
__label__grilling __label__ribs Ribs burned to a crisp following directions. What does "medium high" mean?
|
|
__label__middle-eastern-cuisine __label__pita Adding rolled-in seasonings to pita bread
|
|
__label__substitutions __label__dough __label__pizza How to lighten (or make less dense) pizza dough
|
|
__label__curry __label__stews Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?
|
|
__label__meat __label__oven __label__temperature __label__cooking-time __label__potatoes How should I control the time and temperature when baking two dishes?
|
|
__label__corn Do you have to refrigerate leftover grilled corn-on-the-cob?
|
|
__label__substitutions __label__chili-peppers Could I substitute Anaheim chilies for Guajillo Chilies in a curry paste?
|
|
__label__cocktails __label__allergy __label__mixing How can I make mocktails that actually taste like non-fruity cocktails?
|
|
__label__food-safety Could I get sick from accidentally cooking an olive can metal lid in my spaghetti sauce?
|
|
__label__sous-vide __label__pot-roast Sous Vide Roast: What should I do with the excess liquid in the bag?
|
|
__label__butter what is the difference between butter spread and pure butter?
|
|
__label__baking __label__bread Baking bread during the day
|
|
__label__oil __label__cast-iron __label__seasoning-pans What oil is best for seasoning a cast-iron skillet
|
|
__label__food-safety __label__food-preservation __label__fish Do tinned anchovies need to be sold cold for food safety or quality reasons?
|
|
__label__sauce __label__steak __label__wine __label__mustard Can you substitute white wine with rose?
|
|
__label__bread __label__italian-cuisine __label__rising My ciabatta dough hasn't risen after 2 hours!
|
|
__label__eggs __label__language What is the egg mixture used in gratins called in English?
|
|
__label__cake __label__sugar How to go about reducing sugar in a butter cake recipe?
|
|
__label__vegetables __label__food-identification __label__korean-cuisine Giant parsnip from Korean shop
|
|
__label__food-safety __label__sauce __label__olive-oil Are chilies in olive oil dangerous?
|
|
__label__bread __label__food-preservation How to make bread mould resistant?
|
|
__label__flavor __label__beef __label__slow-cooking __label__smell __label__roast-beef Why does my roast beef smell wonderful but tastes bland?
|
|
__label__spices __label__seasoning Why "Yeast Extract"
|
|
__label__equipment __label__knives What's optimal hardness for a kitchen knife blade?
|
|
__label__equipment __label__cleaning __label__aluminum-cookware How should I clean anodized cookware?
|
|
__label__sugar __label__candy Using unrefined sugar to make candy
|
|
__label__spices __label__cleaning __label__cookware __label__tumeric How do I remove turmeric stains from metal/plastic cookware?
|
|
__label__custard Custard - How much milk can one egg set?
|
|
__label__eggs __label__ice-cream Custard based ice cream vs eggless ice cream
|
|
__label__asian-cuisine Substitute for Chinkiang vinager
|
|
__label__baking __label__cookies What determines the shape-holding ability of cookies?
|
|
__label__food-safety Slow Cooker Curried Vegetables turned off!
|
|
__label__soymilk Why is my soymilk going off so fast?
|
|
__label__vegetables __label__vinegar is it okay to wash vegetables by soaking/submerging?
|
|
__label__baking __label__pancakes __label__heat Why would the first few pancakes come out perfect, but only get worse from there?
|
|
__label__food-safety __label__onions Barbecue sauce with onion
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__label__ingredient-selection __label__cocktails Ingredients for Cocktails
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__label__baking __label__bread __label__cast-iron Can I bake bread in a cast iron Dutch oven with the lid on, or should I use tin foil instead?
|
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__label__meat __label__beef __label__veal How is this kind of cattle called?
|
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__label__jam __label__jelly __label__pectin Pectin granules in jam
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__label__flavor __label__sugar __label__marinade Marinade with or with out sugar?
|
|
__label__pot Why not cover the pot?
|
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__label__meat __label__cooking-time __label__moisture How do I ensure my cooked meat turns out moist?
|
|
__label__milk __label__microwave Can I scald milk in the microwave?
|
|
__label__fruit __label__dehydrating Dehydrating fruit without a microwave
|
|
__label__breakfast How can I efficiently make single-serve porridge?
|
|
__label__substitutions __label__fruit __label__pastry Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe
|
|
__label__dough How to treat brik dough?
|
|
__label__braising What advantages does a brasing pan have over a full Dutch/French oven?
|
|
__label__pie __label__crust __label__frozen Frozen store-bought pie crust
|
|
__label__pan Putting a wet pan on hot stove top
|
|
__label__food-safety __label__storage-method Will liquid keep longer if I boil it and then leave the lid on?
|
|
__label__stock __label__pot __label__bones __label__veal How much bones can be used in an 11 liter stock pot?
|
|
__label__beef __label__hamburgers __label__ground-beef Hamburger meat falling apart
|
|
__label__yeast What are the best conditions for yeast to develop?
|
|
__label__beans __label__conversion __label__chickpeas How do I convert a weight of dried chick peas to volume of cooked?
|
|
__label__sugar The difference between beet sugar and cane sugar
|
|
__label__shopping __label__pineapple Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat?
|
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__label__ham Cooked Ham left out till 6:00 am
|
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__label__fish __label__shopping How can I tell fresher fish apart?
|
|
__label__salt __label__rice __label__vegan How to minimize salt taste from biryani?
|
|
__label__non-stick Can nonstick pans go in the oven?
|
|
__label__chicken __label__crockpot How to avoid chicken getting too tender when cooking in a crock pot?
|
|
__label__toffee Stirring butter toffee mixture while cooking
|
|
__label__equipment What is the name of the Chinese dish from the movie "Girl with a Pearl Earring"?
|
|
__label__substitutions __label__chili-peppers What is a substitute for Poblano Peppers?
|
|
__label__yeast How can I cultivate and store yeast?
|
|
__label__deep-frying Waring Pro DF280 Deep Fryer Temperature Range?
|
|
__label__sauce __label__water __label__noodles Using noodle cooking water to loosen sauce?
|
|
__label__fruit __label__plums mysterious green middle eastern plums
|
|
__label__spices whole vs ground spices
|
|
__label__baking __label__bread __label__french-cuisine Amount of Brioche dough in a Brioche mould?
|
|
__label__sous-vide Best way to Sous vide two steaks to different temperatures
|
|
__label__storage-method __label__eggplant How should eggplant be stored?
|
|
__label__baking __label__equipment __label__oven __label__pizza Do I need a special oven to cook a pizza as evenly as the chain stores?
|
|
__label__candy What can I do with badly cooked honeycomb?
|
|
__label__food-history Chopsticks versus forks?
|
|
__label__bread __label__oven __label__pan How to make the bottom of breads bake a little slower so that the whole bread could stay longer in the oven?
|
|
__label__equipment __label__history What is the history of the standard sheet (bun) pan?
|
|
__label__baking __label__pie Do I need to bake my pre-made pie crust?
|
|
__label__baking __label__bread __label__yeast __label__pastry How do I fix my dough after I did not activate the yeast properly?
|
|
__label__equipment (International / UK / US) RMERTOPF equivalents?
|
|
__label__beef __label__mexican-cuisine __label__cut-of-meat How can I make shredded beef?
|
|
__label__meat Pork roast safe cooking
|
|
__label__food-safety Veal chops left in car in cool bag
|
|
__label__chicken What is hunter's chicken
|
|
__label__gelatin __label__chemistry How can I tell which fruits etc. contain proteases?
|
|
__label__substitutions __label__fish What is a good alternative to Sea Bass?
|
|
__label__reheating Is it OK to reheat hash browns the next morning?
|
|
__label__turkey __label__brining Brining Turkey - 4 Days in Fridge - Partially Grey
|
|
__label__baking __label__cheese __label__pie How to stop oil separating from cheese
|
|
__label__cornflake What can I make with corn flake that is no longer crispy?
|
|
__label__seasoning-pans Temperature range for seasoning a carbon steel pan
|
|
__label__rice __label__risotto How can I make my risotto less firm?
|
|
__label__cake __label__flavor __label__lemon Lemon cake has no flavor
|
|
__label__food-safety __label__refrigerator __label__maple-syrup Should maple syrup be stored in the refrigerator?
|
|
__label__oil __label__coconut Can I cook with cosmetic coconut oil?
|
|
__label__wine __label__glass Why are red wine glasses wider than white wine glasses?
|
|
__label__pork __label__roast Roasting a frozen Creole Pork Leg?
|
|
__label__pasta __label__color __label__coloring How can I color pasta during cooking or afterwards, preferably using natural coloring?
|
|
__label__pastry What is the name of this Italian pastry?
|
|
__label__sous-vide Should I sear meat which is cooked sous vide before it goes in the bag, or after?
|
|
__label__baking __label__flour __label__cookies Do I really need pastry flour in my molasses cookie recipe?
|
|
__label__espresso How do I use my lever press correctly?
|
|
__label__dessert __label__nuts __label__raspberries Which nuts are typically paired with raspberry and white chocolate?
|
|
__label__baking __label__parchment How do I separate crackers stuck to parchment paper?
|
|
__label__cake Too much water in box cake mix batter. Can it be fixed?
|
|
__label__baking __label__eggs __label__cookies Does using egg+yolk in a chocolate chip cookie recipe make a big difference?
|
|
__label__dough __label__ingredient-selection __label__mexican-cuisine __label__corn __label__tamales What's the difference between masa for tortillas and for tamales?
|
|
__label__vegetables __label__breakfast Breakfast vegetable
|
|
__label__equipment __label__maintenance __label__wood Olive wood cooking utensils: Seasoning, care, and maintenance?
|
|
__label__food-safety __label__meat can I eat a cryovaced cured ham left in car for 24 hours?
|
|
__label__onions __label__salad Which parts of a spring onion should I use in a pasta salad?
|
|
__label__stock __label__chicken-stock Why skim "scum" from the surface of a simmering stock?
|
|
__label__stove __label__gas Does a 15,000 BTU Burner require a larger gas line?
|
|
__label__food-safety __label__temperature __label__potatoes bacteria forming in reheating of baked potatoes
|
|
__label__sugar __label__chocolate Does the type of sugar make a difference when making chocolate?
|
|
__label__yeast Using yeast that's been proofed
|
|
__label__olive-oil Does the colour of the olive oil say anything about its quality?
|
|
__label__food-science Why are some foods preferentially eaten at certain times of day?
|
|
__label__equipment How hot is a gas burner supposed to be?
|
|
__label__baking __label__cake __label__muffins __label__quickbread Is it a myth or a fact that mixing cake/muffin batter too finely can lead to a hard finally baked cake/muffin?
|
|
__label__food-safety __label__storage-lifetime __label__cheese How long does it take for unopened cheese to go bad?
|
|
__label__baking Substitute for flaked coconut
|
|
__label__grilling __label__potatoes __label__barbecue How to grill potatoes?
|
|
__label__equipment __label__knife-skills __label__carrots What is the best approach to cut carrot into thin strips?
|
|
__label__pasta __label__cleaning __label__cutting-boards Fresh pasta work surface
|
|
__label__rice __label__rice-cooker Large quantities of sushi rice in a rice cooker?
|
|
__label__cookbook Preview for "The New Best Recipe"? Suitability for vegetarians?
|
|
__label__garlic __label__basil How do I neutralize a strong garlic flavor?
|
|
__label__beef __label__seasoning __label__pot-roast Making stovetop potroasts
|
|
__label__substitutions __label__pepper Can you substitute capers for green peppercorn?
|
|
__label__sushi __label__avocados __label__rolling Tip to avoid avocado in Sushi rolls from getting black or dark
|
|
__label__meat __label__stock __label__bones How can I increase the extraction of gelatin and minerals from bones into my stock?
|
|
__label__rice __label__chinese-cuisine Stir fry rice clumps
|
|
__label__seafood How to know if frozen clams are good when cooked
|
|
__label__cooking-time __label__slow-cooking How do I quickly get okra to stop being goopy?
|
|
__label__substitutions __label__wine __label__chinese-cuisine __label__rice-wine Can I do Chow Mein without rice wine nor substituting it?
|
|
__label__pancakes __label__crepe How to make pretty crpes?
|
|
__label__sauce __label__beef __label__thickening What can I do to thicken the mixture in a meat "cup?"
|
|
__label__sushi __label__asian-cuisine __label__shrimp How do I prepare prawns such that they are straight after boiling/steaming?
|
|
__label__flavor __label__oil __label__olive-oil How can I make the most effective use of high-quality olive oil?
|
|
__label__language __label__food-processing Cooking terminology: ingredient preparation vocabulary
|
|
__label__substitutions Dry white wine substitute for slow cooker garlic chicken recipe
|
|
__label__lentils Can Calcium Chloride be Used to Prevent Lentils from Bursting?
|
|
__label__traditional __label__mussels Should traditional moule marinier have cream in it?
|
|
__label__tomatoes __label__indian-cuisine Fresh vs Canned tomatoes in Indian cooking
|
|
__label__meat __label__beef __label__fish __label__sushi __label__raw-meat Why is freshness more important for fish than beef?
|
|
__label__culinary-uses __label__tofu __label__mozzarella The whey of mozzarella or tofu
|
|
__label__vegetables __label__eggplant How to cook the eggplant in trader joe's eggplant roll style?
|
|
__label__equipment __label__tea Can you brew black tea in a macchinetta?
|
|
__label__alcohol __label__vanilla What is the acceptable vanilla:vodka range for homemade vanilla extract?
|
|
__label__vegetables __label__drying What to do with dried vegetables that feel like a chewing gum?
|
|
__label__sauce __label__stove __label__texture __label__meatballs How can I marinate meatballs without making them "mushy"?
|
|
__label__flavor __label__microwave Veg Burger Advice, Am i missing something?
|
|
__label__coffee Can cold-brew coffee be heated? Why?
|
|
__label__boiling __label__canning __label__fresh How long is homemade spiced apple cider good for in a sealed Mason canning jar?
|
|
__label__chicken __label__barbecue How to barbecue marinated chicken drumsticks
|
|
__label__equipment __label__food-science Using/selecting a centrifuge in the kitchen?
|
|
__label__flavour-pairings Are there too many flavors competing in this side dish?
|
|
__label__cake __label__coffee Why is it called coffee cake?
|
|
__label__flavor __label__chocolate Leather flavour
|
|
__label__fish __label__acidity __label__ceviche Pomegranate juice ceviche
|
|
__label__chicken How to keep chicken juices in the chicken when cooking in the oven?
|
|
__label__yeast __label__fermentation __label__soda Exploding or alcoholic soda
|
|
__label__baking __label__equipment What kind of nonstick coating is this?
|
|
__label__freezing __label__nuts Freezing Hazelnuts, before or after peeling and roasting?
|
|
__label__cooking-time __label__mexican-cuisine __label__beans If the recipe says simmer beans for 3 hours, can I just turn up the heat and cook faster?
|
|
__label__equipment __label__meat How to chop/mince meat?
|
|
__label__milk Is my milk spoiled?
|
|
__label__indian-cuisine __label__fresh __label__ginger Are there any differences in large or small pieces of root ginger?
|
|
__label__sauce __label__tomatoes Red tomato sauce recipe
|
|
__label__dessert __label__meringue How do you make meringues?
|
|
__label__steak __label__stove Stovetop Flank Steak
|
|
__label__food-safety __label__chicken __label__chicken-stock How long can I keep a chicken carcass and still make stock from it?
|
|
__label__salt __label__butter Water content of salted butter
|
|
__label__flavor __label__oil __label__butter __label__fats __label__sauteing What are the pros and cons of using clarified butter as opposed to regular butter?
|
|
__label__baking __label__chocolate Baking Dark Chocolate in Cookies Without Burning Them
|
|
__label__meat __label__reheating How to reheat without compromising quality
|
|
__label__food-safety __label__chicken __label__tartare Is it safe to prepare Chicken Tartare?
|
|
__label__baking __label__bread __label__bananas How can I make my banana bread more moist?
|
|
__label__food-safety __label__fish __label__sushi __label__raw __label__sashimi Eating raw fish: what are parasite infection risks really: how big?
|
|
__label__yogurt Adding vanilla flavor to non-fat plain greek yogurt
|
|
__label__pork-chops Can I still use the Pork juice dripings after I strain out the pieces of fat storaged in a roaster overnight at room temp?
|
|
__label__chili-peppers Should chili peppers be seared?
|
|
__label__barley Dark barley water
|
|
__label__flour __label__nutrient-composition Info about spelt
|
|
__label__food-safety __label__mold __label__jerky Is safe to eat jerky with white mold?
|
|
__label__induction specific temperature vs "medium heat" on an induction cooker?
|
|
__label__cheese __label__deep-frying I'm trying to make cheddar sticks from scratch
|
|
__label__freezing A simple way to make crushed ice?
|
|
__label__baking __label__equipment What is a 'dough spatula'?
|
|
__label__sushi __label__japanese-cuisine __label__food-identification What is this sushi?
|
|
__label__basics __label__cookbook Ultimate cookbook for busy people
|
|
__label__frying __label__flour-tortilla How to Make Home-made Flour Tortilla Bowls for Salads?
|
|
__label__avocados Do I always need to peel the avocado or I can just chop it?
|
|
__label__food-safety __label__vinegar Homemade Vinegar Safe?
|
|
__label__bread __label__yeast __label__shopping Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)
|
|
__label__crust __label__cheesecake Graham Crust Cheesecake is so hard to cut?
|
|
__label__chicken __label__middle-eastern-cuisine __label__history How can I cook chicken in a similar way to how it was done in Biblical times?
|
|
__label__soup __label__budget-cooking Which parts of a chicken are used to make chicken soup?
|
|
__label__cleaning __label__wood How to clean a wooden cauldron lid?
|
|
__label__food-safety __label__fruit __label__blender __label__pineapple __label__efficiency Blending pineapples and coconuts whole, safety and experience?
|
|
__label__sauce Alternative for Buffalo wing sauce
|
|
__label__substitutions __label__fish What are the categories of fish?
|
|
__label__slow-cooking __label__sous-vide __label__brining Brining...at high temp?
|
|
__label__salad __label__salad-dressing __label__storage-lifetime What is the shelf life of my home made coleslaw dressing?
|
|
__label__chicken __label__grilling How does fast food restaurants make grilled chicken
|
|
__label__equipment What will happen if you cook in a container that has traces from another day of cooking?
|
|
__label__baking __label__equipment __label__shopping __label__oven When baking, is it better to use a gas or electric oven?
|
|
__label__frying Can I cook in this stainless steel balti dish?
|
|
__label__food-safety __label__raw-meat __label__tartare __label__kangaroo Is kangaroo meat safe to eat raw such as kangaroo tartare?
|
|
__label__baking __label__flour __label__measurements __label__sifting Do I need to sift flour that is labeled sifted?
|
|
__label__drinks __label__food-identification What is (was) cocavello?
|
|
__label__food-safety How do I stop my fire alarm from going off when I cook?
|
|
__label__malt Is there a way to tell if dry malt is diastatic or non-diastatic?
|
|
__label__sauce __label__italian-cuisine How to make a pesto in a mortar?
|
|
__label__chicken __label__frying How to cook fried chicken gizzards that are tender?
|
|
__label__granola how to make health bar hold (stick) together
|
|
__label__food-safety __label__defrosting __label__ground-beef I need to quickly and safely thaw frozen ground beef, what are my options?
|
|
__label__cake __label__spices What is a mixed spice with respect to a cake?
|
|
__label__temperature __label__barbecue regulating temperature in cheap offset smokers
|
|
__label__tea What is this tea stalk that almost every cup of tea in anime has?
|
|
__label__storage-method __label__herbs __label__coriander How to best keep a bunch of coriander fresh?
|
|
__label__coffee __label__espresso How do espresso machines hold pressure at all?
|
|
__label__eggs __label__breakfast Breakfast protein options
|
|
__label__potatoes Is there a big difference between Yellow and Yukon Gold potatoes?
|
|
__label__oven __label__steaming __label__salmon __label__poaching Fake poached salmon machine?
|
|
__label__culinary-uses __label__nuts __label__almonds What to do with leftover almond peel?
|
|
__label__bread How much calcium propionate should I use as a bread preservative?
|
|
__label__food-safety __label__ground-beef Black Spot on Ground Beef?
|
|
__label__baking __label__bread __label__dough How warm must dough be in order to rise?
|
|
__label__bread __label__yeast active dry yeast vs instant yeast
|
|
__label__steak __label__broiler Which method of preparation would produce a more tender and juicier steak, grilling or broiling?
|
|
__label__bread In reference to baking bread, what is a "mother culture"?
|
|
__label__curing Is what I want to make Lardo?
|
|
__label__vegetables __label__carrots __label__coloring Are carrots dyed orange?
|
|
__label__pasta Why does the pasta I make with my extruder always stick together?
|
|
__label__substitutions __label__oil Substituting canola oil in salad
|
|
__label__deep-frying __label__beer How to make deep fried beer?
|
|
__label__equipment __label__sous-vide __label__blowtorch Which torch to buy for finishing sous vide meat? Butane or propane?
|
|
__label__recipe-scaling __label__gelatin __label__watermelon How to make XXL Watermelon Jell-O Shots without falling apart?
|
|
__label__vegetables __label__eggplant __label__balkan-cuisine __label__romanian-cuisine After you bake eggplant, is it fine to not drain the water?
|
|
__label__beef My mince in my bolognese has got a cardboard texture
|
|
__label__meat How long / to what temperature should I let meat rest?
|
|
__label__butter __label__pie __label__crust How to save failed pie crust dough (warm butter)?
|
|
__label__freezing __label__pastry __label__frozen Spring rolls splitting when frozen
|
|
__label__pizza __label__yeast Yeast for pizza doughs
|
|
__label__fish __label__salt Desalinating dried/smoked fish
|
|
__label__baking __label__bread What can I make a baking form from?
|
|
__label__baking __label__ribs __label__convection Foil Wrapping BBQ Ribs in Convection?
|
|
__label__baking __label__flavor __label__biscuits __label__baking-soda Waay too much baking soda, can I salvage these tea buscuits somehow?
|
|
__label__water __label__food-safety Is hot tap water safe for cooking?
|
|
__label__milk __label__language __label__dairy __label__buttermilk Where can I find buttermilk in France?
|
|
__label__bread __label__heat Preventing my toast from becoming wet when I put it on the plate
|
|
__label__cheese __label__grating Can I use a meat grinder to grate cheese?
|
|
__label__fudge Use of whipping cream in fudge
|
|
__label__baking __label__cake __label__rice-cooker Do rice cookers bake good cakes?
|
|
__label__broth __label__chicken-stock Turning home made chicken stock into broth
|
|
__label__coffee What is the difference between instant and filter coffee?
|
|
__label__cooking-time __label__shellfish What's the minimum time to cook raw prawns?
|
|
__label__fruit __label__refrigerator Make fruit last longer in fridge?
|
|
__label__baking __label__fruit __label__ingredient-selection __label__fruit-leather What is the name of this dish involving fruit & sugar - blended and baked thin and flat?
|
|
__label__baking __label__cookies I am using agave instead of sugar, do I add more flour to keep things right in cookie dough?
|
|
__label__storage-method __label__storage-lifetime __label__rice Rice - Expiration Date
|
|
__label__flour How can you tell when flour has gone off?
|
|
__label__microwave __label__popcorn How do you make popcorn with "indian corn"
|
|
__label__sauce __label__onions __label__tomatoes __label__indian-cuisine __label__curry What is the correct onion to tomato ratio for North Indian masala sauce?
|
|
__label__sauce I've started to make dairy free cheese for cafes but have problem scaling up?
|
|
__label__peeling __label__oranges Can I peel a mandarin orange like the commercial canners do?
|
|
__label__oven what table material is electric oven safe to place on to?
|
|
__label__sugar __label__coffee __label__microwave Sugar forming tiny bubbles in microwaved coffee?
|
|
__label__dough __label__indian-cuisine What is the maximum time for which the dough should be allowed to rest before making Parathas?
|
|
__label__equipment __label__pasta Extrusion pasta maker versus roller: which one makes the best pasta?
|
|
__label__rice __label__chinese-cuisine __label__dumplings How do I cook store-bought glutinous rice dumplings?
|
|
__label__culinary-uses __label__herbs __label__cilantro What is a good use for lots of fresh cilantro?
|
|
__label__meat __label__marinade __label__mutton How to prepare mutton so it's not tough?
|
|
__label__storage-lifetime __label__refrigerator __label__bacon How long will grease (from bacon or roast) keep in the fridge?
|
|
__label__sharpening Why does oil reduce the effectiveness of Japanese waterstones?
|
|
__label__beef __label__steak __label__sous-vide Sous Vide Strip came out medium well, what did I do wrong?
|
|
__label__food-science __label__molecular-gastronomy Creating differing temperature fluid gels that stay separate
|
|
__label__storage-lifetime __label__food-preservation How to add preservatives?
|
|
__label__ice-cream Why does holding ice cream mix improve flavor?
|
|
__label__cheese __label__pasta __label__onions __label__german-cuisine Ksesptzle like the ones in Bavaria
|
|
__label__fermentation __label__pickling __label__sauerkraut My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?
|
|
__label__baking Why are my cinnamon rolls turning into toffee?
|
|
__label__goose How to cook frozen goose
|
|
__label__storage-method __label__sugar Preventing white sugar from clumping in the canister
|
|
__label__bread __label__mixing __label__kneading My hand mixer came with dough hooks, can I knead dough with it?
|
|
__label__oven How to what is left behind when I have Removed the Melted Aluminum Foil from the Oven bottom
|
|
__label__roasting __label__pork What is a good way to cook a pork tenderloin without searing?
|
|
__label__meat __label__temperature __label__cooking-time __label__lamb Cooking lamb that falls off the bone
|
|
__label__fudge Fudge not setting up-- any salvaging possible? Alternate uses?
|
|
__label__vegetarian Vegetarian substitutes for nuoc mam / nuoc cham?
|
|
__label__food-safety Is old Bailey's Irish Cream safe to drink?
|
|
__label__fish __label__salmon What is the layer of grey stuff on the bottom of salmon?
|
|
__label__avocados How can I preserve avocados longer?
|
|
__label__food-safety __label__storage-lifetime __label__beef Refrigerated Beef Brisket
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__label__baking __label__food-safety __label__pie Why let your pie cool instead of eating it hot?
|
|
__label__milk What is the difference between milk (simple) and milk drink?
|
|
__label__rice __label__rice-cooker Microwave rice cooker vs low-end electric rice cookers
|
|
__label__baking __label__pie __label__pectin __label__watermelon __label__melon How do you make pie with Citron watermelon (not just the rind)?
|
|
__label__meat __label__hamburgers Why do hamburger patties have ridges on one side?
|
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__label__baking __label__cake __label__butter How important is the creaming process while making a cake?
|
|
__label__meat __label__sous-vide What is a good way for a beginner to start sous vide cooking?
|
|
__label__stock What ingredients should be avoided in stock?
|
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__label__drinks __label__chili-peppers __label__spicy-hot Is there a spice that is hot and colorless?
|
|
__label__chinese-cuisine __label__coloring __label__dumplings How to color Jiaozi (chinese dumplings)?
|
|
__label__storage-method __label__meat Does cutting meat into pieces make it go bad faster?
|
|
__label__oven How long do oven elements last under high usage?
|
|
__label__please-remove-this-tag I added too much corn starch into my potato cutlets what do I do
|
|
__label__fats __label__stews thicken stew with excess floating fat
|
|
__label__food-safety __label__storage-lifetime Do "Best by: XX-XX-XX" foods have an expiration date?
|
|
__label__food-safety __label__curry __label__coconut How long does coconut curry last in the fridge?
|
|
__label__vegetables __label__raw __label__korean-cuisine __label__kale Raw Kale - Korean side dish
|
|
__label__food-science __label__oil __label__vinegar __label__salad-dressing __label__emulsion Why did my vinaigrette emulsify so quickly?
|
|
__label__onions Too much onion flavor in dip
|
|
__label__baking __label__chicken __label__chicken-wings Alton Brown's Buffalo Wings
|
|
__label__flavor __label__potatoes __label__chips How are crisp flavours made?
|
|
__label__chicken __label__soup Why did my chicken soup go cloudy?
|
|
__label__baking Order of combining wet and dry ingredients when baking
|
|
__label__menu-planning __label__cultural-difference From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?
|
|
__label__baking Why grease the pan, then line with greaseproof/parchment paper?
|
|
__label__dough __label__coconut __label__chips Attempting to make Coconut Pringles - dough too crumbly
|
|
__label__chicken Cooked chicken stuffed with a can (of soda)?
|
|
__label__alcohol __label__cocktails __label__alcohol-content How to determine the alcohol content of a mixed-drink?
|
|
__label__menu-planning What are the best high-calorie high-alkaline low-acid recipes or foods (to avoid gastritis)?
|
|
__label__pie Help making Montgomery Pie layer properly
|
|
__label__baking __label__substitutions How much fresh potato to substitute for instant potato flakes when baking?
|
|
__label__temperature Electric oven Temperature
|
|
__label__food-safety __label__soup __label__potatoes __label__dairy Potato Soup; Left Out Overnight, Refrigerated ~10 Days; Safe to Eat?
|
|
__label__sauce __label__restaurant-mimicry How can I recreate the dipping sauce for the cream cheese wontons served at Pick Up Stix?
|
|
__label__substitutions __label__cheese __label__texture Alternatives to halloumi?
|
|
__label__roasting __label__turkey Roasting multiple turkeys (cooking time estimation)
|
|
__label__equipment French Rolling Pin Care and Maintenance
|
|
__label__equipment __label__spaghetti Why do we use so much water to cook spaghetti?
|
|
__label__candy How to compensate for citric acid in hard candy?
|
|
__label__meat __label__knife-skills How do I trim fat down to an even layer?
|
|
__label__flavor How does flavor transfer?
|
|
__label__food-safety __label__storage-lifetime __label__cheese __label__refrigerator How long can hard cheeses last in a refrigerator?
|
|
__label__sauce __label__serving How much sauce do you need per person?
|
|
__label__coffee Mr. Coffee seems to know the future
|
|
__label__meat __label__grilling __label__heat __label__outdoor-cooking What is the best way to douse a charcoal grill?
|
|
__label__beef __label__fats __label__bulk-cooking How can I efficiently render 100 lbs of suet into tallow in a home kitchen?
|
|
__label__vegan __label__molecular-gastronomy __label__marshmallow Reformulate a marshmallow recipe to remove lactose and HFCS
|
|
__label__ratio What is the weight ratio of bone to meat in a Tomahawk Steak?
|
|
__label__baking __label__cheese __label__dough __label__pizza __label__italian-cuisine How can I prevent the cheese on my homemade pizza from hardening too soon?
|
|
__label__butter Why do different brands of butter taste different?
|
|
__label__food-preservation __label__garlic How can I preserve large quantities of garlic?
|
|
__label__sausages __label__salami What is this distinctive smell in some dry cured sausage?
|
|
__label__pork __label__pineapple Effect of pineapple
|
|
__label__baking __label__dough __label__pastry How to make my croissants to grow?
|
|
__label__resources What should I look for in a cooking class?
|
|
__label__baking __label__flour __label__measurements Cup measurements: shake or scrape?
|
|
__label__dessert __label__gelatin Keeping the bubbles in sparkling gelatin desserts
|
|
__label__shopping __label__coloring Where is a good place to buy food coloring in bulk?
|
|
__label__marinade Low fat marinades that still work
|
|
__label__beer __label__chili How to thicken Chili without compromising flavor
|
|
__label__cream __label__whipped-cream What is the difference between whipped cream and whipping cream?
|
|
__label__sugar __label__cocktails Dissolving sugar in a beverage
|
|
__label__mustard Would pastes made from vinegar and seeds other than mustard seeds be palatable?
|
|
__label__cheese Name of a cheese they prepare in Switzerland
|
|
__label__eggs How do I make scrambled egg whites more like scrambled eggs?
|
|
__label__vegetarian What can I add to veggie burgers to make them less brittle?
|
|
__label__spices __label__spanish-cuisine __label__paella __label__saffron How much Saffron to use?
|
|
__label__food-safety Cut Onion Safety
|
|
__label__baking __label__chocolate __label__brownies How do I make my chocolate brownies 'fudgy'?
|
|
__label__food-safety __label__fruit __label__raspberries Is boiling water poured over frozen berries enough vs. bacteria?
|
|
__label__chicken Crisping Chicken Without Skin
|
|
__label__pork __label__pork-belly Crispy pork belly, how can I cook the inside more?
|
|
__label__flavour-pairings Metal cutlery food pairing
|
|
__label__bread __label__crust __label__olive-oil Does adding oil and fats affect bread crust development?
|
|
__label__butter __label__raw __label__peanuts How do I make raw peanut butter creamy?
|
|
__label__baking __label__eggs __label__vegan What do eggs do in cakes and how should we replace them for vegans?
|
|
__label__knives Are Santoku blades ambidextrous?
|
|
__label__food-safety __label__chicken __label__meat __label__marinade __label__brining For patting dry meat, what is a substitute for paper towels?
|
|
__label__brussels-sprouts Can Brussels sprouts be eaten raw?
|
|
__label__plating What's the correct way to garnish with greens?
|
|
__label__meat __label__vegetables __label__soup Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?
|
|
__label__olive-oil My olive oil didn't solidify in the fridge. Is it fake?
|
|
__label__steaming __label__tamales What should I look for in an electric steamer for use to make tamales
|
|
__label__sugar substitues for confectioners sugar when making icing
|
|
__label__food-safety How to protect hand skin when preparing food
|
|
__label__cooking-time __label__water __label__hard-boiled-eggs Water boiling and cooking time
|
|
__label__beer What's different between canned beer and bottled beer?
|
|
__label__baking __label__pasta Can I make pasta with atta flour?
|
|
__label__eggs __label__butter Cooking an egg without oil or butter
|
|
__label__dough __label__bread __label__wheat How to adapt recipes to hard wheat flour
|
|
__label__bread How long can I keep bread dough in the refrigerator?
|
|
__label__vegetables __label__fruit How to wash pesticides from fruit skins?
|
|
__label__stock __label__bones Ratio of marrow bones to regular bones to marbled meat?
|
|
__label__storage-lifetime __label__cookies Can I make Chocolate Chip Cookies last for months by adding preservatives?
|
|
__label__refrigerator Should these be placed in refrigerator: tomatoes, and banana?
|
|
__label__cookware __label__stainless-steel Older vs. newer stainless pans
|
|
__label__asian-cuisine __label__chinese-cuisine __label__noodles Is there a difference between the grocery store package of chow mein noodles and the package of lo mein noodles?
|
|
__label__cake __label__fresh __label__frosting how long does a cake with avocado frosting last in the fridge?
|
|
__label__oil __label__olive-oil Is it safe to use olive oil that has gone cloudy?
|
|
__label__freezing __label__potatoes __label__german-cuisine Can German Potato Balls be frozen?
|
|
__label__vodka How can I remove a stuck liquor decanter stopper?
|
|
__label__storage-method __label__bananas Does wrapping banana stems actually prolong their life?
|
|
__label__food-safety __label__canning Is the double boiling canning procedure really necessary?
|
|
__label__traditional __label__hot-dog __label__sauerkraut Sauerkraut for hot dogs
|
|
__label__mayonnaise What can I do to fix store-bought mayonnaise that split?
|
|
__label__food-safety __label__cast-iron __label__vinegar __label__wine __label__acidity Is it safe to cook wine or vinegar in cast iron?
|
|
__label__fish __label__haddock Desperately Seeking Chicken Haddies
|
|
__label__cleaning __label__cookware Is Bar Keeper's friend safe to use on cookware?
|
|
__label__sausages Small emulsified breakfast sausages in Dutch countries
|
|
__label__food-safety __label__salmon Is liquid seeping from the fish normal when making gravlax?
|
|
__label__coffee __label__roasting How to butter-roast coffee in frying pan?
|
|
__label__food-safety __label__cleaning Best way to clean a countertop if you are preparing food on it
|
|
__label__butter __label__indian-cuisine __label__ghee Made oven ghee - what is the liquid at the top of my cold ghee?
|
|
__label__temperature Why do some foods have to be cooked only when the pan is really hot?
|
|
__label__storage-lifetime __label__fruit __label__strawberries Why are my strawberries keeping so long?
|
|
__label__cake How to trim a cake so it's level?
|
|
__label__bread Why should I let bread cool before slicing and eating?
|
|
__label__food-safety __label__dough __label__proofing Dough safety and viability after overproofing
|
|
__label__cinnamon Is this "true" cinnamon?
|
|
__label__dessert __label__recipe-scaling Scaling problems with a cake - mousse layer increases more than other layers
|
|
__label__food-safety Food Poisoning Prevention
|
|
__label__soup __label__food-preservation __label__canning __label__pressure-cooker The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?
|
|
__label__food-safety __label__storage-lifetime __label__ketchup Safety of old, unopened bottles of ketchup
|
|
__label__equipment __label__knives Are Damascus steel kitchen knives worth it?
|
|
__label__cocktails __label__serving-suggestion How to choose appropriate drinkware for cocktails?
|
|
__label__chili-peppers __label__vodka Making Pepper-Flavored Vodka
|
|
__label__fish __label__seafood Will a fishmonger or bait shop clean a fish you caught for a fee?
|
|
__label__icing __label__storage __label__decorating Why does my buttercream become runny overnight?
|
|
__label__food-safety Is my food spoiled after a power outage?
|
|
__label__slow-cooking How to use slow cooker for cooking meat without it turning into soup or stew?
|
|
__label__cheese __label__storage Is unwrapped refrigerated cheese safe?
|
|
__label__water Why do salt flakes start building up in a bottle of mineral water after it was first opened?
|
|
__label__wok old electric Farberware wok
|
|
__label__honey __label__truffles __label__safety Safely making truffle honey
|
|
__label__fermentation Why is it hard to ferment fennel?
|
|
__label__steak __label__dry-aging Dry-aging at home
|
|
__label__beef __label__slow-cooking __label__stews __label__cut-of-meat What is the best cut of beef to use for stews?
|
|
__label__mold __label__aging Black Mold On Cheese
|
|
__label__learning __label__mixing How to correctly use a whisk?
|
|
__label__baking Baking time difference in pyrex versus metal
|
|
__label__baking __label__butter __label__pastry Butter Alternatives for Baking Pastry
|
|
__label__baking __label__pie __label__crust __label__almonds Can I put a layer of almond paste in my tart that will not be baked?
|
|
__label__food-safety __label__cheese Is it safe to eat moldy cheese if you slice off the edges?
|
|
__label__bread __label__fermentation __label__starter __label__sourdough-starter Does injera require a starter?
|
|
__label__substitutions __label__herbs Substitute for marjoram
|
|
__label__substitutions __label__salt Is low sodium salt really effective?
|
|
__label__sugar __label__caramelization __label__almonds Why did my almonds burn instead of caramelizing?
|
|
__label__salt What is a "moist" salt?
|
|
__label__tomatoes How does one soften sun dried tomatoes?
|
|
__label__chicken __label__meat __label__flavor __label__marinade __label__seasoning What are the marinating times for different cuts of chicken?
|
|
__label__bread __label__sourdough __label__starter How long will a sourdough starter last between feedings?
|
|
__label__carrots What is the white film on my wet carrots?
|
|
__label__baking __label__brownies What makes a chewy brownie?
|
|
__label__bread __label__oven How do I produce lots of steam in a plain household oven?
|
|
__label__frying __label__fish __label__haddock Haddock Falling Apart
|
|
__label__baking __label__bread __label__yeast __label__food-history How was the usage of yeast for bread discovered?
|
|
__label__flavor __label__cocktails How can I tweak this (US) Southern themed cocktail?
|
|
__label__ice-cream __label__gelling-agents __label__additives __label__frozen-yogurt Does Arabic gum help keep frozen yogurt soft?
|
|
__label__sugar Is there any flavor difference in heated sugar (e.g. cotton candy)?
|
|
__label__food-safety __label__noodles __label__ramen DIY Pot Noodle safe ingredients
|
|
__label__food-safety __label__food-preservation __label__canning What are the guidelines for creating a canning recipe?
|
|
__label__botulism Botulism Olives, Olive Oil and garlic
|
|
__label__vegetarian __label__vegan __label__substitutions How can I create a chicken substitute?
|
|
__label__baking can one use a toaster oven to bake cakes and cupcakes?
|
|
__label__equipment __label__rice Do you need a rice cooker to cook sticky rice?
|
|
__label__food-safety __label__soup __label__tomatoes __label__canning __label__pressure-cooker Can pressure canning be replaced water bath canning?
|
|
__label__refrigerator __label__mushrooms Why do mushrooms freeze in fridge at temps above freezing?
|
|
__label__food-safety __label__meat Color changes in ground beef?
|
|
__label__bread __label__freezing __label__cake __label__dough __label__pastry Should you freeze pastry lukewarm? If so, why?
|
|
__label__fish How much Omega-6 does sprat have?
|
|
__label__sugar Demerera sugar vs. brown sugar
|
|
__label__dough __label__yeast __label__focaccia Substitute baking powder for yeast in a focaccia?
|
|
__label__sauce __label__caramel How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
|
|
__label__soy __label__soymilk Preparing soy milk at home
|
|
__label__chicken __label__meat __label__cooking-time __label__pressure-cooker Does a pressure cooker really cook food evenly?
|
|
__label__bread Does stollen dough keep overnight?
|
|
__label__eggs Yolks flat and breaking
|
|
__label__substitutions __label__chicken __label__rabbit Substitute rabbit in chicken recipes?
|
|
__label__fish __label__brining __label__frozen Smell Assessment and Brining Frozen Sardines
|
|
__label__potatoes __label__blender __label__experimental Pre-blending Potatos
|
|
__label__oil __label__garlic __label__emulsion Garlic and oil emulsion
|
|
__label__baking __label__recipe-scaling How can I scale down a high-yield recipe that calls for a single egg?
|
|
__label__frying __label__temperature Ideal pan temperature for frying meats (kangaroo, chicken etc.) using IR thermometer?
|
|
__label__alcohol __label__drinks Fishhouse Punch: Peach Brandy vs Schnapps
|
|
__label__meringue What's this odd stuff coming out of my meringue?
|
|
__label__onions Chopped onion versus dried minced onion
|
|
__label__bread __label__microwave __label__yeast __label__biga Can you warm biga in a microwave?
|
|
__label__cheese __label__measurements How do I convert volume to weight for soft cheeses like ricotta and mascarpone?
|
|
__label__flour __label__fats __label__roux Minimum amount of fat in Roux
|
|
__label__storage-method __label__sauce When to refrigerate bottled sauces?
|
|
__label__bread __label__yeast __label__sourdough __label__beer Does beer in bread retard the yeast?
|
|
__label__tomatoes __label__pot __label__cabbage __label__crock __label__rolls I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup!
|
|
__label__chicken __label__raw-meat Smelly chicken - is it unsafe?
|
|
__label__fruit __label__sweet-potatoes __label__bananas __label__dehydrating Preserving dehydrated fruits and vegs
|
|
__label__meat What's the best way to execute a pulled pork dish?
|
|
__label__roasting __label__bell-peppers What are different ways to roast Bell Peppers?
|
|
__label__soup __label__corn __label__chili __label__hominy Selecting [corn] for Pozole?
|
|
__label__baking __label__bread __label__buttermilk What are alternate uses for leftover buttermilk?
|
|
__label__measurements __label__syrup Measuring glucose syrup without wasting it
|
|
__label__baking __label__cake __label__pan Bundt Pan for a Citris Olive Oil Cake?
|
|
__label__soup how to make soup less 'meaty'?
|
|
__label__food-safety __label__eggs Egg muffin tin cooking
|
|
__label__baking __label__oven __label__potatoes Potato parts in the oven
|
|
__label__stock How do I know when my stock is done cooking?
|
|
__label__baking __label__eggs __label__cake Can I use whole eggs instead of egg yolks in a lemon bundt cake?
|
|
__label__hot-sauce __label__spicy-hot Is-there any good way to make smoked chipotle pepper at home?
|
|
__label__chicken __label__freezing __label__soup __label__budget-cooking How to create a soup with frozen chicken?
|
|
__label__food-safety __label__fruit __label__jelly __label__pectin Can most sour fruits be jelled by cooking with sugar?
|
|
__label__sauce __label__cream Sauce made from butter and cream flakes/curdles
|
|
__label__wine __label__storage I have a bottle of unopened 23 year old corked spanish white cooking wine
|
|
__label__baking __label__chicken __label__roasting What's the point of roasting a whole chicken?
|
|
__label__culinary-uses __label__okra Is there any way to use oversized okra?
|
|
__label__storage-method __label__vegetables __label__temperature How to keep vegetables and herbs fresh for longer?
|
|
__label__salt DIY Finishing Salt (Maldon, Fleur de Sel)
|
|
__label__vegetarian __label__vegan __label__texture __label__vital-wheat-gluten How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten
|
|
__label__substitutions __label__yeast Is there any difference between bakers yeast and regular yeast?
|
|
__label__refrigerator What aspects of a fridge most affect the quality/taste of food?
|
|
__label__storage-method Storing simple syrup
|
|
__label__fish __label__greek-cuisine __label__polish-cuisine Is this fish dish actually Greek in origin?
|
|
__label__whipped-cream Whipped cream running permanently from siphon
|
|
__label__food-safety __label__chicken __label__chicken-breast Am I able to put uncooked chicken back in my fridge for a day?
|
|
__label__substitutions __label__alcohol Best substitute for Gin
|
|
__label__food-preservation __label__canning __label__jam __label__blueberries __label__pectin Why is my blueberry jam grainy?
|
|
__label__fish __label__butter __label__knives __label__utensils What is the difference between these tableware flatware and cutlery?
|
|
__label__peanuts __label__peanut-butter How to roast peanuts on the gas stove without getting the brown spots?
|
|
__label__meat __label__italian-cuisine __label__sausages __label__german-cuisine __label__romanian-cuisine Difference between Fleischkse, Mortadella, and Parizer
|
|
__label__chicken __label__crockpot Why does meat in the crockpot always end up dry?
|
|
__label__coloring I would like to make my own food coloring with natural vegetables, what is the technique?
|
|
__label__food-safety If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated?
|
|
__label__baking __label__bread __label__sourdough Impossible to manage sticky dough
|
|
__label__baking __label__cooking-time __label__pie Double key lime pie filling and increase from 9" to 10" shell, new baking time?
|
|
__label__cake What technique is used to remove the bubbles and big hole from swiss rolls?
|
|
__label__flavor __label__fats __label__dairy What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?
|
|
__label__soup __label__asian-cuisine __label__vietnamese-cuisine What are the optimal simmering times for each stage of a traditional ph?
|
|
__label__chocolate __label__chips Plain chocolate Chips same as semi sweet chips
|
|
__label__baking __label__bread Yeast and Flour for Panasonic Bread Maker
|
|
__label__fruit __label__ice-cream __label__sorbet Tips for Creating a Creamy and Smooth Sorbet
|
|
__label__baking __label__cake __label__oil Oil in steamed cake
|
|
__label__substitutions __label__sugar Can I use brown sugar in No Bake Cookies instead of Granulated Sugar?
|
|
__label__vegetables How much does one cup of fresh spinach weigh?
|
|
__label__cast-iron Is it still possible to make cast iron skillets as good as the old ones?
|
|
__label__onions __label__sauteing __label__bulk-cooking Sauting big batch of onions
|
|
__label__turkey Is it safe to fully cook a stuffed turkey the night before thanksgiving?
|
|
__label__vegetables __label__juicing What juicer is best for leafy greens and vegetables (like carrots)?
|
|
__label__substitutions __label__meat __label__sauce __label__beef __label__lamb substitute beef for lamb?
|
|
__label__baking-soda How do we make baking soda at HOME?
|
|
__label__meat __label__freezing __label__steak __label__pan __label__ribs Unfreezing and cooking steaks like ribeye or club steaks
|
|
__label__eggs __label__soup What are common techniques for adding eggs to soup?
|
|
__label__sushi How does one stop sushi seaweed wrapping being too chewy?
|
|
__label__freezing __label__food-preservation __label__beans Can you preserve canned kidney beans so that they still have their shape?
|
|
__label__grilling How do I adapt to grilling without a lid?
|
|
__label__bread __label__flour __label__corn Can I make ciabatta with corn flour?
|
|
__label__oats __label__cinnamon __label__apple Is Apple Cinnamon Oats an Indian recipe?
|
|
__label__culinary-uses __label__flowers How can I use roses in cooking?
|
|
__label__honey What is cold-pressed honey?
|
|
__label__baking Accidentally bought unsalted roasted pistachios how can I salt them
|
|
__label__meat __label__shopping __label__seafood Should I be suspicious of meat/seafood on sale?
|
|
__label__sauce __label__duck __label__chinese-cuisine Peking Duck Sauce
|
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__label__flour __label__wheat __label__milling How do you know if stone-ground flour is truly milled with stones?
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__label__eggs __label__mold Is mold inside eggshells a sign they're unsafe to eat?
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__label__spices __label__spicy-hot __label__lime Does lime juice make jalapeos less spicy?
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__label__cleaning How to clean grease efficiently?
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__label__substitutions __label__cheese __label__cheese-making Making (or substitute for) ricotta cheese?
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__label__nutrient-composition __label__mango Why does canned mango pulp have no vitamin A?
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__label__glaze How do I keep Glaze for Gingerbread cookies translucent
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__label__calories Table of calories
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__label__beans __label__water __label__coloring Broad bean water went brown overnight
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__label__chocolate __label__candy Bonbons are a mystery
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__label__peeling Fastest way to peel petai? Parkia speciosa, Bitter Bean, Stinky Bean, Sator
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__label__bread __label__flatbread __label__griddle My flatbreads are still doughy inside after cooking?
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__label__food-preservation Best way to preserve a meat without using refrigerator
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__label__rice __label__risotto __label__paella What is the difference between risotto rice and paella rice?
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__label__food-safety __label__sugar How can I safely store or dry wet sugar?
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__label__beef __label__steak __label__sous-vide Sous Vide Beef steaks look overcooked at 59C and 56.5C
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__label__beef __label__marinade __label__jerky How do I get pepper to stick to my beef jerky?
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__label__pickling How do I know if a given pickle recipe is meant for long-term storage?
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__label__tea Oolong leaves not unfurling
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__label__gelling-agents How to make agar less brittle
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__label__pizza __label__microwave Cooking own pizza in a microwave
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__label__food-safety __label__sous-vide Can I sous-vide meat (at a temperature between 40F and 140F) for more than four hours?
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__label__storage-method __label__rice __label__refrigerator How do I keep long grain brown rice moist?
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__label__baking __label__cooking-time __label__lemon How to know when to remove lemon squares from oven?
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__label__salt __label__seasoning __label__broth __label__pepper To salt or not salt broth for use in recipes?
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__label__eggs __label__sauce __label__cream Mousseline sauce, use the white or the yolk of the egg?
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__label__beef __label__roast Spolied Meat Test?
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__label__cheese __label__goat Does anyone know of a source of goat parmesan in the New York Area or a farm in New York that produces it?
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__label__pizza Left an uncooked thawed store made pizza in the car for 4 hours in 54 degree weather
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__label__stock __label__nutrient-composition How efficient is stock for protein extraction?
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__label__storage-lifetime __label__lobster Lobster, steamed Saturday afternoon, eaten Monday night?
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__label__eggs __label__egg-whites __label__meringue __label__acidity __label__chemistry Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?
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__label__substitutions __label__butter __label__cookies How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?
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__label__baking __label__salt Why is salt sprinkled on top of soft pretzels?
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__label__freezing __label__vegetables Why exactly do leafy vegetables turn to mush when frozen uncoooked?
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__label__equipment __label__sous-vide Is there any way to sous-vide without a machine
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__label__food-safety __label__storage-method __label__chicken __label__freezing How to store parts of whole chicken for long time?
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__label__coffee __label__cleaning Cleaning burr coffee grinder
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__label__baking __label__dough __label__crust Why does my German nut strudel fall apart?
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__label__substitutions __label__asian-cuisine Is Bami Goreng the same as the dish labelled as 'Singapore Noodles' in the United Kingdom
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__label__flavor __label__learning How can I train myself to identify flavors better?
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__label__food-safety __label__knives Metal dust/shavings in food from knife wear?
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__label__cake __label__temperature __label__oven cooking oven temperature
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__label__cooking-time __label__sauteing __label__pork-chops Need Help on Cooking Thick Pork Chops to Temperature
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__label__pie __label__crust Is it possible to store Homemade pie crusts - if so what methods are there?
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__label__pineapple __label__juicing Best way to juice a pineapple
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__label__food-safety prepared meals and storage time in fridge before delivering them to clients
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__label__vanilla __label__vodka How can I save this vanilla extract?
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__label__baking __label__cake __label__oil What kind of vegetable oil should I use for baking?
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__label__juice __label__oranges Should I add water to my homemade orange juice?
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__label__baking __label__pastry Choux pastry (Chocolate eclairs) doesn't cook properly
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__label__whipped-cream __label__meringue __label__whipper How do I make meringue using a whipped cream charger?
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__label__meat __label__japanese-cuisine __label__seafood Meat alternative for tempura?
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__label__eggs __label__omelette How to make omelettes extremely quickly
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__label__potatoes __label__toffee What are toffee potatoes?
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__label__language __label__ingredient-selection What is the difference between preserves and conserves?
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__label__thickening __label__custard __label__consistency __label__ratio __label__flan Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip
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__label__food-safety __label__chicken How long do you need to cook chicken thigh?
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__label__oven __label__cooking-time __label__lamb __label__braising Any time / temperature recommendation for a short braise of a tender piece of meat?
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__label__knife-skills Honing Steel Forward or Backward
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__label__cheese __label__pasta Is it okay to prepare "Cannelloni with Spinach" recipe and put it in fridge BEFORE baking?
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__label__sugar __label__jam making jam with brown (raw) caster sugar
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__label__baking __label__cake How should I alter a chocolate cake recipe to make plain/flavoured cake?
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__label__pasta __label__boiling (How) can I prevent pasta water from boiling over with the lid closed?
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__label__pasta can you cool manicotti noodles off completly before stuffing
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__label__frying __label__fish How to prevent fish disintegrating in frying pan
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__label__bread How do I make bread more firm?
|
|
__label__food-identification __label__snacks Looking for the name of an orange crunchy snack
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__label__food-safety Rust on unknown metal cooking mold
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__label__equipment __label__sugar __label__texture __label__marshmallow Texture issue in homemade powdered sugar
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__label__baking __label__eggs __label__water What's the purpose of adding water to an egg wash?
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__label__baking __label__substitutions __label__storage-method can I make a dry ingredient waffle mix with dry egg powder & powdered milk?
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__label__slow-cooking __label__barbecue __label__ribs Ribs in Slow Cooker, then finished on BBQ?
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|
__label__candy __label__fudge Why does my fudge always set up like a rock?
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|
__label__fish __label__seafood __label__marinade __label__lemon __label__ceviche What north atlantic fish can we use to make a good ceviche?
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__label__measurements __label__crumb-crust How much is a cup of graham cracker crumbs in crackers and weight?
|
|
__label__oil __label__rice __label__cooking-time Must rice always be cooked with some oil or lard?
|
|
__label__dough Too Soft Cookie Dough
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|
__label__roasting __label__turkey __label__thanksgiving Has anyone successfully spatchcocked their Thanksgiving Turkey?
|
|
__label__storage-method __label__freezing __label__wine Is it possible to freeze wine for future use?
|
|
__label__oven __label__turkey __label__thanksgiving How large does an oven need to be to fit a 18 lbs turkey?
|
|
__label__oil __label__salad How oil changes the taste of salads?
|
|
__label__storage-lifetime __label__coffee What is the shelf life of unground coffee beans?
|
|
__label__onions How to remove dirt from inside green/spring onions?
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|
__label__chicken __label__temperature How do I accurately take a chicken thigh's temperature?
|
|
__label__baking Baking below sea level
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|
__label__beets Are beets related to turnips?
|
|
__label__bread Why does bread soften after heating it up?
|
|
__label__hand-blender How to minimize splatter using an immersion blender?
|
|
__label__pork Identifying a white crispy garnish to a pork dish
|
|
__label__salt __label__curing __label__dry-aging Please explain my meat dry curing observations
|
|
__label__cocktails What kind of glass is this?
|
|
__label__vegan __label__polenta using polenta to make hamburger
|
|
__label__storage-lifetime __label__molecular-gastronomy How quickly does soy lecithin lose its effect?
|
|
__label__baking __label__crust __label__french-cuisine __label__quiche __label__blind-baking Is it possible to have a good crust without prebaking a quiche?
|
|
__label__baking __label__salt __label__potatoes Why would you place potatoes on salt when baking in the oven?
|
|
__label__chocolate __label__tempering Bizarre: Chocolate tempering is good on the outside
|
|
__label__bread Preheat the Dutch oven (and the oven itself) for No-Knead Bread? (experiment results)
|
|
__label__equipment Is it recommended to put frozen fruit in a food processor?
|
|
__label__food-safety __label__peeling __label__kiwifruit Should I peel kiwifruit?
|
|
__label__food-safety __label__milk __label__tea __label__beverages After how long is boiled milk tea consumable?
|
|
__label__fruit __label__strawberries Extracting colour out of strawberries
|
|
__label__nuts __label__nut-butters Can you make nut butters without dehydrating nuts?
|
|
__label__ingredient-selection Asian toasting seeds
|
|
__label__wok __label__stir-fry How to cook using a wok
|
|
__label__bacon __label__gammon What's the difference between bacon and gammon?
|
|
__label__cheese __label__storage-lifetime __label__food-preservation __label__seasoning best way to preserve ricotta?
|
|
__label__chocolate __label__strawberries How to get chocolate of chocolate covered strawberries shiny?
|
|
__label__fish __label__knives How sharp should a filleting knife be?
|
|
__label__equipment __label__boiling __label__water Does water boil faster with the lid on?
|
|
__label__propane-grill CharBroil Propane Grill - Troubleshooting a problem
|
|
__label__flour __label__vegan __label__allergy __label__quinoa How to remove quinoa bitterness (with many restrictions) doing chapatis
|
|
__label__food-preservation __label__juice __label__oranges How to preserve home made orange juice
|
|
__label__food-safety Can cashew milk go bad, and how do you tell?
|
|
__label__baking __label__cake __label__measurements __label__cupcakes __label__recipe-scaling Tripling a baking recipe
|
|
__label__substitutions __label__salt Can I substitite iodized salt or sea salt instead of kosher salt to fry green tomatoes?
|
|
__label__oven __label__potatoes __label__beets First slicing, then cooking, or the other way around?
|
|
__label__bread Old bread becomes sticky
|
|
__label__baking making scalloped potatoes, need to be in oven for 3 hours,what temperature should I have them on
|
|
__label__frying __label__sauteing __label__frying-pan When is it OK to crowd the pan?
|
|
__label__blender __label__food-processing How to shop for a food processor capable of pulverizing plant material to a fine powder?
|
|
__label__alcohol __label__wine __label__drinks __label__chilling Do I chill mead?
|
|
__label__ice-cream __label__coloring Coloring colored ice-cream
|
|
__label__food-safety __label__chicken __label__frozen Why does some frozen food puff up when defrosting?
|
|
__label__italian-cuisine __label__dessert __label__restaurant-mimicry __label__mascarpone How to get those professional looking peaks on top of tiramisu?
|
|
__label__cabbage Red sweet and sour cabbage...drain or not?
|
|
__label__food-safety __label__meat How long can cooked food be safely stored at room/warm temperature?
|
|
__label__noodles __label__broth __label__ramen Cooking Ramen noodles in broth or not?
|
|
__label__salt __label__flour __label__shrimp __label__celery Alternative for Celery salt and Coconut flour
|
|
__label__cookies __label__smoking __label__thai-cuisine What does a Thai Scented Candle impart?
|
|
__label__dough __label__noodles Use high gluten (bread) flour for hand pulled noodles
|
|
__label__beverages Ingredients of Root Beer
|
|
__label__substitutions __label__sugar __label__cookies __label__brown-sugar Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?
|
|
__label__frying __label__potatoes Why didn't my pan-fried potato wedges turn out crispy?
|
|
__label__beets beet stock shelf life
|
|
__label__equipment __label__cleaning __label__maintenance __label__pizza-stone Grinding melted latex off a pizza stone?
|
|
__label__potatoes __label__chips Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology
|
|
__label__sauce __label__fermentation Is there a difference between US Worcestershire sauce and UK Worcestershire sauce?
|
|
__label__substitutions Can I substitute a 10 oz bag of large marshmallows for the same weight equivalent in miniature mallows?
|
|
__label__thai-cuisine __label__basil How can one use Thai basil stems and flowers?
|
|
__label__frying __label__bacon __label__hamburgers __label__ground-beef How to put the bacon IN the burger?
|
|
__label__spoilage How can I tell if my palm oil is rancid?
|
|
__label__baking __label__butter How to prepare butter for baking when time is limited?
|
|
__label__storage-method __label__lime How do you stop limes from drying out?
|
|
__label__fermentation __label__kefir How do I fix overly yeasty kefir?
|
|
__label__food-safety __label__bell-peppers Are bell peppers with brown seeds safe to eat?
|
|
__label__italian-cuisine __label__ingredient-selection __label__basil I lose the flavor of basil when I make pesto sauce
|
|
__label__nutrient-composition Checking food nutrients
|
|
__label__equipment __label__cookware __label__frying-pan Frying pan width - from base or rim?
|
|
__label__food-safety __label__kosher How do kosher food preparation requirements compare with what is known by modern science to make food safe for eating?
|
|
__label__substitutions __label__sauce __label__milk __label__cream __label__caramel Why can't whole milk be substituted for cream in caramel sauce?
|
|
__label__food-safety Diet coke chicken recipe safe when heating the artificial sweetener contained in the diet coke during the boiling process?
|
|
__label__freezing __label__steak __label__dry-aging Will freezing affect the quality of a dry-aged steak?
|
|
__label__equipment __label__japanese-cuisine How do I make wagashi with kashigata?
|
|
__label__bread __label__salt __label__yeast Bread with no salt
|
|
__label__cocktails __label__glass Bar ware - What kind of glass is this?
|
|
__label__equipment __label__coffee __label__measurements __label__measuring-scales How accurate are kitchen scales?
|
|
__label__food-safety I put my cheddar in my kitchen cabinet
|
|
__label__flour __label__shopping __label__vital-wheat-gluten Do Asian groceries carry vital wheat gluten?
|
|
__label__bread __label__storage-lifetime __label__sugar __label__mold What type of sugar can preserve bread the longest?
|
|
__label__baking __label__culinary-uses What to do with leftover crumb topping?
|
|
__label__baking __label__cooking-time How should I adjust oven temperature/time to have two dishes ready at the same time?
|
|
__label__chocolate Chiquapin Chocolate?
|
|
__label__cookies __label__knife-skills Is there a way to keep chilled cookie dough from flattening while cutting it?
|
|
__label__sauce __label__turkey __label__gravy How can I make my turkey gravy look darker and richer?
|
|
__label__extracts Is there an easy, at-home method to separate the protein from sweet whey powder?
|
|
__label__salt __label__potatoes How to salt potatoes?
|
|
__label__baking __label__bread Why are store bought paninis only par baked?
|
|
__label__salad Advice on preparing/incorporating sprouts in salads?
|
|
__label__storage-lifetime __label__sugar does white sugar have a shelf life?
|
|
__label__sugar __label__cookies Molasses cookies - Do I need to start over?
|
|
__label__baking __label__bread __label__nutrient-composition What additions can I make to my basic white bread recipe to increase its fiber content?
|
|
__label__flavor __label__food-science __label__seasoning How do you season and cook to palates and preferences different than yours?
|
|
__label__substitutions __label__ice-cream __label__cream __label__half-and-half heavy cream and half-and-half substitute
|
|
__label__baking __label__bread __label__yeast How to avoid collapse of yeast-raised dough?
|
|
__label__vegetables __label__food-identification Help identify a strange root vegetable
|
|
__label__cake __label__pan __label__teflon How to properly clean a bundt mold without ruining the surface
|
|
__label__food-safety __label__meat __label__defrosting __label__raw-meat Is there a problem with defrosting meat on the counter?
|
|
__label__potatoes __label__reheating __label__frozen What's the best way to reheat frozen boiled potatoes?
|
|
__label__food-safety __label__butter Sour butter from freezer?
|
|
__label__sugar What are the natural and artificial sugars?
|
|
__label__bread __label__flour How is King Arthur bread flour made?
|
|
__label__bread __label__culinary-uses __label__sourdough __label__starter What can I do with extra sourdough starter?
|
|
__label__cake __label__oven Is there a difference between preheating temperature and baking temperature?
|
|
__label__steak __label__sous-vide __label__reheating Flank Steak Sous Vide - Blood Spots?
|
|
__label__baking __label__bread __label__sourdough __label__sourdough-starter What's are the benefits of different sourdough starter consistencies?
|
|
__label__fruit __label__avocados __label__fruit-leather Why is my avocado tough and rubbery?
|
|
__label__substitutions __label__pie __label__texture __label__pumpkin __label__consistency How to avoid fluffy pumpkin pie
|
|
__label__dessert How to make chocolate fondant?
|
|
__label__butter __label__cream __label__pudding Cream or butter in a pudding
|
|
__label__baking __label__oven __label__pizza Bake frozen pizza without a tray - will it melt and drip?
|
|
__label__sauce __label__flavor __label__tomatoes __label__bay-leaf What effect have bay leaves in a meat/tomato sauce?
|
|
__label__cookies How to ship holiday cookies?
|
|
__label__cheese __label__pasta __label__nutrient-composition Is cheese or pasta a good source of protein?
|
|
__label__equipment __label__meat __label__vegetables __label__slow-cooking __label__pressure-cooker How to convert slow cooker recipes to pressure cooker with different cooking times?
|
|
__label__sausages Homemade Sausages Unlink
|
|
__label__baking __label__substitutions __label__flour Can I substitute powdered walnuts for all-purpose flour in a cake?
|
|
__label__meat __label__tenderizing What types of meat should I pound and why?
|
|
__label__salt __label__coffee Does putting salt in coffee really remove bitterness?
|
|
__label__frying __label__cooking-time __label__seafood How do you cook calamari / squid and avoid making it tough?
|
|
__label__frying __label__frying-pan Culinary term for frying in water (without oil)?
|
|
__label__indian-cuisine __label__lemon __label__pickling __label__cooking-myth Can water cause fermented pickles to spoil?
|
|
__label__oil __label__tea How to make tea essential oil?
|
|
__label__sugar __label__brown-sugar I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?
|
|
__label__food-safety __label__peaches Is it safe to eat the white dots in peaches?
|
|
__label__pasta __label__soup How to gauge orzo's change in volume from dry to cooked for a soup?
|
|
__label__truffles How far will my summer truffle and water go?
|
|
__label__baking __label__basics Difference between scones and biscuit?
|
|
__label__nutrient-composition __label__vegan If Nutrition Facts states 0% Cholesterol does that imply the food is vegan?
|
|
__label__substitutions __label__curry Can I use nut meal or nut butter as a curry base?
|
|
__label__flavor __label__wine __label__tasting How should I order unknown wines in a tasting
|
|
__label__equipment How to evaluate the features of a multi-purpose food processor/mixer?
|
|
__label__sauce How to develop a butterscotch flavor in a savory sauce
|
|
__label__vinegar __label__salad-dressing Basil Pesto Vinaigrette - what kind of vinegar?
|
|
__label__meat __label__flavor How to reproduce charcoal flavor in steaks and burgers from restaurants
|
|
__label__chicken __label__italian-cuisine __label__risotto Cooking chicken in a risotto without it drying out
|
|
__label__yogurt How can I get homemade yoghurt to thicken properly?
|
|
__label__tomatoes __label__sauteing How do I sautee tomatoes without them being juicy?
|
|
__label__baking __label__brownies Why did my brownie batter separate?
|
|
__label__pudding __label__sweet-potatoes prevent fiber threads in sweet potato halwa
|
|
__label__baking __label__bread __label__dough __label__sourdough __label__rye Prefermenting the whole sourdough rye bread
|
|
__label__cake So much water in cake, how to fix?
|
|
__label__flavor __label__risotto __label__chorizo Does beetroot and chorizo work together in a dish
|
|
__label__storage-method __label__storage-lifetime __label__olive How long do black olives last once opened?
|
|
__label__baking __label__cake How can I harden the centre of a partly cooked christmas cake
|
|
__label__canning Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
|
|
__label__bread Should any liquid, or liquid-like ingredient, be included in the water proportion calculations for bread?
|
|
__label__frying __label__oil Why doesn't oil burn and produce smoke at restaurants?
|
|
__label__fruit Would freezing a whole pineapple change it visually?
|
|
__label__freezing __label__dough __label__defrosting Can I refreeze defrosted crumb topping?
|
|
__label__storage-lifetime __label__refrigerator __label__chili-peppers How to prolong the life of chillies in a refrigerator?
|
|
__label__baking __label__oven Are coffee mugs oven safe?
|
|
__label__baking __label__cake Why did my Chiffon Cake collapse?
|
|
__label__caramelization __label__melting-sugar Best way to dissolve caramelized sugar
|
|
__label__jam Can I still save my solid block of jam?
|
|
__label__pizza __label__restaurant-mimicry __label__crust __label__deep-dish-pizza How to mimic Giordano's Pizza CRUST at home ? (part 1)
|
|
__label__substitutions __label__dessert __label__dairy Quick tiramisu with many restrictions
|
|
__label__oven __label__cooking-time __label__cookies __label__temperature Is a little oven less hot than a bigger oven?
|
|
__label__asparagus Why does my asparagus turn out too chewy?
|
|
__label__sauce __label__asian-cuisine __label__sodium Low-sodium alternatives for Asian cooking sauces?
|
|
__label__eggs __label__emulsion __label__hollandaise What is the emulsification power of 1 egg yolk?
|
|
__label__substitutions __label__equipment __label__custard What can I use for a Crme brle if I don't have a blow torch?
|
|
__label__beef __label__oven __label__jerky Oven Jerky a Possibility?
|
|
__label__baking __label__substitutions __label__eggs Can you use just egg yolks when recipe asks for eggs?
|
|
__label__baking __label__sourdough __label__starter __label__sourdough-starter Why did my Sourdough starter stopped rising?
|
|
__label__baking How long does yeast live after baking?
|
|
__label__substitutions __label__corn __label__stews __label__hominy How to find/substitute dry corn with shell removed for stews?
|
|
__label__storage-method __label__cleaning How to keep Tupperwear unstained?
|
|
__label__ice-cream How do I seal ice cream containers?
|
|
__label__food-science __label__water What property makes a liquid soapy/bubbly?
|
|
__label__baking __label__food-safety __label__flour Cooking safety and cricket flour
|
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__label__eggs __label__coloring How do I color an egg black?
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__label__knife-skills __label__ginger What is the most effective method to mince candied ginger?
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__label__pan __label__pot __label__heat __label__induction Will this pan works with induction?
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__label__chicken __label__butter __label__indian-cuisine __label__spicy-hot Garam masala paste for butter chicken
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__label__fish How can I prepare freshwater fish without completely cooking it? Can I eat freshwater fish raw?
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__label__barbecue Does boiling a salsa or BBQ sauce for 30 min alter the taste?
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__label__turkey __label__reheating Reheat a turkey without drying it out?
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__label__muffins How to Convert Blueberry Muffin Recipe to Vanilla Muffin Recipe
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__label__freezing Can you freeze Spring Roll Wraps?
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__label__garlic __label__peeling Unpeeled garlic cloves in French / Belgian cooking?
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__label__honey Why is honey heated and filtered for normal markets?
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__label__freezing __label__reheating Prepping to freeze, thaw and reheat
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__label__seeds What are the differences between brown/golden sesame seeds and black ones?
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__label__baking __label__bread How accurate is the window pane test? (breadmaking)
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__label__food-safety __label__brining __label__pickling __label__botulism Botulism risk with refrigerated items
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__label__oil __label__deep-frying Easiest way to strain fry oil?
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__label__equipment __label__fruit __label__oranges __label__juicing What's an easy to use juicer that juices oranges as well as other fruit?
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__label__filtering What is filter paper?
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__label__dough Secret component to make spray dough
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__label__language __label__vegan Live Tomato Zucchini Lasagna - what does live mean?
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__label__sous-vide __label__poultry How to set up the sous vide bath for guineafowl breasts?
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__label__sponge-cake Effect of flour/fat/sugar/egg ratio in a sponge pudding
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__label__food-safety __label__bread __label__storage-lifetime How long can rye bread last?
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__label__food-safety __label__temperature Fully cooked, but requires a minimum internal temperature?
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__label__cake __label__salt __label__butter Can salted butter be used for yellow cake recipe?
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__label__baking How can I get my puff pastry to rise?
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__label__storage-method __label__storage-lifetime __label__tomatoes Should tomatoes be stored in the fridge?
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__label__baking __label__bread __label__oven __label__cookware __label__budget-cooking Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?
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__label__baking __label__bread What does karate chop in a french bread dough mean?
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__label__food-preservation __label__strawberries Freezing whole strawberries
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__label__fish __label__wine What red wine goes with fish?
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__label__frying-pan __label__electric-stoves What is the best frying pan for even heating, using a large pan on a much smaller burner?
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__label__substitutions __label__fats __label__low-fat __label__shortening Are there low-fat substitutes for shortening in baking?
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__label__cheese __label__cheese-making What kind of cheese is the result of boiling milk with vinegar at home?
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__label__alcohol __label__beverages What's a good way to taste a variety of alcoholic beverages?
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__label__food-safety __label__dairy __label__creme-fraiche I left creme fraiche out of fridge for 2 hours it turned bad
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__label__honey Is all bee's honey the same?
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__label__cleaning __label__cutting-boards Wooden cutting board turns black
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__label__equipment __label__utensils Why does my knife leave grey streaks in the butter?
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__label__rice __label__fire __label__paella Open Fire Paella - do I need to fry rice?
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__label__equipment __label__cutting-boards Bamboo Cutting board
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__label__pasta How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?
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__label__food-safety Can I still use meat left out in the trunk
|
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__label__storage-method __label__storage-lifetime __label__food-preservation __label__refrigerator __label__carrots Ways to Store Carrots for more days
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__label__baking __label__turkey Is the oily liquid from roasting a turkey worth keeping?
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__label__storage-lifetime __label__nuts Do nuts ever go bad?
|
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__label__beans Conversion rate in volume of fresh to dried beans
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__label__baking __label__bread What ensures big holes in my bread?
|
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__label__beans How long will reconstituted beans last in the refrigerator?
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__label__frying __label__pancakes How to make dutch pannekoek?
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__label__microwave __label__reheating __label__catering How can food cooked 1-2 hours ago be effectively reheated in a microwave?
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__label__pepper How can I handle black pepper without sneezing?
|
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__label__marinade __label__brisket Is it okay to marinate brisket for 48 hours?
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__label__substitutions __label__stuffing __label__onions What can I use to flavor savory chicken stuffing instead of onion?
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__label__fruit __label__elderberries Using Elderberries in Cooking
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__label__storage-method __label__storage-lifetime __label__pork __label__ham __label__storage How long can I keep a leg of ham in the fridge?
|
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__label__whipped-cream __label__whipper When I pull the trigger on my cream whipper, it won't stop, even when released
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__label__baking __label__brownies Why do my brownies inconsistently end up hard and thin?
|
|
__label__onions Will frozen pearl onions caramelize as easily as fresh ones will?
|
|
__label__substitutions __label__fish __label__sushi Alternative to Escolar ("Butter Fish") for Nigirizushi
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|
__label__food-safety Mothballs in the pantry: is it safe to keep food there?
|
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__label__resources __label__presentation Tips/resources for learning how to plate dishes
|
|
__label__knives __label__knife-skills __label__butchering chef's knife for cutting chicken, or butcher's
|
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__label__oven __label__apples __label__puff-pastry Baking apple roses in oven in France, which mark should I choose?
|
|
__label__meat __label__slow-cooking Cooked beef roast covered with red coloring
|
|
__label__language __label__brisket What part of the brisket is sold in UK?
|
|
__label__chicken __label__microwave __label__defrosting To boil frozen food with chicken without microwave
|
|
__label__frying __label__deep-frying __label__scottish-cuisine How can I cook a perfect deep-fried Mars bar?
|
|
__label__storage-lifetime __label__syrup Is golden syrup with black around the edges bad?
|
|
__label__cake __label__brownies __label__conversion How do you convert a cake recipe to make brownies?
|
|
__label__pasta __label__shopping What is size 2 pasta?
|
|
__label__cheese __label__storage Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?
|
|
__label__storage-method __label__food-science __label__nuts __label__smell Why do my stored cashews smell like fish?
|
|
__label__equipment __label__wok __label__electric-stoves What are some good tips or techniques for using a carbon steel wok on electric coil range?
|
|
__label__cookies How can i achieve the same texture as Soft baked Pepperidge Farm cookies?
|
|
__label__vegetables __label__microwave Is it ok to microwave veggies without water instead of blanching them in a pot of water?
|
|
__label__baking __label__thanksgiving __label__apple-pie Best apples for apple pie
|
|
__label__food-safety __label__chicken __label__cast-iron Cast Iron to Fridge?
|
|
__label__substitutions __label__stock __label__broth __label__squash Would using seafood stock instead of chicken broth/stock work in a butternut squash soup?
|
|
__label__coffee __label__beans Are these coffee beans unroasted?
|
|
__label__beans What does it mean to sort beans?
|
|
__label__salt __label__seasoning How can I accurately adjust for salt when using a "seasoning blend" or other ingredient that contains salt?
|
|
__label__substitutions __label__bread __label__cake __label__sugar Using Jaggery as Substitute for Sugar
|
|
__label__storage-method __label__pancakes __label__batter Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?
|
|
__label__mussels How do I determine if my mussels are fresh?
|
|
__label__sauce __label__thickening What to do when curdling occurs?
|
|
__label__salt __label__flavor __label__pepper In a recipe, how much is "to taste"?
|
|
__label__bread __label__english-cuisine How do I get Nooks and Crannies in my English muffins?
|
|
__label__alcohol __label__calories Cooking alcohol: how many calories are lost?
|
|
__label__cheese __label__baking Optimal Cheese Melting Bagel Baking Temp/Time
|
|
__label__cheese-making Is it safe to drink the whey?
|
|
__label__sausages Why prefer prime-cut sausage over MSM sausage
|
|
__label__substitutions __label__cream-cheese Can I use cottage cheese instead of cream cheese when making a cheesecake?
|
|
__label__kimchi __label__korean-cuisine Does kimchi go bad?
|
|
__label__bread __label__culinary-uses What are some alternative uses for bread heels?
|
|
__label__pancakes __label__finnish-cuisine Swedish/Finish dinner pancakes
|
|
__label__flavor Oniony coleslaw
|
|
__label__chicken __label__sous-vide __label__chicken-breast What temperature should I use for sous-vide chicken breasts?
|
|
__label__tuna What's special about ahi tuna?
|
|
__label__flavor __label__cheese Why does melted asiago impart a strong numbing mouthfeel?
|
|
__label__flour __label__starch Can flour be used interchangeably with starch?
|
|
__label__frosting Coffee whipped cream filling
|
|
__label__food-safety __label__utensils How to safely reuse scissors used to open food packaging multiple days in a row?
|
|
__label__cocktails Carbonated drinks in cocktail shakers?
|
|
__label__bread What is the ideal hydration for bread dough?
|
|
__label__meat __label__sauce __label__tomatoes How can I add meat into a completed tomato sauce?
|
|
__label__storage-lifetime Using Agar agar beyond its use by date
|
|
__label__food-safety __label__chocolate __label__raw Use by date on cacao butter
|
|
__label__pickling replace kosher pickle brine after leak
|
|
__label__substitutions __label__spices Consuming cardamom pods
|
|
__label__bread __label__ingredient-selection Bread-machine recipes: are liquid ingredients fungible?
|
|
__label__icing __label__ganache Ganache coating on a roulade
|
|
__label__coffee __label__maintenance Can I descale/decalcify my coffee machine without a special product?
|
|
__label__carbonation Does temperature of water affect carbonation process
|
|
__label__food-preservation __label__food-processing __label__wasabi __label__brussels-sprouts __label__snacks Wasabi (peas) brussel sprouts?
|
|
__label__food-safety __label__storage-lifetime Storage of Pickle Brine (Without Cucumbers)
|
|
__label__substitutions __label__sauce __label__onions What can I use to replace onions on sauces?
|
|
__label__hamburgers __label__restaurant Would it be advisable to partially pre-grill hamburgers and freeze so that they can be pan fried when a customer orders?
|
|
__label__turkey How many minutes in the oven per pound: stuffed turkey
|
|
__label__vegetables __label__beef __label__roasting __label__stews Is it better to add roasted vegetables into beef stew?
|
|
__label__grilling __label__beef __label__budget-cooking What is a cheap but good cut of beef for grilling?
|
|
__label__pastry __label__french-cuisine How do I get the filling inside pte choux?
|
|
__label__fruit __label__molecular-gastronomy __label__spherification What things are good to spherize with algin?
|
|
__label__food-safety __label__garlic __label__canning Is it ok to include garlic when I can hot peppers?
|
|
__label__oven __label__gas Are there any features of cookers that make them rodent resistant?
|
|
__label__baking __label__butter Why is there a difference between softened and melted butter when baking?
|
|
__label__chicken __label__stock __label__duck Can I use duck feet to make duck stock
|
|
__label__substitutions __label__cookies What can I use to replace beet sugar syrup for cookies?
|
|
__label__equipment __label__soup __label__asian-cuisine How do I use a Chinese spoon?
|
|
__label__pork __label__slow-cooking __label__crockpot __label__pork-shoulder When cooking pulled pork in a slow cooker, should the meat be submerged in liquid?
|
|
__label__chicken __label__meat Chicken defrosted on Saturday can I eat it on Monday
|
|
__label__oil __label__heat What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?
|
|
__label__roasting __label__cauliflower What is considered to be an ideal roasting time and temperature for Cauliflower?
|
|
__label__tea What is the difference between green, white and black tea?
|
|
__label__eggs __label__frying __label__boiling __label__poaching Which method of cooking does the age of the egg matter least?
|
|
__label__dough __label__waffle __label__quickbread What's wrong with my technique in this Belgian Lige Waffle recipe?
|
|
__label__coffee Does this picture accurately describe different kind of coffee?
|
|
__label__slow-cooking __label__stews __label__beer Is Hobgoblin a good substitute for Newcastle Brown in a beef stew recipe?
|
|
__label__drinks __label__coffee __label__roasting How might I roast coffee at home without investing in an expensive roasting machine?
|
|
__label__equipment __label__stove Corelle Visions Covered Versa Pot 1.25 L
|
|
__label__ribs __label__lamb Lamb ribs - how to cook them
|
|
__label__mushrooms __label__sauteing __label__color How to stop mushrooms from discoloring everything?
|
|
__label__equipment __label__stove __label__electric-stoves __label__induction What are the differences between an induction stove and a regular electric stove?
|
|
__label__food-safety How to know when bread/cake is bad
|
|
__label__baking __label__bread __label__dough __label__flour bread flour strength?
|
|
__label__food-identification __label__cut-of-meat English name for cut of meat (Cacho de Paleta)
|
|
__label__food-safety __label__food-science __label__food-preservation Which foods are certain to never cause food poisoning?
|
|
__label__bread __label__kneading No-Knead Bread: How long should I raise the dough in different tempratures?
|
|
__label__fish __label__salmon __label__seafood Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?
|
|
__label__soup __label__garlic Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?
|
|
__label__pizza __label__pizza-stone transfer pizza onto stone without sticking
|
|
__label__salt __label__soup Soup is too salty!
|
|
__label__eggs __label__freezing __label__frittata Freezing a frittata
|
|
__label__sous-vide __label__pressure-cooker Can I use sous vide instead of pressure cooking
|
|
__label__italian-cuisine __label__language __label__polenta __label__american-cuisine What is the difference between grits and polenta?
|
|
__label__slow-cooking __label__candy __label__almonds Candied almonds made In a crock pot didn't harden, are still gooey
|
|
__label__bread __label__dough __label__temperature __label__pizza Bread/Pizza Dough Techniques
|
|
__label__baking __label__cake __label__refrigerator Chiffon gets stiff overnight
|
|
__label__seeds __label__food-processing Easier way to shell out sunflower seeds
|
|
__label__crust __label__apple-pie Apple pie making...how to add the crumble crust on top of the mound of raw apples?
|
|
__label__baking Can I substitute grapeseed oil with peanut oil?
|
|
__label__beef __label__stews Stew beef, overcooked or undercooked?
|
|
__label__soup Lemon juice as a natural preservative for soups
|
|
__label__slow-cooking __label__steak Does this sound like a reasonable way to slow cook a rib-eye?
|
|
__label__chicken __label__stock __label__chicken-stock Lifespan of chicken stock in fridge
|
|
__label__refrigerator __label__batter __label__baking-soda __label__baking-powder How are chemical leaveners affected by moisture and cool temperature?
|
|
__label__food-safety __label__substitutions __label__salt Calcium chloride as substitute for sodium chloride
|
|
__label__sauce __label__cheese __label__italian-cuisine __label__dairy __label__alfredo Why did my ricotta cheese did not completely melt in the Alfredo?
|
|
__label__food-safety __label__storage-lifetime __label__carrots At what point should carrots be thrown away?
|
|
__label__substitutions __label__bread __label__rye What can I substitute for rye flour?
|
|
__label__food-identification __label__vietnamese-cuisine What is this Vietnamese Food?
|
|
__label__storage-lifetime __label__tea My tea bags are expired, can I still use them?
|
|
__label__pasta __label__pork __label__slow-cooking __label__italian-cuisine Is my ragu missing an ingredient?
|
|
__label__cheese __label__cleaning __label__pan __label__ceramic Pan stain after roasting cheese
|
|
__label__cake __label__food-science __label__pudding How does pudding make cake moister?
|
|
__label__chicken __label__meat __label__sauce __label__frying __label__food-science Will meat taste okay if I cook it in a pan where the leftover fond seems burned?
|
|
__label__baking __label__bread __label__cookies Crispy Lembas Bread Recipe
|
|
__label__tea What causes tea to be bitter, and how can I avoid that bitterness?
|
|
__label__substitutions __label__cake __label__sugar Can I use brown sugar instead of white sugar in making fruitcake?
|
|
__label__fish __label__shopping In England, can I buy fresh fish directly off the boat?
|
|
__label__food-safety __label__food-science What makes lye food grade?
|
|
__label__baking __label__cake What happens to pound cakes if I forget the flour?
|
|
__label__baking __label__cake __label__recipe-scaling Baking a cake in a larger/smaller pan
|
|
__label__temperature __label__refrigerator Fridge temperature
|
|
__label__fruit __label__oven __label__microwave __label__drying __label__convection Can a convection microwave be used to dry fruit
|
|
__label__baking __label__bread __label__resources __label__cookbook Bread Book Suggestions
|
|
__label__texture __label__consistency __label__fruit-leather How to reduce the chewiness of fruit leather
|
|
__label__baking __label__substitutions __label__measurements What does "combine dry ingredients through cloves" mean?
|
|
__label__eggs __label__storage-lifetime __label__salad-dressing How long can i keep home made caesar dressing?
|
|
__label__sauce __label__chocolate Thick Chocolate Sauce
|
|
__label__mexican-cuisine __label__flowers What variety of squash produces "flor de calabaza"?
|
|
__label__baking __label__yeast Can/should I use rapid rise yeast for longer proofing?
|
|
__label__honey Is there any reason not to decrystallize honey?
|
|
__label__sauce __label__reduction How do I know when my sauce is reduced enough?
|
|
__label__canning __label__jam How can I keep my jam from overcooking while I process it?
|
|
__label__equipment __label__knives __label__maintenance What cost-effective things can I do to help my knives stay sharp longer?
|
|
__label__chicken-stock What to do with rotisserie chicken juices
|
|
__label__french-fries How to bake Frozen French Fries
|
|
__label__baking __label__equipment __label__quickbread __label__aluminum-cookware __label__teflon Durable loaf pans for quick breads?
|
|
__label__meat __label__steak __label__basics interval cooking vs regular cooking meat
|
|
__label__hot-sauce How does the "Suicide Sauce" from Hot Licks rate on the Scoville Scale
|
|
__label__coffee __label__caffeine What method of coffee preparation gives the most caffeine in the finished cup?
|
|
__label__smoking Electric smoker and a charcoal smoker
|
|
__label__ice-cream __label__serving How do I avoid hot fudge turning my ice cream into a soupy mess?
|
|
__label__meat Help roaster oven quit in the night!
|
|
__label__sauce __label__cheese __label__pasta __label__reheating __label__bulk-cooking Make a cheese sauce that doesn't go solid when cooled
|
|
__label__baking __label__cake Why might a cake collapse after cooking
|
|
__label__soup __label__seafood __label__stews __label__american-cuisine What is the difference between Clam Chowder and New England style?
|
|
__label__nuts How do you reflavor nuts?
|
|
__label__equipment What kind of wok do I have?
|
|
__label__untagged What electronic tools are recommended for a cooking journal?
|
|
__label__eggs __label__poaching __label__high-altitude Poached eggs at altitude?
|
|
__label__freezing __label__potatoes __label__stock __label__chicken-stock Is it worth putting potato skins in chicken stock?
|
|
__label__vegetables __label__fruit __label__thickening __label__coconut __label__baby-food How can I create this coconut milk, fruit, and veggie snack at home?
|
|
__label__cheese __label__food-identification __label__french-fries What is the type of cheese in "chips and cheese" UK fast-food? (with photos)
|
|
__label__baking __label__cookies Chocolate chip cookies with whole wheat flour
|
|
__label__beef __label__roast What cut of beef do most restaurants use for carving roasts
|
|
__label__bread __label__food-preservation How to store homemade bread?
|
|
__label__baking __label__pie __label__crust __label__bananas How to make a pie crust out of plantains?
|
|
__label__oven __label__oats __label__granola How to make muesli/granola bars crunchier?
|
|
__label__chicken __label__food-science About Farm Chicken
|
|
__label__sauce __label__culinary-uses __label__blueberries __label__spicy-hot What To Do With Blueberry Hot Sauce
|
|
__label__beef __label__japanese-cuisine __label__noodles __label__korean-cuisine __label__kimchi Kimchi Beef Noodles
|
|
__label__food-safety __label__bread __label__flour What should I do with my leftover bench flour?
|
|
__label__baking __label__bread __label__crust How to achieve great baguette crusts
|
|
__label__storage-method __label__food-science __label__refrigerator __label__bananas Why do bananas turn black in the refrigerator?
|
|
__label__storage-method __label__food-safety __label__potatoes Did I store these potatoes incorrectly (found a bug inside)?
|
|
__label__tofu Tofu and chalkiness
|
|
__label__dough How to store no yeast dough
|
|
__label__marinade __label__vietnamese-cuisine Can I use southeast asian fish sauce as a marinade?
|
|
__label__baking __label__flour __label__bread Baking bread with spelt flour, without using a bread pan
|
|
__label__fruit __label__ripe __label__ingredient-selection How do I tell if a cantaloupe is ripe?
|
|
__label__baking __label__cake __label__chocolate How to change a vanilla cake recipe to make a chocolate cake?
|
|
__label__storage-lifetime __label__cheese-making What is the storage life for whey?
|
|
__label__gumbo Why did my gumbo stored in a metal pot refrigerated overnight change?
|
|
__label__corn __label__american-cuisine __label__tortilla How to cook good "arepas"?
|
|
__label__pie __label__cream My butterscotch pie filling curdled?
|
|
__label__bread __label__yeast What to do about yeast that doesn't work?
|
|
__label__oil __label__herbs How to use herb extracts or essential oils in drinks
|
|
__label__soup __label__beans __label__soaking Why won't my beans soften?
|
|
__label__cookware __label__stainless-steel Is there any tri-ply cookware where all the steel is 18/0?
|
|
__label__boiling __label__non-stick __label__oats How do I stop porridge sticking to the pan?
|
|
__label__food-safety __label__juice __label__apples Using soft apples to make apple juice
|
|
__label__pastry __label__flambe __label__creme-brulee Can I make Crme Brle using a flamb?
|
|
__label__wine __label__drinks Are there any scientific advantages to using a cork to stop a wine bottle?
|
|
__label__food-safety Fully cooked sealed ham
|
|
__label__substitutions __label__oil Substitutions for vegetable oil in cornbread
|
|
__label__flavor __label__smell Is it true that smell is lost flavor?
|
|
__label__food-safety Frozen Corned Beef left out to thaw,
|
|
__label__chicken __label__butter __label__frying-pan __label__breadcrumbs Prevent uneven browning with breadcrumb chicken?
|
|
__label__ground-beef How long will ground beef stay good after being frozen?
|
|
__label__baking __label__bread __label__cast-iron __label__pot Is it possible to use casserole dish to make no-knead bread?
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__label__food-safety Why does my milk bottle lid have two dates
|
|
__label__milk __label__language __label__soymilk __label__almond-milk What properties allow something to be considered "milk"?
|
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__label__cookware __label__stove __label__glass Can I use this Ikea glassware on stove top?
|
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__label__cheese __label__food-science What is the effect of the fat content of milk when making cheese?
|
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__label__spices __label__spanish-cuisine __label__paprika Pimenton ahumado vs. Pimenton de la vera
|
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__label__coffee Can coffee beans be roasted in an airfryer
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__label__chicken __label__milk __label__marinade Will soaking chicken in milk hurt the chicken
|
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__label__sauce __label__bechamel Why does a white sauce (bechamel,veloute) sometimes turn grey?
|
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__label__baking __label__substitutions __label__shopping __label__language What is Zwieback toast and where can I find it?
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__label__equipment __label__knives __label__utensils __label__disposal What is the proper way to dispose of a kitchen knife?
|
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__label__fish __label__smell How do you get the smell of fish off your hands?
|
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__label__salt __label__hard-boiled-eggs Will hard boiled eggs absorb salt through the shell?
|
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__label__substitutions Are there any general principles of ingredient substitutions?
|
|
__label__culinary-uses Is sarsaparilla used in cooking?
|
|
__label__baking __label__cake __label__meringue What is the best way to making a great pavlova base?
|
|
__label__substitutions __label__please-remove-this-tag __label__baking-soda __label__baking-powder What is the difference between baking soda and baking powder?
|
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__label__substitutions __label__chocolate How to substitute unsweetened baker's chocolate for powdered cocoa in cake recipe
|
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__label__soup __label__seasoning Help me rescue my bland soup
|
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__label__pan Pan size affecting evaporation time
|
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__label__batter Which is a better option for making dosa batter. Indian mixie or US blender?
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__label__substitutions __label__rice Is it possible to turn Rice Krispies back into rice?
|
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__label__flavor __label__basics __label__chopping To chop or to blend?
|
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__label__chinese-cuisine __label__food-identification __label__snacks How to prepare this (Chinese) snack?
|
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__label__chicken __label__salt __label__slow-cooking __label__poaching What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?
|
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__label__food-safety __label__marinade Can you use marinade twice if it was first used on precooked meat?
|
|
__label__chicken __label__freezing __label__reheating How did inventor Robert C. Baker bind breading to chicken?
|
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__label__ganache __label__chocolate-truffles What is ganache, and how it is used in truffles? Does it differ from chocopaste?
|
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__label__chips __label__blanching __label__potatoes Potato Crisp making
|
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__label__cookware __label__stove __label__heat Can you safely use a cast-iron grill pan as a heat diffuser?
|
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__label__baking __label__substitutions How to grease a pan without shortening or butter
|
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__label__storage __label__mayonnaise Accidentally refrigerated Mayonnaise
|
|
__label__storage-method __label__asian-cuisine __label__reheating __label__dumplings Making Dumpling Conserve Better
|
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__label__substitutions __label__pumpkin Using fresh pumpkin as a substitute for canned
|
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__label__chicken __label__batter __label__corn cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?
|
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__label__cookies __label__macarons What is the difference between a macaron and an amaretti biscuit?
|
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__label__pairing __label__menu-planning __label__serving-suggestion What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze?
|
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__label__baking __label__eggs __label__pastry __label__french-cuisine How do I make macarons de Paris in a neat shape and make them rise with the lip?
|
|
__label__seafood How can I save my mussels?
|
|
__label__salt __label__pork __label__confit Is this cooking method likely to yield a tasty pork chop?
|
|
__label__bacon What are the bubbles on the surface of cooking bacon?
|
|
__label__meat __label__cookware __label__stews __label__casserole What are the benefits of stewing on the hob over cooking in the oven?
|
|
__label__food-safety __label__seafood At what point (after clams die) are they ok to eat
|
|
__label__organization How do you organize your recipes?
|
|
__label__equipment __label__mold __label__fudge Where can I get Chocolate Bar shaped silicone molds from in the UK?
|
|
__label__eggs How to reduce the eggs from over burnt at the sides in a wok?
|
|
__label__sauce __label__cream __label__lemon __label__acidity curdling cream in lemon spaghetti
|
|
__label__storage Cooling a Roast cooked in a Crockpot
|
|
__label__spices __label__curry __label__condiments __label__ketchup Is curry ketchup just ketchup with curry powder?
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__ginger How can I tell if homemade ginger syrup has gone bad?
|
|
__label__flour __label__crust __label__biscuits When does gluten start to develop in pie crust or biscuits?
|
|
__label__chili-peppers __label__chili What happens to the heat/capsaicin content of a pepper when you roast it?
|
|
__label__storage-lifetime __label__food-science __label__ingredient-selection Does the freshness of the ingredient impact the longevity of the cooked dish?
|
|
__label__equipment __label__sauce __label__tomatoes __label__blender Preparing Salsa with a Magic Bullet
|
|
__label__slow-cooking __label__corned-beef __label__crockpot How do you keep corned beef from falling apart in the crockpot?
|
|
__label__equipment Are there significant differences between different zesters?
|
|
__label__tomatoes __label__condiments __label__ketchup If tomatoes are fruit
|
|
__label__mexican-cuisine How do I make the ingredients in a burrito evenly distributed?
|
|
__label__calories Calories pre-cooked vs cooked
|
|
__label__coffee __label__beans __label__ingredient-selection What can you surmise about coffee beans that have oil on them at the time of purchase?
|
|
__label__oil __label__olive-oil How to get rid of raw taste of Extra Virgin Olive oil?
|
|
__label__knives __label__equipment What are the advantages of a Santoku over a French Chef's Knife?
|
|
__label__coconut How do you determine whether a coconut is young or not by knocking on it?
|
|
__label__beef __label__cooking-time __label__barbecue Rotisserie Charcoal BBQ - 50 lb boneless hip of Beef. Cooking time
|
|
__label__language __label__traditional __label__stews __label__english-cuisine Is there a difference between Stew and Casserole?
|
|
__label__salt What is the relationship between salt and iodine?
|
|
__label__food-identification __label__oranges Are these vestigial seeds in a "seedless" orange?
|
|
__label__food-safety __label__chocolate Test if whitish chocolate has bloom or is spoiled
|
|
__label__flour __label__oats I'm using steel cut oats flour to make bread and muffins but the insides are mushy and wet
|
|
__label__baking __label__water Do I need to adjust recipes when using hard water
|
|
__label__substitutions __label__eggs __label__history Why powdered eggs?
|
|
__label__storage-method __label__storage-lifetime __label__vinegar How long will a balsamic reduction keep?
|
|
__label__juice What is the meaning of reconstituted juice?
|
|
__label__food-preservation Can I safely pressure can potato soup with milk in it?
|
|
__label__substitutions __label__soup __label__vegetarian Replace the mouthfeel of consomm in vegetarian soup?
|
|
__label__cheese __label__pasta __label__spaghetti Romano vs Parmesan in Cacio e Pepe?
|
|
__label__substitutions __label__meat __label__beef __label__sausages Using cueritos (Pork Rinds) for ground beef
|
|
__label__cooking-time __label__potatoes __label__french-cuisine __label__pressure-cooker New potatoes in pressure cooker with salt: how to optimize water amount and cooking time?
|
|
__label__equipment __label__food-safety __label__refrigerator How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?
|
|
__label__meat __label__temperature __label__cooking-time __label__roasting __label__lamb How do I modify cooking methods for a markedly smaller roast than most recipes state?
|
|
__label__eggs __label__shopping __label__ingredient-selection __label__color Yellowness of egg yolk
|
|
__label__grilling Cooling off a kettle-style grill
|
|
__label__herbs __label__soaking Why do we need to soak dry Fenugreek leaves in warm water, and then sprinkle salt over them?
|
|
__label__turkey __label__smoking Reducing "gamy" flavor of turkey
|
|
__label__beef __label__color __label__curing How can I keep corned beef pink?
|
|
__label__yeast How does yeast feed on the water
|
|
__label__frying-pan __label__non-stick __label__crepe Is there any way to make crepes without a proper non-stick pan?
|
|
__label__baking __label__corn Can I turn coarse coarnmeal into fine with a blender?
|
|
__label__sauce __label__cream __label__reduction How do you reduce a cream sauce?
|
|
__label__cabbage How to fold cabbage leaves for cooking?
|
|
__label__steak __label__cast-iron __label__pan __label__hamburgers Buying first cast iron pan size/depth/shape
|
|
__label__food-safety __label__chicken __label__marinade Is a whole chicken still safe after 5 days marinating in the fridge?
|
|
__label__molecular-gastronomy __label__spherification How to preserve the green colour of mint when doing spherification?
|
|
__label__spices __label__budget-cooking Are 'premium' spices worth the expense?
|
|
__label__cajun-cuisine __label__sausages What is boudin made from, and how is it made?
|
|
__label__baking __label__sourdough __label__fermentation Using Sourdough Breads to reduce Fructans
|
|
__label__gelatin Struggling to make jello
|
|
__label__chicken Uncooked chicken overnight
|
|
__label__baking __label__eggs __label__crust __label__quiche Why is my quiche soggy?
|
|
__label__food-safety __label__bacon Alkaline tasting bacon - is it safe?
|
|
__label__cheese-making Cheese from UHT Milk
|
|
__label__electric-stoves Are they're any ovens that have Programmable Stove top element features like an OVEN start stop feature?
|
|
__label__baking __label__substitutions __label__pie __label__custard What can I substitute for butter in a custard-based pie?
|
|
__label__cheese __label__food-science __label__dairy Cheese making, acidic whey, denatured protein
|
|
__label__yeast Yeast amounts unsure
|
|
__label__dough __label__indian-cuisine __label__fats Why does fat make chapati/parathas/pooris remain soft?
|
|
__label__bread __label__deep-frying How to fry tortillas for poori?
|
|
__label__fruit __label__seasoning __label__raw Minimal tasty preparation of raw chayote
|
|
__label__peanuts How to roast peanuts for peanut butter?
|
|
__label__oil Frozen Misto pump head
|
|
__label__potatoes __label__peeling How to Peel Potatoes
|
|
__label__food-safety __label__cheese __label__mold How to recognize that a hard cheese is mouldy?
|
|
__label__wok __label__seasoning-pans Questions about a recently purchased wok
|
|
__label__sugar __label__gluten-free __label__ham Do these smoked ham hocks which contain dextrose, contain gluten?
|
|
__label__food-safety __label__fish __label__seafood __label__offal Do sprats need to be gutted?
|
|
__label__rice __label__bulk-cooking Reheating rice for 25 guests
|
|
__label__equipment __label__oven __label__grilling __label__convection Toaster oven features - convection/rotisserie
|
|
__label__equipment __label__mixing What features are important in a hand mixer?
|
|
__label__spices __label__storage __label__organization Do you know of any good rectangular spice storage solutions?
|
|
__label__storage-method __label__vegetables __label__culinary-uses __label__squash How should I use extra summer squash?
|
|
__label__equipment __label__cast-iron __label__storage How to keep dust and cat hair off cast iron pan?
|
|
__label__equipment __label__knives Ridges on knife steel?
|
|
__label__cleaning __label__wine How to polish wine glasses if my hand cannot reach in?
|
|
__label__eggs __label__sugar __label__cream __label__ice-cream Preventing Crystalised Dairy Ice Cream
|
|
__label__breakfast __label__oats __label__grains __label__buckwheat What hot cereals can I cook by just adding hot water?
|
|
__label__baking __label__eggs __label__storage-lifetime __label__refrigerator How long does eggwash keep?
|
|
__label__substitutions __label__salt __label__butter How much to reduce salt when using salted butter in place of unsalted butter
|
|
__label__eggs How to hold and then poach egg yolks?
|
|
__label__baking __label__cookies How do packaged cookies stay good for so long?
|
|
__label__freezing __label__turkey __label__stock __label__gelatin Why did my Turkey Stock turn into gelatin?
|
|
__label__sugar What is "Buttered Sugar"?
|
|
__label__baking __label__cake __label__cheesecake Is there a food that is halfway between a cheesecake and regular cake?
|
|
__label__baking __label__bread __label__yeast How can I bake bread using a mother culture?
|
|
__label__substitutions __label__cake __label__gelatin __label__icing __label__gelling-agents Can agar-agar be used in fondant icing in place of gelatin?
|
|
__label__substitutions __label__sugar __label__syrup Can I substitute Glucose Syrup for Sugar in cake recipes?
|
|
__label__dessert __label__gelatin __label__foam __label__evaporated-milk Jello and Evaporated Milk Dessert
|
|
__label__knives __label__sushi __label__sashimi Sushi / sashimi knives
|
|
__label__cleaning __label__microwave What is the best chemical cleaning agent clean tough stains out of a microwave other than vinegar, baking soda and lemon juice?
|
|
__label__beans __label__conversion What's the approximate dry to cooked weight conversion ratio for beans?
|
|
__label__frying __label__oil Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
|
|
__label__equipment Enameled Cast Iron vs Stainless Steel Roasting Pans
|
|
__label__food-safety __label__storage-method __label__tomatoes __label__refrigerator __label__ketchup Does ketchup belong in the fridge, or the cupboard?
|
|
__label__tortilla-press __label__masa How to Get a Nice, Round Home-made Corn Tortilla
|
|
__label__food-safety __label__cream Does incorporating whipping cream in a chocolate syrup extend its shelf life?
|
|
__label__beans __label__sprouting Mung bean sprouts developed a slight purple color on day 3?
|
|
__label__substitutions 1/4 cup of whiskey in cupcake batter substitute what type of liquid? And use the same amount?
|
|
__label__food-science __label__pie Why would pumpkin pie form a clear custard layer?
|
|
__label__freezing __label__chili-peppers Can whole pablanos be frozen whole?
|
|
__label__equipment __label__rice What's the purpose of a parchment lid?
|
|
__label__bacon __label__vacuum Vacuum-packed (or not?) bacon, safe to use?
|
|
__label__beans __label__texture Baked beans still firm after soaking and hours of cooking
|
|
__label__turkey __label__kosher __label__brining Brining a kosher bird
|
|
__label__roasting __label__barbecue __label__turkey __label__brining __label__ribs How can I tell if my raw meat has been pre-brined/injected?
|
|
__label__storage-method __label__storage-lifetime __label__food-preservation How to store garlic?
|
|
__label__pasta __label__salad What's the best pasta, and cooking approach, for making pasta salad?
|
|
__label__onions __label__curry How do I save my curry with too much of a raw onion smell?
|
|
__label__storage-method __label__flour Does white whole wheat flour need to be refrigerated?
|
|
__label__cheese __label__food-science What happens to cheese as it ages?
|
|
__label__freezing __label__pie Can you freeze fruit pies after baking - Will this ruin them?
|
|
__label__chocolate __label__thermometer __label__tempering Tempering chocolate: 2 C too much?
|
|
__label__vegetarian __label__lentils __label__meatballs Cook lentils before or after shaping into veggie meatballs?
|
|
__label__chicken-breast heat chicken breast in a pan with no oil - ok for the pan?
|
|
__label__equipment __label__cutting a manual meat slicer
|
|
__label__cooking-time __label__smoking __label__barbecue Vertical Smoker Cooking Times
|
|
__label__spices __label__pepper Why whole peppercorns?
|
|
__label__food-safety __label__grilling __label__barbecue __label__smoking __label__safety Smoking Boston Butt and Smoker Went out - Food Safety
|
|
__label__baking __label__please-remove-this-tag __label__cookies Proper proportion of cream of tartar to baking soda for snickerdoodles
|
|
__label__flavor __label__seafood __label__broth __label__risotto Risotto and a complementing/contrasting broth corresponding to the meat
|
|
__label__food-safety __label__fish Is it safe to eat fish that has been left out in the cold overnight?
|
|
__label__food-safety __label__meat Does meat need to be washed before preparation?
|
|
__label__equipment __label__knives __label__chinese-cuisine What do the numbers used to differentiate Chinese slicer knives mean?
|
|
__label__beef __label__temperature __label__sous-vide Sous vide timing for prime rib
|
|
__label__flour __label__pastry Halva smells like play-dough? a common ingredient?
|
|
__label__candy Does candy expire?
|
|
__label__vegetables __label__cleaning How do I clean kale and other leafy vegetables for cooking?
|
|
__label__grilling __label__heat Barbequeing with a charcoal grill
|
|
__label__ingredient-selection Help translating an older Recipe
|
|
__label__pork __label__sausages Why is my homemade pork sausage rubbery?
|
|
__label__food-safety Proper use of Rhubarb
|
|
__label__fish How do you prep Bacalhau (salted cod fish) before cooking?
|
|
__label__food-science __label__lobster What causes the difference between Maine and Canadian lobsters?
|
|
__label__cocktails Does gin "bruise"?
|
|
__label__vinegar The recipe for chess pie includes cornmeal and vinegar-why?
|
|
__label__salsa How to make chunky salsa like supermarket jarred salsa?
|
|
__label__baking __label__frying __label__potatoes __label__french-fries Achieve the crispiness of fried potatoes using baking
|
|
__label__food-safety __label__cleaning __label__chili-peppers Cure for burns from hot peppers / capsicum oil?
|
|
__label__vegetables __label__boiling __label__steaming Difference between boiling and steaming vegetables?
|
|
__label__food-safety __label__mushrooms How long do you have to cook wild morel mushrooms for them to be safe?
|
|
__label__baking __label__bread __label__potatoes Search terms for potatoes inside of a bun
|
|
__label__flavor __label__food-science __label__chemistry __label__flavour-pairings Flavour enhancers
|
|
__label__mayonnaise __label__french-fries What ingredient gives vlaamse mayonnaise that special kick?
|
|
__label__baking __label__bread __label__freezing __label__cinnamon Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?
|
|
__label__syrup __label__melting-sugar Holding sugar syrup at a consistent temperature
|
|
__label__refrigerator __label__tomatoes __label__storage Why did the skin of my tomatoes fracture after a few days in a refrigerator?
|
|
__label__food-safety __label__rice __label__pressure-cooker __label__kitchen-safety __label__burnt I burnt rice in a pressure cooker, do I need to throw my pressure cooker away now?
|
|
__label__mayonnaise How do I make mayonnaise split?
|
|
__label__food-safety __label__beef __label__bacon How long does grease take to go bad/rancid when sitting out?
|
|
__label__mexican-cuisine __label__tortilla How can I make a Taco Shell?
|
|
__label__drinks __label__fermentation Can kvass be made without bread?
|
|
__label__equipment __label__pressure-cooker What types of cooking are pressure cookers most useful for?
|
|
__label__boiling __label__oxtail Oxtail soup - oxtail tightened up during simmering?
|
|
__label__eggs __label__frying Eggs sticking to the pan
|
|
__label__milk __label__cream __label__fats Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?
|
|
__label__drinks __label__carbonation How to carbonate a drink?
|
|
__label__barbecue __label__charcoal Is wood a good alternative to charcoal for bbq fuel?
|
|
__label__tofu How does boiling impact the texture of tofu?
|
|
__label__eggs Eggs , Can they go bad due to Hot Cold Hot temperature 's
|
|
__label__eggs __label__experimental Using ostrich and emu eggs
|
|
__label__sauce __label__mussels Why was the cooking liquor for my mussels too dilute?
|
|
__label__microwave How do I cook frozen Goya Empanadas in the microwave?
|
|
__label__baking __label__bread __label__focaccia Countering the oven spring, on purpose
|
|
__label__mussels What kind of mussels are these?
|
|
__label__ice-cream Repeatedly softening ice cream in the microwave
|
|
__label__frying __label__steak How do you cook a steak like those found in fine steakhouses?
|
|
__label__food-preservation __label__pickling Is it possible to re-use pickling liquid?
|
|
__label__cake What does cleave mean with regards to a pan of batter?
|
|
__label__pickling Sour pickles with Calcium Chloride?
|
|
__label__substitutions __label__vegetarian How should "vegetarian duck" (seitan) be pre-prepared to substitute into a duck recipe
|
|
__label__baking __label__cake __label__ratio Wouldn't this cake batter be too runny? Would the coffee affect the texture?
|
|
__label__vegetarian __label__soup __label__stock __label__vegan __label__broth How to prepare a vegetable base using roasted squash for savory tomato-chunk soup
|
|
__label__freezing __label__thawing Can meat freeze from the inside out?
|
|
__label__storage-method __label__storage __label__containers Food container "not suitable for foods with a high fat or sugar content"
|
|
__label__pumpkin __label__seeds Hulling pumpkin seeds - Possible? Easy?
|
|
__label__baking __label__dessert __label__vanilla Can I filter out vanilla bean seeds?
|
|
__label__eggs Why do my egg shells have discoloration?
|
|
__label__beef How can I ensure a juicy beef burger patty?
|
|
__label__food-safety __label__peeling __label__carrots Why do we peel carrots?
|
|
__label__salt __label__food-preservation __label__alcohol __label__dehydrating Do alcohol and salt help in preservation of dehydrated vegetables?
|
|
__label__baking __label__food-science __label__dough __label__mixing __label__kneading What is the rule of thumb for mixing doughs?
|
|
__label__fish __label__salmon Are there any differences in cooking techniques for Farm raised Salmon versus Wild Salmon?
|
|
__label__molecular-gastronomy Can I create cream of tartar with tartaric acid and potassium hydroxide?
|
|
__label__tomatoes __label__basics How do you make tomato paste?
|
|
__label__sauce How can I keep from burning a pan sauce?
|
|
__label__nutrient-composition __label__vitamins Best way to preserve nutrients while dehydrating fruit and veggies
|
|
__label__cake __label__pan __label__measurements Is it possible to know how much the cake weighs using a specific size of cake pan before baking?
|
|
__label__pizza __label__pizza-stone Why does a pizza stone make my pizza dough bread-like?
|
|
__label__food-safety __label__vegetables How to wash vegetables without running water?
|
|
__label__coffee Grind coffee with a blade grinder for a moka pot?
|
|
__label__eggs __label__omelette Why did my omelette turn out different than usual?
|
|
__label__cheese __label__milk __label__cream __label__mozzarella Mozzarella. Obtaining buffalo milk from whole milk and heavy cream
|
|
__label__sauce __label__temperature __label__milk __label__bechamel Milk temperature for white sauce
|
|
__label__hamburgers A burger made from pastrami
|
|
__label__ice-cream __label__vanilla Is vanilla a flavour or just absence of flavour?
|
|
__label__equipment How can I prevent the odor in my dishwasher?
|
|
__label__storage-method __label__fresh __label__peaches How to store fresh peaches?
|
|
__label__reheating Can beef stew be reheated several times?
|
|
__label__sugar __label__coconut __label__caramelization __label__caramel How can I make caramel that will hold its shape, without using refined sugar?
|
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__label__jam __label__chutney Can I convert jam into chutney?
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__label__roasting __label__peanuts For peanut butter, do peanuts have to be roasted with their shells or without their shells?
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__label__storage-method __label__truffles How can I store truffles?
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__label__potatoes __label__boiling When boiling potatoes, should I put them in with the cold water or in to the hot?
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__label__food-science __label__milk __label__water __label__oats Steel Cut Oats: cooking in milk vs. water
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__label__eggs __label__temperature __label__meringue Egg temperature for meringue
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__label__sauce __label__lemon __label__mistakes __label__hollandaise How to rescue a Hollandaise with too much lemon
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__label__chocolate __label__tempering Tempering chocolated fail!
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__label__eggs __label__cleaning __label__scrambled-eggs How to clean scrambled eggs from a pan?
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__label__baking __label__reheating __label__stuffing __label__thanksgiving For reheating stuffing in the oven, how long would you bake it and at what temperature?
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__label__sauce __label__sushi What is in eel sauce?
|
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__label__jerky How do I prevent venison (for jerky) from spoiling?
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__label__stock Court-bouillon: Why delay adding the wine and vinegar?
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__label__fruit __label__culinary-uses __label__plums Simple things to do with very tart plums?
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__label__dough __label__pizza How do you salvage a topped pizza that sticks to the peel?
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__label__equipment __label__knives Are fluted knives a gimmick?
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__label__eggs __label__dough __label__pasta __label__flour Do you need eggs for extruded pasta dough?
|
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__label__electric-stoves __label__dutch-oven Is it ok to use an enamelled Dutch oven on an electric stove top with the older ring burners?
|
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__label__oil __label__spoilage Can Grapeseed oil be considered edible after it has passed the expiry date?
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__label__chutney What's the difference between chutney and relish?
|
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__label__bananas __label__flambe How can I serve banana flambe for the next day?
|
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__label__equipment __label__cookware __label__pan __label__stainless-steel Stainless Steel Pan -- gray bottom. Why?
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__label__indian-cuisine __label__wine __label__curry What would adding wine (red or white?) do when cooking Vindaloo?
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__label__wine strawberry and fig vincotto
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__label__baking __label__parchment Edible Non Toxic Pencil Alternative for Baking Stencils?
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__label__induction Induction vs. propane gas expense?
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__label__baking Mixing ingredients ahead of time
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__label__chocolate __label__whipped-cream What is the best recipe for Chocolate Mousse: with butter or cream?
|
|
__label__italian-cuisine __label__cookies What is this Italian Cookie called?
|
|
__label__fish __label__japanese-cuisine __label__dashi How should Dashi made with kelp and bonito flakes smell?
|
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__label__indian-cuisine __label__onions how long to leave the sliced onion mixed with salt/pepper for onion Bhaji/onion fritters/onion pakoras?
|
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__label__fruit __label__blender __label__sorbet __label__strawberries Improve flavor of Sorbet made in Magic Bullet?
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__label__substitutions __label__macarons Substitute for coconut in macaroons
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__label__substitutions __label__butter __label__avocados Use Avocado instead of Butter to bake a cake?
|
|
__label__nuts __label__ingredient-selection Is it true that good pistachio nuts should have yellowish shell, purplish skin and greenish flesh?
|
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__label__knife-skills __label__cutting-boards How can I dice vegetables on a small cutting board?
|
|
__label__eggs __label__breakfast __label__cod What's the best method for preparing a smoked cod roe breakfast?
|
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__label__baking __label__cake __label__cupcakes How do I change cake recipes for cupcakes?
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|
__label__equipment __label__wok Possible to Cook with a Wok on an Electric Hot Plate?
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__label__cake Can I use a nonstick or stainless steel pan to bake a cake in a microwave
|
|
__label__food-safety __label__rice if uncooked rice is soaked for 2 day, is it still safe to eat (after it's cooked)?
|
|
__label__equipment __label__cleaning Are recirculation extractor hoods good?
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__label__rice Rice: Measuring water after washing it
|
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__label__equipment __label__tea Does the type of strainer built in a teapot matter?
|
|
__label__salmon Quality of frozen salmon (fish in general)
|
|
__label__pork __label__barbecue __label__ribs BBQ Rib problem, need suggestions
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__label__sauce What is pizza sauce?
|
|
__label__cake __label__sugar __label__resources __label__decorating Which are recipes for "rolled fondant"?
|
|
__label__asian-cuisine __label__soy __label__indonesian-cuisine How to make your own Tempeh?
|
|
__label__sauce How to Cook St-Hubert La King Sauce?
|
|
__label__food-preservation __label__canning __label__jam __label__jelly Jam "separates" in processing
|
|
__label__rice __label__vietnamese-cuisine __label__thai Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?
|
|
__label__grilling In a recipe, yogurt toughens potatoes but whipping cream does not
|
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__label__food-safety Should eggnog be chunky?
|
|
__label__eggs Can egg be scrambled inside shell?
|
|
__label__sauce What causes Bchamel Sauce to get so clumpy?
|
|
__label__food-preservation __label__mexican-cuisine How long can I store mole?
|
|
__label__cheese __label__wine cheese fondue not binding
|
|
__label__substitutions __label__food-identification __label__cut-of-meat __label__butchering __label__rabbit How can I tell the difference between a rabbit and a cat?
|
|
__label__spices What do these additions to common spice mixes do with your dish?
|
|
__label__food-safety __label__utensils How can I ensure food safety if my cooking utensils have touched raw meat?
|
|
__label__baking __label__cake How to halve a cake recipe?
|
|
__label__equipment Misto nozzle leaks
|
|
__label__dough __label__consistency Minimum liquid to make solid dough
|
|
__label__chocolate __label__melting-chocolate __label__tempering What does non-tempered couverture chocolate taste like?
|
|
__label__soup __label__food-preservation __label__canning Shelf-life of pressure-canned soups - is it still good?
|
|
__label__storage-method __label__refrigerator What temperature does "keep refrigerated" mean?
|
|
__label__nutrient-composition __label__curry __label__lime Adding lime juice to green curry paste and heating
|
|
__label__dough __label__flour __label__wheat __label__additives What is the affect of adding alkaline or acidic substances to wheat flour?
|
|
__label__candy How do I make candy shells?
|
|
__label__deep-frying __label__raw __label__doughnuts Why are my doughnuts raw in the middle?
|
|
__label__food-science __label__flavor Flavour combinations - structural analysis
|
|
__label__sauce __label__vinegar __label__buttermilk __label__hot-sauce __label__chicken-wings Homemade Buffalo Sauce
|
|
__label__dessert __label__brown-sugar How to stuff Brown Sugar croissants?
|
|
__label__temperature __label__mushrooms Why should dried mushrooms be soaked in warm water?
|
|
__label__salad Salads that are made of tomatoes, onion, chilli, coriander, salt and lemon
|
|
__label__eggs __label__sugar __label__measurements __label__icing Royal icing - how important is accurate measuring?
|
|
__label__substitutions __label__cake __label__chocolate I want to make a mug cake, can I use hot chocolate mix instead of cocoa?
|
|
__label__food-safety __label__cheese Sliced white American cheese
|
|
__label__cream __label__thickening __label__lemon-juice Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
|
|
__label__substitutions __label__sugar Substituting some sugar for stevia
|
|
__label__baking __label__quickbread Can I replace eggs, oil and water with apple sauce or just eggs?
|
|
__label__baking __label__turkey Can you cook a 25 lb turkey in an oven that is 9 inches from the bottom rack to the heating elements?
|
|
__label__texture __label__moisture What is the inside texture of a Japanese croquette?
|
|
__label__oil __label__vinegar __label__mixing __label__salad-dressing __label__emulsion French dressing will not blend or mix to be creamy
|
|
__label__sauce How do I make restaurant-quality white wine sauce?
|
|
__label__fruit How to wash soft fruit?
|
|
__label__cookware __label__cast-iron __label__seasoning How to see if cast iron cookware is enameled?
|
|
__label__tea What is the most comfort temperature for tea?
|
|
__label__equipment __label__cheese Cheese Cutting Tools
|
|
__label__flavor __label__gelatin Flavorings for clear gelatin
|
|
__label__culinary-uses __label__fruit How can I use persimmons in a cooked dish?
|
|
__label__equipment __label__asian-cuisine __label__knife-skills How heavy should a Chinese chef's knife be?
|
|
__label__storage-lifetime __label__pasta __label__dough How long will eggless pasta dough last in the fridge?
|
|
__label__pork __label__slow-cooking __label__roast How do I cook large quantities of Boston pork butt?
|
|
__label__cooking-time __label__recipe-scaling How do I scale a recipe that calls for boiling off liquid?
|
|
__label__substitutions __label__oil __label__chili-peppers Annatto Oil Substitute
|
|
__label__flour __label__bread Is it important to warm the flour before making bread?
|
|
__label__turkey __label__thanksgiving How long do you let a turkey rest after cooking?
|
|
__label__cake __label__microwave Mug-cake mix at home
|
|
__label__tomatoes __label__texture What is a mealy tomato, and how would one use one?
|
|
__label__meat __label__sauce __label__italian-cuisine secret ingredient in a restaurant bolognese
|
|
__label__frying __label__steak __label__olive Olive oil, Canola oil, or almond oil
|
|
__label__baking __label__bread __label__stand-mixer Adding too much flour to bread dough in Kitchenaid Stand Mixer?
|
|
__label__nutrient-composition __label__mayonnaise Protein in mayonnaise...none?
|
|
__label__meat __label__shopping __label__goose Where can I buy a goose?
|
|
__label__food-safety __label__refrigerator __label__spoilage Does having spoiling food in your fridge cause other food to spoil faster?
|
|
__label__chocolate __label__melting-chocolate __label__tempering What is the purpose of tempering chocolate?
|
|
__label__sauce __label__food-identification "Old wild west" secret sauce
|
|
__label__chia Are Chia Powder and Ground Chia the same product?
|
|
__label__baking __label__bread __label__milk __label__buttermilk Bread recipe calls for dry milk powder. Can I use dry buttermilk powder?
|
|
__label__yogurt __label__steaming __label__jam __label__glass __label__containers Can I pasteurize milk in a jam jar?
|
|
__label__equipment __label__bread Are Non-Stick Bread Pans Destined to Fail?
|
|
__label__food-safety __label__fish Refreezing Fish? Safe?
|
|
__label__baking __label__equipment Is there a plastic bowl/dish that can withstand high temperature in the oven?
|
|
__label__asian-cuisine What is Black Vinegar?
|
|
__label__chicken __label__flavor __label__onions __label__salad How do I tone down onion sharpness already in the chicken salad?
|
|
__label__steaming Can I steam-cook food in a distiller?
|
|
__label__baking __label__substitutions __label__flour __label__quinoa Can I substitute quinoa flour for bleached flour in a baking recipe?
|
|
__label__deep-frying __label__mushrooms __label__raw-meat Deep-Frying stuffed mushrooms?
|
|
__label__cake __label__sponge-cake How do I add butter to a sponge cake?
|
|
__label__chicken-stock __label__lentils Boiling lentils in chicken stock?
|
|
__label__equipment __label__whipped-cream Overpressurizing a cream whipper?
|
|
__label__vegetables __label__cucumbers How to prevent cucumbers from tasting bitter?
|
|
__label__baking __label__bread __label__sourdough-starter Tartine + Sourdough Taste
|
|
__label__food-safety __label__vanilla Safe to use some vanilla pods that have been fished out of another recipe?
|
|
__label__substitutions __label__wine __label__spaghetti Will swapping the red wine in my spaghetti bolognese with port wreck the dish?
|
|
__label__chili-peppers __label__ripe Why do we eat unripened chili peppers?
|
|
__label__substitutions __label__baking __label__pie __label__cornstarch Is there an alternative to cornstarch when used to thicken a pie filling
|
|
__label__food-safety Is this coconut spoiled?
|
|
__label__baking __label__bread __label__dough __label__yeast __label__rolls How can I keep the shape of my free-form bread dough when it is rising?
|
|
__label__eggs What is the difference between white and brown eggs?
|
|
__label__rice Sweet rice recipe help? Panama cook book recipe
|
|
__label__dough __label__food-science Effect of carbonated water on the rising of the dough?
|
|
__label__sugar What is caster/castor sugar?
|
|
__label__batter __label__pancakes Three day old pancake batter with grey spots
|
|
__label__cookware Does heat distribution vary between uncoated stainless steel pans and non-stick pans?
|
|
__label__cheese __label__pasta Mixing mozzarella without clumping
|
|
__label__garlic __label__cutting When should I press garlic and when should I chop it?
|
|
__label__chili-peppers __label__mortar __label__pestle Grinding dried chiles in a mortar and pestle?
|
|
__label__food-safety __label__pork How long can I safely keep a thawing pork shoulder in the fridge?
|
|
__label__eggs Buy Omega 3 eggs in bulk?
|
|
__label__storage How to store squash?
|
|
__label__equipment __label__heat __label__stir-fry How to get heat high enough for stir fry?
|
|
__label__coffee Finding the Right Coffee Grind
|
|
__label__chili-peppers __label__heat What is the hottest part of a chili/chilli/chile pepper?
|
|
__label__dough __label__oven __label__pizza __label__gas __label__pizza-stone Neapolitan Pizza in a regular gas oven
|
|
__label__tea What difference does oxygen content of tea water make?
|
|
__label__flavor __label__salt __label__vinegar __label__fermentation __label__pickling What is the difference in flavor between a fermented pickle and a vinegar pickle?
|
|
__label__potatoes __label__refrigerator __label__salad Why must potato salad be placed in the refrigerator before serving?
|
|
__label__flavor __label__soup __label__basics __label__cookbook What is a good book about soup?
|
|
__label__oven __label__reheating __label__ham How long does it take to warm a ham in the oven?
|
|
__label__oil __label__potatoes __label__food-preservation __label__deep-frying Frying - Oil foams
|
|
__label__muffins __label__blueberries What's the difference between fresh and frozen blueberries for baking?
|
|
__label__storage-method __label__ripe __label__avocados What can I do to help my avocados ripen?
|
|
__label__storage-method __label__storage-lifetime __label__ginger How can I store root ginger for maximum shelf life?
|
|
__label__beans How to make smooth Chumus?
|
|
__label__cleaning __label__cookware How to clean an all-clad stainless steel pan
|
|
__label__temperature __label__chicken-breast How do I prevent burned chicken breasts when cooking on the stovetop?
|
|
__label__substitutions __label__chocolate Can I use Chocolate Chips in place of Semi-sweet baking chocolate?
|
|
__label__food-safety __label__chicken __label__sandwich Lunch meat is slimy on outside?
|
|
__label__canning __label__chili-peppers __label__chili Culinarily Flexible Pepper
|
|
__label__food-preservation Is there any way to kill bacteria in food without using heat?
|
|
__label__meat __label__language Is there a name for the mushy sludge that forms around/benath meat as it cooks?
|
|
__label__pie __label__pectin __label__apple-pie __label__filling What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results?
|
|
__label__food-processing What exactly is essence?
|
|
__label__rice __label__indian-cuisine What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)?
|
|
__label__food-science __label__boiling __label__water How do I stop my pans boiling over?
|
|
__label__wine How to pop a tiny champagne cork?
|
|
__label__baking __label__cake __label__oven __label__cookies What is the proper oven rack height position for baking cakes and cookies?
|
|
__label__meat __label__boiling Will meat overcook in a boiling water pot?
|
|
__label__chicken __label__pairing __label__tartare How to prepare chicken tartare?
|
|
__label__eggs __label__microwave Why is putting an egg in the microwave not recommended?
|
|
__label__turkey __label__brining Breaking down a turkey for storage - brine before or after freezing?
|
|
__label__eggs __label__chicken Will store bought chicken eggs hatch?
|
|
__label__peanuts If I put peanuts in a coffee grinder, will I get peanut butter or peanut powder?
|
|
__label__untagged Local special ingredients on Cape Cod
|
|
__label__sauce __label__kiwifruit Make Kiwifruit sauce less sour without sugar?
|
|
__label__yogurt Homemade yogurt aftertaste
|
|
__label__tea __label__caffeine Is Pickwick green tea deceffeinated?
|
|
__label__flavor __label__msg Will MSG improve taste of a food for someone who dislikes the food itself or will it make it worse?
|
|
__label__culinary-uses __label__nuts What can I do with 2 lbs. of pecans?
|
|
__label__freezing __label__cucumbers Can I freeze Tzatziki sauce?
|
|
__label__pasta __label__dough Why did my fresh pasta come out pasty and lumpy?
|
|
__label__storage-method __label__italian-cuisine __label__lasagna What should I do with a just-baked lasanga?
|
|
__label__ham __label__charcuterie What's the difference between Prosciutto, Jamon Serrano and Speck?
|
|
__label__food-safety __label__meat __label__defrosting __label__thawing Why does my meat never thaw in the fridge?
|
|
__label__butter __label__seasonal Does milk (fat) change in Winter?
|
|
__label__oven __label__steaming __label__veal Can I make baked veal more soft?
|
|
__label__chicken __label__freezing __label__storage Should I store my uncooked marinated chicken wings in the freezer?
|
|
__label__thickening __label__sour-cream How to thicken a sour cream recipe?
|
|
__label__microwave __label__boiling __label__food-safety Why microwaves do not kill harmful bacteria as well as boiling?
|
|
__label__sugar __label__mold __label__food-safety Does sugar inhibit mold growth?
|
|
__label__food-safety __label__fish __label__sushi __label__salmon __label__japanese-cuisine Can store bought salmon be used for sashimi?
|
|
__label__gluten-free What are some good gluten-free food alternatives?
|
|
__label__vegan __label__spicy-hot How can vegans alleviate the effects of spicy food?
|
|
__label__grilling How does food cook differently on an open top grill than a covered one?
|
|
__label__yogurt __label__coconut homemade coconut flavoured yogurt?
|
|
__label__substitutions __label__apples __label__pectin Using pectin as a fat replacement
|
|
__label__food-safety __label__boiling Can I cook (boil) vegetables in the same pot two times in a row without washing the pot?
|
|
__label__eggs __label__egg-whites When I'm separating egg whites, how much does it matter if a little yolk gets in?
|
|
__label__cheese Are you supposed to eat the rind of Brie cheese?
|
|
__label__syrup __label__honey __label__glucose-syrup How to tell if it is honey, super filtered honey, or corn syrup?
|
|
__label__culinary-uses __label__tortilla-chips What can I make with the broken corn chips at the bottom of the bag?
|
|
__label__fish __label__salmon Can gravlax be prepared from frozen salmon?
|
|
__label__chicken __label__food-identification What is this really tasty part of a chicken found in a cavity in the hip?
|
|
__label__food-science __label__candy What can I add to boiled lollies to stop them from melting in humid weather?
|
|
__label__baking __label__cake __label__batter __label__conversion __label__mixing Converting stand mixing time to hand mixing
|
|
__label__baking __label__cookies How can I bake crunchy chocolate chip cookies?
|
|
__label__baking __label__equipment Non-glass baking containers for both microwave and oven use
|
|
__label__frying __label__skillet Frying pan - Heat Distribution
|
|
__label__flatbread Accidentally baked flatbread with oxygen absorber -- is flatbread safe to eat?
|
|
__label__roasting __label__honey __label__peanuts How to make Honey Roasted Peanuts just like Planters?
|
|
__label__gelatin __label__cornstarch Is cornstarch a less effective thickener when used with gelatin?
|
|
__label__bread __label__dough __label__stand-mixer In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?
|
|
__label__fermentation __label__kimchi Kimchi not very fermented, did not expand or get juicy
|
|
__label__equipment What foods *require* a food processor?
|
|
__label__storage-lifetime I moved to US recently from India and I am looking for Plastic jars for storage,
|
|
__label__chicken __label__meat __label__freezing __label__liver Can I freeze raw liver and meat?
|
|
__label__vanilla Why non-flavored variant is usually vanilla?
|
|
__label__puff-pastry Would this cheat puff pastry really work?
|
|
__label__oranges __label__seasonal Seville oranges for marmalade - how important is freshness?
|
|
__label__potatoes __label__dehydrating __label__starch Starch Content of Dehydrated Potatoes
|
|
__label__nuts __label__almonds Cracking almonds without a nutcracker?
|
|
__label__food-identification What is "Irish Moss"?
|
|
__label__baking __label__butter __label__sour-cream __label__differences What is the difference between sour cream & butter in baked goods?
|
|
__label__cookies Is eating cookie dough without egg safe?
|
|
__label__oven __label__microwave __label__convection Replacing toaster oven with convection oven or convection microwave?
|
|
__label__equipment __label__chocolate Get chocolate eggs out of silicone mold
|
|
__label__storage-method __label__pancakes How to store pancakes
|
|
__label__chicken I over seasoned BBQ chicken with too much salt how do I fix it
|
|
__label__raw-meat Bought meat left out over night ..is it safe to eat?
|
|
__label__oven __label__roast __label__brisket How long do I cook my brisket?
|
|
__label__nuts __label__blanching __label__almonds How to blanch and peel nuts?
|
|
__label__storage-lifetime __label__wine Wondering if the bottle of wine I have is still good or not
|
|
__label__substitutions __label__corn __label__popcorn Cooked corn kernels, but not from corn cob
|
|
__label__chicken Thawing uncooked chicken
|
|
__label__stock __label__culinary-uses Are the leftovers from making stock good for anything?
|
|
__label__chicken __label__barbecue How long should it take to bbq half a chicken?
|
|
__label__chicken __label__raw-meat __label__cleaning How do you properly wash hands after dealing with raw chicken?
|
|
__label__eggs __label__omelette Omelet help.... gah why is it so hard?
|
|
__label__substitutions __label__ingredient-selection __label__thickening __label__gelling-agents __label__ratio Effect of xanthan gum on agar agar gels?
|
|
__label__meat __label__slow-cooking __label__whiskey Slow cooker bourbon meat recipe bitter
|
|
__label__vegan __label__ingredient-selection Is there an official standard vegan packaging symbol designating that a product is vegan?
|
|
__label__crockpot Cooked meat in slow cooker on warm. Can it still be safe to eat?
|
|
__label__eggs __label__storage-lifetime __label__italian-cuisine __label__dessert How long will Tiramis made with raw egg keep?
|
|
__label__fish __label__sushi Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?
|
|
__label__food-safety __label__meat __label__freezing Refreeze ground hamburger as hamburgers after thawing?
|
|
__label__indian-cuisine __label__language __label__food-identification Name of an Indian dish with stuffed whole potatoes
|
|
__label__baking __label__bread __label__oven Why does my bread burn at the bottom before it is done?
|
|
__label__freezing __label__deep-frying __label__defrosting __label__thawing The center is still cold when I deep fry my precooked frozen chicken
|
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__label__pasta __label__spinach Why does my spinach pasta break when I run it through the cutter?
|
|
__label__spices When should I flavor my Bolognese?
|
|
__label__coffee How to select a coffee powder for preparing Turkish Coffee?
|
|
__label__storage-method __label__corn What is the most efficient way to remove kernels from a corn cob?
|
|
__label__peeling __label__tomatoes __label__boiling Peeling tomatoes
|
|
__label__bread How can I make my Garlic Bread less soggy?
|
|
__label__substitutions __label__curry __label__coconut What would be a good substitute for coconut milk in curry sauces?
|
|
__label__storage-method __label__beans __label__soaking How long can I store soaked beans before cooking?
|
|
__label__storage-method __label__storage-lifetime __label__spices Shelf life of spices
|
|
__label__freezing __label__storage-lifetime __label__herbs "Shelf"-life of frozen Kaffir lime leaves
|
|
__label__cheese __label__refrigerator __label__sandwich __label__melting My Cheese Melted while in the Fridge?
|
|
__label__baking __label__vegetables __label__temperature __label__potatoes __label__roasting Can vegetables be roasted at lower temperatures?
|
|
__label__sauce Can demi glace be done with fewer steps
|
|
__label__pasta __label__dough __label__gnocchi How to prepare gnocchi dough for mixed ingredients?
|
|
__label__baking Chiffon cake deflating
|
|
__label__spices What determines the variety of paprika to use in recipes?
|
|
__label__thickening __label__chili What can be used to thicken chili other than masa harina?
|
|
__label__reheating __label__food-safety Refrigerating after reheating?
|
|
__label__meat __label__fish __label__poultry Why not mix meat or poultry with fish?
|
|
__label__eggs Eggs smelled bad but not anymore when I put them in the ref
|
|
__label__noodles __label__ramen Ramen with Egg :: Screwed Up Something
|
|
__label__equipment __label__grilling __label__barbecue __label__utensils What is this grilling utensil with two wire mesh panels?
|
|
__label__spices __label__cinnamon Why do cinnamon sticks taste sweet?
|
|
__label__baking __label__decorating What are the different effects that different washes produce in baked goods?
|
|
__label__knives __label__knife-skills __label__sharpening Steel honing rod vs ceramic honing rod
|
|
__label__baking __label__substitutions __label__bread __label__yeast yeast substitutes and proper measurements
|
|
__label__dough __label__pizza Dense pizza dough- need help! How to make lighter and more airy pizza?
|
|
__label__herbs How to clean dill?
|
|
__label__baking __label__yorkshire-puddings How do you make Yorkshire Puddings rise reliably?
|
|
__label__cleaning __label__microwave How do I get the smell of burnt food off of the inside of my microwave oven?
|
|
__label__food-safety __label__canning __label__spoilage Safety of adding dried hot pepper to opened jar of pickles
|
|
__label__coffee Achieving perfection via manual drip-brew coffee method
|
|
__label__rice __label__sushi Understanding the steps to prepare sushi rice
|
|
__label__dehydrating Can I dehydrate multiple different types of food at the same time?
|
|
__label__vinegar Why are there no nutrition facts on this US bottle of vinegar?
|
|
__label__resources Taking it to the next level, systematically
|
|
__label__slow-cooking __label__sushi __label__sticky-rice Crock-pot/slow-cooker basmati sushi/ketupat
|
|
__label__potatoes __label__fermentation __label__pickling __label__french-fries __label__chips Should I par-boil my pickled potatoes before roasting them?
|
|
__label__asian-cuisine __label__mushrooms Over cooking shiitake mushrooms?
|
|
__label__equipment Using a large pot/pan on a smaller burner
|
|
__label__american-cuisine American "Bacon Roll" - what is it?
|
|
__label__equipment __label__coffee __label__milk __label__food-processing RPM for milk frothing?
|
|
__label__sauce __label__freezing __label__consistency Why did my sauce get lumpy after being frozen?
|
|
__label__food-safety __label__vegetables __label__fruit How do you wash fruit and veggies effectively?
|
|
__label__seasoning Too much cardamom in apple butter
|
|
__label__sauerkraut How do I drain sauerkraut?
|
|
__label__baking __label__vegetables __label__batter __label__calories Reduce Calories in Batter-Baked Vegetables?
|
|
__label__cookies __label__food-identification What is this dipped powder cookie called?
|
|
__label__sauce __label__freezing __label__cocktails Freeze ice to far below 0 Celsius?
|
|
__label__food-science __label__beer What makes alcohol-free beer sweet?
|
|
__label__bread __label__almonds __label__rising How can I make my almond buns rise evenly?
|
|
__label__substitutions __label__restaurant-mimicry __label__drinks How to make the perfect root beer
|
|
__label__fish Is it possible to identify the quality of fish after cooking the fish?
|
|
__label__food-safety __label__canning How prevalent was foodborne botulism before stricter food safety guidelines?
|
|
__label__substitutions __label__spicy-hot Tabasco flavor without pain?
|
|
__label__tea __label__filtering Black tea develops cloudy dregs; how to avoid?
|
|
__label__bread __label__butter Why is butter incorporated into the dough last when making Brioche?
|
|
__label__milk __label__oats Oats with milk without microwave
|
|
__label__baking baking time adjustment when baking large quantity of fish
|
|
__label__squash __label__skin Do I need to peel a red kuri squash?
|
|
__label__chicken __label__onions __label__caramelization __label__roasting Should my chicken sit in liquid as it roasts, or not?
|
|
__label__fish __label__tuna Tuna Alternatives
|
|
__label__eggs __label__sugar __label__foam Do I need sugar for zabaglione?
|
|
__label__steak __label__cast-iron Why did my attempt at pan-searing beef filets fail miserably?
|
|
__label__sauce Should I finish teriyaki sauce with butter?
|
|
__label__equipment __label__pizza __label__maintenance How do you protect a pizza peel?
|
|
__label__food-safety __label__chicken Can I cook chicken in the over after leaving them sitting in the oven all night?
|
|
__label__substitutions __label__cream What can I do to " fresh cream" to substitute "double cream"?
|
|
__label__sauce Marinara sauce with too much oregano and tomato paste
|
|
__label__dough __label__pizza __label__non-stick __label__wheat __label__kneading Working with sticky dough for pizza making
|
|
__label__baking __label__meat __label__vegetables __label__temperature __label__food-science Which factors determine the absorption levels of foods?
|
|
__label__polenta Polenta problem
|
|
__label__sugar __label__tea __label__cocktails __label__presentation Sugar/salt frosted around the top of a cup/mug
|
|
__label__eggs __label__frying __label__pancakes Can I use cookie cutter shapes in a frying pan?
|
|
__label__vegetables __label__knife-skills Is there an easy way to trim the ends off green beans quickly?
|
|
__label__onions __label__knife-skills How do you finely dice an onion without crying?
|
|
__label__equipment __label__rice __label__rice-cooker Why does my rice cooker's steam hole always clog?
|
|
__label__butter __label__garlic Why was our garlic butter made in France, much nicer than garlic butter in England?
|
|
__label__molecular-gastronomy __label__spherification How do I control the shape of my spheres?
|
|
__label__storage-method __label__vegetables __label__freezing __label__blanching Is blanch freezing vegetables required for short term storage?
|
|
__label__pie __label__pumpkin Can I use any sort of pumpkin for pumpkin pie?
|
|
__label__food-safety Help - Thawed frozen Lasagne issues
|
|
__label__baking __label__cookies __label__texture Why is the texture of my chocolate chip cookies foamy?
|
|
__label__bread __label__middle-eastern-cuisine __label__kebab Stretchy Lebanese flatbread?
|
|
__label__yogurt __label__curry Cooking Indian curry with yogurt
|
|
__label__cookware Griddle pan vs. Large frypan?
|
|
__label__substitutions __label__sugar __label__dietary-restriction Is powdered sugar a dietary alternative to granulated sugar?
|
|
__label__baking __label__cookies Why do my cookies deflate when coming out of the oven?
|
|
__label__eggs __label__egg-whites Egg Whites Won't Stiffen
|
|
__label__freezing __label__ground-beef Dealing with frozen ground beef
|
|
__label__coffee How to make a cappuccino not overflow?
|
|
__label__frying __label__olive-oil __label__ground-beef Olive oil vs almond oil for frying ground beef?
|
|
__label__oven Pan vs oven cooking
|
|
__label__food-safety __label__freezing How can you tell if a freezer rose above freezing?
|
|
__label__butter Storing butter for longer than a month
|
|
__label__soup __label__leeks Do leeks need to be softened?
|
|
__label__bread __label__yeast Culturing Yeast in Dough
|
|
__label__eggs __label__food-science __label__vinegar __label__poaching How does a splash of vinegar help when poaching eggs?
|
|
__label__pasta __label__potatoes __label__salad __label__ham __label__tuna Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?
|
|
__label__fruit Shiraz / Persian / Wild Figs - How to eat them right? How to extract as much flavor as possible?
|
|
__label__knife-skills __label__tomatoes __label__mexican-cuisine How to dice tomatoes?
|
|
__label__flavor What is a "Bubble Gum" flavor
|
|
__label__baking __label__bread __label__storage-lifetime How far ahead of time can I make or bake a bread with fruit and honey in it?
|
|
__label__eggs Can I eat eggs that are cooked over 3 hours with low temperature looking a bit brown?
|
|
__label__language __label__salsa Is picante sauce a type of salsa?
|
|
__label__bread __label__hot-dog __label__convenience-foods How can I put a hot dog in a bun without splitting the bun?
|
|
__label__baking __label__oven __label__convection How can i optimize the use of my convection oven?
|
|
__label__non-stick I don't care about the non stick property of a non stick pot. Is there any harm in washing it in a dishwasher?
|
|
__label__substitutions __label__dough __label__pizza __label__flour __label__gluten-free What can I substitute for Rice flour in a gluten-free pizza?
|
|
__label__measurements __label__spinach How much is a bunch of spinach?
|
|
__label__flour What is: Yellow Flour?
|
|
__label__gelatin Why did my jello not set?
|
|
__label__chicken __label__brining __label__chemistry How deeply will the flavors in a brine penetrate chicken?
|
|
__label__eggs what temperature to scramble eggs at?
|
|
__label__milk __label__coffee Steeping coffee in milk
|
|
__label__baking what does "draft-free" mean?
|
|
__label__culinary-uses __label__yeast What are other uses for Vegemite or Marmite besides as a spread?
|
|
__label__garlic Raised brown spots on garlic
|
|
__label__eggs __label__hard-boiled-eggs How do I keep an egg from cracking while being boiled?
|
|
__label__food-safety __label__pickling Can I get botulism by using 2 cups vinegar to 8 cups water when canning pickles - as most recipes require 1:1 ratio of vinegar to water?
|
|
__label__equipment How come my dishwasher leaves grime on dishes?
|
|
__label__drinks Making your own drink powders?
|
|
__label__cookbook Fannie's Books and Derivatives
|
|
__label__storage-method __label__freezing __label__avocados Can you freeze an avocado?
|
|
__label__grilling __label__sauce __label__barbecue __label__condiments How can I improve my barbecue sauce recipe?
|
|
__label__wine How long does Marsala wine last, after opening?
|
|
__label__frying __label__mushrooms How should I sautee Portobello Mushrooms?
|
|
__label__seeds How to pick avocadoes with small seeds?
|
|
__label__pie __label__language "Pie" vs "Tart"?
|
|
__label__oil __label__storage Can you store oil in a container that is not airtight?
|
|
__label__food-safety Canning chow chow
|
|
__label__alcohol __label__infusion Why does my lime peel-alcohol infusion become cloudy when mixed with water?
|
|
__label__food-safety __label__eggs __label__egg-whites Are reddish egg whites safe to eat?
|
|
__label__flavor __label__tea pre-soaking tea in cold water prior to brewing
|
|
__label__equipment __label__cleaning __label__pan __label__stainless-steel __label__pot Why is the dishwasher not recommended for my All-Clad MC2 line of pot and pans?
|
|
__label__sauce __label__cooking-time Can you estimate how long it takes to reduce a liquid?
|
|
__label__yogurt How to do frozen yogurt
|
|
__label__storage-lifetime __label__fruit Do raisins have a maximum shelf life?
|
|
__label__yeast __label__bagels Bagels not rising
|
|
__label__baking __label__flour __label__grinding __label__milling __label__buckwheat Can I make buckwheat flour starting from toasted buckwheat?
|
|
__label__onions How do I sweat onions?
|
|
__label__equipment Does any blender also do up-down shaking movement?
|
|
__label__soup __label__cauliflower Clear cauliflower and blue cheese soup - how to get it clear
|
|
__label__yeast __label__fermentation __label__ginger __label__soda How should soda made with "ginger bug" smell/taste?
|
|
__label__substitutions __label__temperature __label__oil If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?
|
|
__label__substitutions __label__oil Fat free oil substitute
|
|
__label__cast-iron __label__seasoning __label__stove How to season iron cookware on gas stove?
|
|
__label__pasta __label__noodles Can I cook pasta without heating it up... ever?
|
|
__label__cake __label__butter __label__sponge-cake __label__rolling What does melted butter do in a swiss roll recipe?
|
|
__label__potatoes __label__boiling How to make sure that potatoes are boiled properly?
|
|
__label__scrambled-eggs Bisquick breakfast casserole with cooked eggs
|
|
__label__storage-method __label__fruit __label__blueberries __label__raspberries What is the best way to store fresh berries?
|
|
__label__substitutions __label__baking __label__butter Butter substitute for 1 cup of butter for baking
|
|
__label__baking __label__cookies __label__texture How can I get chewy chocolate chip cookies?
|
|
__label__fish __label__shrimp Brown line in back of shrimp
|
|
__label__milk How do I dissolve chunky powder completely in milk?
|
|
__label__meat __label__beef __label__japanese-cuisine __label__butchering What cut of beef can I use to make "sukiyaki beef"?
|
|
__label__baking __label__eggs __label__chocolate __label__melting-chocolate Combining melted chocolate with eggs
|
|
__label__sauce __label__beer Can you make a sauce with beer?
|
|
__label__wok __label__stir-fry __label__carbon-steel Wok patina; when to redo seasoning?
|
|
__label__food-safety __label__citrus __label__oranges What's the black thing at the bottom of navel oranges?
|
|
__label__chicken __label__frying PA style fried chicken with no breading or batter, just a thin amber color crisp coating
|
|
__label__vegetables __label__boiling What happens if I add corn before bringing the water to a boil?
|
|
__label__chicken __label__barbecue Keep chicken with skin from catching on fire on the barbeque
|
|
__label__food-science __label__fats __label__nutrient-composition Does preparation of food change the nutritional content with respect to fat type?
|
|
__label__cajun-cuisine __label__gumbo Frozen veggies meets gumbo = flavorless. How to add flavor?
|
|
__label__candy __label__caramel How do I make a caramel disk?
|
|
__label__cake __label__blueberries Thawed frozen blueberries inside cake roll?
|
|
__label__vegetables How to cook Brussells Sprouts and sweet potates in one oven?
|
|
__label__equipment __label__whipper straining methods for liquids to be used in whipping siphon
|
|
__label__wine __label__reduction Why does my red wine reduction go 'grainy'?
|
|
__label__eggs __label__dough __label__cookies __label__butter __label__yolk Is it possible to substitute butter with egg yolks in cookie dough?
|
|
__label__fruit __label__citrus What are the fundamental differences between citrus fruits that necessitate different cooking techniques?
|
|
__label__food-safety __label__steak Food safety concerns regarding cooked steak stored in the fridge
|
|
__label__bread How do I cook toast on an Aga?
|
|
__label__pizza __label__spanish-cuisine How can you pre-bake coca (pizza)?
|
|
__label__soup Too much sugar in soup -- how to make it less cloying?
|
|
__label__rice __label__rice-cooker __label__breakfast Cooking rice overnight?
|
|
__label__storage-method __label__canning __label__salsa Do you need a pressure cooker to can home-made salsa?
|
|
__label__salt __label__olive Are olives always salty
|
|
__label__asian-cuisine __label__pairing __label__menu-planning __label__serving-suggestion What are some appropriate accompaniments for satay?
|
|
__label__please-remove-this-tag __label__cheese __label__low-carb How do I make my cheese "crackers" less greasy?
|
|
__label__water __label__squash __label__reduction __label__casserole Squash Casserole: Reducing the water content?
|
|
__label__beans Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?
|
|
__label__flavor __label__frying __label__oil Is it a good idea or a waste to fry with olive oil?
|
|
__label__vegetables __label__refrigerator __label__storage Why are Zucchini's refrigerated, but not acorn and spaghetti squash?
|
|
__label__chocolate __label__cookies Amount of Chocolate-chips in a Chocolate-chip cookie?
|
|
__label__freezing __label__rice __label__noodles Can I freeze dried rice noodles after they've been rehydrated?
|
|
__label__substitutions __label__low-fat __label__puff-pastry What can I substitute for puff pastry?
|
|
__label__garlic What is a clove of garlic?
|
|
__label__cake __label__meringue __label__recipe-scaling Too big tin for meringue cake recipe. How to solve?
|
|
__label__food-safety __label__duck __label__curing __label__charcuterie Salt curing duck breast
|
|
__label__pork How to chill and reheat three layer pork properly
|
|
__label__substitutions __label__soup __label__resources __label__celery Substitute for celery in soup
|
|
__label__cheese __label__cheese-making __label__mozzarella Why did my mozzarella turn out like ricotta?
|
|
__label__oven How long to cook multiple food items with varying temperatures?
|
|
__label__equipment Replacement for the ring seal or gasket in a blender
|
|
__label__pasta __label__boiling Why pasta keeps always damp and moist when I cook it?
|
|
__label__ice-cream __label__cherries Making cherry ice cream, should I macerate the cherries?
|
|
__label__beef __label__roasting How do the various methods of roasting beef compare?
|
|
__label__soup __label__spices Which red pepper to use?
|
|
__label__knives __label__knife-skills __label__cutting Knife for cutting steak slices from whole ribeye?
|
|
__label__flavor __label__spices __label__chili-peppers __label__sauteing How do you get the flavor out of dried peppers?
|
|
__label__bread What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge?
|
|
__label__vegetables How to cook Beansprouts so that they remain crispy
|
|
__label__sauce __label__finnish-cuisine Does anybody recognize this Finnish dill sauce?
|
|
__label__oven __label__microwave What are speed ovens (combo microwave / oven) good or not good at?
|
|
__label__seafood __label__paella Paella and seafood casserole
|
|
__label__dough __label__food-science __label__baking-soda Baking soda accident in pretzel dough - Can it be salvaged?
|
|
__label__canning __label__jam Do I need to boil filled jam/chutney jars?
|
|
__label__gelatin How to make Jell-O less sweet?
|
|
__label__baking __label__bread __label__freezing How to make part bake baguettes and rolls?
|
|
__label__baking __label__cinnamon Can I leave my cinnamon bars unbaked in the fridge for a few hours?
|
|
__label__bread Would honey and molasses be liquids or sugars in a bread formula?
|
|
__label__equipment __label__smoking How can I reduce the heat output of this heating element?
|
|
__label__pasta __label__soup Adding pasta to soup
|
|
__label__chocolate How can I make this cool chocolate shape?
|
|
__label__vegetables __label__fruit __label__chili-peppers __label__defrosting How do you defrost frozen chili peppers without them turning soggy?
|
|
__label__baking __label__equipment using a square tin in a small oven
|
|
__label__equipment __label__tomatoes What device to use to chop/dice tomatoes?
|
|
__label__baking __label__egg-whites __label__experimental __label__macarons Why are my macarons cracking on top?
|
|
__label__fruit __label__salad __label__pairing __label__spinach What fruit pair well with spinach?
|
|
__label__baking __label__dessert How to reduce the moisture when making tarte tatin
|
|
__label__egg-whites __label__eggs How do I separate egg white?
|
|
__label__pasta __label__fresh __label__food-transport __label__ravioli How to transport fresh ravioli to office potluck?
|
|
__label__beef __label__middle-eastern-cuisine __label__lamb __label__balkan-cuisine What cut of ground beef is ideal to mix with ground lamb for kofta?
|
|
__label__sauce __label__pasta How to compensate for the unavailability of Italian basil in authentic Italian pasta sauce?
|
|
__label__equipment __label__frying __label__pan __label__frying-pan How do I know if a frying pan is suitable for a glass ceramic cooker?
|
|
__label__baking __label__cake How much difference does the placement of the shelf in the oven make to the final outcome of a cake?
|
|
__label__beef __label__stews Stewing beef - how long is too long?
|
|
__label__baking __label__dough __label__sugar __label__cookies Forgot sugar in sugar cookies
|
|
__label__pizza __label__dough Tips To Make Pizza Dough Workable
|
|
__label__stock What's the difference between using stock and water?
|
|
__label__freezing __label__pasta __label__food-preservation Can you freeze egg noodle pasta?
|
|
__label__baking __label__dough Baking bread for fishing bait
|
|
__label__cake What are those cakes called which don't have an icing on them?
|
|
__label__dough __label__rice __label__flour What care should be taken to prepare dough and Chapatis with Rice flour?
|
|
__label__oil Oil Dates, If a cooking oil has never been open how long past the "Use by date" would be acceptable?
|
|
__label__food-safety __label__food-preservation __label__jam How do I prevent jams from turning brown?
|
|
__label__please-remove-this-tag __label__soda Where can I find or make Irish cream soda?
|
|
__label__pie __label__ganache How to sweeten ganache for a chocolate lining
|
|
__label__bread __label__yeast __label__rising Using fresh compressed cake yeast in bread machine
|
|
__label__pasta __label__spaghetti Pesto after doing a sauce or before?
|
|
__label__mexican-cuisine What can I use instead of amaranto?
|
|
__label__knives __label__maintenance __label__sharpening Using a ceramic honing rod for Global knives?
|
|
__label__language __label__cocktails What does "do." mean in old recipes?
|
|
__label__frying __label__temperature __label__fats __label__tofu Does searing cause more or less oil to be absorbed than frying?
|
|
__label__baking __label__cookies __label__butter __label__shortening How to substitute butter with combination of butter and shortening in cookie/biscuit making?
|
|
__label__barbecue Flavour-wise, what is the use of an electric/gas BBQ?
|
|
__label__meat __label__frozen __label__lamb I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours
|
|
__label__substitutions __label__cornstarch Can I substitute potato starch (katakuriko) for cornstarch in a cookie recipe?
|
|
__label__baking __label__cake __label__temperature __label__cooking-time What temperature and time do I need to bake a 35cm Madeira cake?
|
|
__label__roasting __label__barbecue Butcher/Cooking Twine - safe for BBQ?
|
|
__label__roasting __label__turkey Do I have to tie my turkey legs together?
|
|
__label__freezing __label__food-preservation __label__pastry Will these mince pies still be good and/or safe to consume?
|
|
__label__cream __label__ice-cream What does make ice cream smooth and silky?
|
|
__label__canning __label__jam New to jam making - do I need to can?
|
|
__label__professional I love food and the public but my body can't handle it anymore
|
|
__label__vegetables __label__fruit Identifying quality fruits/vegetables at a farmers market
|
|
__label__mutton Is there a way to prep mutton in order to ease its strong flavor?
|
|
__label__molecular-gastronomy __label__spherification What is the best way to hold a sphere and for how long?
|
|
__label__baking __label__cookies How do I speed up the preparation time for chocolate chip cookies?
|
|
__label__fruit __label__yogurt __label__muffins Using fermenting muesli to make muffins
|
|
__label__fish __label__chemistry How can I avoid getting swindled? How can I detect polyphosphates in fish fillets?
|
|
__label__baking __label__cocoa Very Bitter Cocoa Powder Measurement
|
|
__label__baking __label__chocolate __label__tempering How-to Cut Baking Chocolate bar clean for perfect squares
|
|
__label__baking __label__cake __label__oven How much time is required to bake?
|
|
__label__fish __label__pickling Is Pickled Herring Cooked?
|
|
__label__temperature __label__steak __label__pan __label__stove __label__induction How to determine perfect pan temperature for steak?
|
|
__label__storage-method __label__coffee How best to store roast coffee beans?
|
|
__label__food-safety __label__cleaning __label__canning Will a dishwasher sterilize bottles for canning?
|
|
__label__food-safety __label__freezing __label__chocolate How long can you keep chocolate in the freezer?
|
|
__label__oil __label__deep-frying Can I Re-use Unfiltered Frying Oil From Night Before?
|
|
__label__baking __label__cake __label__sponge-cake How should I adjust the baking temperature?
|
|
__label__oil __label__fats What are the reasons for sauteeing with fat?
|
|
__label__food-safety __label__vinegar Can I eat white vinegar if it has tons of deposits in it?
|
|
__label__vinegar What is the "grain" in 45 grain brown rice vinegar?
|
|
__label__meat Cooking Moose meats
|
|
__label__flavor __label__brisket How do I get more flavor in the interior of a brisket?
|
|
__label__substitutions __label__indonesian-cuisine Any good substitutes for tamarind in Beef Rendang?
|
|
__label__organic Can I sprout grains/legumes/seeds I buy in bulk from whole foods?
|
|
__label__chocolate __label__alcohol __label__tempering Can you add alcohol to chocolate being tempered?
|
|
__label__chocolate __label__decorating Storing white chocolate
|
|
__label__cake Dense and gluey centered cake problem
|
|
__label__coffee __label__grinding How important is fresh ground coffee vs a good coffee grinder?
|
|
__label__coffee __label__food-preservation __label__jam How should I make jam out of coffee cherries or coffee cherry husks?
|
|
__label__nutrient-composition __label__calories Does the calorie count of these pistachio nuts include the shell?
|
|
__label__fruit __label__watermelon Cause of watermelon rind rotting (at room temperature)
|
|
__label__pork __label__marinade __label__spanish-cuisine __label__cut-of-meat Cooking a tender pork sirloin (Solomillo alWhisky)
|
|
__label__spaghetti __label__american-cuisine __label__pasta Which is a typically American way of seasoning spaghetti and other pasta?
|
|
__label__mexican-cuisine Make Ahead Quesadillas
|
|
__label__sauce __label__butter __label__hot-sauce Clarified Butter for Hot Sauce?
|
|
__label__flavor __label__vegetables __label__restaurant-mimicry __label__olive Why are olives always better at the restaurant?
|
|
__label__meat __label__pasta __label__ravioli Do I need to cook the meat filling before stuffing ravioli?
|
|
__label__shopping __label__beer __label__australian-cuisine Is foreigner-grade VB sold within Australia?
|
|
__label__baking __label__cookies Cookie Biscuits: What happened?
|
|
__label__eggs __label__temperature Is leaving eggs out of the fridge, prior to cooking them a direct cause as to how shell break?
|
|
__label__storage-lifetime __label__honey Why doesn't acacia honey crystallize?
|
|
__label__utensils Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
|
|
__label__substitutions __label__vanilla What is the equivelant of 1 teaspoon of vanilla extract in Organic Vanilla Bean Paste, is it teaspoon for teaspoon?
|
|
__label__beef __label__roasting __label__pork Tough roast.. what's going wrong?
|
|
__label__sauce __label__wine __label__thickening How to thicken a white wine sauce to drizzle over prawns?
|
|
__label__cheese __label__pasta __label__broccoli How do you drain Velveeta Rotini & Cheese with Broccoli, without losing the rehydrated Broccoli?
|
|
__label__gravy Ingredient selection for Canadian Poutine dish
|
|
__label__eggs __label__frying Frying only one side of eggs on a pan
|
|
__label__baking __label__bread __label__cast-iron When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?
|
|
__label__storage-method __label__fish Is there any advantage of filleting a fish at home instead of buying a fillet?
|
|
__label__baking __label__substitutions __label__dough __label__pie What adjustments are needed to change a pie recipe to a turnover recipe?
|
|
__label__equipment How can I be sure I'm buying the right KitchenAid beaters?
|
|
__label__roasting __label__lamb Baby lamb leg - possible to slow roast?
|
|
__label__equipment __label__cake __label__sugar __label__butter What is the fastest appliance/utensil to cream butter and sugar with?
|
|
__label__offal What is the difference between tripe and offal?
|
|
__label__food-safety __label__temperature __label__fermentation Proper kitchen temperature for doing "fermentation"
|
|
__label__food-identification What exactly are Bamboo shoots?
|
|
__label__food-safety __label__beans __label__brining Is it safe to eat raw green beans which have been in brine at room temperature?
|
|
__label__gelatin Secrets to making crystal clear gelatin?
|
|
__label__substitutions __label__milk Can non-dairy creamer be used to make desserts like rice pudding?
|
|
__label__crockpot __label__chili When making crockpot chili and adding raw hamburger, won't that make the chili greasy if not strained?
|
|
__label__stock __label__sous-vide __label__gelatin __label__chicken-stock __label__pressure-cooker why use a pressure cooker for collagen to gelatin conversion?
|
|
__label__cleaning __label__stove __label__induction How to clean an induction stove from overheat?
|
|
__label__oven __label__grilling How do I convert a grilling recipe to an oven/ broiling recipe?
|
|
__label__chicken What is the best way to thaw chicken for use tonight?
|
|
__label__sauteing __label__scallops How do I ensure that I cook scallops all the way through?
|
|
__label__food-safety __label__raw-meat Safe to leave meat out for a couple of hours?
|
|
__label__baking-powder Amount of baking powder in a muffin recipe
|
|
__label__baking __label__equipment __label__oven __label__temperature Is it okay to use stainless steel in oven?
|
|
__label__food-safety __label__jerky Is jerky safe concerning parasites?
|
|
__label__yogurt How to strain yogurt
|
|
__label__cleaning __label__cast-iron Cleaning bacon in new cast iron
|
|
__label__legumes __label__snacks What's the difference between dried split peas and dried snack peas such as wasabi peas?
|
|
__label__pork Reheating pork loin roast for a party
|
|
__label__pasta __label__culinary-uses How long will spaghetti and meat sauce last in the refrigerator?
|
|
__label__chocolate __label__dessert __label__camping __label__fire __label__marshmallow How do I melt the chocolate in a s'more?
|
|
__label__food-safety __label__fish __label__sushi __label__raw Is it safe to eat raw fish?
|
|
__label__food-science __label__low-carb How are commercial protein bars made so dense?
|
|
__label__baking __label__brownies __label__brown-sugar Do I need hard or soft brown sugar for brownies?
|
|
__label__sauce __label__indian-cuisine What is the name of the sauce served with fried rice in Indian restaurants
|
|
__label__food-safety __label__eggs How long can I keep eggs past the sell by date and still eat them?
|
|
__label__baking __label__cookware __label__kosher where can I purchase a "wonder pot"?
|
|
__label__cutting __label__cutting-boards Does a silicone cutting board really work well?
|
|
__label__substitutions __label__cornstarch What can I use instead of cornstarch in Turkish Delight?
|
|
__label__eggs How to remove bits of egg shell from a cracked egg?
|
|
__label__substitutions What can I use instead of clam juice?
|
|
__label__chili-peppers __label__alcohol __label__infusion __label__liqueur Infusing Chilies in Alcohol
|
|
__label__raw-meat __label__crockpot Uncooked meatballs out in crockpot all day?
|
|
__label__food-safety gray film on my stainless steel stockpot food safe?
|
|
__label__eggs __label__ingredient-selection __label__budget-cooking small, medium or large eggs
|
|
__label__storage-method __label__bell-peppers Is it worth roasting my own red peppers?
|
|
__label__steak __label__broiler How to deal with flare up when broiling a steak?
|
|
__label__equipment __label__microwave Unbreakable microwave safe plates?
|
|
__label__chicken __label__frying __label__chicken-breast How can I prevent pan fried chicken from becoming too chewy?
|
|
__label__substitutions __label__eggs Can I make meringues with commercial egg whites?
|
|
__label__cookies How to salvage a cookie dough that is too sweet?
|
|
__label__sharpening About 'sharpening"; do you PUSH OR PULL the blade across the stone?
|
|
__label__dough __label__pizza How to Make many pizzas for large party?
|
|
__label__food-safety __label__oven __label__fire Which fuels (burning materials) are healthy safe in a wood fired oven?
|
|
__label__molecular-gastronomy __label__chemistry Food-safe rotary evaporator grease
|
|
__label__baking __label__cake __label__temperature Oven temperature vs time adjustments
|
|
__label__cream __label__dairy __label__clotted-cream Can clotted cream be made with UHT cream?
|
|
__label__sugar __label__ganache What is liquid glucose?
|
|
__label__yogurt __label__cheese-making Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?
|
|
__label__meat __label__vegetarian How to reproduce meat flavor
|
|
__label__bread What is 'Bread Improver'?
|
|
__label__food-safety __label__equipment __label__blender How can I safely use a blender with hot liquids?
|
|
__label__cast-iron __label__seasoning-pans Do all new cast iron pans and skillets have a protective coating on them, which must be removed?
|
|
__label__meat __label__barbecue What is the correct way to make "brazil style" bbq meat?
|
|
__label__baking Using melted butter when making shortbread
|
|
__label__steak Sprinkled versus Rubbing Steak "Rub"
|
|
__label__baking __label__rice __label__oven How to cook rice in an electric oven meant for baking cakes?
|
|
__label__beef __label__refrigerator __label__timing How long before steak is at room temperature?
|
|
__label__rice Remediation Methods for Rice Contaminated with Broken Glass
|
|
__label__meat __label__crockpot Bear in a crock pot
|
|
__label__indian-cuisine __label__flatbread How to make chapattis round and of same thickness?
|
|
__label__coffee __label__milk "Screaming" noise while steaming milk?
|
|
__label__onions __label__nutrient-composition __label__caramelization __label__low-carb Does caramelizing an onion increase its non-dietary fiber carbohydrates?
|
|
__label__equipment How to use a honey dipper?
|
|
__label__baking __label__cake __label__dessert What went wrong with this bundt cake?
|
|
__label__substitutions __label__sauce __label__milk __label__coconut __label__bechamel Can I make a bchamel sauce with coconut cream?
|
|
__label__food-science What can "modified" mean when describing an ingredient?
|
|
__label__sourdough __label__smell __label__starter Sourdough starter began acting strange after storing in fridge
|
|
__label__baking __label__bread French bread falls after scoring, how can I achieve a tall loaf
|
|
__label__substitutions __label__spices __label__chili-peppers __label__pepper Substitute Cayenne Pepper for Black Pepper
|
|
__label__resources __label__shopping Where can I buy Salsify in the UK?
|
|
__label__food-safety __label__silver Is it safe to eat off of partially tarnished silver?
|
|
__label__meat __label__cut-of-meat What cut of meat is used to make shabu shabu?
|
|
__label__baking __label__flour __label__measurements Do recipes which measure flour by volume assume that I'll sift the flour?
|
|
__label__sauce __label__frying __label__salmon __label__reduction Pan instead of a skillet
|
|
__label__syrup __label__apple How is apple syrup made?
|
|
__label__cream __label__whipped-cream How is long-lasting whipped cream made?
|
|
__label__pie Making meat pies for the freezer
|
|
__label__substitutions __label__herbs __label__flowers What tastes like marigold?
|
|
__label__sauce __label__frying __label__temperature __label__butter __label__sauteing How should you saute in butter?
|
|
__label__equipment __label__stove __label__electric-stoves Electric Stove burner wattage matter?
|
|
__label__herbs Why did some leaves of my fresh Fenugreek turn yellow after a few days of purchase, and how to prevent the leaves from turing yellow?
|
|
__label__equipment __label__cleaning __label__cookware __label__storage __label__frying-pan Reuse frying & sauce pans multiple times during cooking session
|
|
__label__pot __label__roux __label__gumbo Will these types of pots work for cooking gumbo?
|
|
__label__alcohol __label__drinks __label__beverages Trying to find the actual name of an eastern european distilled beverage
|
|
__label__seafood __label__shellfish How to store live scallops?
|
|
__label__coconut __label__melting-chocolate __label__tempering __label__experimental Problem making homemade bounty bars
|
|
__label__broth __label__fondue __label__culinary-uses Uses for fondue broth?
|
|
__label__slow-cooking __label__crockpot __label__pot-roast Do I put the pot roast above or below the vegetables in my crock pot?
|
|
__label__bread __label__pita Pitas are paper thin on one side
|
|
__label__substitutions __label__vegetables __label__chutney What can I use instead of swede (rutabaga) when making pickle relish
|
|
__label__bread Worm in dry bread, what is it?
|
|
__label__equipment Can I use an enameled trivet on the stove top?
|
|
__label__potatoes Converting frozen hash brown patties from oven cooking to stove top
|
|
__label__cream Cream separates to oil when heated
|
|
__label__baking __label__equipment __label__bread __label__bananas Which baking dish is best to bake a banana bread?
|
|
__label__oven __label__cooking-time __label__bacon How should I cook bacon in an oven?
|
|
__label__freezing __label__chili-peppers Can whole chilli peppers be frozen?
|
|
__label__baking __label__cookies __label__rising Recipes for cookie cutters vs drop cookies
|
|
__label__food-safety __label__chicken Chicken thighs that don't seem right
|
|
__label__storage-method __label__rice __label__sushi What's the best way to store unused sushi rice?
|
|
__label__bread Half and half bread, too salty and no salt?
|
|
__label__substitutions __label__onions __label__allergy What might be a flavor substitution for someone with an onion allergy?
|
|
__label__baking __label__substitutions __label__butter __label__cream Substitute double cream for butter?
|
|
__label__food-safety __label__spices __label__storage-lifetime __label__herbs __label__food-preservation How long will a fresh herb paste last?
|
|
__label__food-safety __label__beef Browning Beef Stew (safety question)
|
|
__label__tzatziki What do you use to make tzatziki sauce? Garlic or onions?
|
|
__label__food-safety Egg Integrity/safety
|
|
__label__food-safety __label__beets Are these beets still edible?
|
|
__label__storage-method __label__coffee Good ways to store coffee?
|
|
__label__tomatoes What does it mean when a recipe calls for coring a tomato?
|
|
__label__tomatoes __label__breakfast __label__omelette __label__scrambled-eggs Keeping scrambled eggs with tomatoes from being too watery
|
|
__label__ingredient-selection __label__mushrooms __label__dehydrating How common are worms in dried mushrooms?
|
|
__label__stock __label__shrimp Can I reduce a prawn/shrimp broth
|
|
__label__substitutions __label__alcohol Non-alcoholic mint julep?
|
|
__label__vegetables __label__carrots __label__food-processing Carrots turning dark at heads, and on skin after chopping?
|
|
__label__eggs __label__egg-whites __label__meringue __label__souffle Why does my souffl collapse in the oven?
|
|
__label__substitutions __label__vegetarian __label__gelatin __label__gelling-agents Is there a vegetarian gelatin substitute that is as strong as gelatin?
|
|
__label__substitutions __label__salt __label__please-remove-this-tag __label__food-science Substitute for Salt
|
|
__label__substitutions __label__olive-oil Chinese alternative to Olive Oil?
|
|
__label__temperature __label__pork __label__slow-cooking Pork butt roast: slicing temp vs pulling temp
|
|
__label__frying __label__oil Can I reuse coconut oil for cooking?
|
|
__label__soup What is the fastest way to cool hot soup?
|
|
__label__substitutions __label__vegetarian __label__middle-eastern-cuisine What could I use in a vegetarian b'stilla?
|
|
__label__barbecue __label__charcoal How do I control the smoke from a chimney starter?
|
|
__label__salt __label__flavor How to fix food that got extra salty?
|
|
__label__sauce __label__culinary-uses Good uses for leftover Bechamel?
|
|
__label__substitutions __label__frying __label__dairy-free Alternative to cream for fried chicken recipe
|
|
__label__greens __label__asian-cuisine Tan ho, a salad green?
|
|
__label__slow-cooking __label__sous-vide __label__seafood Sous vide octopus for maximum tenderness
|
|
__label__caramel Caramels turn out too sweet
|
|
__label__pickling __label__cucumbers Pickles (cucumbers) came out a little soggy after canning
|
|
__label__storage __label__spoilage Saran wrap changed?
|
|
__label__baking-soda __label__leavening Can I use lye as a leavener instead of baking soda?
|
|
__label__flavor __label__coffee __label__dessert __label__ingredient-selection How should I prepare the coffee to be used in my tiramisu?
|
|
__label__eggs __label__free-range Do free range eggs have different cooking properties?
|
|
__label__knives __label__sharpening __label__carbon-steel How often should knives be sharpened?
|
|
__label__jam How can I keep greengage jam green rather than orangey brown?
|
|
__label__cast-iron Getting a cast iron skillet surface smooth
|
|
__label__beef __label__temperature Internal temperature of cuts containing abundance of connective tissue
|
|
__label__substitutions __label__chili-peppers Can I use 3 jalapenos in place of 1 habanero?
|
|
__label__cleaning __label__squash Is it necessary to remove the seeds of Tinda before cooking Tinda sabji?
|
|
__label__sauce __label__freezing __label__water __label__defrosting Why does sauce go watery after freezing?
|
|
__label__baking __label__sourdough Mold or dry sourdough starter? (pic included)
|
|
__label__fish How long should tilapia filets of normal thickness be broiled?
|
|
__label__evaporated-milk Can evaporated milk be converted to "regular" milk?
|
|
__label__seeds What's the fastest way to seed grapes (e.g., Concordes)?
|
|
__label__oil __label__cleaning How to clean settled oil fumes from cabinets?
|
|
__label__chocolate __label__milk __label__tempering How to make chocolate milk
|
|
__label__meat __label__marinade What is the correct order to both marinate and velvet the meat?
|
|
__label__freezing __label__cheesecake __label__chilling Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?
|
|
__label__food-safety __label__storage-lifetime __label__creme-fraiche creme fraiche 1 month out of date!
|
|
__label__vegetables Fridge life of Boiled Veggies (uncooked)
|
|
__label__chili-peppers __label__spicy-hot Which type of chilli peppers for which cuisine?
|
|
__label__cookware __label__pan __label__non-stick Nonstick Pans: Purpose, Cleaning and Heating
|
|
__label__food-safety __label__eggs Preserving eggnog
|
|
__label__sous-vide __label__ribs __label__maillard Starting the Maillard reaction on ribs without a torch or gas stove
|
|
__label__baking Which side of the baking paper should face up?
|
|
__label__equipment __label__utensils Very unusual kitchen tools
|
|
__label__temperature __label__defrosting __label__ice-cream What's the best way to defrost ice-cream/sorbet quickly?
|
|
__label__cheese __label__wine __label__beer __label__fondue What role does alcoholic liquid play in cheese fondue recipes?
|
|
__label__cookies __label__wheat Flat cookies when baking with milled grains
|
|
__label__baking __label__bread Delaying Fermentation in Refrigerator
|
|
__label__onions __label__chili-peppers __label__mushrooms __label__sauteing __label__caramelization What is the difference between saute and caramelizing toppings?
|
|
__label__cookbook __label__english-cuisine Good book on English/British cuisine
|
|
__label__pasta __label__language __label__noodles What is the difference between noodles and pasta?
|
|
__label__dessert __label__thai-cuisine Which Dessert fit a Thai dish?
|
|
__label__equipment How to clean a "plastic" chopping board?
|
|
__label__cast-iron __label__wok Wok: Carbon steel or cast iron?
|
|
__label__bread What is crusty loaf bread?
|
|
__label__jalapeno can I freeze jalapeno peppers then use them for pepper jelly when my green peppers comne in?
|
|
__label__chicken __label__chicken-stock Why cleave chicken when making stock?
|
|
__label__food-safety __label__fish __label__sushi Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?
|
|
__label__slow-cooking __label__language What is slow cooking and what it is good for?
|
|
__label__equipment __label__cookware __label__maintenance White stains and stainless steel cookware
|
|
__label__rice __label__chinese-cuisine What kind of rice is used in Chinese cooking?
|
|
__label__food-science __label__rice Why does rice expand by more than the liquid volume it's cooked in?
|
|
__label__substitutions How to substitute canned Apricots with fresh when cooking
|
|
__label__flavor __label__sugar __label__butter Does butter reduce perceived sweetness?
|
|
__label__italian-cuisine Is "swimming in broth" a common cooking technique for pasta and broccoli rabe?
|
|
__label__baking __label__cookies How do I replace sugar for golden syrup in a cookie recipe?
|
|
__label__meat How to make the best of tough meat while camping?
|
|
__label__equipment __label__bread __label__temperature __label__cooking-time How long to bake bread?
|
|
__label__storage-method __label__bell-peppers How should I store a cut bell pepper?
|
|
__label__pudding How to get instant pudding to come out smooth?
|
|
__label__frying __label__oil __label__sauteing __label__non-stick __label__aluminum-cookware oil disappearing from pan
|
|
__label__chocolate __label__texture __label__presentation How to make modeling chocolate shiny?
|
|
__label__substitutions __label__shortening Shortening substitutes for pan greasing
|
|
__label__chocolate __label__souffle Substitute for coating ramekin in a chocolate souffl.
|
|
__label__oil __label__cream __label__coconut making cream with almond milk and fat
|
|
__label__japanese-cuisine What to order at a Japanese restaurant?
|
|
__label__nutrient-composition __label__spinach Nutrient impact of squeezing water out of frozen chopped spinach
|
|
__label__tea __label__camping __label__mate Concentrated Yerba Mate
|
|
__label__evaporated-milk Mixing condensed and evaporated milk for fudge?
|
|
__label__fish __label__milk __label__poaching Would using milk powder better than fresh milk when poaching?
|
|
__label__yogurt __label__drinks __label__middle-eastern-cuisine __label__turkish-cuisine Doogh/Ayran from scratch
|
|
__label__storage-method __label__food-preservation __label__refrigerator Does a home produce refrigerator exist?
|
|
__label__icing How can I flavor my ganache?
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__label__eggs __label__restaurant How is mass egg-frying performed?
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__label__frying How does the carrot in deep fryer trick work?
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__label__chicken __label__frying __label__chicken-breast __label__french-cuisine How can I keep the cheese from leaking out of my cordon bleu during cooking?
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__label__beef __label__coloring __label__ground-beef __label__color Why are drippings from restaraunt ground beef colored orange?
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__label__tea __label__cookware Method to brew a large batch of iced tea without steeping in a plastic container
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__label__freezing __label__stock __label__bones Is it necessary to thaw bones before roasting for stock?
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__label__substitutions __label__coconut Non-coconut substitute for coconut cream
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__label__food-safety __label__cutting-boards Safety of glues in wooden chopping boards
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__label__roasting __label__ginger Will roasting ginger root give it a milder flavor?
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__label__cookware __label__seasoning-pans __label__aluminum-cookware Do I need to season an old cast-aluminum pan?
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__label__cast-iron Is it normal that I keep burning my seasoning off my cast iron?
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__label__cleaning __label__mold __label__stoneware How can I remove mold stains from a pan?
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__label__bread __label__tea __label__pumpkin __label__chai How to modify a quick bread recipe to add spice / tea flavors?
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__label__food-safety __label__shopping How to authenticate food products?
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__label__wok __label__vietnamese-cuisine Gas stove + Wok Vs. Induction top + Skillet
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__label__food-preservation __label__milk __label__canning __label__acidity How to make shelf-stable chocolate milk?
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__label__oil __label__salad __label__salad-dressing __label__olive-oil what is the purpose of adding oil to balsamic vinaigrette slowly?
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__label__baking __label__bread __label__yeast __label__leavening Bread: Higher rise/coarser crumb
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__label__baking __label__flour Is there any advantage to resting (banana) bread batter?
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__label__baking Will newspaper covering a cake pan catch fire in the oven?
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__label__sous-vide __label__fats At what temperature will the fats on meat render?
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__label__microwave __label__pastry Why is my pastry blistering in the microwave?
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__label__knives Difference between two cleavers - straight back vs curved
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__label__equipment __label__wok __label__stir-fry I followed the instructions, but my food still stuck to the wok
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__label__meat __label__oil __label__oven __label__butter __label__non-stick When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?
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__label__frosting How to thicken buttercream without adding more sugar
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__label__pasta __label__color How to make my pasta less brown?
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__label__food-safety __label__canning Are special recipes needed to preserve using a pressure canner?
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__label__corn __label__grains __label__hominy hominy grits versus masa harina
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__label__food-preservation __label__beans What are 'quick cook' beans?
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__label__baking __label__sourdough What is the white powder on sourdough bread?
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__label__rice __label__rice-cooker __label__ratio How much rice should I cook per person?
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__label__baking Cinnamon Rolls for a dessert crust
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__label__food-safety __label__thawing Thawing haggis safely
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__label__baking __label__bread __label__hamburgers How can I make fresh burger buns like Hardees?
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__label__food-safety __label__sous-vide Is there additional risk in cooking meat sous-vide from frozen?
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__label__temperature __label__tea __label__water __label__chai Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate
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__label__food-safety How to get ants out of bread loaves?
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__label__coffee __label__espresso What is a pressurized filter, and should I use it for my espresso?
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__label__chicken __label__deep-frying Can I make fried chicken without a deep frier?
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__label__food-safety __label__seafood __label__mussels Can a few bad (dead) mussels harm a larger batch?
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__label__salad Squeezing excess water from seaweed
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__label__food-safety __label__meatballs When baking meatballs for a soup, do I have to bake until the meat is fully cooked?
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__label__equipment __label__cookware __label__shopping __label__pot __label__kitchen-safety Are welded-handled stock pots safe?
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__label__equipment __label__nuts __label__blender What features should a food processor have in order to make nut butters?
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__label__sauce __label__tomatoes Tomato Sauce Turns Dark/Sweet
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__label__fish __label__deep-frying Can I use Yellow Croaker for fish and chips?
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__label__tomatoes What is the alternative to a vine ripened tomato?
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__label__equipment __label__cleaning What's the best way to clean a salad spinner?
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__label__substitutions __label__lemon-juice Are there any reasonable substitutions for lemon juice?
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__label__food-safety __label__steak __label__frozen __label__thawing Individually wrapped frozen steaks have thawed over 18 hours - are they safe?
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__label__microwave __label__reheating __label__wine Should I warm wine in the microwave?
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__label__cheese __label__wine __label__pairing How to pair cheese with wine?
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__label__baking Wedding Cake Questions for Hot Weather
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__label__pork Pork safe to eat?
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__label__chicken __label__sous-vide Sous-Vide Chicken Thighs - Effect of temperature swings?
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__label__cream __label__language What German product is the equivalent of cream in a recipe from the United States?
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__label__cream __label__vanilla __label__ganache __label__infusion What will the best ratio for cream : madagascar vanilla bean?
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__label__fish Best method to prepare catfish (very soft flesh)?
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__label__temperature __label__slow-cooking __label__crockpot What temperature should a crock pot slow cooker cook at?
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__label__cheese I have an unopened package of mozzeralla cheese that is a month past it's "Best By" date, is it safe to eat?
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__label__flavor __label__roasting __label__lemon What causes lemons to be bitter when cooked and how to avoid it?
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__label__sauce Ling Ling Potsticker Sauce or Similar
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__label__storage-method __label__eggs __label__quiche Can you refrigerate unbaked quiche for baking the next morning?
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__label__sauce __label__dough __label__pizza __label__butter Adding butter to pizza recipe
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__label__frying __label__potatoes __label__german-cuisine How to fry Rsti so that it stays together?
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__label__soup __label__restaurant-mimicry What should I use to produce the hotness of Hong Kong-style borscht?
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__label__fruit Cranberries taste bitter
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__label__baking __label__substitutions __label__cookies __label__flour What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?
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__label__food-preservation __label__water Are rinsed out plastic milk jugs safe for storing water?
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__label__chicken Making Southern style chicken in the oven
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__label__pasta __label__history Why are there so many different pasta shapes?
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__label__bread __label__food-science __label__sourdough How do I diagnose and adjust my bread recipe?
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__label__cranberries Storing raw cranberry
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__label__seasoning-pans Is it absolutely necessary to season a carbon steel pan?
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__label__onions __label__garlic __label__ginger __label__blender __label__jalapeno Mixture of ingredients has a bitter taste
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__label__baking Why is my pecan pie always runny?
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__label__nuts __label__blanching How do baking supply companies blanch their hazelnuts?
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__label__baking __label__cake How do you make a cake with soft fillings baked inside?
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__label__equipment __label__knives __label__knife-skills __label__sharpening How well do counter top knife sharpeners sharpen knives?
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__label__storage-method __label__pickling __label__chili-peppers __label__bell-peppers Pickling Peppers
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__label__baking __label__crumble How much oats to put in crumble topping?
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__label__syrup Turkish delight sauce or syrup
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__label__coffee How to make a strong mug of filter coffee without any Coffee machine?
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__label__canning __label__peaches Can I keep canned peaches in the fridge if water got in during processing?
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__label__substitutions __label__risotto Substitute for arborio risotto rice?
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__label__frying How can I cool down cooking oil after using it in a deep fryer?
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__label__grains Soaking millet before making ogi
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__label__mexican-cuisine __label__avocados __label__spoilage Does an avocado seed help guacamole stay green?
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__label__frying __label__oil __label__onions __label__low-fat Cooking up onions, without oil
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__label__oil __label__salmon What oil to use when cooking a salmon?
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__label__bread __label__seeds How do I make bread with LOTS of seeds?
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__label__flavor How to remove a smokey/ charcoal taste from food?
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__label__garlic __label__salad __label__emulsion __label__consistency __label__dip How to thicken garlic dressing
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__label__equipment __label__coffee How can I make coffee with a minimum of equipment and maintenance?
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__label__stove __label__gas Gas stove burner
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__label__flavor __label__pork __label__lime What can I do about excessive lime flavor in a pork roast?
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__label__spices Halving Spice Mixtures
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__label__dessert __label__frozen How to make soft popsicles
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|
__label__mushrooms __label__dehydrating What differences are there between reconstituted dried mushrooms and fresh?
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__label__eggs __label__frying __label__potatoes __label__flour Getting Potato and Turnip Patties to hold together... how?
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__label__baking __label__pizza __label__cooking-time __label__temperature Cook Time vs. Cook Temp trade off
|
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__label__cheese __label__vegetarian Is it possible to get vegetarian grana padano cheese?
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__label__oven __label__microwave __label__convection Can I bake in a convection microwave?
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__label__tomatoes __label__marinade What can I substitute for tomato paste to thicken a marinade?
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__label__stove __label__gas Does turning a gas stove on high move the heat to the outside of the pot?
|
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__label__food-safety __label__storage-lifetime __label__sandwich How long will a shooter's sandwich keep?
|
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__label__equipment __label__cleaning Cleaning a Sieve
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__label__cheese __label__milk Can I make cheese from old milk?
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__label__herbs Do nettles grow in Florida?
|
|
__label__substitutions __label__japanese-cuisine My Yakisoba came out bitter! How can I reduce the bitterness?
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__label__molecular-gastronomy What food dissolves in acid but not in water?
|
|
__label__chocolate How to prevent chocolate from melting?
|
|
__label__cookies __label__bananas How to add banana flavor to my cookies?
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__label__substitutions __label__cookies __label__butter __label__allergy Substituting margarine for butter in cookies
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__label__knives __label__equipment __label__sharpening How do you sharpen a serrated knife?
|
|
__label__baking __label__bread __label__oil __label__olive-oil Should I use olive oil in in baking?
|
|
__label__fish __label__rice __label__steaming __label__rice-cooker How can I adapt rice cooker steamed fish to cooking in a pot?
|
|
__label__grilling __label__corn __label__barbecue How do you cook corn on the cob on BBQ?
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__label__pasta How to keep pasta hot, yet not sticky in crock pot?
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__label__chocolate __label__sponge-cake What to use for chocolate flavouring?
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__label__vegetables __label__freezing How to effectively drain frozen vegetables?
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__label__chicken __label__meat How to prevent chicken from having a chalky texture?
|
|
__label__barbecue __label__salmon How can I barbecue salmon steak?
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__label__chicken __label__salt __label__roasting __label__kosher Chicken comes out salty... occasionally
|
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__label__cleaning __label__mushrooms How to clean fresh champignons?
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|
__label__meat __label__slow-cooking How to properly prepare a beef escalope (from the topside)?
|
|
__label__food-safety __label__storage-method __label__meat __label__storage-lifetime __label__storage Does storing meat in plastic alter how long it takes to go off?
|
|
__label__barbecue __label__bell-peppers What heat should I use to BBQ red/green bell peppers?
|
|
__label__food-safety Silverfish in a restaurant
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|
__label__texture __label__whipped-cream __label__egg-whites __label__mascarpone Why did my tiramis cream become grainy?
|
|
__label__roasting __label__nuts How to salt and roast pistachios?
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|
__label__salt __label__truffles Homemade Truffle Salt
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|
__label__corn __label__stews __label__hominy How can I make posole "pop" faster?
|
|
__label__flavor __label__vegetables __label__seasoning How to add flavouring ingredients to steamed or boiled veggies?
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__label__beef __label__crockpot Beef and veggies in crock pot turn out hard and tough
|
|
__label__chocolate What is the highest melting temperature of chocolate?
|
|
__label__baking __label__oven What should I do if power goes out while I am baking cake/cookies?
|
|
__label__chili-peppers preserving hot peppers without damaging heat
|
|
__label__food-identification __label__seafood Could I possibly tell imitation lobster from real lobster?
|
|
__label__chicken-breast __label__recipe-scaling How to scale chicken recipe that requires cooking in a single layer?
|
|
__label__temperature temperature and time to cook a 9" round frozen Chicken Pot pie
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__oil __label__garlic dry garlic in oil --> botulism risk?
|
|
__label__pork __label__molecular-gastronomy Is cooking with hydrogen peroxide an accepted practice?
|
|
__label__spices Can I substitute green cardamon for black cardamon in curry?
|
|
__label__food-safety __label__beans How long can I soak dried beans before they are considered inedible?
|
|
__label__baking __label__chocolate __label__cupcakes Will chocolate eggs inside a cupcake melt when baked in the oven?
|
|
__label__japanese-cuisine __label__dashi Can one tell the different sources of dashi by taste?
|
|
__label__equipment __label__steaming __label__vital-wheat-gluten What can I use instead of a tea towel?
|
|
__label__baking __label__doughnuts What is the best way to go about developing and formulating a product?
|
|
__label__substitutions __label__fruit __label__allergy Alternatives suggestions to apples and bananas
|
|
__label__eggs __label__sauce How to make white aioli?
|
|
__label__yogurt Watery liquid on top of homemade yogurt
|
|
__label__hot-sauce Keeping A Sauce From Separating
|
|
__label__substitutions __label__bacon Bacon substitution
|
|
__label__temperature __label__maillard What temperature does the Maillard reaction occur?
|
|
__label__food-safety __label__chicken Freezing a chicken in a bag
|
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__label__equipment __label__cake __label__pan How to choose a Bundt cake pan?
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__label__chicken __label__pie How do you get a nice yellow gravy color when making a chicken pot pie?
|
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__label__baking __label__cookies __label__puff-pastry How should I deal with "thawed frozen puff pastry"?
|
|
__label__pork is it safe to put frozen pork overnight in the microwave light without turning it on
|
|
__label__substitutions __label__microwave __label__foil-cooking Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
|
|
__label__baking Help first time making cookies
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|
__label__eggs __label__food-safety __label__hard-boiled-eggs Egg safety. When to eat and when to not eat
|
|
__label__dough __label__pizza Why is my Pizza Dough always too sticky to knead?
|
|
__label__food-safety __label__chicken How long will sealed chicken keep?
|
|
__label__pork __label__smoking Smoking pork shoulder in a little chief
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__label__cookware __label__non-stick Difference in technique for cooking with non-stick and standard pans?
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__label__baking __label__eggs __label__souffle Troubleshooting a souffl that collapses during baking
|
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__label__grilling __label__barbecue __label__artichokes How do I best grill an artichoke?
|
|
__label__cheese island cheese - azorean (or portugese)
|
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__label__chicken __label__fresh How do I tell the freshness of raw chicken?
|
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__label__substitutions Is ground flaxseed an oil substitute?
|
|
__label__equipment __label__oven Can you put All-Clad LTD2 in the oven?
|
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__label__food-safety __label__fruit Are edible skins of supermarket fruits safe to eat, or are residues a problem?
|
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__label__storage-method __label__lasagna How should I store leftover uncooked lasagna sheets?
|
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__label__brining __label__turkey How much salt does brining a turkey add?
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|
__label__equipment KitchenAid Pro mixer clicking noise
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|
__label__storage __label__fresh Fresh Herb Storage
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__label__almonds How can I use a large quantity of raw almonds all at once?
|
|
__label__fire Cooking over an open flame at home
|
|
__label__food-safety __label__meat __label__cheese __label__microwave How long can microwavable dinners containing meat and cheese be left out of the freezer for?
|
|
__label__pork __label__catering __label__serving How can I prevent pork from becoming tough while being held at warm temperature?
|
|
__label__equipment Breaking Bad - Glass Frying Pan
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__label__food-safety Bacteria in maple syrup
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__label__bread __label__yeast __label__chemistry When you try to "catch" yeast from the air: is it normal for the flour and water to split
|
|
__label__fish Arctic char available in North-America
|
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__label__pasta __label__salt __label__boiling When cooking pasta in salted water how much of the salt is absorbed?
|
|
__label__coffee Emergency Coffee via Chocolate Covered Coffee Beans?
|
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__label__cake Non-beet alternatives to standard red food dye
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__label__cheese __label__lentils Could cheese "halt" the tenderness of cooking lentils?
|
|
__label__asian-cuisine __label__chili-peppers __label__kimchi __label__korean-cuisine What kind of peppers are used in Gochugaru ()?
|
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__label__consistency Pavlova Roll failure
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__label__eggs __label__bread What qualities should I be looking for when making the best French Toast?
|
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__label__meat __label__flour __label__stews __label__braising Coating meat in flour before browning, bad idea?
|
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__label__food-safety Raw roast beef on the edge of safe?
|
|
__label__pork __label__food-identification How do I determine the cut of a pork steak prior to purchasing it?
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