3000 lines
266 KiB
Text
3000 lines
266 KiB
Text
__label__equipment __label__cast-iron How do I fix a cast iron pot that was heated empty for hours?
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__label__oven How does grill/broil mode in a convection oven work?
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__label__sauce __label__indian-cuisine __label__breakfast What are the names of the breakfast spreads used in Indian cuisine?
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__label__chili-peppers __label__spicy-hot How to get the most chili flavour out of a chili pepper?
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__label__bread What is the secret to baking bread with a very fine crumb?
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__label__eggs Are egg whites generally available at the store?
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__label__baking __label__bulk-cooking What are the differences between baking in bulk and baking in smaller amounts?
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__label__teflon I left a non-stick pan on the stove for an hour
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__label__roasting __label__peeling __label__chestnuts How to peel chestnuts?
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__label__roasting __label__beets How do I roast beets to easily remove the skins?
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__label__food-science __label__indian-cuisine Why are Parathas smeared with fat/oil within layers?
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__label__eggs __label__sugar __label__custard __label__pudding Custard Pudding tasting like raw eggs
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__label__substitutions __label__salt __label__curing Is Himalayan pink salt the same as the pink salt used for curing?
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__label__cleaning What is a mild detergent?
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__label__food-safety __label__meat __label__liver Soaking liver in milk: in or out of the fridge?
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__label__cake My crumb cake topping isn't working
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__label__baking __label__frying __label__oil When to spray or when to use olive oil?
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__label__equipment What features do I want in a Toaster Oven?
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__label__flavor __label__boiling __label__coffee __label__water Does water that's been left to sit and then reboiled taste different from fresh water boiled once?
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__label__substitutions __label__chicken __label__pie __label__cream What regular product can replace Philadelphia cooking creme in a chicken pie recipe?
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__label__meat __label__food-preservation Keep roast beef fresh?
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__label__dessert __label__chestnuts Marron glac / Candied chestnuts breaking up. How to avoid this?
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__label__cast-iron __label__pot-roast Preheat or do not preheat an enameled cast-iron dutch oven?
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__label__baking __label__bread __label__cinnamon __label__filling Cinnamon Roll Filling
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__label__rice __label__crockpot rice warming & safe
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__label__eggs Why would you pinch egg whites when making sunny side up eggs?
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__label__food-safety __label__cleaning Does soap kill germs?
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__label__beef __label__raw Can I safely serve raw beef roasts that were left out to thaw for several hours?
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__label__storage-method __label__fruit __label__juice How to keep fresh-squeezed fruit juice?
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__label__substitutions __label__oil __label__olive-oil Can I substitute vegetable oil for olive oil?
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__label__yogurt What precautions need to be taken while using sour culture for setting yogurt?
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__label__fermentation Ideal condition to make injera
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__label__substitutions __label__japanese-cuisine __label__sushi substitute for shiso leaf in umeboshi makizushi
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__label__decorating Sprinkle colors that bleed into icing
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__label__bread __label__fresh __label__organic Difference between Organic Bread and Fresh Bread
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__label__kefir producing kefir grains from commercial kefir?
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__label__ice-cream __label__marshmallow How to make the marshmallow swirl for Chocolate Marshmallow Ice cream from scratch?
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__label__eggs __label__microwave Boil an egg in the microwave
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__label__lamb How many racks of lamb can be made into a crown roast?
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__label__potatoes __label__chips What to do with soggy mushy potato chips?
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__label__baking __label__chocolate __label__cookies __label__baking-soda How do I bake chocolate chip cookies like Subway?
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__label__baking __label__crepe How do you make Paillets Feuilletine?
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__label__fruit __label__citrus Are calemondin leaves edible?
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__label__equipment __label__pizza __label__maintenance What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches?
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__label__baking __label__cake Halving Cake Recipe- Baking Time
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__label__sugar __label__honey __label__cheesecake How to Replace Icing Sugar in a No-Bake Cheesecake
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__label__food-science __label__mexican-cuisine __label__okra Does cooking nopales with a copper coin actually neutralize the mucilage, and if so, why?
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__label__meat __label__seasoning __label__brining Why do you need to wrap containers of brined meat?
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__label__tea __label__mixing __label__caffeine Caffeine pills don't dissolve in hot tea
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__label__cooking-myth __label__bay-leaf Are bay leaves dangerous to (unwittingly) eat?
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__label__alcohol By what method, other than heat, can I cause the alcohol in a liquid to evaporate?
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__label__baking __label__substitutions What can be used as an alternative for Applesauce?
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__label__defrosting __label__thawing Do defrosting plates work in reverse?
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__label__meat __label__marinade __label__acidity Why marinade meat with acid or enzymes?
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__label__baking __label__cake __label__butter When baking a cake that calls for butter, should you use salted or unsalted?
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__label__food-safety Worried about dangers of rotten food (including smell)
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__label__equipment How to reseason cast iron skillets using a fire
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__label__tea What teas with natural caffeine can be used for lemon tea?
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__label__whipped-cream How long can I store whipped cream for?
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__label__storage-method __label__eggs Store eggs upside down or not?
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__label__ice-cream __label__cornstarch Recommendations for making ice cream with milk and corn starch (corn flour)
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__label__cookbook Are there books describing the general principles of cooking?
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__label__knives Do German or Japanese knives hold their edge longer?
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__label__food-safety __label__chicken __label__marinade __label__lemon Is acid-marinated raw chicken still safe after several days?
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__label__substitutions __label__butter Substituting pumpkin for butter
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__label__oil __label__ice-cream How can I prevent little balls of oil in my ice cream when I'm using milk + butter instead of cream?
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__label__chicken Cooking, freezing, recooking, and refreezing chicken
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__label__cut-of-meat How do I cook a flat cut of beef?
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__label__pork __label__roast How to cook a pork sirloin roast?
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__label__bread __label__potatoes __label__starch Effect of potato water on bread (early experiment results)
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__label__pie __label__vegetarian __label__puff-pastry __label__pot-pie What vegetables hold up well for making vegetarian pot pie?
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__label__frying __label__fried-eggs Should I wait until the oil smokes when frying eggs?
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__label__dessert __label__waffle Coating to make waffle cones withstand hot liquid?
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__label__chocolate __label__candy How to fix oily modeling chocolate
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__label__dough __label__flour __label__pizza __label__wheat Napoletana Pizza dough not elastic and breaking
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__label__broth Why does adding salt to broth make it foamy?
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__label__cheese __label__sandwich What cheeses work 'best' in melted cheese sandwich applications?
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__label__frying __label__poultry Frying a rooster rather than roasting?
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__label__food-safety __label__apples Baked apple that was left out overnight?
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__label__meat Can you eat alligator?
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__label__eggs Pickled eggs in a jar. What counts?
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__label__bread Making bread on Stand Mixer
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__label__equipment Why spend $150 on a skillet
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__label__sauce __label__duck __label__plums roast duck leg with plum sauce
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__label__baking __label__cheese __label__dough How to fold camembert in dough
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__label__sourdough __label__crust __label__starter Sourdough Starter Crust forming
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__label__freezing __label__turkey __label__hamburgers Freezing turkey burgers?
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__label__soup __label__noodles Keeping noodles from absorbing all the soup
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__label__cooking-time __label__stove How powerful is my cooktop?
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__label__baking __label__bread __label__low-carb How can low-carb bread rise?
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__label__cooking-time __label__oxtail Oxtail soup, what is the normal simmer time?
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__label__substitutions __label__japanese-cuisine Barley Miso substitute?
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__label__baking __label__butter __label__yeast __label__bread __label__dairy Most efficient technique to prepare milk and butter for proofed yeast?
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__label__bread __label__storage-lifetime Uses for dry bread
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__label__sourdough-starter What is the rise / fall / feed cycle of a sourdough starter?
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__label__pasta __label__salt __label__water Is salt really necessary for cooking pasta?
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__label__food-safety __label__crockpot Is it bad to leave the crock pot on "warm" (not low) all day?
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__label__baking __label__syrup Anyone know of any completely flavorless syrups?
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__label__yogurt Does the yogurt set from 500 ml milk result in 500 g yogurt?
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__label__potatoes __label__safety Weird russet potato?
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__label__herbs __label__food-processing How is basil prepared for pesto most efficiently?
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__label__salad-dressing For salad dressings, replacing mustard with lecithin as an emulsifier?
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__label__bread Could malt used in bread show up as dark brown "grains" in the finished loaf?
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__label__chicken __label__spices __label__skin How to stuff and/or spice the chicken BELOW the skin?
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__label__coffee At what stage shall I add whisky for Irish coffee?
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__label__equipment Are there significant differences between different brands/models of immersion blenders?
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__label__cheese __label__freezing __label__parmesan Can I freeze Parmesan?
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__label__baking __label__eggs __label__sugar __label__meringue How to minimise sugar in meringue
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__label__substitutions __label__milk __label__cream Cream based substitute for milk
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__label__boiling Is there something special about bubbly water?
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__label__cookies What is the procedure for Pillsbury cookies?
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__label__oats How do you prevent oatmeal from overflowing?
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__label__chicken What is "rendered chicken fat"?
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__label__language don't like sweet food except for dessert
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__label__potatoes __label__color When buying blue potatoes how can you tell what color the flesh will be?
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__label__smell __label__pickling __label__refrigerator How to combat odor from pickled radishes inside refrigerator?
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__label__wok __label__stir-fry What gas output required for home stir frying?
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__label__candy __label__grinding __label__almonds How do I grind almonds for making marzipan?
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__label__sauce __label__pasta __label__ingredient-selection Key ingredients for classic Sauce Bolognese (Rag Bolognese)?
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__label__puff-pastry Cream puff shell shaping
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__label__meat __label__hamburgers __label__ground-beef Why do my burgers end up round?
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__label__pickling Blue garlic during pickling
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__label__herbs __label__measurements __label__basil 1/4 cup of shredded basil OR 1/4 cup of basil that is then shredded?
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__label__baking Measurement for 3 sheets of crushed graham cracker
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__label__baking __label__cake __label__thickening __label__gelatin __label__gelling-agents Can I use guar and gelatine together?
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__label__chocolate __label__food-identification Can anyone identify this chocolate?
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__label__thai-cuisine Thai curry cooking
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__label__substitutions __label__vegetables __label__spinach How good a substitute is callaloo for spinach?
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__label__baking __label__chocolate Cocoa nibs used for cooking or baking?
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__label__potatoes __label__boiling How to know potato is done boiling without poking it to check softness?
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__label__oven How long to preheat oven?
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__label__tomatoes __label__fermentation __label__pickling __label__cucumbers Is it necessary to skim the scum off of fermenting pickles?
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__label__equipment __label__pot What pot size for 150 servings of sauce?
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__label__chicken __label__fats __label__broth Why does the fat on my chicken broth sometimes solidify, sometimes not?
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__label__vegetables __label__vegetarian How can I start down the path of eating less meat?
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__label__parsley What are "parsley greens"?
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__label__frying-pan Burning crumpet bottoms
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__label__equipment __label__outdoor-cooking __label__dutch-oven Dutch Oven alternative for campfire?
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__label__rice When I boil rice, they lump together after a while. How to prevent this?
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__label__rice __label__mold __label__presentation __label__plating Where to buy football/quenelle/shell-like scoop/mold/mould [food presentation]?
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__label__ice-cream What is the secret behind "always soft" ice cream?
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__label__thawing Can you cook a digorno's pizza after its been thawed for 1 day
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__label__equipment __label__temperature __label__thermometer What does the "operating range" of a thermometer mean?
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__label__baking __label__cake __label__mixing Mix a cake in a bag
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__label__equipment __label__oven __label__cooking-time Timing an oven to start while I am out - but what about preheating?
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__label__food-safety __label__storage-method __label__freezing __label__butter How should I store herb butter?
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__label__indian-cuisine __label__curry Cooking through thick liquids
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__label__food-safety __label__storage-method __label__fruit __label__bananas How do I know if a black banana is too old to be eaten?
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__label__fruit __label__jam __label__jelly Large mesh cheesecloth? Straining pulp (not juice) from plums for jam
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__label__chocolate __label__melting-chocolate What is the best and fastest way to liquify Nutella chocolate spread?
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__label__cast-iron __label__dutch-oven Why are most enameled cast iron dutch oven's only rated up to 400-450 F?
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__label__asian-cuisine __label__allergy __label__gluten-free __label__noodles __label__japanese-cuisine Homemade Gluten-Free Udon Noodles
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__label__french-cuisine French equivalent of brisket
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__label__yogurt Is it safe to eat yougurt after the expiration date that smells alright?
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__label__beans __label__yogurt __label__fermentation __label__starter __label__food-safety Beans Cultured with Yogurt
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__label__potatoes __label__outdoor-cooking What is the best way to bake potatoes in embers?
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__label__sourdough Sourdough starter
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__label__food-safety __label__milk A gallon jug of milk was left in the car overnight. Is it still safe to consume?
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__label__frying __label__potatoes How can I make my fried potatoes not fall apart?
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__label__herbs __label__thai-cuisine Does "1 lime leaf" mean a pair of leaves, or half a pair?
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__label__food-safety __label__refrigerator How long will food last in a refrigerator that is turned off?
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__label__chicken Do I have to defrost chicken before cooking?
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__label__spices __label__cake __label__carrots How to spice up a carrot cake
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__label__equipment __label__wok Small black specks on wok food
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__label__bread __label__cast-iron How to prevent bread sticking to cast iron pan?
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__label__turkey Coooking the Turkey the night before
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__label__pudding Can I mix multiple types of pudding powder?
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__label__equipment __label__ham How to mount a ham?
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__label__soup __label__vegetarian Is there a way to tone down the flavor of celery in an Oyster Mushroom Chowder?
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__label__substitutions __label__salt __label__sodium What are some good substitutes for salt for those on low sodium diets?
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__label__baking __label__bread __label__baking-powder __label__baking-soda How can I modify my banana bread recipe to make cookies from it?
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__label__food-safety __label__storage-lifetime Is it safe to eat expired hollandaise sauce mix
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__label__mango What are those black fibers in my mango?
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__label__chicken __label__frying __label__frying-pan How can I get breaded chicken to stop from sticking to the frying pan?
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__label__water __label__drinks __label__mint How Long Is Mint-Infused Water Safe to Drink?
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__label__catering How much Finger Food to make for a 'crowd'
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__label__food-safety __label__water __label__drinks Is ionized water safe to drink?
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__label__oven __label__cleaning How do I remove aluminum foil from the bottom of my oven?
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__label__grilling __label__cedar-plank Cedar Planks - Reusable Vs. Disposable
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__label__ice-cream Why did my ice cream turn out like this?
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__label__resources __label__molecular-gastronomy What is a good resource for learning about Molecular Gastronomy?
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__label__flavor How do chefs come up with recipes for good food?
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__label__pie __label__crust __label__pumpkin When is it necessary to put foil over a pie's crust?
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__label__kohlrabi How soft does a Kohlrabi get when cooked?
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__label__coffee __label__espresso What kinds of coffee beans are more successful at producing crema on espresso?
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__label__chicken __label__sauce Trick to getting a sauce to stick to chicken?
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__label__fruit Why are nectarine pits different colors?
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__label__meat __label__breadcrumbs How do I properly breadcrumb meat?
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__label__spices How do they make Mexican vanilla extract?
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__label__rice __label__seasoning What are these crispy bits on top of rice?
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__label__tea Can I make tea with carbonated water?
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__label__substitutions __label__eggs __label__vegan With what can I replace eggs?
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__label__baking __label__cake __label__recipe-scaling How does the baking time change if I scale up a cake recipe?
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__label__oven __label__sous-vide Can I use my oven for sous-vide
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__label__barbecue __label__neapolitan-pizza Neapolitan pizza in charcoal barbecue
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__label__baking __label__bread __label__food-science Why does bread taste raw if you stop baking it and continue after it has cooled?
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__label__food-safety __label__equipment How to make sure teapot is safe after being on fire without water
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__label__storage-lifetime __label__ceviche How long does ceviche keep?
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__label__oven __label__cookware __label__induction Can I use an induction cooker to restore silica gel's water absorbency?
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__label__substitutions __label__vegetables __label__soup __label__salt Vegetable Soup Missing Something Fundamental?
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__label__food-safety __label__mushrooms How can I tell if a mushroom is poisonous?
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__label__substitutions __label__thai-cuisine __label__ginger Is ginger a good substitute for galangal in Thai green curry?
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__label__bread __label__camping How do I prevent burning the bottom of the bread when cooking over a campfire?
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__label__beef __label__stock __label__bones What bones for beef stock
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__label__beef __label__steak how do you rest your steak after cooking
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__label__chicken __label__frying __label__chicken-breast Pan frying chicken breasts?
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__label__knives __label__knife-skills __label__chinese-cuisine How do you develop the knife skills to properly use a Chinese cleaver?
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__label__cheese Does cheese have to be made with rennet from the animal whose milk it is?
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__label__storage-method __label__storage-lifetime __label__storage __label__vacuum Shelf life of items stored in vacuum containers vs airtight non-vacuum ones?
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__label__sauce __label__yogurt __label__curry What causes yogurt in sauces to split? How to prevent it?
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__label__rice What to do with left-over rices from Chinese takeouts?
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__label__fermentation __label__cabbage __label__korean-cuisine __label__kimchi Does kimchi always have live cultures?
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__label__substitutions __label__eggs __label__quiche Egg Substitutions in a Quiche
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__label__eggs __label__ingredient-selection __label__cocktails __label__emulsion __label__almonds What everyday ingredient will emulsify rapeseed oil?
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__label__fish __label__salmon __label__frozen Should I cook frozen salmon differently from fresh salmon?
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__label__stove __label__heat __label__gas Gas stove output
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__label__storage-lifetime __label__alcohol __label__fermentation Dried apricots smell of alcohol?
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__label__eggs __label__cookies __label__pastry __label__tenderizing What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product?
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__label__equipment __label__crepe Where to find a crepe maker
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__label__baking __label__glaze __label__doughnuts Why does my glaze soak into my doughnuts?
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__label__mexican-cuisine What's the difference between a flauta and a taquito?
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__label__french-cuisine How long should snails be cooked?
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__label__cleaning __label__wok Thick carbon layer on wok?
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__label__salt __label__nutrient-composition __label__kosher-salt Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
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__label__cheese __label__sausages How do I make a cheese, sausage, cracker spread?
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__label__yeast I'm brewing hard cider - what can I do with the yeast afterward?
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__label__substitutions __label__cheese __label__fondue Fondue without Gruyere cheese
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__label__soup __label__texture Can I adjust soup texture right before serving?
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__label__fish fish pie safe to cook half way, then cook the rest later?
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__label__yogurt __label__dairy Why does yoghurt need to feed on milk products? Why not plain sugar?
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__label__beans White foam when boiling presoaked beans
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__label__cookware differences between cooktop, range and stove?
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__label__caramelization __label__caramel Why does my caramel sauce fail?
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__label__peeling __label__chili-peppers Peeling roasted green chilies
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__label__substitutions __label__sugar __label__smoothie What can I use as an alternative sweetener for smoothies?
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__label__eggs Why do egg yolks curdle?
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__label__potatoes __label__peeling Efficient method to peel raw potatoes
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__label__temperature __label__potatoes __label__cooking-time Charles Darwin high altitude cooking of potatoes
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__label__nuts __label__allergy __label__peanuts Is a peanut a nut?
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__label__flour __label__wheat Can an all wheat flour be high in protein, yet low in gluten?
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__label__cake __label__batter Do I have to use butter in a "butter yellow cake?"
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__label__chicken __label__ingredient-selection When to use chicken thigh versus breast?
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__label__potatoes __label__mash mashed potatoes - fixing undercooked potatoes
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__label__baking Why did my Tiramisu Cake become dry?
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__label__baking inside dimension for homemade digestive cookie mold
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__label__food-safety __label__vegetables __label__mold Jicama moldy on the outside but white inside, is this safe to eat?
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__label__asian-cuisine __label__wok __label__stir-fry What's the best order to add ingredients to a Stir Fry?
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__label__dough __label__chinese-cuisine How to shape the perfect bao dough
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__label__food-safety __label__vegetables Fiddlehead toxicity
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__label__substitutions __label__dough __label__pizza __label__gluten-free How can I improve my gluten-free pizza dough?
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__label__flavor __label__cutting __label__cucumbers Bitter Cucumbers
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__label__equipment __label__pan __label__frying-pan How to select a good non-stick pan, price point wise?
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__label__basics Where can I find fast, cheap, healthy meal recipes for a busy single guy?
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__label__potatoes __label__mexican-cuisine Are potatoes ever used in Mexican or Tex-Mex dishes?
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__label__spices __label__indian-cuisine __label__food-identification What is this fungus/lichen in my Garam Masala? (Trifle/truffle?)
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__label__syrup __label__strawberries How can I make a sugar free strawberry syrup?
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__label__noodles Boiling vs soaking rice noodles
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__label__baking __label__substitutions __label__cookies what to do to make oilless, butterless, eggless cookies?
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__label__fermentation __label__cabbage __label__german-cuisine What weights to use for fermenting sauerkraut?
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__label__eggs __label__fried-eggs What is the term for serving a soft-cooked fried egg that breaks when the meal is consumed?
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__label__freezing __label__cheese __label__fish __label__salmon Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more?
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__label__substitutions __label__vegan What's a good vegan substitute for sour cream?
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__label__nuts __label__conversion How much does a cup of hazelnuts weigh?
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__label__grilling __label__steak __label__hamburgers How to get Grill/Sear Marks
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__label__texture __label__cheesecake How to make a New York cheesecake with a super creamy, silky texture?
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__label__baking __label__tortilla-chips How can I make my baked tortilla chips crispier?
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__label__grilling __label__steak __label__mexican-cuisine __label__cut-of-meat What kind of steak to use for fajitas?
|
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__label__coffee What kind of fuel do I use for a Hario TCA/50A coffee syphon?
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__label__canning __label__cabbage Other ways to preserve red cabbage
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__label__pasta What is the significant difference between pastas?
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__label__popcorn Exotic pop corn receipe
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__label__substitutions __label__cookies __label__herbs Lemon Thyme Substitute
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__label__storage-lifetime __label__butter How does butter remain edible for so long without refrigeration?
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__label__storage-lifetime __label__beans __label__chili How long will boiled beans last when refrigerated in a sealed container?
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__label__oven __label__temperature __label__ribs __label__braising What temperature is the "warm" setting on a conventional oven?
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__label__cake Advice on two-tier cake and height
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__label__stove __label__gas Dangers of leaving food in an off gas oven
|
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__label__venison Spongy ground venison
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__label__baking __label__bread Bread doesn't split at the score
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__label__storage-method __label__sugar how to avoid crystallization of powdered sugar
|
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__label__pickling __label__kimchi Kimchi juice to aid lactic fermentation of half-sour pickles
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__label__baking __label__dough When multiplying in baking, should I follow directions all-at-once or batches?
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__label__egg-whites __label__meringue What to do with egg whites after stiff peaks collapse & you can't re-beat
|
|
__label__gelatin __label__bones Proper cow bones to prepare holodets
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__label__substitutions __label__milk __label__ice-cream Can arabic gum substitute for fat in making ice cream from homogenized 3% fat (low fat) milk
|
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__label__candy __label__chemistry __label__sugar-free How to make hard candy with only fruit as a sweetener
|
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__label__substitutions __label__allergy __label__soy __label__ginger Ginger allergy need substitute
|
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__label__barbecue __label__smoking __label__brisket Why do brisket recipes move to the oven to finish?
|
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__label__food-safety Is it safe to eat beef that was boiled, then at room temp overnight then boiled again in sealed crockpot?
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__label__storage-method __label__vegetables __label__storage-lifetime Should I store root vegetables with or without the dirt?
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__label__equipment __label__brownies __label__mixing Can I replace a food processor in this brownie recipe?
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__label__food-safety __label__salad re:salad dressing shelf storage
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__label__cleaning __label__pan How can I clean this cooking pan?
|
|
__label__cheese __label__pizza What kind of cheese does Pizza Hut or Domino's use?
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__label__chicken __label__temperature What would cooking chicken at 140 degrees F for a prolonged period do?
|
|
__label__baking __label__flour __label__measurements __label__sifting What Kinds of Recipes Should I Sift/Aerate The Flour?
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|
__label__cake Why did my pound cake turn out dry?
|
|
__label__candy __label__toffee What does adding butter to toffee do?
|
|
__label__baking __label__substitutions __label__cookies Cooking peanut butter cookies, is there any adjustment using crunchy vs. creamy?
|
|
__label__food-safety __label__freezing __label__beans Is re-freezing the same beans bad?
|
|
__label__storage-lifetime __label__mayonnaise __label__mustard __label__condiments __label__ketchup Why condiments expiry date is rounded?
|
|
__label__cleaning __label__syrup __label__packaging Lyle's Golden Syrup tin design, why is it like this and how to clean it
|
|
__label__baking For baking, is there a common "done" temperature across different kinds of breads?
|
|
__label__chocolate __label__ice-cream How to make homemade ice cream with a chocolate swirl
|
|
__label__flavor __label__vegetables __label__soup __label__frozen How can I mask the flavor of frozen vegetables in soup?
|
|
__label__texture __label__squash __label__peel How to prepare summer squash without the peel becoming rubbery
|
|
__label__defrosting __label__tortilla __label__flour-tortilla How do I defrost frozen flour tortillas?
|
|
__label__bread Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven?
|
|
__label__brussels-sprouts Leaves that fall off Brussels Sprouts, any reason not to cook?
|
|
__label__pie __label__crust When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?
|
|
__label__baking __label__substitutions __label__wheat Substitutes for wheat flour and their challenges in baking
|
|
__label__baking Is it OK to freeze chocolate?
|
|
__label__pork __label__ham If you don't cure a ham and just brine it, is it just considered a pork roast?
|
|
__label__pizza __label__onions __label__moisture How can I remove moisture from my onions?
|
|
__label__juice What is 100% juice?
|
|
__label__storage-lifetime __label__refrigerator __label__storage __label__packaging Refrigerate after opening, but why?
|
|
__label__sauce __label__basics What are the fundamental sauces that every cook should know how to make?
|
|
__label__dessert __label__chocolate How can I make my Chocolate Mousse fluffier?
|
|
__label__food-preservation __label__heat __label__watermelon Watermelon - picking and managing them during heat
|
|
__label__equipment Cooking Belgian Waffles in waffle iron
|
|
__label__slow-cooking Converting to a 2 quart slow cooker
|
|
__label__reheating __label__lasagna What temperature would you heat frozen lasagna in the oven at?
|
|
__label__chocolate __label__cocoa My cocoa powder is not dark. Is it still dutch processed?
|
|
__label__food-safety __label__corned-beef Corned Beef Brisket left out
|
|
__label__sauce __label__pizza __label__restaurant-mimicry Montreal Pizza sauce
|
|
__label__baking __label__italian-cuisine How to make softer biscotti?
|
|
__label__temperature __label__cooking-time __label__pork __label__slow-cooking __label__ribs What is the target internal temperature of pork back ribs for maxium tenderness?
|
|
__label__soup What order should I add ingredients when making soup?
|
|
__label__freezing __label__nutrient-composition __label__blueberries What effect does rinsing have on blueberries?
|
|
__label__carbonation Chemistry of making carbonated water?
|
|
__label__alcohol __label__low-carb What kind of alcohol has least carbohydrates?
|
|
__label__chicken __label__knife-skills What is the safest, most effective way to cleave through thick bone?
|
|
__label__flavor __label__beef __label__seasoning __label__noodles __label__egg-noodles How can I make my own Super Noodles/instant noodle seasoning?
|
|
__label__barbecue How do you prepare a Rabbit?
|
|
__label__chicken __label__brining Can I brine chicken in buttermilk after I boil the chicken?
|
|
__label__food-safety __label__storage-method __label__cheese __label__mold Is my fancy cheese still safe to eat?
|
|
__label__microwave __label__reheating Can I microwave cooked and peeled prawns?
|
|
__label__baking __label__cake How to keep the surface of the cake from splitting?
|
|
__label__meat __label__steak __label__basics How do you properly cook a steak?
|
|
__label__bread __label__sandwich Toasting sandwich bread before packing a lunch - when is it appropriate?
|
|
__label__wine __label__vanilla __label__allergy Does oak aged wine contain vanillin?
|
|
__label__oven Why do I need to pre-heat oven?
|
|
__label__food-safety __label__sausages Sausage discolouration - is it safe to eat?
|
|
__label__oven __label__steaming Convection/Steam cooking in a Normal Oven?
|
|
__label__spices __label__potatoes How to boil potatoes for curry?
|
|
__label__spices __label__coriander How do you finely grind coriander seeds?
|
|
__label__food-safety __label__cast-iron Is a black coating dangerous when cooking on cast iron?
|
|
__label__bread __label__milk __label__sourdough __label__fermentation Milk in fermented bread dough
|
|
__label__dry-aging Does this recipe want me to start with a dry-aged roast beef?
|
|
__label__substitutions __label__soup __label__stock __label__gelatin Add gelatin to soup as a replacement for stock?
|
|
__label__baking __label__bread __label__cake __label__storage-lifetime Shelf Life of Homemade Panettone
|
|
__label__flavor __label__creme-fraiche How to bring taste back when too much creme fraiche is added
|
|
__label__food-safety __label__chicken __label__sous-vide __label__yogurt __label__marinade Can I use a yoghurt marinade in sous-vide cooking?
|
|
__label__dessert The sugar mixture of my baklava did not melt
|
|
__label__canning __label__salsa What can I do if I didn't process my salsa long enough?
|
|
__label__pizza __label__crust __label__gluten-free Gluten Free Thin Crust Pizza - Tips and Explanation?
|
|
__label__drinks __label__thai-cuisine Which drinks fit to a Thai Dish?
|
|
__label__knife-skills What is the difference between "mince" and "dice"?
|
|
__label__restaurant-mimicry __label__indian-cuisine __label__curry Secret to takeaway curry
|
|
__label__fudge How do I prevent fudge browning?
|
|
__label__chicken __label__broth How many calories does 8oz of de-fatted homemade chicken broth contain?
|
|
__label__potatoes __label__presentation How to rice potatoes
|
|
__label__cookware __label__maintenance What to do if pan/pot is burning (with or without food)
|
|
__label__peeling __label__kiwifruit How do I remove kiwifruit skin without losing a lot of the fruit's flesh?
|
|
__label__potatoes Watery potatoes
|
|
__label__canning How do I make shelf stable legume dishes in vacuum bags?
|
|
__label__beef __label__american-cuisine What cattle do we get our "beef" from in the US?
|
|
__label__cheese __label__cream __label__mixing How to fully incorporate cream cheese with pumpkin puree?
|
|
__label__boiling Can I cook food in water faster in a pan with the lid on and/or high heat?
|
|
__label__substitutions __label__beef __label__alcohol __label__beer __label__roast-beef What I can use to replace black beer on roast recipe?
|
|
__label__salad __label__seeds differences in caper berry seeds
|
|
__label__cookies Would Vanilla enhance flavor
|
|
__label__food-safety __label__slow-cooking __label__beans Do canned kidney beans contain Toxins?
|
|
__label__temperature __label__slow-cooking Slow Cooker: Recipe says Medium, mine has high and low only
|
|
__label__baking __label__fruit __label__cake How to keep the fruit on an upside-down cake?
|
|
__label__chocolate __label__yogurt __label__dairy-free __label__peanut-butter substitute for dairy products?
|
|
__label__substitutions __label__eggs How do you halve a recipe that calls for 1 egg?
|
|
__label__storage-method How long can I keep connoli shells with no filling and how should I store them
|
|
__label__food-safety __label__bread __label__food-science __label__sourdough Why isn't a Sourdough starter unsanitary?
|
|
__label__vegetarian __label__curry __label__thai-cuisine __label__tofu How do I make my Thai curry with paste taste better?
|
|
__label__slow-cooking __label__pumpkin Stuffed pumpkin on a burner
|
|
__label__food-safety __label__water __label__storage Is it ok to keep reusing a water bottle indefinitely?
|
|
__label__food-preservation __label__canning __label__strawberries How can I avoid limp strawberries?
|
|
__label__cookware __label__electric-stoves __label__kitchen-safety Are Pyrex casserole dishes safe for use on electric stovetops?
|
|
__label__chicken __label__sous-vide __label__chicken-breast Can I cook Foster Farms chicken sous-vide in its original plastic?
|
|
__label__culinary-uses __label__beets How do I cook beetroot
|
|
__label__beef __label__pepper How many peppercorns to a 2 litre Beef Casserole?
|
|
__label__cookies __label__syrup __label__french-cuisine Macarons...Why not color the syrup?
|
|
__label__substitutions __label__baking __label__syrup UK alternative to corn syrup?
|
|
__label__experimental How do I reverse engineer a recipe?
|
|
__label__baking __label__storage-method Would these ingredients work for a Gift In a Jar?
|
|
__label__substitutions __label__curry __label__vegan __label__coconut Substituting Cream without Coconut
|
|
__label__rice __label__seasoning __label__rice-cooker Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
|
|
__label__spoilage __label__sauerkraut Does sauerkraut go bad?
|
|
__label__knives __label__tomatoes What kind of knife should I use to slice tomatoes?
|
|
__label__meat __label__oven __label__cooking-time __label__duck One whole duck and extra pieces - how long in the oven?
|
|
__label__equipment __label__stainless-steel Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?
|
|
__label__bread Can soda bread be successfully frozen, either baked or in dough form?
|
|
__label__flavor __label__food-science __label__spices How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others?
|
|
__label__food-safety __label__meat leaving steak out over night
|
|
__label__frying __label__bacon My bacon is a mess
|
|
__label__shopping __label__camping Where do I buy a large amount of dried vegetables?
|
|
__label__meat __label__spices __label__pork __label__herbs __label__seasoning Matching herbs with meats
|
|
__label__food-safety __label__storage-method Storing Green Onions?
|
|
__label__lamb What's the difference between "baby lamb" and "lamb"?
|
|
__label__baking __label__pizza Ideal temperature and method to bake a deep dish pizza
|
|
__label__chicken __label__stock Why do we need gelatin in our stocks?
|
|
__label__substitutions __label__garlic Garlic Powder vs Garlic
|
|
__label__italian-cuisine __label__risotto __label__catering __label__recipe-scaling Scaling up a risotto recipe x4. Things to consider?
|
|
__label__salt __label__fermentation How much salt do I use to ferment 1 quart of cabbage?
|
|
__label__soy Soy Protein Type
|
|
__label__cleaning __label__stove __label__induction Cleaning white bubbles on induction stove
|
|
__label__roasting __label__chinese-cuisine __label__duck How do I get paper-skin duck breast?
|
|
__label__wheat __label__grains What is the difference between cracked wheat and wheatgerm?
|
|
__label__fish How do I stop fresh fish from falling apart while cooking?
|
|
__label__baking __label__vegetables __label__fish roasting vs microwave+roasting beets
|
|
__label__baking __label__dessert How do I prevent cream puff shells from deflating?
|
|
__label__herbs __label__measurements A cup of cilantro?
|
|
__label__cast-iron __label__pancakes __label__electric-stoves How to use a bottom concave ebelskiver (bleskiver) pan on a glass cook-top stove?
|
|
__label__fish __label__deep-frying Why do my salmon fish cakes break up in frying?
|
|
__label__baking __label__oven __label__temperature The Warm Oven Temp. for Cakes
|
|
__label__substitutions __label__soy What soy sauce is Tamari closest to?
|
|
__label__food-safety __label__knives Is designating knives to avoid cross-contamination necessary?
|
|
__label__food-safety __label__tomatoes __label__refrigerator Is it safe to store unopened metal cans in the refrigerator?
|
|
__label__substitutions __label__conversion Does this type of frosting have a name?
|
|
__label__baking __label__cake __label__sugar __label__butter Not getting the creamy result beating butter and sugar
|
|
__label__chocolate __label__emulsion Why did my chocolate icing exude its cocoa butter?
|
|
__label__cookies Can I replicate these Cafe Noir cookies?
|
|
__label__popcorn Quick flavour for fresh popcorn
|
|
__label__untagged Ingredients: Danish local specials
|
|
__label__pasta Penne Pasta in bulk
|
|
__label__baking Is lemon rind supposed to feel sticky when being grated?
|
|
__label__mushrooms Edible Mushrooms
|
|
__label__cheese __label__culinary-uses __label__soup What actual effect does a Parmesean rind added to soup have?
|
|
__label__fruit __label__salad Bottling salad dressing with fruit
|
|
__label__baking __label__substitutions Is it okay to use aluminium foil instead of parchment paper while baking cookies?
|
|
__label__baking __label__cookies __label__fats __label__leavening __label__rising How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
|
|
__label__bread __label__baking __label__gluten-free What are good techniques for getting gluten free bread to rise?
|
|
__label__baking __label__meat How to bake salmon
|
|
__label__meat __label__food-science __label__marinade __label__vinegar __label__food-processing Why meat gets tough after soaking it in vinegar solution for more than 24 hours?
|
|
__label__storage-method __label__spices __label__organization __label__pantry Recommendations for spice organization strategies
|
|
__label__pressure-cooker Cooking pot with regulable water boiling temperature
|
|
__label__storage-method __label__herbs Parsley storage
|
|
__label__cookware Durability of Hard Andonised metal (Aluminum)
|
|
__label__substitutions __label__cookware How do I make buckwheat pancakes without non-stick cookware?
|
|
__label__substitutions __label__onions __label__allergy What's a good substitute of onion for someone with an onion allergy?
|
|
__label__kefir Frozen Kefir Grains Seem Dead...Any Suggestions?
|
|
__label__food-safety __label__eggs __label__dough __label__pancakes __label__batter Is it safe to store batter/dough that contains eggs?
|
|
__label__indian-cuisine __label__cookbook Cookbook on Odisha cuisine
|
|
__label__vegetables __label__potatoes __label__sweet-potatoes Cooking "purple sweet potatoes" or "purple yams"
|
|
__label__spices What is included in "Spices"
|
|
__label__equipment __label__pan __label__frying-pan Chosing 2 pans - the most versatile solution
|
|
__label__food-safety __label__microwave Is food immediately taken out of the microwave safe to eat?
|
|
__label__food-science __label__beans __label__soaking Does soaking dry beans before cooking prevent flatulence?
|
|
__label__bread __label__dough __label__crumb-crust How can I achieve large bubbles in my bread?
|
|
__label__baking __label__cake How can I extend shelf life of my cakes?
|
|
__label__indian-cuisine Can rasam, a South Indian recipe, be boiled at high temperatures?
|
|
__label__flavor __label__freezing __label__texture Why does frozen food seem to have lost its original taste and texture after reheating?
|
|
__label__vegetables __label__chemistry Does cooking vegetables increase their flavor?
|
|
__label__reheating __label__juice __label__oranges __label__grapes Are there any cons to heating orange and grape juice?
|
|
__label__fish __label__refrigerator __label__raw How long can a wrapped fish stay good outside of the fridge, in a bag full of other groceries?
|
|
__label__storage-method __label__potatoes storing homemade potato chips
|
|
__label__substitutions __label__veal What is a good substitute for ground veal?
|
|
__label__pastry __label__vanilla __label__olive-oil __label__ganache How can I make a stable olive oil and vanilla ganache?
|
|
__label__substitutions __label__coconut Non-coconut substitute for coconut cream?
|
|
__label__food-safety __label__food-preservation __label__reheating Can one preserve food by periodically heating it?
|
|
__label__language __label__japanese-cuisine __label__tofu What is Okinawan "yushi tofu" made from?
|
|
__label__storage-method __label__storage-lifetime __label__chili-peppers __label__spicy-hot How long will my pepper relish last, and how can I stretch it out?
|
|
__label__storage-method __label__fermentation __label__nutrient-composition __label__kombucha How do I control the quality of a kombucha SCOBY?
|
|
__label__pizza __label__herbs __label__mushrooms What kind of mushroom goes well with Tandoori Chicken on a pizza?
|
|
__label__steak __label__sous-vide __label__drying Dry sous vide steak
|
|
__label__coffee Reusing coffee grounds
|
|
__label__equipment __label__cleaning Cleaning Range Ventilation
|
|
__label__garlic __label__smell How do you remove garlic smells from your fingers?
|
|
__label__bread __label__sourdough Sourdough in Bread Maker?
|
|
__label__fish __label__chips Alternative fish for Fish and Chips
|
|
__label__baking __label__cake __label__cookies __label__coloring How to avoid using artificial food coloring in cookie and cake decorating
|
|
__label__baking Using a bundt pan in place of loaf pans
|
|
__label__sugar Cooling melted sugar quickly
|
|
__label__pasta __label__food-science __label__oil Does adding oil to pasta water reduce the tendency to boil over?
|
|
__label__equipment __label__fermentation Why isn't glass ideal for the fermentation of sauerkraut?
|
|
__label__non-stick __label__teflon Normal lifetime of non-stick teflon pans
|
|
__label__equipment __label__oven How do I use the clock on my Ilve oven?
|
|
__label__cookies __label__history What's the origin of the name of the "Chinese Cookie" found in Jewish deli's in the US?
|
|
__label__food-safety __label__storage-method __label__chili-peppers Does chili paste require refrigeration?
|
|
__label__dough __label__pizza Why does my pizza dough rise so inconsistently?
|
|
__label__temperature __label__cooking-time how long to cook stuffed chicken breasts
|
|
__label__popcorn __label__low-fat How do I flavor popcorn with a minimal amount of fat?
|
|
__label__vegetables __label__freezing __label__stir-fry Can I freeze stir-fry vegetables?
|
|
__label__knife-skills What are the advantages of a long knife?
|
|
__label__dessert __label__syrup __label__thermometer Making Pt bombe without sugar thermometer
|
|
__label__pizza __label__dough __label__yeast What is the importance of letting pizza dough sit?
|
|
__label__cheese Why are cheese curds squeaky?
|
|
__label__sugar __label__beans __label__legumes Are there any naturally sweet legumes?
|
|
__label__beef __label__cut-of-meat __label__german-cuisine Advice on meat cuts for German rouladen
|
|
__label__food-safety __label__cheese Are the white crystals on my American Cheese safe to eat?
|
|
__label__vegetarian __label__vegan __label__tofu Microwaving frozen tofu before marinating
|
|
__label__baking __label__creme-brulee want to know baking time for creme brulee at 225 degrees in the oven
|
|
__label__baking __label__caramelization __label__cheesecake How to get "burned" effect on cheesecake?
|
|
__label__curry __label__thai Is it worth making Thai red curry paste from scratch
|
|
__label__hungarian-cuisine __label__russian-cuisine What's the difference between stroganoff and goulash?
|
|
__label__boiling __label__measurements Is steam lost in boiling negligible?
|
|
__label__fudge Butter usage in fudge
|
|
__label__slow-cooking __label__pork-shoulder What temperature, in degrees, should I set my slow cooker to for a 5-pound pork shoulder?
|
|
__label__storage How to best hold wild rice
|
|
__label__oil __label__wok What is the best oil to use when cooking in a wok?
|
|
__label__eggs __label__flavor __label__cake __label__batter Which part of yellow cake batter gives it the yellow cake flavor?
|
|
__label__cookies __label__mistakes How can I make my Oreos crispy again?
|
|
__label__braising Why are my braised pork chops inconsistent?
|
|
__label__jam Making Pumpkin Preserve
|
|
__label__milk __label__yogurt __label__fermentation __label__sour-cream Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt?
|
|
__label__food-safety Covering food while cooling
|
|
__label__utensils Cooking issue with cheap plastic forks
|
|
__label__food-science __label__dessert __label__caramel Why does boiling cream have such a drastic effect on my salted caramel?
|
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__label__reduction Is it possible to reduce without boiling?
|
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__label__pie __label__chia Use chia seeds to help thicken a pot pie
|
|
__label__sugar __label__brown-sugar What is a close alternative to Graeffe brown sugar?
|
|
__label__whipped-cream __label__whipper How can I make fat-free whipped "cream" with a whipped cream dispenser?
|
|
__label__substitutions __label__flavor __label__mayonnaise Mayonnaise Substitutes
|
|
__label__equipment What are the different applications for differently shaped wooden spoons?
|
|
__label__cheese How does aging affect Gouda cheese?
|
|
__label__shopping __label__menu-planning How do I skip the planning and shopping?
|
|
__label__food-safety __label__storage-lifetime __label__mold __label__australian-cuisine Are bunya-bunya nuts safe to eat if the shells are moldy?
|
|
__label__equipment __label__cast-iron __label__pan What to do with a Sizzler?
|
|
__label__baking __label__coffee Why do baking recipes call for instant coffee instead of fresh ground coffee?
|
|
__label__meat __label__grilling When does the rule "only flip meat once" not apply?
|
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__label__cleaning What is a good method to clean stainless steel hot water pot?
|
|
__label__potatoes __label__soy __label__dairy-free How to make lactose free mashed potatoes
|
|
__label__cooking-time How to adjust time for pineapple casserole and pork roast
|
|
__label__cast-iron My cast iron has become flaky, did I damage it?
|
|
__label__reheating __label__oats How can I reheat oats in the minimal time without microwave?
|
|
__label__equipment __label__whipped-cream Why does chilled equipment help when whipping cream?
|
|
__label__baking is it okay to use shredded zucchini that smells a little sour for baking
|
|
__label__equipment Is it a good idea to cook stew in the oven in a stainless steel pot?
|
|
__label__slow-cooking I would really like to go to bed, but the slow cooker isn't done
|
|
__label__eggs __label__italian-cuisine __label__dessert __label__cream Tiramisu tips tricks and variants
|
|
__label__chicken __label__flavor Getting flavor into chicken
|
|
__label__milk __label__cocoa In order to mix the Cocoa powder in water/milk, is it a good idea to put the Cocoa powder in the milk while heating it?
|
|
__label__bread What can I do to prevent big holes in the bottom of bread loaves?
|
|
__label__vegetarian __label__vegan __label__websites Webshop to buy vegetarian/vegan products online delivering in Canada?
|
|
__label__baking __label__food-safety __label__bread __label__greek-cuisine __label__traditional Coins in bread?
|
|
__label__substitutions __label__mint Can I substitute mint tea for fresh mint?
|
|
__label__eggplant __label__lasagna What is the name of this eggplant dish that is similar to lasagna?
|
|
__label__japanese-cuisine __label__sushi How is sushi supposed to be eaten?
|
|
__label__soup __label__blender __label__carrots __label__hand-blender Carrot soup and avoiding the use of a blender?
|
|
__label__baking __label__flour __label__brownies What is the 'best' flour to use for brownies?
|
|
__label__baking __label__bread __label__dough Buying European flours in the United States?
|
|
__label__cake Spice cake has sweet crispy top
|
|
__label__eggs __label__food-science __label__hard-boiled-eggs How can I tell whether an egg has been hard-boiled, through the shell?
|
|
__label__icing Sprinkles on rolled icing
|
|
__label__chicken __label__slow-cooking __label__curry slow cooking chicken thigh in a spice mix
|
|
__label__sausages __label__low-fat Alternative to low calorie spray for frying sausages?
|
|
__label__food-safety __label__cheese __label__refrigerator Is unopened mascarpone cheese still good if not refrigerated?
|
|
__label__sauce __label__gravy __label__salsa __label__chutney What is the difference between a salsa, a sauce, a gravy, and a chutney?
|
|
__label__grilling __label__cast-iron Are these grates okay to cook on?
|
|
__label__food-safety __label__hot-sauce What ingredients can you have in Hot Sauce?
|
|
__label__storage-lifetime __label__sausages Why don't dry aged/hung sausages go bad?
|
|
__label__eggs __label__hard-boiled-eggs What's the right way to hard boil eggs?
|
|
__label__food-safety __label__frying __label__butter __label__mushrooms button mushrooms turned red while frying in butter
|
|
__label__dough __label__pizza How quickly do I have to use my thawed pizza dough?
|
|
__label__alcohol What is the purpose of Whiskey rocks?
|
|
__label__wine Do I need to let wine breathe if I'm cooking with it?
|
|
__label__corned-beef Cooking corned beef brisket for maximum slice-ability
|
|
__label__chicken Are chicken gizzards okay to eat if still pink inside?
|
|
__label__cookies __label__texture What compound can make crunchy biscuits?
|
|
__label__food-safety __label__canning Will botulism growing in my home-canned vegetables pop the lid?
|
|
__label__meat __label__seasoning Seasoning for Ground Meat
|
|
__label__substitutions __label__drinks __label__alcohol __label__cocktails I have difficulty finding "ANGOSTURA" bitters, is there any substitute?
|
|
__label__food-science __label__knife-skills __label__flavor __label__garlic How does the way that I cut my garlic affect the taste of my food?
|
|
__label__food-safety Can an open package of sausage lead to contamination of other foods?
|
|
__label__frying __label__potatoes __label__french-fries The secret to Pringles like potatoes
|
|
__label__oil __label__rice __label__seasoning How are puffed rice cakes flavoured?
|
|
__label__baking __label__cake __label__pumpkin Pumpkin Roll Technique
|
|
__label__substitutions __label__pie __label__coconut Chocolate Cream Pie using coconut cream or Coconut milk?
|
|
__label__storage-method __label__storage-lifetime __label__butter What mechanism causes a butter crock to function better than other options?
|
|
__label__substitutions __label__steak __label__beer A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions?
|
|
__label__boiling Why wait for water to boil?
|
|
__label__tea What is English Afternoon tea?
|
|
__label__chicken Why does the inside of fried chicken sometimes turn brown?
|
|
__label__wine __label__ingredient-selection __label__carbonation How to recognize fizzy wine?
|
|
__label__bread How to slash bread to let steam out
|
|
__label__please-remove-this-tag __label__vegetables __label__oil __label__measurements __label__sauteing How to tell the proper amount of oil to use when sauting vegetables and meat?
|
|
__label__crust __label__hamburgers Getting some crispiness in Burgers' crust
|
|
__label__baking __label__grilling __label__hamburgers __label__beer How to convert grilled Beer Can Burger recipe to oven baked
|
|
__label__indian-cuisine __label__condiments __label__chutney Xanthan Gum Use in Tamarind Chutney
|
|
__label__juice __label__cranberries What does Cranberry Compound mean?
|
|
__label__pasta __label__salt __label__boiling __label__spaghetti __label__timing Best moment to put salt in spaghetti?
|
|
__label__rice __label__restaurant-mimicry How to make flavoured rice like uncle ben's chinese rice?
|
|
__label__wine __label__vinegar When to use "wine vinegar" vs just wine?
|
|
__label__equipment Can I use a Lid for a glass vessel for cooking in microwave?
|
|
__label__baking __label__cake __label__pan How do I remove a sheet cake from a pan?
|
|
__label__storage-method __label__basil Fresh basil storage
|
|
__label__fish __label__grilling Grilled Fish Kebabs
|
|
__label__potatoes Slightly bitter potatoes or onion
|
|
__label__baking __label__temperature Latest temperature sensing tech?
|
|
__label__bread Could B.Subtilis ssp. mesentericus develop in proofing stage?
|
|
__label__tea Why can I resuse green tea leaves several times, but not black?
|
|
__label__baking __label__chicken __label__deep-frying Baking batter-covered chicken instead of frying?
|
|
__label__bulk-cooking __label__efficiency Ways to make my cooking routine more efficient?
|
|
__label__beans How to reduce gas from eating beans?
|
|
__label__baking __label__yeast __label__water __label__rising What happens when you add warm water to yeast?
|
|
__label__oil __label__olive-oil Can I use sunflower oil to make pesto?
|
|
__label__pasta __label__rice __label__reheating How do I heat up rice and pasta at work?
|
|
__label__offal Does anyone cook/eat bladders?
|
|
__label__pizza __label__dough Prevent thin pizza dough sticking
|
|
__label__dough __label__oven __label__pizza __label__thickening __label__peel Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven
|
|
__label__baking __label__cookies Cookies sticking to plate
|
|
__label__equipment __label__knives What are some suggestions for cooking tools/techniques for people that have arthritis?
|
|
__label__honey Is there any good way to check for honey adulteration besides a lab test?
|
|
__label__apples Cleaning wax and pesticide from apple skin
|
|
__label__fruit What's the difference between black currants and red currants?
|
|
__label__soup __label__salt __label__chinese-cuisine Is there a reason to not add salt when making a soup?
|
|
__label__equipment __label__cleaning __label__knives Is it true that even quality knives with wood handles can warp and be contaminated with bacteria?
|
|
__label__oil __label__butter 4 tablespoons of butter is how many tablespoons of coconut oil
|
|
__label__substitutions can't find croissant dough; what can I substitute
|
|
__label__potatoes __label__deep-frying __label__chips How to make crispy/dry potato chips/crisps?
|
|
__label__bread __label__sourdough __label__starter How can I reduce the amount of hooch my sourdough starter is making?
|
|
__label__equipment __label__coffee Best Office Coffee Solution
|
|
__label__bread What can I do with a failed bread?
|
|
__label__freezing __label__popcorn How to cook popcorn from frozen popcorn kernels?
|
|
__label__cake __label__decorating "Cloth" that's edible (or even better, yummy)?
|
|
__label__thickening __label__texture __label__stuffing gooseberry "turnover" filling very thick
|
|
__label__spices __label__ground-beef __label__chili Is it a good idea to use cardamom in chili?
|
|
__label__coffee __label__nutrient-composition __label__calories Are there any calories in roasted coffee beans? Why is black coffee 0 kcal?
|
|
__label__spices __label__herbs Solubility of herbs and spices
|
|
__label__fruit __label__drying __label__blueberries How do I make dried blueberries?
|
|
__label__asian-cuisine __label__steak __label__language __label__indonesian-cuisine Shredded steak for south east asian dish
|
|
__label__chocolate Dipping Cakepops in Callebaut Callets
|
|
__label__chicken __label__broth __label__chicken-stock Save meat from chicken broth?
|
|
__label__baking __label__substitutions __label__cake __label__cream __label__allergy What is a substitute for half-and-half cream?
|
|
__label__meat __label__hamburgers __label__learning How to cook meat?
|
|
__label__frying __label__fish __label__seafood How can I cook trout without generating horror stories?
|
|
__label__milk __label__vegan __label__dairy-free How is this non-dairy creamer really non-dairy when it has sodium caseinate?
|
|
__label__baking __label__steak How can I estimate the time required to bring a piece of meat to a certain temperature?
|
|
__label__cooking-time __label__slow-cooking __label__risotto Why is the rice in my mushroom risotto always very hard?
|
|
__label__pancakes __label__blender How can I improve the texture of my whole grain pancakes?
|
|
__label__storage-lifetime __label__packaging UK versus US expiration dates on diet sodas
|
|
__label__baking __label__cheese how to create gratin with _thin_ cheese skin
|
|
__label__baking __label__oven __label__temperature __label__cooking-time How to decide the baking temperature when recipe doesn't mention it?
|
|
__label__coffee How to make whole bean blonde Starbucks without machine
|
|
__label__restaurant-mimicry How to make Krave like shells?
|
|
__label__ingredient-selection __label__tea How is jin jun mei (a Chinese tea) made?
|
|
__label__vegetables Cooking old beets
|
|
__label__equipment __label__cleaning Are stainless steel saucepan glass lids dishwasher friendly?
|
|
__label__baking __label__bread How do you get 'ears' when baking bread?
|
|
__label__food-safety __label__storage-method __label__seitan What method for advance prep of seitan prevents deterioration of texture and preserves flavor while protecting from spoilage?
|
|
__label__chocolate __label__melting-chocolate __label__souffle What should the results of my chocolate souffl be like?
|
|
__label__bread __label__storage-method __label__freezing __label__focaccia Can I freeze my selfmade focaccia?
|
|
__label__crumb-crust thick, crunchy, fluffy corn flakes breading
|
|
__label__baking __label__eggs __label__souffle How can I stabilize a souffle?
|
|
__label__substitutions __label__cheese I have a recipe for an asparagus/pasta dish with a goat cheese sauce, Can I substitute Feta?
|
|
__label__menu-planning __label__restaurant Do chefs use customer feedback to improve dishes?
|
|
__label__bread Whole wheat bread recipe not turning out
|
|
__label__oil __label__fats __label__please-remove-this-tag __label__low-carb __label__low-fat Crispy cheesy snacks for dieters
|
|
__label__salad Making my salads a little better
|
|
__label__food-safety __label__sugar __label__food-preservation How long is sugar (mixed with minor ingredients) good for?
|
|
__label__soup __label__beans __label__lentils Why refresh lentils before making lentil soup
|
|
__label__baking __label__cake How do you make a cake lift equally and minimize doming?
|
|
__label__equipment __label__ice-cream What features should I consider when getting an ice cream or gelato machine?
|
|
__label__wine __label__spanish-cuisine What type of sherry is typically used when cooking?
|
|
__label__pork __label__restaurant-mimicry How do cooks prepare belly pork in a restaurant?
|
|
__label__equipment __label__cleaning __label__tea How should I clean my metal mesh tea strainer?
|
|
__label__cheese Is this extremely soft "French raclette" cheese actually meant for raclette?
|
|
__label__baking __label__oven __label__gas Baking in gas oven does not brown the top
|
|
__label__yeast __label__fermentation __label__chemistry How can I find out if yeast or yeast producing are present in foods?
|
|
__label__garlic __label__restaurant __label__chopping How do restaurants chop up garlic?
|
|
__label__french-cuisine __label__omelette Making a pocket-type french omelette without the curd sticking to the pan?
|
|
__label__equipment __label__slow-cooking __label__crockpot Will changing the setting on my Crock Pot reset the timer?
|
|
__label__storage-method __label__milk __label__refrigerator What should I set my refrigerator's temperature control's to keep it coldest?
|
|
__label__wine __label__risotto Can I make risotto without wine?
|
|
__label__coffee __label__sugar __label__alcohol What is the right moment to add sugar to make my own coffee liqueur?
|
|
__label__baking __label__oven __label__temperature How much thermostat "range" in oven temperature is too much?
|
|
__label__dessert __label__pan __label__flan What is a flan pan called?
|
|
__label__flavor __label__soup Doubling a soup recipe with a smaller than necessary pot
|
|
__label__nutrient-composition __label__ramen Does dumping the water from boiling ramen noodles reduce the fat content much?
|
|
__label__indian-cuisine __label__thai-cuisine __label__spicy-hot "Indian Spicy" vs. "Thai Spicy"
|
|
__label__storage-lifetime __label__refrigerator How can I know how long home-cooked food will stay good in fridge?
|
|
__label__storage-method __label__storage-lifetime __label__cream Can heavy cream be frozen?
|
|
__label__food-safety __label__canning __label__pressure-canner Method of canning without pressure canner?
|
|
__label__measurements __label__resources Where to learn what ratios to use in cooking?
|
|
__label__ingredient-selection __label__coconut __label__fresh Shelf life and Validation of Coconut Milk?
|
|
__label__induction Induction interface disk
|
|
__label__rice Brown Basmati rice -- How to prevent mushiness?
|
|
__label__equipment __label__rice __label__rice-cooker __label__pressure-cooker __label__efficiency Pressure cooker rice quality vs high-end rice cooker
|
|
__label__soup How to add missing garlic flavor to cooked soup
|
|
__label__flavor __label__tea __label__drinks __label__beverages Why does tea become bitter if brewed too hot or too long?
|
|
__label__frying __label__food-science __label__noodles Bubbles on the Noodle surface
|
|
__label__rice __label__sushi Why do you have to rinse rice?
|
|
__label__food-safety __label__storage-method __label__storage-lifetime __label__alcohol __label__whiskey Whiskey inside a metal flask for a month. Safe for drinking?
|
|
__label__dough __label__cookies What makes the difference between domed and flat cookies?
|
|
__label__pumpkin Pumpkin pie filling way too thick
|
|
__label__candy __label__gingerbread How do I keep my melted candy windows in my gingerbread house from cracking?
|
|
__label__fruit __label__alcohol __label__drinks __label__mint How can I make fizz free and alcohol free mojito?
|
|
__label__milk __label__boiling __label__storage-lifetime How long can pasteurized milk be refrigerated?
|
|
__label__sauce __label__food-identification Food identification in fajitas - yellow sauce
|
|
__label__chemistry __label__color __label__additives Is there a comprehensive overview of food colors?
|
|
__label__nutrient-composition __label__soy __label__budget-cooking Cheap sources of protein?
|
|
__label__culinary-uses __label__fruit What to do with Pickled Figs
|
|
__label__substitutions __label__vegetarian __label__vegan __label__turkey __label__thanksgiving What is the ideal fake turkey substitute for a vegan Thanksgiving?
|
|
__label__equipment __label__grilling What are some grilling tools that everyone should have?
|
|
__label__coffee __label__culinary-uses What to do with old coffee beans?
|
|
__label__equipment __label__freezing How to choose an upright, self-defrosting freezer?
|
|
__label__baking __label__bread __label__sourdough __label__chemistry How does hydration of a sourdough affect baking features?
|
|
__label__baking __label__bread __label__food-history Why is supermarket bread soft?
|
|
__label__smoking __label__kitchen Smoke alarms go off now that we have a gas stove didn't when we had electric
|
|
__label__storage-method __label__garlic __label__blanching How to store blanched garlic?
|
|
__label__food-safety __label__fish I bought Cod fish on Sunday afternoon and cooked it Tuesday night.... It was a little chewy, was that because it was bad?
|
|
__label__food-safety Safety with vacuum packed food
|
|
__label__ice-cream How do I add guar gum when making ice cream?
|
|
__label__pancakes How to make edges on pancakes be crispy and the inside soft
|
|
__label__equipment Thermometers for high temperature ovens
|
|
__label__storage-method __label__beef __label__microwave __label__bulk-cooking How should I pre-cook a burger to be micrwaveable?
|
|
__label__equipment __label__ice-cream How much overrun do I get with a compressorless home ice cream machine?
|
|
__label__knife-skills __label__goose When to carve a goose - hot or cold
|
|
__label__coffee __label__espresso Espresso tamping technique
|
|
__label__mexican-cuisine __label__utensils __label__american-cuisine Maintaining sizzler plate
|
|
__label__food-safety __label__storage-lifetime __label__milk __label__buttermilk How long does it take for buttermilk to go bad?
|
|
__label__substitutions __label__pie __label__alcohol __label__crust __label__vodka Could you use other liquors than vodka in pie dough?
|
|
__label__sugar When a recipe asks for 1 cup of sugar, should I assume powdered or tiny crystals form?
|
|
__label__meat __label__freezing Freezing meat - whole or in pieces?
|
|
__label__sugar __label__french-cuisine __label__creme-brulee __label__blowtorch Can I save a Creme Brle with a soggy crust?
|
|
__label__equipment __label__mortar __label__pestle is there a downside to using a wood mortar and pestle?
|
|
__label__food-safety __label__food-science __label__food-preservation When do you hear the Ping sound of the lid sealing?
|
|
__label__baking __label__cocoa My cocoa powder won't mix with melted butter
|
|
__label__waffle Eggless Belgian Waffles become unbreakably hard
|
|
__label__sugar __label__coffee __label__caramelization How can I make coffee syrup with caramel taste?
|
|
__label__baking __label__rolling How can I correct this Brandy Snaps disaster?
|
|
__label__pasta cooking fresh pasta
|
|
__label__baking __label__bread __label__temperature __label__chemistry What happens with bread at >= 94C/201F? Or: Is temperature a reliable indicator of doneness?
|
|
__label__substitutions __label__chocolate __label__cocoa Can I substitute cocoa for semisweet chocolate?
|
|
__label__substitutions __label__nutrient-composition Replacement for celery with equivalent nutrients?
|
|
__label__sauce __label__pasta __label__bechamel __label__hot-sauce Bchamel and pomodoro
|
|
__label__oven __label__cleaning Had a small oven fire, how do i get the smoke smell out of the oven?
|
|
__label__cooking-time __label__risotto Why do I need more time and liquid than my risotto recipe calls for?
|
|
__label__food-safety __label__chicken Is a partially frozen chicken safe if not immediately cooked at the proper temperature?
|
|
__label__substitutions __label__mushrooms Substituting Dried Shiitake Mushrooms for Fresh
|
|
__label__language __label__ingredient-selection Culinary term for non-flavor defining ingredients
|
|
__label__substitutions __label__milk __label__half-and-half How to thin half and half to substitute for milk?
|
|
__label__kimchi im doing kimchi but no rice wine available
|
|
__label__sauce __label__butter __label__garlic Garlic butter sauce
|
|
__label__eggs Can apple cider vinegar be substitute when coloring eggs?
|
|
__label__baking __label__butter __label__vanilla __label__caramelization __label__caramel Flavored caramelization
|
|
__label__potatoes __label__packaging Opening potato bags
|
|
__label__baking __label__cookies Spreader cookies
|
|
__label__grilling How can I keep delicate food from sticking to the grill?
|
|
__label__chicken __label__pasta __label__italian-cuisine Where does scarface pasta get its name from?
|
|
__label__storage-method __label__oil Does flaxseed oil need to be refrigerated?
|
|
__label__substitutions __label__indian-cuisine __label__paneer Substitue for paneer? Have low fat milk, plain youghurt, cream cheese and butter
|
|
__label__food-safety Food Safety Question - Refrigerator Temperature
|
|
__label__chicken __label__meatballs Making meat balls in chicken marinade
|
|
__label__flavor __label__classification Does the biological classification of food have a relation to taste?
|
|
__label__gelatin Will agar filtration remove proteases from fruits such as fig, ginger root, guava, kiwi fruit, mango, papaya or pineapple?
|
|
__label__fruit __label__food-preservation __label__jam __label__blueberries Which type of blueberry for making jam?
|
|
__label__sugar __label__food-preservation __label__cocktails __label__syrup How long can you store sugar syrup?
|
|
__label__cake __label__fruit __label__egg-whites How do I keep fruit from sinking to the bottom of my cake?
|
|
__label__baking Can I use Bisquick instead of All Purpose Flour?
|
|
__label__equipment Have a bent frying pan
|
|
__label__food-safety __label__canning What is the minimum processing time for salsas?
|
|
__label__lamb __label__outdoor-cooking Tips for cooking a whole lamb in a fire pit?
|
|
__label__olive-oil Olive oil is extremely bitter - has it gone rancid?
|
|
__label__vegetables __label__roasting What are some good ways to Roast Peppers
|
|
__label__tomatoes Why use chopped tomatoes and tomato paste/puree?
|
|
__label__substitutions __label__candy Substitute for egg yolk in chocolate truffles?
|
|
__label__potatoes When potatoes are part of, say, Bacalao, why aren't they boiled into a mash?
|
|
__label__rice __label__food-processing Is white rice bleached before being processed?
|
|
__label__substitutions __label__spices Difference between ground cloves and clove powder?
|
|
__label__milk __label__steaming __label__espresso Steam "nature" of cappuccino steamers
|
|
__label__frying __label__cleaning __label__deep-frying __label__smell How do I eliminate a lingering smell of fried food?
|
|
__label__venison How much fat should be added to venison when making sausage?
|
|
__label__pasta Can anybody help make homemade pasta foolproof?
|
|
__label__coloring __label__macarons No brown coloring: how to make macaron brown with only red and green coloring powders
|
|
__label__substitutions __label__japanese-cuisine What could I use for this Yakisoba dish instead of cabbage?
|
|
__label__boiling __label__water Does adding salt help water boil faster?
|
|
__label__equipment __label__coffee __label__measurements __label__drinks Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck)
|
|
__label__culinary-uses How to prepare Stevia leaves for consumption?
|
|
__label__eggs How do I "fold in" egg whites?
|
|
__label__equipment __label__oven __label__shopping Are there any 27" residential ovens that can accomodate a 3/4 sheet pan?
|
|
__label__baking __label__jam __label__sponge-cake Why boil and cool jam before using it in a cake?
|
|
__label__storage-method __label__storage-lifetime __label__popcorn Is there any way to revive popcorn that is making too many duds?
|
|
__label__meatballs How to keep a meatball round?
|
|
__label__potatoes __label__slow-cooking __label__roasting Slow roasting potatoes
|
|
__label__food-preservation __label__onions Preserving Onions
|
|
__label__potatoes __label__language Difference between Potato Pancake and Hash Browns?
|
|
__label__substitutions __label__chicken What "actually" tastes (and cooks) like chicken?
|
|
__label__nuts What is the best way to toast pecans?
|
|
__label__chicken __label__flavor __label__salt __label__brining Is it advisable to season a chicken with salt after having brined it?
|
|
__label__sugar __label__ratio How much sugar and corn starch is in commercial icing sugar?
|
|
__label__sous-vide Inexpensive vacuum sealer not pulling out air
|
|
__label__storage-method __label__oil __label__organic How to store organic cold press sunflower oil for long term usage?
|
|
__label__cookies Chocolate chip cookies: too much butter
|
|
__label__sauce Device to install on a bottle to only spill drops
|
|
__label__chocolate Substitute for Nestle Semisweet Chocolate Chips in Australia?
|
|
__label__cheese __label__oven __label__pizza __label__drying __label__mozzarella What cheese to use for homemade Sicilian pizza so it does not dry in the oven?
|
|
__label__fruit __label__pumpkin How to deconstruct a pumpkin
|
|
__label__sushi __label__frozen __label__tuna Do frozen ahi tuna steaks need to be seared?
|
|
__label__substitutions __label__syrup Substitute sugar free maple syrup in baking?
|
|
__label__steak __label__kosher-salt Kosher salt vs. Table salt for rib eye steak
|
|
__label__meat __label__sauce __label__flavor __label__consistency __label__greek-cuisine What should the consistency of the meat filling of moussaka be like?
|
|
__label__food-safety __label__butter Is it safe to eat butter after it has crossed its expiration date? Does butter ever spoil in fridge?
|
|
__label__food-safety __label__storage-method __label__sausages __label__convenience-foods Do pickled sausages need to be refrigerated?
|
|
__label__baking __label__cake __label__dough __label__sugar __label__cookies Forgot to put brown and white sugar in cookie dough
|
|
__label__beef __label__marrow What makes a really good marrow bone?
|
|
__label__chicken __label__steaming __label__poaching Is there a difference between poached and steamed chicken?
|
|
__label__candy __label__vanilla __label__caramel __label__fudge Vanilla fudge attempts turn into caramel
|
|
__label__fermentation __label__sauerkraut What is causing my sauerkraut to smell sweet?
|
|
__label__herbs __label__food-preservation __label__drying What are the herbs that "dry" the best?
|
|
__label__baking __label__sugar Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes?
|
|
__label__fats __label__bacon Is bacon fat supposed to congeal at room temperature?
|
|
__label__rice __label__sushi Sushi rice not sticking to each other
|
|
__label__knives Do you hone paring knives?
|
|
__label__food-safety __label__chocolate __label__milk __label__storage-lifetime How long does hot chocolate stay good?
|
|
__label__asian-cuisine __label__ingredient-selection Finding good bamboo shoots
|
|
__label__baking __label__cookware Dry edges on sponge cake, nest 2 sheet pans for insulation?
|
|
__label__baking __label__filling Non-melting fruity filling for cookies
|
|
__label__curry __label__dutch-oven __label__venison Temperature for dutch oven curry with venison
|
|
__label__baking __label__cookies "Banging" cookies half way through baking
|
|
__label__substitutions __label__chicken __label__indian-cuisine Substituting Chicken Breast for Chicken Legs in Korma
|
|
__label__salt Using sal ammoniac (ammonium chloride) for salting fish
|
|
__label__storage-method __label__cleaning Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers?
|
|
__label__baking __label__cookies __label__batter __label__gluten-free __label__moisture Flourless cookies form "skin" that seals in moisture
|
|
__label__flavor __label__vegetarian __label__roasting __label__vegan __label__pumpkin Possible Pumpkin Flavors
|
|
__label__frying __label__oil Difference between different brands of same oil
|
|
__label__japanese-cuisine __label__dumplings Should I freeze gyoza before or after cooking?
|
|
__label__baking __label__food-safety __label__cheesecake How long can I leave a freshly baked cheesecake out before it goes in the refrigerator?
|
|
__label__eggs __label__hard-boiled-eggs What causes the green ring between yolk and white when hardboiling an egg?
|
|
__label__substitutions __label__cilantro What's a good substitute for cilantro?
|
|
__label__equipment __label__oven __label__gas __label__induction How do we decide between gas, induction, and electric (ceramic) stoves?
|
|
__label__turkey __label__brining __label__thanksgiving Creating a thanksgiving brine for a 7-8 lb Turkey?
|
|
__label__butter __label__conversion Convert to tablespoons of whipped butter
|
|
__label__beef __label__brisket Brisket: separating the flat from the point prior to smoking
|
|
__label__chocolate How to keep a chocolate cream from getting hard?
|
|
__label__pasta __label__boiling Can I boil pasta in a pasta sauce?
|
|
__label__baking __label__flour __label__bread baking bread with all-purpose flour
|
|
__label__salt __label__nutrient-composition __label__brining __label__sodium How much salt is absorbed by meat during brining?
|
|
__label__salt __label__gammon How to remove the excessive saltiness from gammon?
|
|
__label__nuts __label__chestnuts __label__puree Can I make my own chestnut puree?
|
|
__label__food-safety __label__storage-method __label__cleaning __label__professional __label__restaurant how often is cleaning done in a professional kitchen?
|
|
__label__pumpkin Is there a way to tell if a pumpkin is going to be good for cooking?
|
|
__label__food-safety __label__meat What exactly does cooking meat do as far as sanitation goes?
|
|
__label__bread __label__hot-dog __label__pretzels What would you use to wash pretzel hot dog buns?
|
|
__label__resources TV Programs like Good Eats
|
|
__label__meat __label__potatoes __label__roasting Multitasking with oven ( roast and potatoes)
|
|
__label__reheating Reheating a Pretzel
|
|
__label__waffle Adapting waffle recipe into mix
|
|
__label__pasta How do I keep fettucini from sticking together while boiling it
|
|
__label__asian-cuisine __label__pan __label__wok __label__stir-fry __label__skillet Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?
|
|
__label__substitutions __label__soymilk Can I substitute Soy Milk when a recipe for cooking (not baking) calls for regular (or 2%) milk
|
|
__label__equipment __label__popcorn What, other than popcorn, can be made in a popcorn maker?
|
|
__label__pork __label__slow-cooking Pulled pork cooking time
|
|
__label__rice Rice gets burnt and watery
|
|
__label__ice-cream __label__cocktails Why is Ice Cream used in Hot Buttered Rum?
|
|
__label__baking __label__bread Chalky smell in bread dough?
|
|
__label__beverages Why is juice from concentrate cheaper?
|
|
__label__oven __label__apples __label__apple-pie How long should I cook apples in the oven?
|
|
__label__food-safety How long are hard boiled eggs safe to eat after peeled bagged & put in fridge?
|
|
__label__baking Why is there liquid at the bottom of my lemon meringue pie?
|
|
__label__sugar __label__candy Boiled sugar disaster?
|
|
__label__frying __label__fish __label__steak __label__salmon How do you prevent salmon from falling apart when frying?
|
|
__label__culinary-uses __label__dough __label__yeast __label__fermentation __label__bread Uses for Old bread dough
|
|
__label__flan How do you make the sauce that is underneath Flan?
|
|
__label__chocolate __label__fondue How to keep a chocolate fondue in a liquid form?
|
|
__label__chicken __label__flour Why use 2 types of flour in this Hooters Hot Wings copycat recipe?
|
|
__label__vegetables __label__roasting Is it ok to let vegetables cool before roasting?
|
|
__label__sushi What is the origin of spam musubi, a Hawaiian dish?
|
|
__label__substitutions __label__oil __label__butter __label__fats __label__olive-oil Replacing butter with olive oil
|
|
__label__refrigerator __label__produce Is unnecessary refrigeration problematic?
|
|
__label__meat __label__color Telling if small pieces of meat are cooked - blind or colour blind chef
|
|
__label__comparisons __label__bacon __label__pancetta What is the difference between pancetta and bacon?
|
|
__label__soup __label__onions Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?
|
|
__label__substitutions __label__soup __label__tomatoes What can I use to replace the tomato juice in gazpacho?
|
|
__label__substitutions __label__cheese __label__pasta __label__lasagna What can I use as a replacement for ricotta or cottage cheese in a lasagna?
|
|
__label__charcuterie __label__pate why did my liverwurst get crumbly?
|
|
__label__baking __label__ice-cream Ice pop recipe using egg yolks by two different ways
|
|
__label__cake __label__acidity __label__rising Malva pudding recipe containing too much bicarb and vinegar?
|
|
__label__ingredient-selection __label__peanuts How can I identify bad peanuts before using them?
|
|
__label__equipment __label__coffee How do you reduce static in a coffee grinder?
|
|
__label__substitutions __label__spanish-cuisine American Potatoes vs. Spanish Potatoes
|
|
__label__equipment __label__pan Can anyone tell me what this is?
|
|
__label__baking __label__cake __label__oven __label__microwave Baking cakes in the Microwave ovens as compared to Electric ovens
|
|
__label__sauce __label__italian-cuisine __label__knife-skills __label__salsa Preparing Salsa Verde fast and fresh
|
|
__label__food-safety Hot crab and Artichoke dip - can it be made in advance?
|
|
__label__fondant How to prevent fondant from crumbling?
|
|
__label__utensils Why aren't glass spoons used for eating?
|
|
__label__baking __label__cake __label__mixing How does the order of mixing ingredients affect the resulting cake?
|
|
__label__bananas __label__raw __label__seeds __label__food-processing __label__nut-butters Mixing a banana with homemade sunflower butter turned into a horrible, leathery substance. Why?
|
|
__label__temperature Thermador Convection Warming Drawer
|
|
__label__grilling __label__smoking What's the difference when smoking in a spherical grill and in a smoker?
|
|
__label__meat __label__smoking __label__cut-of-meat __label__charcoal How do I prevent smoked brisket from being chewy?
|
|
__label__coffee __label__vanilla __label__espresso Flavour espresso with vanilla without adding sugar or other sweetener?
|
|
__label__baking __label__sponge-cake What is the difference between genoise sponge and victoria sponge?
|
|
__label__menu-planning I need help to plan a Menu: 10 people, dinner with lovely friends at home
|
|
__label__rice preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards
|
|
__label__pie __label__restaurant-mimicry How to make an apple pie like KFC/McDonalds?
|
|
__label__food-safety __label__shellfish __label__scallops Is there something wrong with this scallop residue?
|
|
__label__spices __label__curry Forgot to add spices to curry
|
|
__label__vegetables __label__fruit Are there blue foods out there?
|
|
__label__african What are the primary differences between Ethiopian and Eritrean food?
|
|
__label__milk __label__yogurt __label__sponge-cake What's the role of milk or yogurt in sponge cake?
|
|
__label__rice How do you substitute brown rice for white rice in recipes?
|
|
__label__food-safety __label__storage-method __label__food-preservation __label__canning Minimum procedure for sterilizing mason jars for canning
|
|
__label__stock __label__steaming __label__gravy Should steaming water be used for stock/gravy?
|
|
__label__flavor __label__msg How does MSG enhance food flavor?
|
|
__label__flour __label__starch __label__sticky-rice Does glutinous rice flour function differently from regular rice flour as a coating?
|
|
__label__rice __label__italian-cuisine __label__risotto How should I prepare Risotto
|
|
__label__presentation __label__ham Coloring ham green
|
|
__label__pasta How to prevent Italian style rice pasta from sticking to the pot?
|
|
__label__storage-method __label__storage-lifetime __label__garlic What is the shelf life of a garlic bulb, with the "skin" still on, left in the fridge?
|
|
__label__food-safety __label__shopping __label__mushrooms Why are mushrooms safe for everyone to touch at the supermarket?
|
|
__label__equipment __label__tea How to use cast-iron teacup?
|
|
__label__substitutions __label__oil __label__asian-cuisine __label__allergy Substitute for sesame oil (sesame allergy)
|
|
__label__language When is a food considered a delicacy?
|
|
__label__noodles __label__dumplings __label__gnocchi Why is gnocchi a dumpling and not a noodle?
|
|
__label__allergy __label__nuts Why the overlap in peanut and tree nut allergies?
|
|
__label__turkey __label__deep-frying __label__thanksgiving How do I safely deep fry a turkey?
|
|
__label__baking __label__food-safety __label__eggs __label__flavor __label__creme-brulee Can old eggs affect my Creme Brulee?
|
|
__label__frying __label__dough __label__sandwich Sandwich wraps always getting way to crispy
|
|
__label__substitutions __label__chicken __label__spicy-hot What hot sauce should I use for Buffalo wings sauce?
|
|
__label__food-safety __label__japanese-cuisine Konbu discoloration still edible?
|
|
__label__skillet Identify this iron cooking piece for me
|
|
__label__coffee __label__microwave __label__reheating Why does coffee taste awful after reheating it in a microwave oven?
|
|
__label__chili-peppers How should I handle chiles without gloves?
|
|
__label__ice-cream Ice cream technique - what should I mix into what?
|
|
__label__sauce __label__storage-lifetime __label__thai-cuisine __label__mold Can I store fish sauce at room temperature, and how do I know when it's gone bad?
|
|
__label__baking __label__cake __label__storage __label__cupcakes Storing cake batter
|
|
__label__chicken Brining chicken wings
|
|
__label__fruit __label__produce __label__blueberries What's the best way to clean and dry blueberries?
|
|
__label__baking __label__noodles __label__baking-soda __label__ramen Why should I bake baking soda for making ramen noodles?
|
|
__label__food-safety __label__water __label__lemon __label__beverages Lemon juice as drinking water preservative
|
|
__label__baking __label__substitutions __label__pie __label__milk Substituting almond milk for evaporated
|
|
__label__canning Is it safe to remove the rings on jars for long-term storage of home-canned goods?
|
|
__label__equipment Why can't I heat water properly on a new glass cooktop using a stainless steel pot?
|
|
__label__frying __label__pasta __label__boiling __label__noodles Fried Spaghetti
|
|
__label__cake __label__flavor __label__decorating __label__experimental How to make good looking cake pops?
|
|
__label__rice __label__sushi What is the best rice for sushi?
|
|
__label__vinegar __label__chemistry Vinegar in stock
|
|
__label__food-safety __label__tea __label__beverages How can I safely reuse tea?
|
|
__label__equipment Griddle/Grill pan
|
|
__label__food-safety __label__storage-lifetime Does cooking raw meat/poulty extend its shelf life?
|
|
__label__cheese __label__shopping __label__budget-cooking Where can I bulk-buy cheap parmesan?
|
|
__label__vegetables Are frozen onions any good? (And general advice with frozen veg)
|
|
__label__pasta __label__lasagna Can Fresh unboiled egg pasta be used for lasagna?
|
|
__label__pastry Can I make choux pastry with an electric hob?
|
|
__label__stock __label__pantry Do I need to keep white peppercorns on hand for making stock?
|
|
__label__microwave __label__heat __label__moisture Is Microwaving considered dry heat or moist heat and why?
|
|
__label__food-safety Fully cooked ham left out for 10 hours, is it still safe to eat?
|
|
__label__storage-method __label__storage-lifetime __label__butter Can I still use butter that's been left out for 2 days?
|
|
__label__culinary-uses __label__herbs What is maggiorana and how can I use it
|
|
__label__food-safety Is extremely young meat indigestible?
|
|
__label__dutch-oven How do I know if my cast iron dutch oven is preseasoned?
|
|
__label__flavor __label__vegetables __label__sauteing __label__stir-fry Should you ever add aromatic veggies to a dish without sauteing them first?
|
|
__label__recipe-scaling __label__peaches How many cups is 8 whole peaches equivalent to?
|
|
__label__food-safety Sloppy joe mix cooked with hamburger and was left on the counter for 2 hours.....should i throw it away?
|
|
__label__budget-cooking What are some good homemade foods that are the easiest to prepare?
|
|
__label__chinese-cuisine __label__starch __label__root How do you make tapioca from cassava?
|
|
__label__substitutions __label__sugar __label__dessert __label__jelly __label__sugar-free Homemade liquid sweetener from Stevia
|
|
__label__baking Calculate baking time for bread
|
|
__label__rice __label__indian-cuisine Why rinse basmati rice?
|
|
__label__soup __label__brining Why does brining work with dry heat methods and not wet heat methods?
|
|
__label__tea What's the difference between pink tea and other types of tea?
|
|
__label__baking __label__bread __label__flour Is Bisquick used as a standard in recipes for shop-bound products?
|
|
__label__sauce __label__alfredo __label__budget-cooking How can I make cheap, smooth homemade Alfredo sauce?
|
|
__label__cookies Tempered Glass For Cookie Sheet
|
|
__label__moisture how to regain moisture into already made cold rolls/spring rolls
|
|
__label__chocolate __label__roasting __label__nuts Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce
|
|
__label__baking __label__bread How many kilos of bread can I produce with one kilo of flour?
|
|
__label__vegetables __label__chips How many veggies are in Wheat Thins Toasted Chips Veggie?
|
|
__label__pot What is the difference between a Dutch Pot (Dutchie) and a Potjie?
|
|
__label__grilling __label__sausages Slicing bratwurst for quicker, more even grilling
|
|
__label__fruit __label__citrus What is "Zest" - In particular: lime/lemon zest?
|
|
__label__boiling __label__cooking-time __label__corn How To Tell When Corn is Done With Boiling
|
|
__label__equipment __label__wok __label__gas __label__electric-stoves Camping stove to supplement an electric hob
|
|
__label__utensils What is the best way to build a kitchen knife collection?
|
|
__label__food-safety __label__frozen power outage/frozen meat
|
|
__label__frosting __label__filling Filling vs Frosting
|
|
__label__fruit __label__freezing __label__raspberries Can I re-freeze fruit?
|
|
__label__chicken __label__brining Traveling with chicken
|
|
__label__food-safety __label__temperature __label__slow-cooking power failure and a slow cooker
|
|
__label__food-safety Is it safe to re-heat food twice in a short time span?
|
|
__label__storage-method Why do black olives typically come in cans and green olives typically come in jars?
|
|
__label__food-safety Is it ok to store open cans in the fridge?
|
|
__label__dough __label__pancakes __label__waffle Why does waffle dough get dark?
|
|
__label__storage-method __label__coconut How to keep opened coconut safely?
|
|
__label__storage-lifetime __label__onions How long should I keep a cut onion?
|
|
__label__cleaning Boiling Water For Pasta - With Lid On....Do I Have To Wash The Lid?
|
|
__label__flavor How do I cook radicchio to make it taste less bitter?
|
|
__label__coffee __label__grinding How can I grind coffee without a coffee grinder?
|
|
__label__beef __label__oven __label__roasting __label__roast-beef The best way to roast silverside of beef in th oven?
|
|
__label__avocados Heating Avocado
|
|
__label__onions __label__pickling Can I use chopped white onion instead of pearl onion?
|
|
__label__vanilla How to neutralize vanilla flavors
|
|
__label__substitutions How to get clean, dry marshmellows?
|
|
__label__baking __label__bread __label__sourdough __label__rye Oven Spring when first stage of recipe includes a ten hour first rise
|
|
__label__poaching __label__eggs What is the difference between a 63-degree egg and a regular poached egg?
|
|
__label__food-safety __label__flour __label__raw __label__pasteurization Can you pasteurize flour at home?
|
|
__label__dessert __label__pastry __label__middle-eastern-cuisine __label__turkish-cuisine Should syrup or pastry be cooled when pouring on to Baklava?
|
|
__label__cut-of-meat What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?
|
|
__label__storage-method __label__freezing __label__soup __label__pot Can I freeze soup in a pot?
|
|
__label__meat __label__marinade What is the purpose of red wine vinegar in steak marinades?
|
|
__label__learning How should I go about starting cooking?
|
|
__label__eggs __label__sugar __label__poaching What is the effect of adding sugar to the water when poaching eggs?
|
|
__label__bacon __label__smoking __label__curing __label__smoke-flavor __label__pork-belly Curing with smoked salt
|
|
__label__food-safety __label__butter Why is my salted butter weeping? And is it safe to eat?
|
|
__label__substitutions __label__vegan __label__flax Should flax seeds be crushed to be a good egg substitute?
|
|
__label__stainless-steel __label__utensils How do I recognize a silver utensil?
|
|
__label__substitutions __label__meat __label__ground-beef __label__drying How to prevent meatballs from drying out when I substitute a lean meat?
|
|
__label__language Complete list of terms used to describe cooking methods?
|
|
__label__cheese __label__refrigerator Off taste from refrigerating cheese?
|
|
__label__chocolate Is it possible to sweeten chocolate without making it gritty?
|
|
__label__baking __label__cookies How to make softer biscuits?
|
|
__label__butter __label__puff-pastry What to do when too much butter added to my puff pastry dough?
|
|
__label__vinegar __label__fermentation How can I make my own vinegar?
|
|
__label__coffee Pyrex Percolator on stove?
|
|
__label__baking __label__cake Will chocolate cake be edible if I added one cup of water instead of two?
|
|
__label__equipment __label__camping Can I use this dutch oven on a grill or camp fire?
|
|
__label__chicken __label__fats __label__broth Chicken fat solidifies on hot broth
|
|
__label__cocoa What is the difference between more expensive cocoa powder and regular one?
|
|
__label__pasta __label__boiling Pouring cold water on pasta after cooking it
|
|
__label__food-safety Is sealed raw meat left out on counter for 3+ hours safe to cook and eat?
|
|
__label__baking Xanthan Gum for Cinnamon Rolls
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__label__bread __label__pizza __label__italian-cuisine __label__crust How can I make a super-thin, yet strong, calzone crust?
|
|
__label__pasta __label__potatoes __label__italian-cuisine __label__dumplings __label__gnocchi Types of potato for making gnocchi
|
|
__label__cake __label__milk __label__dessert __label__food-identification Help identifying Turkish dessert
|
|
__label__dough __label__pie Why do short pie bases require chilling before baking?
|
|
__label__cookies My cookies are turning out like cakes
|
|
__label__vegetarian __label__language __label__sausages __label__hot-dog What makes a hot dog a hot dog?
|
|
__label__vegetables __label__steaming __label__brussels-sprouts How to cook very large Brussels sprouts?
|
|
__label__evaporated-milk __label__dulce-de-leche Can you make caramel with evaporated milk?
|
|
__label__bread __label__texture __label__breakfast What ingredient or method causes a mixture to be a bread versus cake?
|
|
__label__substitutions __label__rabbit Cooking with ground rabbit
|
|
__label__non-stick __label__seasoning-pans __label__aluminum-cookware Seasoning old non-stick aluminum pan?
|
|
__label__stews __label__flavour-pairings What happens chemically when flavours 'mingle'?
|
|
__label__frying __label__oil Why does food cooked with peanut oil stick less than food cooked with sunflower oil?
|
|
__label__freezing Items in freezer, including ice cubes, taste freezer burnt. Possible causes?
|
|
__label__ribs Spare Ribs: spacing out the soak and the grill
|
|
__label__refrigerator How do I use fridge's super cooling properly?
|
|
__label__chocolate __label__melting-chocolate __label__tempering Why do patterns appear on tempered chocolate?
|
|
__label__vegetables __label__mash cooking vegetables for mashing
|
|
__label__baking __label__recipe-scaling __label__custard Adjusting cooking time and temperature when making smaller portions
|
|
__label__spices __label__drinks __label__cocktails __label__cinnamon Will Cinnamon ever dissolve in a cocktail?
|
|
__label__brownies How do I make a brownie chip?
|
|
__label__mayonnaise Store bought Mayonnaise is too vinegary?
|
|
__label__broiler No broiler - is there a way to fake it?
|
|
__label__seeds Cooking with papaya seeds - what does heating them do?
|
|
__label__freezing freezing roquefort cheesecake cooked or uncooked
|
|
__label__freezing __label__nuts Is it possible to freeze nuts to keep them from going bad?
|
|
__label__food-safety Purchased ham didn't get into the fridge when we got home
|
|
__label__sugar __label__measurements How much brown sugar do I add to one third a cup to make half a cup of brown sugar
|
|
__label__food-safety __label__milk __label__canning How long can milk be stored in the refrigerator after boiled and put in a Ball jar?
|
|
__label__pickling Can you dry out pickle brine to leave a seasoned salt?
|
|
__label__barbecue __label__barbecue-sauce How can I make a BBQ sauce from my dry rub?
|
|
__label__storage-method __label__canning __label__vacuum Vacuum sealer exclusively for canning jars?
|
|
__label__baking __label__cake __label__chocolate __label__melting-chocolate Putting a solid chocolate bar inside cake dough: what's the outcome?
|
|
__label__indian-cuisine __label__asian-cuisine __label__middle-eastern-cuisine Falafel vs onion baji
|
|
__label__meat __label__grilling __label__sausages __label__beer What kind of beer for beer brats?
|
|
__label__mushrooms What are the mushrooms used in this (video) recipe?
|
|
__label__baking __label__substitutions __label__bread __label__milk Is there any way to make whey powder at home?
|
|
__label__souffle __label__leavening Is it possible to make souffles that rise without beating egg whites?
|
|
__label__pie What kind of pie is this?
|
|
__label__pressure-canner Using a Power Pressure Cooker XL for high altitude canning above 6000 ft sea level
|
|
__label__roasting __label__nuts __label__honey __label__almonds How can I achieve perfect consistency with honey-roasted almonds?
|
|
__label__duck __label__measuring-scales Are there accurate meat scales which interface easily with a computer?
|
|
__label__beans __label__nuts __label__seeds __label__grains __label__vocabulary What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?
|
|
__label__roasting __label__fresh __label__ham Roasting two ham roasts at once
|
|
__label__dehydrating How can I test if a dehydrator is getting to the proper temperature?
|
|
__label__pizza __label__crust How Does a Grocery Store "Self-Rising Crust" Work
|
|
__label__baking __label__pastry How to bake lokum rolls well?
|
|
__label__flavor __label__chili-peppers What preparation is done to banana peppers?
|
|
__label__pasta __label__boiling __label__onions __label__sauteing How well does it work to just throw in all the ingredients and boil?
|
|
__label__baking __label__cake __label__chocolate __label__texture How can I get my chocolate cake to taste less like a brownie?
|
|
__label__substitutions __label__corn __label__tamales Making Tamales using a corn meal alternative
|
|
__label__substitutions __label__shortening Can you add water to shortening to use in place of butter?
|
|
__label__food-safety Botulisum and Food safety
|
|
__label__stove What temperatures do low-medium-high on the stove correspond to?
|
|
__label__turkey __label__brining __label__thanksgiving Dry Brining Turkey
|
|
__label__substitutions __label__candy What are sugar-free sweets actually made from?
|
|
__label__food-safety __label__eggs __label__hard-boiled-eggs Are these eggs safe to eat?
|
|
__label__bread __label__malt Why add malt to bread?
|
|
__label__eggs __label__sauce __label__bacon __label__mayonnaise __label__emulsion How can I prevent bacon mayonnaise from splitting when above fridge temp?
|
|
__label__substitutions Recommended cooking uses for applejack?
|
|
__label__food-safety __label__duck __label__poultry Chewy meat on poultry (duck) bones
|
|
__label__mushrooms What does "crowding mushrooms" mean?
|
|
__label__additives Where do I buy food additives (not in bulk)?
|
|
__label__fish Does resting fish before serving affect its texture or taste?
|
|
__label__rice What ingredients can be used to make fried rice slightly sweet?
|
|
__label__microwave __label__ceramic Microwave-safe cups becoming less safe
|
|
__label__equipment __label__ice-cream How long do I need to freeze the freezer bowl when making the second batch of ice cream?
|
|
__label__food-safety __label__oil __label__food-preservation __label__olive-oil __label__chili-peppers homemade chilli oil
|
|
__label__food-safety Does cooking reset the expiry date of ingredients?
|
|
__label__storage-lifetime __label__salt __label__butter What is the expected shelf life of salted butter?
|
|
__label__sausages __label__chorizo __label__cajun-cuisine Fresh or smoked sausage in Jambalaya?
|
|
__label__food-safety __label__oil Reusing oil containers
|
|
__label__candy vinegar in lollipops
|
|
__label__equipment Smartphone app to guide me with cooking
|
|
__label__steak __label__restaurant Should a rare steak bleed?
|
|
__label__baking __label__cookies How do I "save" my Christmas Cookies (Venetians)?
|
|
__label__indian-cuisine __label__deep-frying __label__yogurt __label__tenderizing Marinating in yogurt
|
|
__label__cake royal icing and candy atop buttercream
|
|
__label__dessert __label__indian-cuisine __label__curry What is an easy-to-make dessert that goes well with Indian food?
|
|
__label__food-safety __label__beef __label__refrigerator __label__slow-cooking Searing stew meat the night before
|
|
__label__coffee __label__french-press What makes coffee grinds sink in a french press?
|
|
__label__food-safety __label__canning __label__maple-syrup Tiny bit of mold on maple syrupcan I still bottle it?
|
|
__label__knife-skills __label__onions How do I cut a blooming onion?
|
|
__label__baking __label__yeast Home made yeast cinnamon rolls deflating?
|
|
__label__beef What is the best USDA rated beef best for stew in a pressure cooker?
|
|
__label__equipment __label__rice __label__rice-cooker How does a typical electric rice cooker work?
|
|
__label__equipment __label__coffee How do I rid my new plastic appliance of its plastic smell?
|
|
__label__spices __label__tea __label__grinding Is there any diminishing return on grinding spices for a "tea"?
|
|
__label__eggs __label__storage-lifetime __label__scrambled-eggs __label__omelette omelettes and scrambled eggs - How long can I store them?
|
|
__label__oil __label__olive-oil Unit price of olive oil: volume versus weight
|
|
__label__chili-peppers __label__hot-sauce __label__pepper Could you smoke a sauce?
|
|
__label__gluten-free __label__moisture Adding moisture to gluten free muffins
|
|
__label__cookware __label__utensils __label__glass __label__ceramic What kind of cookware is suitable for a glass ceramic stovetop?
|
|
__label__food-safety What is the best way to get rid of the ants from the box of clarified butter?
|
|
__label__food-safety What is the thin, colorless film that remains after making oatmeal?
|
|
__label__flavor __label__fish __label__boiling __label__seafood What can I add to this food to make it taste good?
|
|
__label__marshmallow Homemade marshmallows not roasting, just melting
|
|
__label__rice __label__seasoning __label__sushi __label__timing Should I season my sushi rice before or after cooking?
|
|
__label__frying __label__wok How to fry in a wok without burning oil?
|
|
__label__beef Is there a difference in taste between female and male beef?
|
|
__label__chocolate 70% chocolate from 53% and unsweetened
|
|
__label__food-safety __label__meat __label__raw-meat How do you source meat that will be minimally cooked?
|
|
__label__baking __label__dessert __label__cheesecake __label__mistakes Cheesecake Reincarnation
|
|
__label__ice-cream How can I eliminate icicles from homemade ice cream?
|
|
__label__spices __label__indian-cuisine __label__curry __label__thai-cuisine Why is garam masala in many curry paste/powder recipes?
|
|
__label__cookware __label__budget-cooking Disposable cookware
|
|
__label__fermentation Soy kefir that never revitalises in animal milk
|
|
__label__flour How does amount of flour affect cookies?
|
|
__label__sourdough __label__rising Why does my bread rise unevenly or from the bottom in the oven?
|
|
__label__oil __label__nuts __label__dehydrating __label__seeds __label__nut-butters Fixing oily dukkah
|
|
__label__baking __label__cheese Baking a Brie with the outer rind broken
|
|
__label__alcohol __label__strawberries Is there a preferred tequila age for Strawberries Por Mi Amante?
|
|
__label__substitutions __label__potatoes __label__corned-beef Replace the potatoes in a corned beef hash with something that isn't starchy?
|
|
__label__baking __label__dough __label__pie What's the easiest dough for a Lemon Pie that still tastes good?
|
|
__label__tofu Can I leave the okara in when making tofu?
|
|
__label__bread How can I make proper sandwich slices of home-made bread?
|
|
__label__bread Leftover Dough Made to Bread
|
|
__label__food-safety __label__coffee Is old brewed coffee too unsafe to drink?
|
|
__label__food-safety __label__chicken __label__defrosting How to quickly and safely defrost chicken?
|
|
__label__rice __label__cooking-time __label__efficiency Fastest or most efficient way to cook rice in a pot with a lid?
|
|
__label__baking __label__substitutions __label__cake Pineapple upside down cake alteration
|
|
__label__asparagus Cooked white asparagus is stringy
|
|
__label__food-science __label__acidity Is it incorrect when someones says you can lower acidity with sweetness?
|
|
__label__substitutions __label__sauce __label__food-science Lemon dill sauce broke
|
|
__label__duck __label__thanksgiving removing breast before roasting rest of duck?
|
|
__label__storage-method __label__meat __label__freezing __label__reheating How do I properly freeze and reheat a cooked, marinated steak?
|
|
__label__sauce __label__flavor __label__lasagna Off Garlic! Can we fix recipe?
|
|
__label__vegetables Making vegetables (those with leaf) more "crunchy" (bite/tear off easily)
|
|
__label__cinnamon __label__grinding Why buy ground cinnamon instead of cinnamon sticks?
|
|
__label__food-safety __label__milk __label__dairy How to safely handle raw milk?
|
|
__label__cookies __label__flour Cake flour or all-purpose for shortbread?
|
|
__label__substitutions __label__spanish-cuisine What is 'Cooking Chorizo'?
|
|
__label__equipment __label__cleaning __label__cutting-boards What are some recommended methods of cleaning wooden cutting boards?
|
|
__label__spicy-hot __label__soy __label__hot-sauce Does soy sauce counteract hot stuff?
|
|
__label__temperature What does "bring to a simmer" mean?
|
|
__label__grilling __label__barbecue __label__smoking __label__propane-grill __label__charcoal What do I need to get started with American style Barbecue?
|
|
__label__food-safety __label__cleaning At what concentration is sodium bicarbonate a sanitizing solution?
|
|
__label__culinary-uses __label__stock __label__salmon Is there any use to salmon heads and spines?
|
|
__label__sugar __label__tea What difference would using Rock Sugar make in tea?
|
|
__label__equipment __label__butter __label__flour __label__biscuits __label__stand-mixer Cutting cold butter into flour - which mixer attachment should I use?
|
|
__label__turkey __label__brining __label__thanksgiving What is the proper amount of time to thaw + brine a turkey simultaneously?
|
|
__label__equipment How can I clean my peeler?
|
|
__label__stainless-steel White cloudy areas on bottom of new stainless steel skiillet
|
|
__label__storage-method __label__frying __label__indian-cuisine __label__catering Keep Pakoras Crisp
|
|
__label__substitutions __label__oil __label__butter __label__brownies __label__coconut What quantity of coconut oil should be substituted for butter in a brownie mix?
|
|
__label__sauce __label__basics What are the basic kinds of sauces?
|
|
__label__baking __label__cake Sponge cake: excessive cooking time
|
|
__label__equipment __label__brining Equilibrium Brining: how to use a salinity meter?
|
|
__label__freezing __label__stock Can I freeze stock and can later?
|
|
__label__food-safety __label__eggs __label__raw __label__salmonella Can salmonella show up in a raw-egg product once it has already been made?
|
|
__label__food-preservation __label__seafood __label__steaming how to have fresh steamed bluecrabs in the late afternoon that I buy live in the morning
|
|
__label__baking __label__substitutions __label__sugar __label__cookies Is the mixing order important when substituting white sugar + molasses for brown sugar?
|
|
__label__fermentation __label__korean-cuisine __label__kimchi What is this white, non-fuzzy, substance on my kimchi?
|
|
__label__food-science __label__risotto What is the chemical process behind the way you cook a risotto?
|
|
__label__deep-frying Trying to re-create Chinese deep-fryed brown sugar-flour flowers
|
|
__label__onions __label__pickling Why is it recommended to blanch onions before pickling them?
|
|
__label__bread __label__soup Bread used for containing soup
|
|
__label__food-preservation __label__tomatoes How do I preserve a tomato's freshness after it is cut?
|
|
__label__food-safety __label__garlic __label__botulism How to make garlic oil in a safe way...tomorrow
|
|
__label__baking Lemon vs lime in choc chip cookie recipe
|
|
__label__food-science __label__soda Freezing temp of carbonated beverages
|
|
__label__sausages __label__charcuterie What will happen if I substitute beef liver for pork liver in sausage?
|
|
__label__slow-cooking Slow cooker- can I turn up the heat
|
|
__label__flavor Does sesame seed oil taste like toasted sesame seeds?
|
|
__label__food-safety __label__refrigerator __label__onions __label__fats Are my refrigerated pork chops & onions safe to eat?
|
|
__label__soup __label__utensils How to a prevent spoon from falling into soup?
|
|
__label__chicken-wings How to make crispy chicken wings like KFC?
|
|
__label__food-science __label__flour Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc?
|
|
__label__equipment __label__maintenance __label__wok __label__seasoning-pans Is there any way to salvage an old rusted wok?
|
|
__label__storage-method What type of bowl is best for a fruit salad?
|
|
__label__temperature __label__milk __label__steaming Can you get sick from milk that's been heated at a high temperature?
|
|
__label__icing __label__cupcakes __label__cream-cheese Cream cheese cupcake icing too sour
|
|
__label__cookbook Uzbek cuisine - Cookbook in English?
|
|
__label__seafood Any methods to make prawns more "crunchy" (bite/tear off easily)
|
|
__label__cocktails How can I smoothly sugar the rim?
|
|
__label__cookies __label__pastry Only recipe I can find for Anacini says "as much as plain flour as the mixture will need"
|
|
__label__oil __label__stove A few basic stove questions
|
|
__label__meat __label__pork Pork loin vs pork roast?
|
|
__label__meat I have a jar of Hannah's Pickled Sausages. What now?
|
|
__label__resources __label__basics __label__websites What are some good recipe resources?
|
|
__label__bones Is there such a thing as a bone cleaver?
|
|
__label__polenta Does polenta 'go off'?
|
|
__label__sugar __label__coconut __label__moisture Can I make sweetened coconut from dried coconut?
|
|
__label__knives __label__sharpening What is the best knife/sharpener setup for an active cook?
|
|
__label__freezing __label__milk __label__fermentation __label__kefir How to properly freeze kefir grains
|
|
__label__food-safety __label__meat __label__defrosting Partially defrosting, then refreezing?
|
|
__label__spices __label__garlic __label__consistency How can I prevent spices from lumping together?
|
|
__label__baking __label__mixing __label__crumble Can I make my crumble topping in a mixer?
|
|
__label__sauce __label__beef __label__garlic __label__liver Improving tomato sauce in beef liver recipe
|
|
__label__roast __label__gravy Making a natural gravy?
|
|
__label__oats What is the difference between quick cook and traditional steel cut oats?
|
|
__label__curing __label__salami How can I control humidity levels when curing salami?
|
|
__label__equipment __label__fondue Can I use a fondue bourguignonne set to make cheese fondue?
|
|
__label__cheese __label__food-processing __label__ratio How much foreign substance can I add to processed cheese?
|
|
__label__ice-cream How to make ice cream without a machine?
|
|
__label__eggs __label__boiling __label__cooking-time How to measure egg boiling time?
|
|
__label__sauce __label__food-science __label__color How can I make a mayo/ketchup-based sauce come out with a consistent color?
|
|
__label__baking __label__bread __label__yeast Yeast Aftertaste
|
|
__label__temperature __label__oven Graphing oven temperature over time
|
|
__label__beef Beef Wellington - how to get it (especially the pastry) right?
|
|
__label__equipment __label__food-safety __label__frying-pan __label__skillet Is it really necessary to wash a skillet that will be heated up again soon?
|
|
__label__apples __label__caramelization __label__caramel __label__apple-pie Why didn't my apples caramelise?
|
|
__label__chicken __label__freezing __label__curry Freezing Indian chicken curry---how to retain texture and flavor?
|
|
__label__cheese __label__microwave __label__heat What's the fluid that comes out from cheese after heating it up?
|
|
__label__meat __label__restaurant How do restaurants store meat/steaks?
|
|
__label__food-history History of eating not fully cooked meat
|
|
__label__milk __label__yogurt __label__lemon __label__fermentation __label__chemistry How come mere water buffalo milk and lemon juice mixture turn into yogurt?
|
|
__label__peanuts Why does roasting add a flavour to the peanuts?
|
|
__label__caramel Turtle Caramel Turns to sugar
|
|
__label__chicken Are there different grades of chicken in the US?
|
|
__label__food-safety uncooked pork left out overnight in original packaging
|
|
__label__flour __label__pastry Rolling shop-bought pastry without flour
|
|
__label__oven __label__gas How to light this type of basic, old fashioned gas-cylinder-powered gas oven?
|
|
__label__baking __label__cake __label__pan __label__glass __label__aluminum-cookware Cooking qualities between Glass and metal pans
|
|
__label__food-safety __label__oil Spilled vegetable oil
|
|
__label__chili-peppers __label__spicy-hot __label__safety Prevent pepper spray effect when cooking raw hot peppers
|
|
__label__mixing what does it mean to incorporate in recipes
|
|
__label__food-safety __label__pork __label__crockpot Food safety after pork loin left in crock pot that was turned off
|
|
__label__pizza __label__dough Shaping thick crust pizza dough
|
|
__label__bread __label__sourdough __label__starter sourdough bread making-without bakers yeast
|
|
__label__vegetables __label__oven Vegetable internal temperature (oven)
|
|
__label__sauce What Side Dish Sauces Should Be Promoted To Their Own Sauce?
|
|
__label__flavor __label__ice-cream __label__sorbet __label__cherries What to do with too-bitter sorbet?
|
|
__label__fruit cooking with cherimoya
|
|
__label__rice What kind of rice can I use in a salt shaker to prevent clumping
|
|
__label__pudding Can I accelerate the prep time for small tapioca pearls?
|
|
__label__pizza How to avoid getting the pizza all watery?
|
|
__label__chicken __label__temperature Best internal temperature for chicken?
|
|
__label__sauce __label__roux __label__ratio What is the thickening power of different types of roux?
|
|
__label__food-safety How long can a can of food be kept in fridge before opening?
|
|
__label__equipment __label__salt What is the point of a salt mill?
|
|
__label__stock Use any part of an animal for making stock/broth?
|
|
__label__barbecue __label__smoking __label__brisket How important is humidity when smoking a brisket?
|
|
__label__baking __label__cake __label__muffins What size cake pan could be substitued in place of muffins?
|
|
__label__candy __label__marshmallow How do you form Marshmallow Ropes?
|
|
__label__baking __label__resources __label__gluten-free What reading materials give in-depth coverage of baking with gluten-free ingredients and techniques?
|
|
__label__flour __label__corn __label__grinding Homemade Corn Flour
|
|
__label__food-safety __label__storage How can I keep food hot for extended periods without an active heat source?
|
|
__label__grilling Do different wood types work better for grilling different meats/fishes?
|
|
__label__vegetables __label__flavor __label__cauliflower __label__brussels-sprouts Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?
|
|
__label__temperature __label__stock __label__broth Why should a stock be simmered and not boiled?
|
|
__label__eggs __label__freezing __label__omelette Freezing Egg & Cheese Omelet
|
|
__label__storage-lifetime __label__jam Shelf life of commercial jams with no preservatives?
|
|
__label__potatoes Advice on time for cooking potatoes au gratin?
|
|
__label__please-remove-this-tag __label__websites Looking for a recipe generator
|
|
__label__baking __label__substitutions What flavor (besides chocolate) goes well with hazelnut?
|
|
__label__cheese __label__food-science Binder, thickener, emulsifier for parmesan?
|
|
__label__steak __label__dry-aging What is the purpose of dry aging a steak?
|
|
__label__equipment __label__knives How to tell the difference between stamped and forged knives
|
|
__label__mayonnaise __label__color What makes store brand mayo white?
|
|
__label__sauce __label__pasta What makes a pasta shape pair with a sauce?
|
|
__label__cod How to cook cod?
|
|
__label__cream __label__fats How to mix cream to increase its fat percentage?
|
|
__label__barbecue __label__smoking __label__duck Smoking a whole duck - when to remove from heat?
|
|
__label__food-safety What is the shelf-life of home-made tomato sauce?
|
|
__label__blender __label__olive-oil Olive oil gets bitter in blender?
|
|
__label__storage-method __label__storage-lifetime __label__rice __label__sushi How Long Can I Keep Uncooked Sushi Rice?
|
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__label__stews __label__goat What cut of goat is appropriate for stews?
|
|
__label__salt __label__ice-cream Why don't most ice cream recipes include salt in the base?
|
|
__label__chocolate __label__sugar __label__raw Dissolving xylitol in a raw, home-made chocolate
|
|
__label__dessert __label__microwave __label__frozen Cook a frozen cobbler in a microwave instead of oven
|
|
__label__measurements How much is a "round" of butter? This is in an old pound cake recipe
|
|
__label__macarons Freezing Bouchon Bakery Macarons. Whole cookie or just the halves?
|
|
__label__substitutions __label__food-science __label__thickening __label__jam __label__pectin What alternative gelling agents can I use for jam and marmalade?
|
|
__label__liver __label__offal Why isn't liver bitter?
|
|
__label__convection Use a convection/microwave oven without using the turntable
|
|
__label__baking __label__storage-method __label__cake __label__batter Making batter one day, baking the next
|
|
__label__vegetables __label__juice Are there other ways to extract juice from vegetable beside using a blender?
|
|
__label__food-safety Can you thaw pork chops at room temperature and then refreeze them again?
|
|
__label__seafood __label__steaming __label__catering How many people would a bushel of average sized blue crabs feed?
|
|
__label__baking Why did my pavlova not bake properly?
|
|
__label__temperature __label__poaching __label__offal What temperature(s) should sweetbreads be cooked to?
|
|
__label__eggs Mould in water when making preserved duck eggs
|
|
__label__spicy-hot __label__chili Is there a "safe" way to cook ghost chili?
|
|
__label__cake __label__food-identification Is there a cake similar to Black Forest but made with strawberries/citrus?
|
|
__label__measurements What is a Tin of Tomatoes?
|
|
__label__freezing __label__fish Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?
|
|
__label__eggs __label__hard-boiled-eggs How do I extract the membrane from an egg?
|
|
__label__cookware __label__gas __label__glass __label__kitchen-safety Pyrex glass round casserole safety in high temperature
|
|
__label__meat __label__pressure-cooker What am I doing wrong with my pressure cooker?
|
|
__label__dough __label__pizza Pizza dough changed from usable to sticky
|
|
__label__baking __label__bread __label__dough __label__pizza Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?
|
|
__label__chicken __label__rice __label__sticky-rice __label__burnt __label__mutton Bottom part of Biryani got burnt , rice always gets sticky .how to prevent?
|
|
__label__food-safety __label__boiling Is it safe to par-boil chicken legs, (unthawed), then finish cooking them later?
|
|
__label__substitutions __label__spinach How would I susbtitute fresh spinach for frozen?
|
|
__label__peeling __label__oranges Is there a quick, easy, mess-free way to peel an orange (or grapefruit)?
|
|
__label__dessert __label__ice-cream __label__cherries How to avoid 'fake tasting' fruit
|
|
__label__chicken __label__cream __label__yogurt Malai Chicken Curry is curdling in the Pan
|
|
__label__stock __label__fats Fat sinking to bottom of stock
|
|
__label__chestnuts Possible to cook chestnuts on a wood burning stove?
|
|
__label__potatoes __label__gnocchi __label__mash Cooking potatoes - baking covered in salt for mashing
|
|
__label__chinese-cuisine __label__ginger Chinese cooking troubleshooting: still biting into pieces of ginger
|
|
__label__cake Can white wine vinegar be used instead of white vinegar?
|
|
__label__flavor __label__milk __label__tea How can I improve rich taste of spiced milk tea?
|
|
__label__oil __label__steak __label__olive-oil Can I use extra virgin olive oil for cooking steak?
|
|
__label__substitutions __label__baking-soda Substitution for baking soda?
|
|
__label__yogurt __label__sponge-cake What are the reasons for cakes collapsing whilst in the oven?
|
|
__label__knives __label__sharpening How can I best select a knife to purchase for learning how to sharpen?
|
|
__label__baking __label__dough __label__pizza __label__kneading What are the impacts of common pizza dough errors?
|
|
__label__potatoes __label__bechamel What's the purpose of nutmeg in mashed potatoes and white sauce?
|
|
__label__meat __label__cooking-time __label__thermometer Will cooking meat with the thermometer in affect the cooking time?
|
|
__label__baking __label__bread __label__yeast __label__fermentation Does using a sponge in a brioche make a difference?
|
|
__label__flowers Are tulips edible?
|
|
__label__coffee Which brewing method extracts more flavors from the coffee bean?
|
|
__label__cheese Cheddar equivalents as far as amount of flavor
|
|
__label__baking __label__sugar __label__butter __label__cookies What is the purpose of creaming butter with sugar in cookie recipes?
|
|
__label__substitutions __label__beef __label__language What is ground beef?
|
|
__label__omelette How can I make omelettes look better?
|
|
__label__brining Can you brine frozen meat?
|
|
__label__butter __label__candy __label__toffee Salted butter in toffee
|
|
__label__thickening __label__curry __label__thai-cuisine How to thicken Thai curry
|
|
__label__french-cuisine __label__shallots Spring onion (green onion/scallion) in coq au vin?
|
|
__label__bread __label__oven __label__gluten-free __label__proofing *Cannot* get that "Oven Spring"
|
|
__label__sous-vide __label__olive-oil __label__infusion Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk?
|
|
__label__onions Removing pungency from onions
|
|
__label__pudding What is the magic in packaged pudding mixes?
|
|
__label__tea __label__cookware __label__heat Which cookware material should be used to retain the heat of the prepared tea?
|
|
__label__food-safety __label__chicken __label__meat __label__chicken-breast __label__thermometer Could chicken meat ever be safe when pink?
|
|
__label__food-safety __label__chicken __label__dutch-oven Whole chicken in Dutch oven
|
|
__label__duck __label__liver __label__pate Ballotine of Foie Gras - chop or not?
|
|
__label__food-safety Cooking with a cut or burn on my hands
|
|
__label__chicken __label__oven __label__indian-cuisine Correct oven temperature for chicken tikka at home
|
|
__label__food-safety What are the fault tolerances on the FDA food handling guidelines?
|
|
__label__cleaning __label__non-stick non stick presto electric skillet
|
|
__label__baking __label__dessert __label__pie __label__quiche __label__tart Pie VS Tart VS Quiche
|
|
__label__breakfast black residue left at the bottom of bowl after eating honey bunches of oats
|
|
__label__baking __label__chicken What is the 'Steam-Chill-Bake' method of making hot wings?
|
|
__label__potatoes What are "cooked" potatoes?
|
|
__label__baking __label__gluten-free __label__muffins Baking Double Pans of Muffins
|
|
__label__baking __label__bread __label__italian-cuisine how to get a ciabatta with a more uniform shape
|
|
__label__eggs __label__boiling __label__chemistry Dissolving Egg Shell
|
|
__label__grilling __label__ribs Determining cooking time for ribs in the Texas Crutch
|
|
__label__baking Can I fix my Quick bread?
|
|
__label__eggs __label__microwave __label__food-safety Does microwaving eggs kill salmonella?
|
|
__label__frying Beef fat for frying
|
|
__label__baking __label__oven __label__temperature __label__cooking-time Baking Adjustments When Using a Countertop Oven
|
|
__label__baking __label__indian-cuisine __label__flatbread Why doesn't my conventional-oven Naan bread taste authentic?
|
|
__label__flavor __label__budget-cooking __label__vanilla Is there really a difference by throwing the vanilla pod in as well?
|
|
__label__oil __label__raw-meat __label__fondue Best oil for fondue usage
|
|
__label__substitutions __label__asian-cuisine __label__vegetarian __label__japanese-cuisine __label__dashi Is there a substitute for dashi?
|
|
__label__japanese-cuisine __label__raw-meat __label__raw Why do the Japanese eat a lot of raw fish?
|
|
__label__food-safety __label__vegan __label__lasagna How long can baked vegetarian lasagna be left out?
|
|
__label__raw-meat What are some methods to deal with cleanliness when working with raw chicken, pork, etc.?
|
|
__label__pressure-cooker How do I stop the pressure cooker from clogging up when cooking lentils?
|
|
__label__milk __label__kefir Fastest way for cloning Milk Kefir Grains
|
|
__label__baking __label__cookies What can I do if I forgot to cream the butter and sugar in my cookie recipe?
|
|
__label__brussels-sprouts Can I cook Brussels sprouts in a pan?
|
|
__label__meat __label__science Is the grey stuff the thing we make fond out of
|
|
__label__food-safety __label__chicken-stock Pressure canning stock
|
|
__label__steak When cooking steak should the fat inside be cooked?
|
|
__label__food-safety __label__fish A question of Fishmonger basics and fish processing and handling?
|
|
__label__food-safety __label__beef __label__grilling __label__barbecue Is it safe to overcook beef or other meat?
|
|
__label__chicken __label__restaurant-mimicry Making KFC-like chicken
|
|
__label__indian-cuisine __label__olive-oil Is it advisable to use the Extra Virgin Olive oil for Indian cooking, and baking?
|
|
__label__beef __label__spices __label__soup __label__broth __label__barley What can I do to add more flavor into my beef barley soup?
|
|
__label__baking __label__equipment __label__dough __label__pizza Can I double the pizza dough recipe for my bread machine
|
|
__label__eggplant __label__vegetables Preparing eggplant with less oil
|
|
__label__steaming __label__broccoli Is there a way to lessen the unpleasant smell of steamed broccoli?
|
|
__label__pasta __label__vacuum How to package fresh pasta and fresh pasta sauce
|
|
__label__equipment __label__microwave __label__roasting __label__nuts Can I roast nuts in a convection microwave oven?
|
|
__label__sauce __label__pasta __label__pizza __label__tomatoes __label__polenta Which types of tomatoes are good for which dishes?
|
|
__label__eggs __label__cookies __label__raw Eating cookie dough
|
|
__label__equipment __label__bread How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20
|
|
__label__jalapeno How is "nacho sliced" jalapeo different from regular sliced?
|
|
__label__coconut How do I finely strain fresh coconut milk?
|
|
__label__substitutions __label__beef __label__fats Substitution for Suet in Christmas Pudding
|
|
__label__sauce How can I prevent my Barnaise sauce from thickening over night?
|
|
__label__food-safety __label__food-science __label__food-preservation How much citric acid should I use to preserve mayonnaise on a cups/ml ratio?
|
|
__label__spinach Why does frozen spinach have so much less iron than fresh spinach?
|
|
__label__food-safety __label__sushi How often is it safe to eat sushi?
|
|
__label__cream Can I reduce heavy whipping cream for a sauce a day ahead of use?
|
|
__label__baking __label__chicken What makes cooked chicken chewy?
|
|
__label__tofu Is tofu considered a processed food?
|
|
__label__safety __label__blowtorch Where to store my propane torch?
|
|
__label__chickpeas Why did my Chickpea water congeal?
|
|
__label__steaming __label__avocados __label__hard-boiled-eggs Why do steamed avocados taste like eggs?
|
|
__label__equipment __label__meat __label__temperature __label__roasting __label__thermometer Digital meat thermometer that does not cause juice losses
|
|
__label__flavor __label__indian-cuisine __label__curry Why does my curry taste so bland?
|
|
__label__storage-method __label__vegetables __label__food-preservation __label__chemistry Inulin reduction in Jerusalem Artichokes
|
|
__label__resources Ingredients: Icelandic local specials
|
|
__label__beef __label__crockpot How long should I cook a 10lb chuck roast on low in the crock pot?
|
|
__label__slow-cooking __label__curry __label__roux When (and how) do I add a pre-packaged japanese curry to a slow-cooker?
|
|
__label__chocolate __label__dessert Peeling cupcake liner from chocolate mold
|
|
__label__flavor __label__seasoning __label__roast How do I reduce the lime flavor in my Slow Cooker roast?
|
|
__label__fats __label__soy __label__tofu __label__low-carb Why is the nutritional composition of tofu different from soybeans?
|
|
__label__eggs __label__pasta __label__dough Does pasta dough really need to rest?
|
|
__label__coffee What's the difference between latte, mocha, and all the other drinks on a coffee-house menu?
|
|
__label__popcorn How to make round popcorn?
|
|
__label__beef __label__lamb __label__broiler Can a broiler function as a grill substitute when making kebabs?
|
|
__label__baking __label__chocolate __label__brownies Can a semisweet chocolate be substituted with a belgian chocolate?
|
|
__label__deep-frying Fried Chicken Thigh skin always ending up soggy? Why?
|
|
__label__eggplant What do you call the eggplant cultivar commonly found in American grocery stores?
|
|
__label__soup Fix a bad vegetable soup
|
|
__label__spanish-cuisine __label__omelette Can I use boiled potatoes in Spanish omelette?
|
|
__label__candy __label__moisture Moisture of the product
|
|
__label__fish __label__propane-grill __label__tilapia At which temperature and how long should I cook tilapia on the grill?
|
|
__label__equipment __label__salt __label__japanese-cuisine __label__fermentation __label__cabbage What device should I use for pressing/fermenting
|
|
__label__tenderizing __label__squid How to tenderize large squid?
|
|
__label__food-safety __label__meat __label__smoking Is it feasible to smoke meat with spruce needles?
|
|
__label__squash How to preserve squash
|
|
__label__vegan __label__tofu Does dry frying tofu really cause tofu to better soak up a marinade?
|
|
__label__equipment __label__knives How many ceramic knives do I want?
|
|
__label__eggs __label__hard-boiled-eggs What are some of the best ways to shell an egg?
|
|
__label__language What does it mean for something to be broiled?
|
|
__label__ripe __label__bananas How can I speed up banana ripening?
|
|
__label__substitutions __label__salt Substituting table salt or sea salt for kosher salt?
|
|
__label__food-safety __label__freezing Pasteurizing frozen milk
|
|
__label__baking __label__eggs __label__souffle My souffl turned grey
|
|
__label__butter What does butter do in cooking?
|
|
__label__food-safety __label__spoilage licking spoon and putting back in the food
|
|
__label__salt __label__barbecue Why throw salt over a barbecue before cooking?
|
|
__label__soup Split Pea Soup, but peas aren't dissolving
|
|
__label__storage-method __label__freezing __label__juice Does it harm juice if I store it in sub-zero temperatures?
|
|
__label__baking Can I bake 1 round of puff pastry on top of another
|
|
__label__mushrooms __label__truffles Are European white truffles significantly superior in flavour to those from North America?
|
|
__label__substitutions __label__lemon How much dried lemon zest to substitute for "zest of one lemon"?
|
|
__label__cookware __label__cast-iron __label__copper-cookware Cookware, copper or cast iron or just buy the right tool for the job?
|
|
__label__ingredient-selection __label__melon Melon buying tips
|
|
__label__bread __label__cleaning __label__cast-iron How do I clean off bread stuck to a non-flat / patterened cast iron pan?
|
|
__label__baking __label__cookies __label__budget-cooking Can you re-use parchment paper when baking batches of cookies?
|
|
__label__baking __label__dough __label__consistency Should scones dough be sticky?
|
|
__label__eggs __label__poaching How can I prevent scum forming in the water when I poach eggs?
|
|
__label__indian-cuisine __label__texture Remedy for Dry Chicken Yakhni pulao ?
|
|
__label__dough Why is my dough not very stretchy?
|
|
__label__sausages __label__charcuterie __label__dry-aging __label__salami Making saucisson sec from salami at home
|
|
__label__food-safety Cooked chicken boiled in packaged broth for 2 hours; left on the stove for 7 hours. Is it safe?
|
|
__label__equipment What to look for in a mandoline?
|
|
__label__thermometer Reasonable level of inaccuracy in thermometer?
|
|
__label__bread Bread preservation
|
|
__label__smoking How would I go about home smoking a ham joint?
|
|
__label__storage-method __label__storage-lifetime __label__cheese How best to store cheese long term?
|
|
__label__baking Why did my chicken fingers not brown?
|
|
__label__recipe-scaling Are there any recipe ingredients that scale in a non-uniform manner?
|
|
__label__flavor __label__lamb Lamb's Gamey Flavor
|
|
__label__fruit __label__food-preservation __label__juice Does anyone pre-juice their fruit juice for sale?
|
|
__label__baking __label__bacon __label__low-fat Which cooking method gives the leanest bacon?
|
|
__label__equipment __label__pizza __label__barbecue __label__pizza-stone How do you clean a pizza stone?
|
|
__label__rice __label__boiling __label__steaming How long can I hold brown rice between boiling and steaming?
|
|
__label__chicken __label__chinese-cuisine What are East Coast Chinese Chicken Wings marinated in?
|
|
__label__flavor __label__salt __label__seasoning __label__noodles Reducing the saltiness of commercially prepared seasoning
|
|
__label__food-safety __label__venison Is eating road kill a health-hazard?
|
|
__label__sous-vide __label__ribs Cooking ribs weirdly?
|
|
__label__baking __label__ingredient-selection __label__cocoa How can I identify dutch process cocoa?
|
|
__label__pie __label__pastry Non-flaky non-crumble pie crust
|
|
__label__vegetables __label__storage-lifetime __label__storage What is the best way to store prepared raw vegetables
|
|
__label__steak __label__sous-vide How to Sous Vide Filet Mignon to Medium Rare
|
|
__label__baking __label__oil __label__butter __label__shortening What can I substitute for vegetable oil in a recipe?
|
|
__label__sugar __label__gluten-free What ingredients make powdered sugar not gluten-free?
|
|
__label__equipment __label__cast-iron __label__waffle Do you season a cast iron waffle pan before using?
|
|
__label__equipment __label__pizza __label__pan What is the most practical pan for a deep-dish pizza
|
|
__label__chicken __label__sous-vide __label__vacuum How Long Can I Store Seasoned, Vacuum Sealed Chicken
|
|
__label__baking __label__cookies How do I get my chocolate chip cookies to turn out thick and soft?
|
|
__label__food-safety __label__oil __label__garlic Garlic Infused OilSafety
|
|
__label__substitutions __label__fish __label__lemon __label__cod How can I cook cod without lemons?
|
|
__label__tea __label__alcohol __label__extracts __label__chai Can alcohol extraction be used to draw more of the spice flavors out in chai tea concentrate?
|
|
__label__bread __label__dough __label__sourdough How to rise and bake a sourdough loaf in the least amount of time?
|
|
__label__food-safety __label__storage-method __label__salad-dressing How should I store homemade salad dressing?
|
|
__label__storage-method __label__storage-lifetime __label__onions How to store Onion
|
|
__label__food-safety __label__tea __label__hibiscus-tea What is the meaning of the numbers on the back of green tea boxes?
|
|
__label__substitutions __label__eggs __label__cheese __label__microwave __label__omelette Why does my omelet with Velveeta froth up in the microwave?
|
|
__label__garlic __label__smell How can I get rid of garlic breath?
|
|
__label__conversion __label__measurements How do I convert between the various measurements?
|
|
__label__olive Is eating olive pits a problem?
|
|
__label__pizza How to make frozen pizza taste good?
|
|
__label__beef __label__alcohol __label__bacon Can beef bourguignon be halal?
|
|
__label__storage-method __label__storage-lifetime __label__pancakes Storing pancake batter
|
|
__label__coffee Cold Brewing coffee - does it use more beans?
|
|
__label__bread Bread - Liquid proportion in french toast
|
|
__label__italian-cuisine How large is "1 large beef bouillon cube" for risotto?
|
|
__label__meat __label__cast-iron __label__turkey __label__cutting What is a good way to cook Turkey Chops?
|
|
__label__storage-method __label__camping How can I keep ingredients cold while camping?
|
|
__label__meat __label__temperature __label__thermometer In what stage should the temperature of meat be taken?
|
|
__label__substitutions __label__cheese Parmesan regiano substitute
|
|
__label__food-safety __label__quinoa Would cooked quinoa stay overnight?
|
|
__label__dough __label__sourdough __label__focaccia __label__sourdough-starter How can I "cheat" on dough maturation?
|
|
__label__cake __label__storage-lifetime __label__freezing __label__fondant Can Wilton cake fondant be kept in freezer?
|
|
__label__food-preservation __label__broth __label__bones __label__chicken-stock How many times can you reuse bones to make broth?
|
|
__label__baking __label__oven __label__thermometer Where to place the oven thermometer in an oven?
|
|
__label__bacon __label__veal Sourcing Veal bacon
|
|
__label__chicken __label__packaging What are Chicken Paws?
|
|
__label__potatoes What is the fastest/easiest way to prepare potatoes for mashing?
|
|
__label__bread __label__cooking-time How can you know that your bread is done?
|
|
__label__fish __label__microwave __label__resources Resources for reheatable meals, specifically fish?
|
|
__label__oven My Cakes All Sink In The Center
|
|
__label__wine __label__drinks Difference between Spumante & Champagne
|
|
__label__spices __label__chemistry The name or chemical compound responsible for a specific quality of some spices (numbness)
|
|
__label__stews __label__pot __label__braising __label__dutch-oven When braising, how deep should I fill a single pot?
|
|
__label__flavor __label__beans __label__vanilla How to extract the most flavor out of vanilla beans?
|
|
__label__potatoes __label__deep-frying Frying - Straw potatoes in fryer
|
|
__label__chocolate Is there a way to add shine to a chocolate coating after it has hardened?
|
|
__label__cheese __label__melting __label__fondue Why does adding commercial processed cheese to fondue change its consistency?
|
|
__label__dessert __label__custard __label__creme-anglaise How to Make the perfect French Custard?
|
|
__label__spices __label__soup Will paprika taste good in my soup?
|
|
__label__cheese __label__milk __label__boiling Quickest, and safest way, to bring milk to boil
|
|
__label__butter Is it possible to churn butter in a food processor or blender?
|
|
__label__sausages cooking tips for elk sausage?
|
|
__label__cream __label__clotted-cream How to make scalded (clotted) cream?
|
|
__label__asian-cuisine __label__vacuum What is the technique for Vacuum Flask Cooking?
|
|
__label__meat __label__turkey __label__cut-of-meat __label__butchering Is ground upper turkey thighs the same as regular ground turkey?
|
|
__label__baking __label__cookies __label__texture How can I make my crinkles less dry?
|
|
__label__cookies __label__texture what determines the texture of cookies
|
|
__label__coffee __label__espresso Cayenne Latte drink - how to make at home?
|
|
__label__food-safety __label__cooking-time __label__turkey how long to cook a turkey per pound
|
|
__label__gas __label__broiler Can a gas broiler be mounted directly under a gas cooktop?
|
|
__label__baking __label__cake Can I bake 2 small cakes at the same time?
|
|
__label__baking __label__bread __label__salt Low sodium French Bread or Baguette
|
|
__label__fermentation __label__sauerkraut Best container for making sauerkraut
|
|
__label__food-safety __label__beef __label__marinade Does marinading preserve food's freshness
|
|
__label__milk __label__dulce-de-leche Cajeta with powdered goat's milk? Or evaporated? (Experiment Results)
|
|
__label__sauce __label__herbs What is the best way to infuse mint into a tomato sauce?
|
|
__label__boiling __label__water Absorb precipitates when heating water in a microwave?
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__label__meat __label__frozen __label__thawing Can thawing meat too quickly affect its quality?
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__label__baking __label__bread Why does the "almost no knead bread" recipe use beer? Can it be replaced?
|
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__label__dessert __label__ice-cream __label__alcohol __label__flambe How can I flamb ice cream?
|
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__label__flour __label__roux Flour in the roux
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__label__flavor __label__chemistry __label__acidity __label__experimental __label__tasting PH and sour / acid taste
|
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__label__equipment __label__middle-eastern-cuisine __label__grinding How to get a smooth paste from ground chickpeas?
|
|
__label__yogurt __label__texture __label__thickness Making drinkable yogurt
|
|
__label__oven __label__slow-cooking __label__stove __label__stews Stew in the oven or on the stove, does it make a difference?
|
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__label__chicken __label__food-science __label__breadcrumbs Breading/Crumbing Chicken in their own eggs
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__label__food-safety __label__meat __label__marinade __label__jerky How necessary is it to marinade meat before making jerkies?
|
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__label__equipment __label__rice __label__rice-cooker How do I keep the rice cooker from boiling over?
|
|
__label__refrigerator Higher or lower fridge temperature
|
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__label__food-safety __label__seafood Razor clams good or bad?
|
|
__label__crab Shore caught crabs
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__label__chicken __label__rice __label__japanese-cuisine Advice for Rice balls in bulk
|
|
__label__indian-cuisine Can I swap sabji Masala for Tandoori Masala in this recipe?
|
|
__label__olive-oil __label__organic Is there much of a difference between organic vs. regular olive oil?
|
|
__label__frosting What kind of frosting doesn't need to be refrigerated?
|
|
__label__food-safety __label__meat __label__raw-meat Packed meat unrefrigerated storage
|
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__label__eggs __label__fish __label__smell Eggs smell "fishy"
|
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__label__pizza Pls help me out with Domino's cheese recipe
|
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__label__equipment __label__cleaning __label__coffee __label__french-press The best way to clean a French Press coffee maker
|
|
__label__bread __label__cake __label__language What is the difference between quick bread and cake?
|
|
__label__fresh __label__chili-peppers __label__produce How to tell if fresh chilli is off?
|
|
__label__equipment __label__cleaning __label__refrigerator Any cheap ways to clean restaurant stainless steel fridge?
|
|
__label__storage-method __label__sauce __label__cleaning __label__canning Sanitizing bottles/jars for homemade sauce
|
|
__label__beef __label__roasting Roasting this beef
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__label__salt __label__nuts Is there any way to "Salt" unsalted cashew pieces?
|
|
__label__fruit __label__sugar __label__infusion Does dissolved sugar really help to extract fruit flavours?
|
|
__label__roasting __label__gammon Any magic formulas for roasting a gammon joint?
|
|
__label__meat __label__oil __label__spices __label__fish Add spice then oil, or oil then spice?
|
|
__label__breakfast Baking two strata at once
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__label__chicken __label__deep-frying __label__frozen Cause of foam in fried chicken pan?
|
|
__label__storage __label__restaurant __label__containers Is there a specific name for the mise en place containers used in professional kitchens?
|
|
__label__baking __label__meat __label__meatloaf Tips for getting a meat loaf to come out just right?
|
|
__label__substitutions __label__butter __label__grilling __label__steak What can I use instead of butter for Jamie Oliver's steak recipe?
|
|
__label__food-safety __label__tea Hot tea to iced. Safe?
|
|
__label__cheese __label__culinary-uses __label__milk __label__cheese-making What to do with leftover whey from vinegar-based cheese preparation
|
|
__label__middle-eastern-cuisine __label__tahini Some tahini tastes very salty, other tahini does not. Why?
|
|
__label__food-safety __label__pulses __label__refrigerator Soaking pulses overnight: safety vs refrigeration
|
|
__label__substitutions __label__steak __label__cut-of-meat What are the difference between outside and inside skirt steak?
|
|
__label__food-safety __label__microwave Microwave Food started smoking
|
|
__label__baking __label__oven __label__broiler Bake and then Broil instead of flipping?
|
|
__label__butter creaming butter vs adding to flour in cakes
|
|
__label__pizza How do I get a chewy crust from homemade pizza dough?
|
|
__label__substitutions __label__baking __label__honey Can I substitute Molasses for Honey in Baking Recipes?
|
|
__label__storage-method __label__herbs __label__basil When basil gets brown spots, is it still usable?
|
|
__label__wok __label__chinese-cuisine __label__language What is wok hai and how do I get it in my food?
|
|
__label__baking __label__cake __label__butter __label__frosting Frosting kept melting when trying to frost cake
|
|
__label__chips How can I make crispy chips?
|
|
__label__food-safety __label__carrots Are carrots safe to eat after they have turned black?
|
|
__label__japanese-cuisine What is natt supposed to taste like?
|
|
__label__food-safety Delay time in cooking brined meat
|
|
__label__tea Opaque green tea, what is that?
|
|
__label__cheese-making Using cultured buttermilk to introduce cultures to cheese
|
|
__label__sauce __label__tomatoes __label__italian-cuisine __label__garlic How to create thick, hearty garlic marinara sauce?
|
|
__label__safety forgot to turn on crock pot for less than 2 hours
|
|
__label__spices __label__indian-cuisine __label__curry What is the combination of spices for garam masala?
|
|
__label__sugar __label__egg-whites __label__meringue How to prevent Meringue from turning chewy/gummy-like?
|
|
__label__cake __label__sugar __label__food-history Historical recipe for cake before refined sugar
|
|
__label__bread __label__crust Why does baking bread in a closed pot make a good crust?
|
|
__label__chicken How to get breading to stick to chicken?
|
|
__label__equipment __label__knives __label__sharpening How to find a competent knife sharpener
|
|
__label__frying How can you judge when a non-stick pan is the correct temperature for pan frying?
|
|
__label__baking __label__cookies __label__mixing My dough is too brown
|
|
__label__curry How to keep Indian curry made with condensed milk from separating
|
|
__label__microwave __label__reheating __label__steaming Heating up with steam
|
|
__label__eggs __label__frying __label__fats What oil/fat is best for basting sunny-side-up eggs?
|
|
__label__soup __label__japanese-cuisine __label__dashi First time dashi doesn't taste much
|
|
__label__rice __label__toasting How do you properly toast rice?
|
|
__label__baking __label__cake __label__oven Why is the butter gradually melting and only the top of my butter cake done?
|
|
__label__storage-lifetime __label__onions __label__sauteing How long can I keep sauteed onions in the fridge?
|
|
__label__vegetables __label__steaming __label__frozen __label__blanching Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?
|
|
__label__fermentation __label__pickling __label__cucumbers Lacto Fermented Vegetables - Off Flavors
|
|
__label__flavor __label__lemon __label__juice __label__oranges __label__lime What is the difference in flavour between the zest of an orange vs lemon vs lime
|
|
__label__tea How is British tea prepared?
|
|
__label__spices __label__measurements Convert seed based measurements to pre-ground?
|
|
__label__wine Effect of wine used for deglazing on dish
|
|
__label__baking __label__bread __label__yeast __label__gluten-free How do I make brown rice bread rise without any wheat flour?
|
|
__label__cheese __label__yogurt __label__cheese-making __label__cream-cheese __label__cultured-food Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?
|
|
__label__equipment __label__shopping __label__blender cheapest blender for hot liquids
|
|
__label__equipment __label__slow-cooking __label__steaming Optimal cooking tool for long-duration steaming
|
|
__label__cake __label__camping Cakes that can be cooked whilst camping?
|
|
__label__steak __label__cut-of-meat What is a lean cut of beef (steak) to use in low calorie recipes?
|
|
__label__food-safety __label__beef Beef dripping - how long can it safely be kept for in the fridge
|
|
__label__sugar __label__coloring How to tint powdered sugar (icing sugar)?
|
|
__label__beef __label__milk __label__dairy __label__experimental Anyone for milk soaked minced beef?
|
|
__label__dough __label__pizza Something wrong with pizza dough - 3rd time in a row
|
|
__label__chicken __label__frozen __label__calories Do they count calories in fried chicken accurately?
|
|
__label__salad __label__dairy-free What's a good nondairy substitute for parmesan/grana padano as a salad-topper?
|
|
__label__dough __label__bread __label__rising What is the easiest way to measure bread's rising?
|
|
__label__boiling Rolling boil has barely any steam?
|
|
__label__basil What part to use from fresh Basil leaves?
|
|
__label__nuts __label__dehydrating __label__nut-butters What is the most cost effective way at home to dehydrate nuts?
|
|
__label__substitutions __label__wasabi How much of "wasabi" is actually wasabi in the United States?
|
|
__label__alcohol __label__alcohol-content Eggnog to Spirit ratio?
|
|
__label__eggs What will happen if I leave out hardboiled eggs in water for four weeks?
|
|
__label__spices Other 'hot' spices
|
|
__label__bread __label__pairing __label__sandwich Are there guidelines for choosing bread for a sandwich?
|
|
__label__baking __label__substitutions __label__batter __label__mayonnaise Mayonnaise substitute in cake batter
|
|
__label__vegetables __label__pizza __label__spinach When should I add spinach to homemade pizza?
|
|
__label__whipper My iSi whipper suddenly has started leaking
|
|
__label__cheese __label__food-preservation How long will a wheel of cheese keep?
|
|
__label__temperature __label__measurements __label__thermometer Can I use meat thermometers to measure room and oven temperature?
|
|
__label__substitutions __label__lemon lemon zest substitute
|
|
__label__vegetables __label__boiling Discolouration when boiling green vegetables with lid on
|
|
__label__storage-method __label__cheese __label__smell __label__pate How to prevent cheese and certain other products from stinking up my fridge?
|
|
__label__knife-skills __label__cranberries Chopping fresh cranberries
|
|
__label__bread __label__spanish-cuisine How to prepare Spanish Migas?
|
|
__label__frying __label__hamburgers How to avoid burned layer on seared hamburger?
|
|
__label__dough __label__dessert __label__deep-frying Fried Dough Balls Too Doughy
|
|
__label__stock My stock is too sweet
|
|
__label__sauce __label__alfredo Alfredo sauce - help adding taste
|
|
__label__wine __label__vinegar __label__grapes Grape vinegar vs wine vinegar
|
|
__label__ceramic __label__casserole Forgot to grease ceramic pan for strata
|
|
__label__coffee __label__restaurant-mimicry How to emulate pike of Starbucks
|
|
__label__utensils __label__olive-oil __label__wood Oiling wood handles
|
|
__label__coffee __label__caffeine Why does instant coffee have less caffeine?
|
|
__label__chicken __label__stock __label__gumbo Submerging chicken carcass twice
|
|
__label__baking Is apple to be grated a wet or dry ingredient?
|
|
__label__cookies Crumbly cookie dough
|
|
__label__baking __label__cake How can I intensify the orange flavour in orange cake?
|
|
__label__brownies milk chocolate brownie turned out hard and very chewy
|
|
__label__spices __label__cilantro How does dried cilantro relate to fresh?
|
|
__label__substitutions Is there a non-alcoholic substitute for rice wine?
|
|
__label__substitutions __label__curry __label__ghee Can I use coconut oil instead of ghee in curry?
|
|
__label__refrigerator __label__mushrooms __label__truffles __label__vacuum How long will vacuum-packed truffle last in the fridge?
|
|
__label__food-safety Why are there white spots appearing on segments of canned tangerines?
|
|
__label__dough __label__noodles __label__kneading Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
|
|
__label__substitutions __label__eggs __label__vegan What can I substitute for the egg used to seal egg rolls?
|
|
__label__baking __label__cake __label__oven __label__temperature Lowering oven temps
|
|
__label__grilling __label__barbecue How should the smoke appear in the exhaust in a kettle charcoal grill
|
|
__label__crockpot Ceramic crock pot - No cracks, but looks like coating is spotted. Can I fix it?
|
|
__label__chinese-cuisine __label__restaurant-mimicry __label__ribs How do I cook ribs Chinese style?
|
|
__label__equipment __label__microwave Is it safe to use a new microwave if I dropped it on the back corner?
|
|
__label__tomatoes Are these tomatoes San Marzano knockoffs?
|
|
__label__food-safety Reconciling Food Safety Tips: Food vs Water
|
|
__label__storage-method __label__alcohol storing liquor in cabin for the winter--quality loss?
|
|
__label__serving-suggestion __label__condiments Homemade Pepper Sauce - Suggestion for a serving bottle
|
|
__label__yogurt __label__lamb __label__caramelization __label__maillard Cooking protein marinated in yogurt
|
|
__label__meat How flavoursome is Roast Buffalo?
|
|
__label__substitutions __label__meat __label__pasta __label__carbonara What other meat can I use instead of pork in a Spaghetti Carbonara?
|
|
__label__oil __label__fats __label__deep-frying Which type of oil/fat should I use for deep frying?
|
|
__label__oil __label__grilling __label__steak Should I use oil to stop the steaks from sticking to the grill?
|
|
__label__beans When simmering black eyed peas, should the water turn brown?
|
|
__label__dessert __label__chocolate __label__molecular-gastronomy What went wrong with my Chocolate Chantilly (Herv This' recipe)
|
|
__label__curry __label__thai-cuisine Why did my thai curry have a bitter aftertaste?
|
|
__label__chicken __label__cast-iron __label__skillet How to cook chicken cutlets in a cast-iron skillet
|
|
__label__freezing __label__soup Can I freeze hot soup?
|
|
__label__grilling __label__hamburgers What is the difference between grills when frying a burger?
|
|
__label__vegetables How do I properly wash bugs out of green onion?
|
|
__label__pie Key Lime Pie Filling - Thins out after pumping
|
|
__label__fruit __label__seeds __label__melon Are seeds in melons and other fruits good to eat?
|
|
__label__flavor __label__food-science __label__garlic __label__texture roasted garlic vs. raw
|
|
__label__crab How do you prepare Soft Shell Crabs?
|
|
__label__food-safety __label__refrigerator How long can coconut milk last in the fridge?
|
|
__label__food-safety __label__ham Can I re-cook a ham that was left out overnight?
|
|
__label__knives knife advice - good knife and good care
|
|
__label__frying __label__oil __label__cast-iron __label__non-stick __label__seasoning-pans No oil on non-stick pans?
|
|
__label__food-safety __label__maple-syrup What do I do with mildly fermented maple syrup?
|
|
__label__substitutions Canned tomatoes for fresh
|
|
__label__equipment __label__sauce __label__soup __label__bechamel How do I get the best possible texture when making vegetable cream soups?
|
|
__label__sauce __label__flavor __label__citrus How to make a sauce using sugared citrus rinds?
|
|
__label__soymilk __label__bechamel How to include soy milk in bechamel
|
|
__label__bell-peppers __label__pressure-canner Can I pressure can roasted sweet peppers without sugar or vinegar?
|
|
__label__chicken __label__reheating How can I reheat chicken without it getting rubbery or dry?
|
|
__label__resources __label__basics Finding the right cooking classes?
|
|
__label__fire __label__kitchen-safety Is it OK to leave pans unattended on an induction stove that is turned off?
|
|
__label__beef __label__cut-of-meat What cut of beef is "fillet of beef"?
|
|
__label__food-safety I left yogurt on my desk
|
|
__label__storage-method __label__storage-lifetime __label__storage How long can be leftover food kept in fridge if sealed in glass jar with airtight lid?
|
|
__label__equipment __label__meat __label__sausages How do you make homemade sausage without meat grinder/sausage stuffer?
|
|
__label__wok __label__stir-fry Help finding information on Marble coated woks
|
|
__label__equipment Rust in my Moka Coffee Pot
|
|
__label__frying __label__sausages __label__frying-pan How to keep boudin (blood sausage) slices from disintegrating when pan-frying?
|
|
__label__sauce __label__thickening How can I thicken my mushroom sauce?
|
|
__label__flour __label__roux How to estimate amount of all purpose flour for roux?
|
|
__label__baking My bread cuts doesn't expand the way I like
|
|
__label__roasting __label__microwave __label__peanuts __label__convection Can I roast peanuts in convection microwave?
|
|
__label__equipment __label__candy What is a good technique for making candy floss (cotton candy)?
|
|
__label__sous-vide Sous vide - add liquid or no in the bag?
|
|
__label__cleaning __label__juice how to clean ginger residue from my plastic juicer containers?
|
|
__label__substitutions __label__crepe __label__dairy-free Can I subtitute water for milk in crpes?
|
|
__label__grilling __label__smoking __label__propane-grill Gas grill: soaked wood chips vs. dry wood chips
|
|
__label__baking __label__glucose-syrup How to melt glucose?
|
|
__label__meat __label__cooking-time Can I pause halfway through coking boneless shoulder?
|
|
__label__baking __label__thanksgiving Baking time and temperature difference
|
|
__label__milk Can I use dry milk instead of whole milk?
|
|
__label__frying __label__fats __label__bacon Should I pour off the liquified fat while cooking bacon?
|
|
__label__pork __label__cutting __label__pork-shoulder Cutting marbled pork without it falling apart
|
|
__label__meat __label__cake __label__ingredient-selection Looking for meat ingredient suggestions for a Yoghurt Cake recipe
|
|
__label__substitutions __label__pasta Daikon in place of pasta
|
|
__label__oven __label__barbecue __label__brisket Problems cooking Wagyu brisket
|
|
__label__cleaning __label__stove How do I clean my hob?
|
|
__label__eggs __label__recipe-scaling __label__poaching how does the poaching eggs recipe scale for different sizes of egg?
|
|
__label__rice __label__rice-cooker How can I judge the extra amount of water to use if I am cooking rice with extras in in my rice cooker?
|
|
__label__chicken __label__rice How to make central/south american "arroz con pollo"
|
|
__label__chocolate __label__ice-cream What type of chocolate is in chocolate chip ice cream
|
|
__label__asian-cuisine __label__seitan __label__wheat How can I make my seitan a bit firmer?
|
|
__label__baking-soda How to make baking soda
|
|
__label__pasta __label__italian-cuisine __label__presentation __label__lasagna How to layer a Lasagne
|
|
__label__cheese __label__mexican-cuisine __label__restaurant-mimicry issues with mexican restaurant-style white cheesedip
|
|
__label__food-science __label__beans __label__soaking Why should I soak beans before cooking?
|
|
__label__sauce __label__pasta __label__tomatoes __label__italian-cuisine What causes a tomato sauce to have a bitterness and getting rid of it?
|
|
__label__baking __label__crust __label__cheesecake __label__crumb-crust Why did the crust get too hard on my Blueberry Cheesecake?
|
|
__label__baking __label__aluminum-foil Is aluminum foil porous?
|
|
__label__chicken __label__grilling __label__chicken-breast Should I press the chicken breast against the pan when I grill it?
|
|
__label__beans __label__cooking-myth Is it worth checking beans for stones?
|
|
__label__fruit __label__jam Fruit color change
|
|
__label__electric-stoves Cooking on top of hob covers
|
|
__label__chicken __label__cooking-time __label__smoking How long does it take to smoke a chicken?
|
|
__label__spices __label__gravy How do I add spice after cooking gravy?
|
|
__label__learning __label__cookbook Which food writers do you take to bed?
|
|
__label__salad __label__food-identification __label__sandwich What is this sandwich-salad dish?
|
|
__label__food-safety __label__storage What foods are safe to leave in the car over a long period of time?
|
|
__label__food-safety Are insects bought as pet food safe for human consumption?
|
|
__label__please-remove-this-tag __label__classification __label__maple-syrup What are the differences between the grades of maple syrup?
|
|
__label__indian-cuisine __label__lentils Urad dal used whole in thoran/rasam - how to correctly prepare?
|
|
__label__cooking-time __label__chickpeas How should I prepare dried chickpeas?
|
|
__label__equipment __label__hand-blender What are the swirling attachments for on mixers?
|
|
__label__alcohol __label__food-identification Tzaziki: the drink, not the sauce
|
|
__label__stock Cooling and diluting over-reduced stock down with cold water
|
|
__label__equipment How does the heat energy from the sun cook an egg within 5 minutes?
|
|
__label__dehydrating __label__fruit-leather How do I make my fruit leather soft?
|
|
__label__mayonnaise What are the correct ratios for eggless mayonnaise?
|
|
__label__cake __label__vanilla Can i use non stick cooker (futura pressure cooker) for making cake without oven
|
|
__label__temperature __label__knife-skills __label__seasoning Getting better in the kitchen
|
|
__label__stock Why will my dense, concentrated stock not solidify to jelly?
|
|
__label__drinks __label__coffee __label__cold-brew What's the best method for making iced coffee?
|
|
__label__baking __label__cookies Proper Technique for Rolling Sugar Cookies
|
|
__label__wheat How long is wheat good for after harvest?
|
|
__label__baking __label__cake what happens when you whisk sugar with oil?
|
|
__label__flavor __label__salad __label__texture __label__greens What is the difference between a wilted salad and a massaged salad?
|
|
__label__substitutions Crockpot recipes using soda pop
|
|
__label__frying Benefits of Grill Pans
|
|
__label__food-safety __label__bread __label__cookbook Leaving buttermilk out overnight, recipe for food poisoning?
|
|
__label__baking __label__storage-lifetime __label__cookies __label__yogurt What is the shelf life of cookies made with Greek Yogurt?
|
|
__label__baking __label__fish __label__salmon Pan-frying Salmon before baking it
|
|
__label__food-safety __label__garlic Purple garlic color change
|
|
__label__oil __label__grilling Using Pam on a Gas Grill
|
|
__label__marinade __label__japanese-cuisine __label__soy What's the use of onions in teriyaki sauce?
|
|
__label__spoilage How long do raw chestnuts keep?
|
|
__label__yogurt How do I recognize that yogurt has turned bad?
|
|
__label__vegetables How long to cook green onions relative to other vegetables
|
|
__label__food-safety __label__lamb __label__kebab Kebab cooking rules
|
|
__label__frying __label__beef __label__meatballs How to stop meatballs falling apart when frying
|
|
__label__bread Why does my bread have a dip in the center?
|
|
__label__cake __label__corn __label__decorating __label__fondant Does using dark corn syrup instead of light affect the white color I usually get making fondant?
|
|
__label__brownies __label__rising How to make my brownies rise?
|
|
__label__cookware __label__cast-iron __label__stainless-steel __label__stir-fry Stir-fry pan choices
|
|
__label__knives __label__knife-skills How do I learn to cut/chop ingredients?
|
|
__label__sauce __label__bechamel white sauce / bechamel - without lumps
|
|
__label__shellfish Is it possible to extract the allergens from shellfish?
|
|
__label__oven __label__pizza __label__cooking-time __label__temperature Frozen pizza - Understanding time and temperature equivalency
|
|
__label__caffeine How can you measure the caffeine content of a liquid at home?
|
|
__label__food-science __label__chemistry __label__spinach Separating Chlorophyll didn't work
|
|
__label__food-safety __label__chicken Raw chicken 2 hour/4 hour time
|
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__label__food-preservation __label__jam __label__jelly Jellies and jams: what is most important to preserve the food?
|
|
__label__baking __label__food-safety __label__salt Is it safe to "salt bake" using ice cream rock salt?
|
|
__label__potatoes How much does a "large" potato weigh?
|
|
__label__chicken __label__soup __label__budget-cooking __label__bones How to use Bones in Soups?
|
|
__label__equipment __label__cleaning Good way to prevent grease build up in kitchen?
|
|
__label__muffins What are the benefits of whisking when making muffins?
|
|
__label__yogurt __label__marinade Rinse meat after marinating in yogurt?
|
|
__label__grilling __label__garlic __label__ribs How to roast garlic on low temperature grill
|
|
__label__bread My yeast recipies seem to harden somewhat after baking
|
|
__label__baking __label__cookies __label__french-cuisine __label__macarons What are macaron "feet"?
|
|
__label__food-safety __label__salad-dressing __label__botulism Is storing homeade dressing with garlic powder safe?
|
|
__label__food-identification __label__squash Help Identifying a pale green, spherical squash-y like vegetable
|
|
__label__baking __label__icing __label__decorating __label__frosting How can I attach printed rice paper decorations to cakes / cookies?
|
|
__label__bread __label__asian-cuisine __label__indian-cuisine __label__curry __label__traditional What are the authentic traditional ingredients for Naan bread?
|
|
__label__substitutions __label__brining __label__corned-beef Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
|
|
__label__fish __label__temperature At what temperature should monkfish be prepared?
|
|
__label__sauce __label__dessert __label__toffee What is the difference between butterscotch, caramel, and toffee?
|
|
__label__rice __label__rice-cooker How do I prevent stickiness in a rice cooker?
|
|
__label__gumbo Secrets of Gumbo
|
|
__label__bread __label__starter What is a poolish starter?
|
|
__label__potatoes How do you know when a baked potato is done?
|
|
__label__chicken __label__sugar __label__brining Why do some recipes call for sugar in a brine?
|
|
__label__substitutions __label__ratio Equivalent of dried (ground) pepper when the recipe calls for crushed
|
|
__label__soup __label__crockpot How can I use my crock pot for a stove top soup?
|
|
__label__substitutions __label__milk __label__drinks __label__pineapple What is the name of this drink and is there a substitute for the pineapple?
|
|
__label__substitutions __label__acidity Is it possible to make guacamole without acid?
|
|
__label__meat __label__barbecue __label__propane-grill What cooking techniques can be used on a barbecue?
|
|
__label__equipment __label__cleaning __label__cast-iron Can I clean enameled cast iron with steel wool?
|
|
__label__maintenance __label__cutting-boards What are the dos and don'ts regarding cleaning a bamboo cutting board?
|
|
__label__food-identification Food Identification: Restaurant outside Batu Caves in Malaysia, what did we eat?
|
|
__label__freezing __label__food-preservation What is the best way to preserve oyster stew?
|
|
__label__blender __label__safety Are countertop blenders with plastic jars dangerous?
|
|
__label__sous-vide __label__convection __label__induction Sous-vide without a pump using convection?
|
|
__label__chicken __label__oven __label__roasting Should I flip a roasting chicken in lieu of having a rotisserie?
|
|
__label__resources Resources for cooking for a person with type 2 diabetes
|
|
__label__chocolate How to make hot chocolate drink thicker?
|
|
__label__pork Why did my pork center cut loin turn out tender but tasteless?
|
|
__label__chocolate __label__candy What kind of chocolate should I use to coat homemade turtles?
|
|
__label__equipment __label__temperature __label__tea __label__water What's the best option for water for tea in the office?
|
|
__label__substitutions __label__butter May I use cacao butter in place of coconut butter?
|
|
__label__meat __label__butchering Butchery and guts, could it be dangerous?
|
|
__label__tomatoes __label__alfredo Looks curdled, but it wasn't - my bad alfredo
|
|
__label__baking __label__texture How to keep savory biscotti crunchy?
|
|
__label__espresso Why is there so much crema on my espresso?
|
|
__label__pancakes __label__potatoes How do I make crispy potato pancakes?
|
|
__label__bread bread sticky after baking
|
|
__label__vegetables __label__soup __label__beans Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy
|
|
__label__substitutions __label__evaporated-milk Is it possible to make evaporated milk using powdered milk?
|
|
__label__chicken __label__jerky Can you make jerky from stewing chickens?
|
|
__label__food-safety __label__beans __label__soaking Are refried beans supposed to be slimy and nasty smelling?
|
|
__label__eggs __label__yolk What do eggs with two yolks indicate?
|
|
__label__cake __label__almonds __label__filling Rolled marzipan as cake filling?
|
|
__label__egg-noodles How to make Fresh Asian Noodle?
|
|
__label__ice-cream __label__frozen-yogurt Cuisinart frozen yogurt recipes confusing
|
|
__label__alcohol __label__flambe How is flambing different from just adding alcohol?
|
|
__label__food-safety __label__water __label__mushrooms Is it safe to not wash mushrooms?
|
|
__label__deep-frying Can I use a deep fryer instead of a pot with oil?
|
|
__label__food-safety __label__pancakes __label__sourdough-starter Cooking with sourdough starter
|
|
__label__equipment Proper use of induction vessels
|
|
__label__pork __label__butchering Recommendations on how to have a hog butchered?
|
|
__label__meat __label__marinade __label__venison How do I get good results with marinaded venison?
|
|
__label__chicken __label__meat __label__chicken-breast __label__tenderizing How do I pound chicken (or other meat) without making a mess?
|
|
__label__spoilage Used old chicken broth in a stew, but washed it out. Will it be safe to eat?
|
|
__label__oats __label__grains __label__milling __label__porridge Is there a way to properly steel-cut oats yourself?
|
|
__label__baking __label__bread __label__food-science __label__temperature Theoretical: why there's no gradient of doneness in bread?
|
|
__label__slow-cooking __label__raw-meat How can I adapt slow-cooker recipes to allow more pre-preparation?
|
|
__label__food-preservation __label__potatoes __label__onions Storing onions and potatoes in the same cellar
|
|
__label__equipment __label__temperature Are cooking thermometers essential?
|
|
__label__substitutions __label__italian-cuisine What can I substitute for Guanciale?
|
|
__label__broth To lid or not to lid?
|
|
__label__frying __label__lamb __label__stir-fry How to tell if stir fry lamb is done?
|
|
__label__pasta __label__presentation How can I keep pasta shapes intact?
|
|
__label__mushrooms Are Devils Cigar mushrooms poisonous?
|
|
__label__candy How to use lemon or other fruit acid in Brigadeiro without curdling?
|
|
__label__rice __label__cooking-time __label__boiling Boiling rice - drain or boil off water?
|
|
__label__cake __label__flour Any other flour which can be used to replace Maida flour for chewy cakes?
|
|
__label__restaurant-mimicry __label__food-identification __label__balkan-cuisine __label__serbian-cuisine Can you identify this Serbian street food?
|
|
__label__bread __label__dough When making bread, should I add salt early or late? Pros and cons
|
|
__label__garlic __label__chemistry __label__food-safety __label__botulism How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
|
|
__label__sauce __label__pasta Why add pasta water to pasta sauce?
|
|
__label__baking __label__chicken Trouble with Baked Chicken Wings
|
|
__label__alcohol What is distilled or freeze-concentrated mead called?
|
|
__label__soup __label__pressure-cooker Pressure Cooker to Stovetop conversion?
|
|
__label__grilling __label__barbecue __label__charcoal How to control temperature of a charcoal bbq
|
|
__label__marinade __label__jerky Effect of metal colander on jerky meat post-marinade
|
|
__label__equipment __label__blender __label__smoothie Does it take a special type of blender to make smoothies?
|
|
__label__equipment __label__whipper How much fizz in water carbonated with ISI whipper?
|
|
__label__storage-lifetime __label__apples __label__storage Why do apples, when placed in a cool environment for extended periods of time, form a 'waxy' layer on their skins
|
|
__label__fruit __label__ripe __label__pineapple Do Pineapples Ripen After They Are Picked
|
|
__label__vanilla Why do recipes call for the vanilla to be added last?
|
|
__label__sauce __label__cheese __label__chemistry Why use citric acid and sodium hexametaphosphate in cheese sauce?
|
|
__label__baking __label__flavor __label__cookies How to create fruity or grassy shortbread cookies?
|
|
__label__baking __label__professional How do big companies make sure their product always looks and tastes the same?
|
|
__label__fruit __label__drying Can I infuse my own raisins?
|
|
__label__baking __label__bread A general rule which applies to different types of bread
|
|
__label__pie __label__grapes can i blend up concord grapes seed and all for a pie?
|
|
__label__onions __label__caramelization Why are my caramelized onions dried out?
|
|
__label__pizza __label__italian-cuisine What's the difference between a Stromboli and a Calzone?
|
|
__label__equipment __label__dough __label__pie How to use pie weights?
|
|
__label__vegetables __label__cooking-time __label__pie When should I add diced vegetables to a pie, and how long to cook them for?
|
|
__label__pickling Pickling whole cucumbers
|
|
__label__storage-method __label__fruit __label__refrigerator __label__pomegranate How should pomegranates be stored?
|
|
__label__baking __label__chinese-cuisine Sunken Moon Cakes
|
|
__label__freezing Can I use a whole uncut green pepper that I accidentally froze or is it garbage?
|
|
__label__seasoning __label__popcorn How do I get seasoning to stick to home-popped popcorn?
|
|
__label__baking __label__cookies Incorporate oreo bits in cookie recipe
|
|
__label__egg-whites Will egg whites still whip after being in the fridge overnight?
|
|
__label__food-preservation __label__canning Canning applesauce - water bath after the fact
|
|
__label__substitutions __label__middle-eastern-cuisine __label__turkish-cuisine Substituting cream of tartar in turkish delights?
|
|
__label__eggs __label__beverages Eggnog: After adding egg yolks, does chill time make a difference, before having added the egg whites?
|
|
__label__food-safety __label__temperature __label__slow-cooking __label__smoking __label__ribs When smoking is temperature consistency more important than exact temperature?
|
|
__label__ice-cream __label__emulsion __label__additives GMS and CMC ratios in Ice Cream
|
|
__label__chicken __label__skillet Cooking Chicken in Skillet?
|
|
__label__food-science __label__microwave __label__marshmallow Why do marshmallows poof up so huge when put in the microwave?
|
|
__label__substitutions Substitutions for canned diced tomatoes
|
|
__label__baking __label__pork Pork chops: low and slow or high and fast?
|
|
__label__storage Is Russian Kale suitable for freezing?
|
|
__label__bread __label__hot-sauce What are the most common uses of piri piri sauce (other than with chicken)?
|
|
__label__barbecue __label__hamburgers What is the proper way to cook a hamburger on a Pit Barrel Cooker that doesn't result in fast cooking taste?
|
|
__label__gelatin __label__spanish-cuisine How does gelatin interact with grease (fat)?
|
|
__label__substitutions __label__spices __label__beef __label__pepper How can I spice up ground beef without using pepper?
|
|
__label__oven __label__salmon __label__cedar-plank What are some best practices to cook salmon on a cedar plank in an oven?
|
|
__label__garlic In what situation could we use black garlic?
|
|
__label__tofu __label__almonds Is there such thing as "almond tofu," and if so, is it a misnomer?
|
|
__label__baking __label__food-science __label__butter What's the Effect of Browning Butter
|
|
__label__substitutions __label__vegetarian __label__sausages Is there an edible, vegetarian substitute for sausage casings?
|
|
__label__equipment __label__pan __label__non-stick Is Greenpan safe?
|
|
__label__temperature __label__cookware Foil over cookie sheet over broiling pan?
|
|
__label__storage __label__drying __label__oregano Most efficient way to dried up fresh oregano leaves
|
|
__label__coffee __label__espresso What is the ideal grind for making espresso?
|
|
__label__milk Condensed milk the same as Sweetened Condensed Milk
|
|
__label__food-safety __label__eggs __label__storage-lifetime __label__hard-boiled-eggs Are refrigerated hard boild eggs really unsafe after a week?
|
|
__label__steak when do I tenderize my steak?
|
|
__label__food-safety __label__microwave __label__water __label__kitchen-safety __label__kettle Is it safe to boil water in a microwave?
|
|
__label__chicken __label__vegetables __label__frying __label__boiling __label__pressure-cooker Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?
|
|
__label__microwave why the magnetron of Microwave is over heating?
|
|
__label__storage-method __label__temperature __label__drinks __label__carbonation Where to store boxes/cases of Carbonated Energy Drinks (Like Red Bull) Fridge or Room?
|
|
__label__bread Baking wheat and dairy-free bread with only dry yeast
|
|
__label__bread __label__milk Is there REALLY a difference in powdered milk brands for baking bread
|
|
__label__substitutions __label__wine White wine substitute in potato leek soup
|
|
__label__chocolate __label__melting-chocolate How to re-melt bitter chocolate?
|
|
__label__gelatin How is gelatine sold in U.S. grocery stores?
|
|
__label__substitutions __label__dessert __label__alcohol Alcohol-optional desserts?
|
|
__label__flavor __label__yogurt __label__frozen-yogurt How to reduce the sourness of homemade frozen yogurt?
|
|
__label__fats __label__acidity __label__pairing Why do fatty foods go with sour ones?
|
|
__label__chocolate __label__melting-chocolate Are commercial chocolate almonds coated with something that prevents melting?
|
|
__label__chocolate How do you make a chocolate chip cookie where the chips remain gooey after baked and cooled?
|
|
__label__substitutions __label__sauce __label__flour __label__thickening Substitution for idealmjl
|
|
__label__storage-method __label__vegetables __label__refrigerator Which vegetables we should not store in the fridge and why?
|
|
__label__seasoning __label__wok Wok patina comes off
|
|
__label__spanish-cuisine Tortilla Espinoza - what is it and how do I make it?
|
|
__label__oil __label__stove __label__dutch-oven When to heat oil in dutch oven?
|
|
__label__induction With what can you maximise energy from an induction stove?
|
|
__label__seafood How to prepare Squid to avoid sperm
|
|
__label__bread __label__microwave Toast bread slices in a convection microwave?
|
|
__label__fudge Which type of fat to make fudge?
|
|
__label__sauce __label__rice __label__beans How can I make my black beans less dry?
|
|
__label__meat __label__chili Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?
|
|
__label__beans __label__garlic __label__sauteing How do you get garlic to stick to green beans?
|
|
__label__milk __label__yogurt __label__fermentation __label__cultured-food I've tried to make yougurt but I've got soured milk - what went wrong?
|
|
__label__fruit __label__culinary-uses __label__juicing Uses for juicer pulp
|
|
__label__grilling __label__barbecue __label__meatballs How to make my meatballs more solid
|
|
__label__substitutions __label__eggs __label__ice-cream emulsifier and stabilizer equivalent to one yolk for frozen desserts
|
|
__label__nutrient-composition __label__fermentation What are the nutritional data for water kefir?
|
|
__label__vinegar __label__nutrient-composition __label__spinach Does vinegar increase the iron we can digest from Spinach?
|
|
__label__baking Substituting Lard for Soy Shortening
|
|
__label__baking __label__fats __label__pastry How does fat affect gluten development in strudel/phyllo dough?
|
|
__label__steak NY Steak vs NY Strip Steak
|
|
__label__fish __label__pickling __label__curing Can you cure fish in jar?
|
|
__label__substitutions __label__decorating __label__sprinkles How can i decorate homemade dog biscuits?
|
|
__label__chicken __label__roast Does brining a chicken/turkey before roasting really make a difference?
|
|
__label__food-safety __label__meat __label__utensils __label__cutting-boards Best chopping board material for meat
|
|
__label__food-safety __label__eggs __label__boiling Can I boil eggs in the same pot I'm boiling something else?
|
|
__label__fish __label__milk __label__poaching What is the effect of poaching fish in milk?
|
|
__label__boiling __label__nutrient-composition To what extent is curcumin destroyed by boiling?
|
|
__label__nutrient-composition How can I calculate the affect of cooking my food on its nutrition
|
|
__label__storage-method __label__eggs Can I freeze egg yolks?
|
|
__label__cheese __label__storage-lifetime Safe to eat mac 'n' cheese the next day?
|
|
__label__baking __label__cheesecake Why Did This Cheesecake Catch on Fire?
|
|
__label__eggs Egg yolk sizes changed over the years?
|
|
__label__baking __label__custard __label__quiche Why is my quiche weeping?
|
|
__label__mushrooms __label__truffles What should I look out for when cooking with truffles?
|
|
__label__food-safety __label__storage-lifetime Why is a 4 lb bag of sugar at the grocery store hard as a rock?
|
|
__label__substitutions __label__cookies __label__oats Can I replace rolled oats with instant oats in a cookie recipe?
|
|
__label__stock __label__canning Jar lids popping several times
|
|
__label__spicy-hot Is sambal generally more, or less spicy than the pepper it's made of?
|
|
__label__food-science __label__rice __label__popcorn How to make puffed/popped rice?
|
|
__label__equipment __label__rice What kind of domestic use machine is needed for preparing Brown Rice from Paddy?
|
|
__label__ham __label__curing How long can you safely cure using Morton's Tender Quick?
|
|
__label__meat __label__roasting __label__duck Differences between cooking a whole duck vs chicken or turkey?
|
|
__label__baking __label__bread __label__yeast Is this yeast classed as instant yeast?
|
|
__label__substitutions __label__gluten-free __label__breadcrumbs What would be an appropriate gluten-free substitute for breadcrumbs?
|
|
__label__equipment __label__whipped-cream __label__whipper how to disarm a potentially pressurized whipping siphon?
|
|
__label__cheese What are these little crystals in my Cheese?
|
|
__label__food-safety __label__storage-method Tart Taste to Hot Bath method canned Vegetable soup
|
|
__label__substitutions __label__chicken __label__beef __label__pork __label__stews Substitution for beef (veal) in a stew
|
|
__label__temperature __label__cooking-time __label__tea How long should I let a tea with lemongrass steep?
|
|
__label__flavor __label__pasta __label__italian-cuisine Is there pattern to stack lasagna?
|
|
__label__freezing __label__tomatoes Is it advisable to freeze tomatoes?
|
|
__label__chicken __label__stock Should you strip meat off bones before putting them in a stock?
|
|
__label__sauce What is the difference between enchilada and marinara sauce?
|
|
__label__equipment __label__cookies How to make cookies without using greaseproof paper or a baking tin?
|
|
__label__candy Softening nougat candy
|
|
__label__vegetables __label__curry __label__utensils Difference between cooking vegetable curries in a pressure cooker and a wok?
|
|
__label__baking __label__food-safety __label__ham How dangerous is it to bake food with plastic?
|
|
__label__candy __label__lemon __label__juice Corn syrup alternative
|
|
__label__asian-cuisine __label__chinese-cuisine __label__tofu Dried tofu - does it have another name, and where can I get it in the UK?
|
|
__label__baking What are the coloured pieces inside cupcakes called?
|
|
__label__eggs How to properly poach an egg?
|
|
__label__water __label__baking-soda Create a water + baking soda solution?
|
|
__label__cheese __label__hamburgers How to prevent bursting from cheese stuffed beef patties?
|
|
__label__equipment Removing ramekins from a bain marie
|
|
__label__chicken __label__freezing __label__knife-skills __label__cutting Easy way to trim raw chicken thighs
|
|
__label__dough __label__pizza __label__kneading Windowpane test - Why does my dough fail it, and what is it good for?
|
|
__label__flavor __label__vegan How to add a salty/bacon flavor and texture to vegan collard greens?
|
|
__label__eggs Pasteurized eggs in homemade mayo?
|
|
__label__dough Can I make my dough for dinner rolls ahead in bread maker and refrigerate overnight?
|
|
__label__substitutions __label__mango What's a good substitute for amchur?
|
|
__label__beef Beef parts interchangeability
|
|
__label__cast-iron Is it safe to deglace a cast-iron pan?
|
|
__label__equipment __label__cleaning Dishwasher safety - "top shelf" vs. "bottom shelf"
|
|
__label__food-safety __label__storage-lifetime __label__milk Can condensed milk be safely used after it's 'best before' date?
|
|
__label__food-safety __label__food-preservation __label__utensils Do I need to use sterilized jars straight away?
|
|
__label__learning How to learn to cook?
|
|
__label__spices __label__flavor __label__herbs __label__seasoning What's the best way to learn what each seasoning is?
|
|
__label__freezing __label__vegetables __label__beef __label__onions __label__bell-peppers Can Kebabs be frozen?
|
|
__label__chili-peppers __label__spicy-hot Do chile peppers heat vary depending on the season?
|
|
__label__asian-cuisine How can I tell if soy sauce is of good quality?
|
|
__label__chocolate __label__milk __label__yogurt Is it possible to make homemade yogurt using chocolate milk?
|
|
__label__chicken __label__frying __label__deep-frying __label__brining Questions on frying Chicken breasts
|
|
__label__flour __label__grains __label__milling Is it possible to use Coffee Mill for other grain?
|
|
__label__cream __label__whipped-cream Can ruined whipped cream be rescued?
|
|
__label__turkey __label__menu-planning __label__thanksgiving How much turkey should I plan per person?
|
|
__label__beef __label__oven __label__roasting __label__tenderizing Why did my roast beef turn out chewy and not tender? Where did I go wrong?
|
|
__label__equipment Can I get a haze off of ceramic cooking pans
|
|
__label__spices __label__conversion How to know how many tablespoons of seeds correspond to 1 table spoon of its ground form?
|
|
__label__beans __label__pressure-cooker Pressure cooking beans with salt and spices
|
|
__label__food-safety How can I safely jar up my homemade salad dressing?
|
|
__label__stove How can I stove-cook meals for groups of 6-8 with only one burner?
|
|
__label__slow-cooking how early can I put food into a slow-cooker?
|
|
__label__texture __label__gelling-agents __label__blueberries __label__sorbet How to prevent pureed blueberries from gelling?
|
|
__label__spaghetti __label__bulk-cooking How do I cook and hold pasta for 200 people?
|
|
__label__coffee Is this coffee ratio calculation correct?
|
|
__label__steak __label__brining __label__color Why did my flank steak turn grey when I brined it?
|
|
__label__substitutions __label__mustard Mustard substitute
|
|
__label__food-safety Can grilled steak be eaten next day if refrigerated and the heated in the oven?
|
|
__label__sauce Teryaki sauce becomes viscous after boiled
|
|
__label__milk __label__yogurt How to set yogurt so that it doesn't get watery?
|
|
__label__cake __label__brownies How to turn a brownie mix into a cake?
|
|
__label__nuts __label__food-identification What nut did I find?
|
|
__label__candy __label__drying How do you dry homemade lollipops so that they are no longer sticky?
|
|
__label__equipment __label__wine Opening wine bottle with rounded top using a waiter's friend
|
|
__label__equipment __label__pizza __label__pizza-stone __label__cutting-boards Use the back of a granite chopping board as a pizza stone?
|
|
__label__baking Why can't I use toaster oven instead of real oven?
|
|
__label__equipment __label__cookies What tools are needed for making wafer cookies?
|
|
__label__ice-cream Is it possible to create salty ice cream?
|
|
__label__temperature __label__pot-roast __label__braising If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?
|
|
__label__flour __label__coconut Can I add extra eggs instead of xanthan gum?
|
|
__label__fire __label__flambe What safety precautions should be taken when attempting to flambe at home?
|
|
__label__substitutions __label__sauce What can I use as a substitute for hoisin sauce?
|
|
__label__equipment __label__pan What Kind of Pan is This?
|
|
__label__equipment __label__cheese Do specialty cheese-cutting tools have specific advantages over an ordinary knife?
|
|
__label__spices Homemade Taco seasoning recipes
|
|
__label__food-safety Put two pork roasts in a crockpot overnight and forgot to plug it in
|
|
__label__food-safety __label__chicken __label__slow-cooking Should I continue to cook Chicken which has only started to cook briefly then cooled by mistake
|
|
__label__substitutions __label__frosting How to convert a chocolate fudge frosting recipe to white chocolate?
|
|
__label__meat __label__culinary-uses Uses of Horse Meat
|
|
__label__rice __label__mexican-cuisine __label__drinks Why does my horchata have too much sediment?
|
|
__label__pork __label__pork-shoulder Kassler vs Pork Shoulder vs butt
|
|
__label__baking __label__substitutions __label__cheese __label__cheesecake __label__cream-cheese Can I use yogurt cheese in cheesecake by substituting the cream cheese?
|
|
__label__turkey Cooking turkey breast
|
|
__label__coffee __label__tea Why don't we make coffee in the same way we make tea?
|
|
__label__eggs __label__poaching How to poach an egg without vinegar?
|
|
__label__chocolate compound chocolate vs real chocolate
|
|
__label__storage-method __label__cheese __label__food-transport __label__parmesan At which temperature Parmesan cheese must be transported?
|
|
__label__baking __label__microwave Preheating Onida convection microwave oven
|
|
__label__baking Sticking cake in prepared pans
|
|
__label__substitutions __label__pasta __label__boiling __label__quinoa __label__starch Will adding lemon juice to non-wheat pastas make them starchier?
|
|
__label__cheesecake How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath?
|
|
__label__milk Substuting Fresh Milk for Dry Milk
|
|
__label__coffee __label__cinnamon What does the Cinnamon in my coffee turn into?
|
|
__label__cleaning __label__sous-vide Changing Sous Vide water
|
|
__label__eggs __label__hard-boiled-eggs How to find out if an egg has a cracked shell before boiling it?
|
|
__label__fudge Making Fudge, temperature calculation
|
|
__label__substitutions __label__french-cuisine __label__pepper Au poivre without green pepper, is it good?
|
|
__label__food-preservation __label__ginger How long can I keep pureed root ginger
|
|
__label__baking __label__lasagna How to bake 3 large pans of lasagna in a regular size oven
|
|
__label__grilling __label__pizza __label__oven __label__broiler Convert grill recipe to broiler and/or oven
|
|
__label__steak __label__shopping __label__cost Where can I buy Prime Beef?
|
|
__label__frying __label__potatoes Does the par-boiling first then frying work for sweet potatoes as well?
|
|
__label__food-preservation __label__citrus Can you preserve zest?
|
|
__label__eggs __label__dessert __label__cream __label__ice-cream Beating eggs & sugar when making gelato
|
|
__label__food-safety __label__storage-lifetime __label__syrup What is the shelf life of my syrup?
|
|
__label__grilling __label__barbecue What fuel (burning material) gives the best flavor to meat when barbequing?
|
|
__label__roasting __label__eggplant How do I roast eggplants without a gas stove?
|
|
__label__storage __label__mushrooms Storage options for Oyster mushrooms
|
|
__label__food-safety __label__temperature __label__reheating __label__frozen Why do frozen foods that are fully cooked still need to be heated to the same temperature raw items require?
|
|
__label__resources __label__juice __label__organization __label__websites __label__juicing Juice recipe recommendation engine to give me recipes based on the ingredients I already have?
|
|
__label__oil __label__chocolate __label__melting-chocolate Melted chocolate + olive oil = lumpy mess
|
|
__label__vegetables __label__food-preservation __label__sous-vide __label__canning Can I can vegetables using sous-vide?
|
|
__label__salt Why isnt my salt about 39% Sodium?
|
|
__label__butter __label__cocoa What is milk product in cocoa butter?
|
|
__label__popcorn How to minimize the impact of unpopped kernels and kernel shards in popcorn?
|
|
__label__coffee __label__french-press What is the the best coffee-water ratio?
|
|
__label__storage-method __label__utensils Is it safe/sensible to store utensils above the hob?
|
|
__label__storage-method __label__food-preservation __label__food-safety Can I purify / kill germs in a water to make it drinkable by putting it in a freezer?
|
|
__label__baking __label__food-safety Can baked savory pastries with ham or bacon be left at room temperature?
|
|
__label__storage-method __label__food-science __label__ripe Why does a brown paper bag speed ripening?
|
|
__label__sourdough-starter Can a sour dough starter be too active?
|
|
__label__food-science __label__custard How do I thicken Advocaat without evaporating any alcohol?
|
|
__label__vegetables __label__roasting How can you prepare turnips to make them less bitter?
|
|
__label__meat __label__vegetarian __label__chinese-cuisine __label__soy What is Vegetable Meat?
|
|
__label__yorkshire-puddings Yorkshire Pudding Wraps
|
|
__label__cutting Julienne applications
|
|
__label__resources __label__restaurant Requirements for a Good Chef
|
|
__label__substitutions __label__spices __label__garlic Substitute fresh garlic instead of garlic powder?
|
|
__label__asian-cuisine __label__noodles __label__japanese-cuisine Mysterious Disintegrating Udon noodles
|
|
__label__cooking-time __label__microwave __label__squash Microwave Butternut Squash
|
|
__label__mayonnaise How can I make my own mayonnaise properly?
|
|
__label__egg-noodles How to make curly homemade flat noodles
|
|
__label__equipment __label__thai-cuisine Large wooden mortar and pestle
|
|
__label__flavor __label__coffee Describing the taste of Illy coffee and similar brands
|
|
__label__soup __label__rice What is the best variety of rice or preparation of rice to use in soup?
|
|
__label__food-safety __label__potatoes __label__produce How can I tell if vitelottes/purple potatoes have "green flesh"?
|
|
__label__cookbook Gaul Divided into 3 fats
|
|
__label__food-safety __label__bacon USDA or Food Labeling?
|
|
__label__baking __label__cake __label__temperature Time and Temperature to bake small fruit cakes
|
|
__label__cookies Cookies are soft in the middle, even though the edges are browned
|
|
__label__cheese __label__milk __label__microwave Raw milk curdling in microwave
|
|
__label__herbs __label__garlic __label__please-remove-this-tag Is canned or jarred minced garlic substantially different from fresh garlic?
|
|
__label__chicken __label__turkey __label__texture How do I keep ground turkey or chicken from clumping when I cook it?
|
|
__label__substitutions __label__milk __label__ice-cream Milk substitute for ice cream and others
|
|
__label__baking __label__chia Adding raw chia seeds to baked goods?
|
|
__label__popcorn How do I coat popcorn with flavor?
|
|
__label__salt __label__asian-cuisine __label__food-preservation __label__ramen How can I recreate the flavour of instant ramen without the salt?
|
|
__label__vegetables Are California veggies bigger?
|
|
__label__flavor __label__vanilla What does vanilla extract add to a recipe?
|
|
__label__freezing __label__canning __label__pumpkin How to keep pumpkin fresh for a long time?
|
|
__label__breadcrumbs Crunchier breadcrumbs
|
|
__label__mexican-cuisine How to make the sour cream that some restaurants serve with quesadillas?
|
|
__label__oil __label__shopping What do "virgin" and "extra virgin" mean in regards to olive oil?
|
|
__label__substitutions __label__bacon Non Pork Bacon Alternatives
|
|
__label__food-safety __label__sweet-potatoes dark black furrows in sweet potatoes
|
|
__label__chili-peppers Can I freeze chilli powder?
|
|
__label__measurements __label__lemon __label__lemon-juice How much juice is in a lemon?
|
|
__label__oven __label__dough Dough(s) to hold moist oven dish contents
|
|
__label__baking __label__fruit __label__watermelon Baking watermelon
|
|
__label__steak __label__marinade Guidelines for marinating vs seasoning steak based on grade and/or cut?
|
|
__label__chicken __label__rice __label__mushrooms Condensed cream of mushroom over chicken and rice
|
|
__label__substitutions __label__dough __label__noodles __label__chinese-cuisine Can I substitute baking soda for kansui powder?
|
|
__label__baking Will double-action baking powder lose potency if not baked immediately?
|
|
__label__cake __label__frosting Freezing Buttercream Flowers for later use?
|
|
__label__storage-lifetime __label__storage __label__meringue How long can I store a 'naked' Pavlova?
|
|
__label__tea Tea infused with caffeine
|
|
__label__salt __label__pickling Pickles are really salty (lactic fermenation)
|
|
__label__flavor __label__oil __label__smell __label__color __label__avocados How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?
|
|
__label__barbecue __label__asparagus How long to cook asparagus on a BBQ?
|
|
__label__tea __label__microwave __label__chai How to make a brewed tea at work?
|
|
__label__whipped-cream Whipping-cream will not stay hard or keep its peaks and gets runny
|
|
__label__potatoes What is the conversion ratio from whole potatoes to potato flakes?
|
|
__label__salt Why is it important to add salt during cooking?
|
|
__label__eggs __label__dessert __label__measurements __label__crepe How many eggs in a Mille Crpes Cake?
|
|
__label__substitutions __label__spices __label__indian-cuisine __label__allergy What are the possible substitutions for Cumin in Indian cuisine?
|
|
__label__sauce __label__rice __label__chinese-cuisine __label__restaurant-mimicry How do restaurants make chicken fried rice? What ingredient am I missing?
|
|
__label__storage-method __label__fish Clean an entire fish before or after storing in a freezer?
|
|
__label__alcohol __label__ingredient-selection __label__cocktails __label__rum What's the difference between Santa Cruz Rum and Jamaican Rum?
|
|
__label__equipment __label__coffee Why is my Bunn overflowing?
|
|
__label__equipment __label__bread How do I keep the paddle of a bread machine from damaging the bread upon removal?
|
|
__label__sugar __label__caramel __label__brown-sugar Suggestions for caramel from dark brown (muscovado) sugar?
|
|
__label__sous-vide Where can I find "food safe" glass marbles for sous vide cooking?
|
|
__label__food-safety __label__fish __label__salmon __label__defrosting Am I cooking frozen fish safely?
|
|
__label__japanese-cuisine __label__sushi Sushi tasted like pure seaweed
|
|
__label__cake What happened to my cake?
|
|
__label__food-safety __label__tea Eucalyptus tea: is it safe to drink?
|
|
__label__sauce __label__restaurant-mimicry __label__barbecue-sauce How can I recreate the Montgomery Inn "Cincinnati style" barbeque sauce at home?
|
|
__label__fish __label__brining What is the proper way to brine fish?
|
|
__label__flavor __label__vegetables __label__spinach What helps against astringent mouthfeel from spinach or chard?
|
|
__label__storage-lifetime __label__refrigerator __label__tuna How long will tuna salad stay good refrigerated?
|
|
__label__meat __label__roasting __label__bones why roast marrow bones at 450F?
|
|
__label__flour __label__roux Making Roux when Flour is Missing
|
|
__label__freezing __label__soup Can you freeze soup?
|
|
__label__chicken __label__korean-cuisine How do I replicate the unique crispiness of Korean fried chicken?
|
|
__label__oil __label__deep-frying Should I keep oil in the refrigerator after deep frying?
|
|
__label__knives __label__maintenance __label__sharpening What type of whetstones are you using for sharpening stainless steel knives?
|
|
__label__cheese __label__milk __label__cheese-making __label__dairy __label__mozzarella How to make mozzarella with rennet?
|
|
__label__barbecue __label__ribs What's the best way to cook fall-off-the-bone baby-back ribs
|
|
__label__tomatoes __label__condiments __label__consistency Thinning Tomato paste
|
|
__label__roux __label__gravy How do I lessen the effects of thickening caused by roux?
|
|
__label__gingerbread Molasses - dry vs. wet
|
|
__label__storage-method __label__hollandaise Is there any way to store hollandaise sauce?
|
|
__label__baking __label__cookies Is it possible to make cookies without creaming the butter?
|
|
__label__rice How can I improve my fried rice?
|
|
__label__freezing __label__chocolate __label__refrigerator __label__mousse Removing metal disc ring from chocolate mousse: which method should I use?
|
|
__label__baking __label__substitutions __label__sugar __label__conversion How do I make liquid glucose from powdered glucose
|
|
__label__substitutions __label__chicken __label__greek-cuisine Substitute for rooster
|
|
__label__candy __label__gluten-free __label__middle-eastern-cuisine __label__food-identification What is tamur (ingredients)?
|
|
__label__cake __label__chocolate How to convert normal sponge to chocolate sponge
|
|
__label__frying __label__fats __label__ground-beef How do you properly drain the grease after browning ground beef?
|
|
__label__food-safety __label__salmon Salmon with green back
|
|
__label__fudge Condensed milk versus regular milk in fudge recipes
|
|
__label__bread __label__food-preservation __label__breakfast __label__toasting Which bread keeps the longest?
|
|
__label__middle-eastern-cuisine __label__sour-cream Are curd and sour cream typical middle-eastern food?
|
|
__label__slow-cooking What's the name of this slow cooking technique?
|
|
__label__chilling __label__camping What is a good way to cooldown my food and drink without a fridge?
|
|
__label__chicken __label__knife-skills __label__turkey __label__poultry How to carve poultry?
|
|
__label__garlic Why is my garlic brown and slightly translucent?
|
|
__label__nutrient-composition Looking for an accurate nutrition database
|
|
__label__baking __label__substitutions __label__flour substituting white all purpose flour with wheat all purpose flour
|
|
__label__seafood How to prepare cockles for cooking?
|
|
__label__pork __label__sous-vide __label__chinese-cuisine Sous Vide Pork Butt Char Siew (Chinese BBQ)
|
|
__label__food-safety __label__beans __label__frozen Do frozen Lima Beans contain Cyanide?
|
|
__label__cheese-making How many times can cheesecloth be reused?
|
|
__label__cake __label__batter Cake batter consistency
|
|
__label__pasta How do you Tell if Home Made Pasta is Dry Enough to put through the Cutter?
|
|
__label__sauce __label__tomatoes Making Tomato Sauce from Tomato Paste
|
|
__label__coffee __label__temperature __label__dessert __label__italian-cuisine What is the ideal coffee temperature for tiramisu?
|
|
__label__baking __label__baking-powder Are there any pre-made Baking Powders with Cream of Tartar
|
|
__label__storage-method __label__refrigerator __label__mexican-cuisine __label__salsa How long will homemade Pico de Gallo last in the refrigerator?
|
|
__label__meat __label__restaurant How do smaller but good restaurants keep/reheat roasted meat, particularly Prime Rib?
|
|
__label__fermentation __label__cultured-food How do you create and store bacteria cultures for fermenting?
|
|
__label__temperature __label__lasagna I'm tweaking a Lasagna Bolognese
|
|
__label__oven Oven is leaking steam out the back
|
|
__label__seeds __label__raspberries __label__smoothie How to get raspberry flavor into a smoothie without seeds?
|
|
__label__chocolate __label__chocolate-truffles what size foil squares to wrap chocolate truffles?
|
|
__label__indian-cuisine __label__curry Indian Curry: Frying spices vs marinating the meat in them
|
|
__label__baking __label__frying __label__italian-cuisine __label__meatballs What would be the difference between frying vs baking meatballs?
|
|
__label__sauce __label__oven __label__boiling __label__canning __label__botulism Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)
|
|
__label__bread __label__beer Can I use flavored beers in beer bread?
|
|
__label__rice __label__rice-cooker Preparing Brown Rice
|
|
__label__fish __label__sous-vide __label__spanish-cuisine Spanish Codfish with sous-vide
|
|
__label__pasta __label__italian-cuisine Does it matter if I add cornstarch to my sauce instead of pasta water?
|
|
__label__jerky __label__dehydrating marinated vegetables on food dehydrators?
|
|
__label__sauce __label__mint How to make mint sauce
|
|
__label__storage-method __label__onions Storing unused portion of red onion
|
|
__label__baking __label__cake Cake with an impenetrable crust?
|
|
__label__baking __label__gingerbread How to make gingerbread more moist and fluffy?
|
|
__label__equipment How to calibrate Polder instant read thermometer?
|
|
__label__sandwich __label__peanut-butter Why do peanut butter sandwiches become hard and how to prevent that?
|
|
__label__sauce __label__boiling __label__wine How to make red wine sauce?
|
|
__label__oven __label__beef __label__braising Braised short ribs differ in texture when on stove top vs in oven
|
|
__label__food-safety __label__storage-lifetime __label__alcohol Why doesn't Bailey's go bad?
|
|
__label__meat __label__kosher Are products labeled Kosher or Halal generally of a better quality than those that aren't?
|
|
__label__please-remove-this-tag __label__resources __label__history where can I find ancient ages/middle ages recipes and preparation techniques?
|
|
__label__baking __label__butter Butter vs oil in Banana bread and Zucchini bread
|
|
__label__equipment What factors should I consider when buying kitchen tongs?
|
|
__label__food-safety __label__chicken __label__crockpot raw chicken in an "off" crockpot
|
|
__label__equipment __label__cleaning How to clean a big butcher block?
|
|
__label__roasting One oven dinner
|
|
__label__coconut __label__emulsion __label__frozen Does using frozen coconut milk lead to poorer consistency than canned?
|
|
__label__pasta __label__masa Masa Harina and a pasta roller?
|
|
__label__chocolate Why is dark chocolate dark when pure cocoa is light brown?
|
|
__label__chicken __label__brining How Long To Brine Boneless Chicken
|
|
__label__substitutions __label__vegetarian __label__bacon Vegetarian Alternative to Bacon-wrapped Sausages?
|
|
__label__cheese __label__cheese-making Is pressed cottage cheese a different cheese?
|
|
__label__baking __label__oil __label__oven __label__potatoes __label__aluminum-foil Electric tandoor foils, food sticks to the aluminium foil
|
|
__label__potatoes Is is possible to make popped potatoes?
|
|
__label__substitutions __label__cheese __label__vegan What vegan substitutes are available for cheese?
|
|
__label__meat Can I cook ribs by starting them one day and finishing the next?
|
|
__label__steak How to cook a 2-inch thick steak to medium?
|
|
__label__equipment __label__pancakes To what extent are dimpled pans interchangeable?
|
|
__label__baking __label__cake __label__vegan Protein networks in vegan cakes
|
|
__label__food-safety __label__chicken __label__turkey __label__chicken-breast Can I grill a chicken/turkey breast in the night and eat it 12:00 and 18:00?
|
|
__label__beef __label__slow-cooking __label__crockpot __label__pot-roast Best beef joint for slow cooker
|
|
__label__salt __label__dough __label__pizza __label__yeast Does salt interfere with the yeast in the dough swelling process?
|
|
__label__equipment __label__vegetables __label__juice __label__juicing __label__greens How to turn froth into juice?
|
|
__label__alcohol Cumin-flavored vodka
|
|
__label__pickling Pickling without Sterilization - Is It Safe?
|
|
__label__reheating __label__flan Can I salvage undercooked flan
|
|
__label__food-safety __label__freezing Can I freeze left over Shake & Bake coating mix after it's used?
|
|
__label__food-safety __label__pan __label__olive-oil __label__teflon Best pan to use for cooking in olive oil?
|
|
__label__language __label__cultural-difference What are "hog lumps"?
|
|
__label__cookies __label__salt __label__butter __label__recipe-scaling __label__margarine Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter
|
|
__label__pasta __label__menu-planning Adding Meat to Pasta Caprese
|
|
__label__eggs __label__shopping How to buy eggs to avoid dark specks
|
|
__label__food-safety __label__allergy Comparable ingredients in butter and mayonaise
|
|
__label__caramel __label__toffee What is real caramel?
|
|
__label__substitutions __label__spices What can I substitute fennel pollen with?
|
|
__label__food-safety __label__equipment Food Safe 3D printed Jello Molds
|
|
__label__refrigerator __label__fresh __label__bananas Keeping bananas fresh for longer
|
|
__label__dessert How to do creme brulee 'to go'?
|
|
__label__garlic How much fresh garlic makes how much garlic powder
|
|
__label__bouillon __label__cubes How would I measure Bouillon Cubes compared to the actual powder
|
|
__label__butter __label__herbs __label__ghee How long should I cook herbal ghee?
|
|
__label__beef Is beef 'aged' in vacuum packed bags?
|
|
__label__substitutions __label__coffee __label__vegan __label__soymilk What plant-based (non-dairy) milk do not separate when making caffe latte?
|
|
__label__eggs __label__cast-iron __label__scrambled-eggs Cooking eggs on cast iron
|
|
__label__cheese Is candle wax and cheese wax the same thing?
|
|
__label__yogurt Does repeating freeze -> chill -> freeze -> chill spoil yogurt?
|
|
__label__chocolate __label__history How can I eat or drink chocolate as Montezuma would have consumed it in pre-Colombian Mexico?
|
|
__label__rice __label__flour __label__pizza Pizza dough is way too wet, already in the oven. Fix?
|
|
__label__sauce __label__italian-cuisine Why do you stir italian sauce all day
|
|
__label__beans How long should dry beans be soaked before cooking?
|
|
__label__flavor __label__asian-cuisine Other uses for Korean salted shrimp
|
|
__label__meat __label__freezing __label__thawing What is it in frozen food that makes chefs so mad?
|
|
__label__baking __label__freezing __label__puff-pastry Can I freeze baked puff pastry?
|
|
__label__baking __label__chocolate __label__temperature __label__pie at what temperature should apple-choco pie be prepared?
|
|
__label__baking __label__pie __label__dough __label__cookies __label__crust Can you make pie crust from cookie dough?
|
|
__label__flavor __label__cheese Tasty vs Mild vs Mature Cheddar Cheese
|
|
__label__chicken __label__chicken-breast __label__butchering What is the percentage by weight of meat in a split chicken breast?
|
|
__label__chocolate __label__icing __label__gingerbread Is using chocolate instead of royal icing for a gingerbread house more difficult?
|
|
__label__menu-planning How much prime rib should I plan per person?
|
|
__label__bread How can I keep my freshly baked loaf fresh until the next morning if I bake it at night?
|
|
__label__cutting-boards __label__food-safety When should cutting boards be replaced?
|
|
__label__substitutions Substitute For Cream of Tartar
|
|
__label__baking __label__food-safety __label__storage-method __label__bechamel Is it difficult to make a bchamel sauce for 15 persons?
|
|
__label__grilling __label__kebab Do metal skewers make a considerable different cooking time than wooden?
|
|
__label__substitutions __label__flour __label__cornstarch Is cornstarch and AP flour really a good substiture for cake flour?
|
|
__label__bread __label__flour Searching for a "Dry Goods Starter Mix"
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__label__equipment Blowtorch - hardware store vs kitchen store. Is there a difference?
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__label__beans Beans rated by cooking time
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__label__ice-cream __label__chilling Chilling? How can I quantify that?
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__label__equipment __label__pan __label__frying-pan What type of frying pan does not warp?
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__label__pasta Why does my homemade pasta stick to itself whilst cooking?
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__label__fruit How to eat Rambutan?
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__label__milk __label__pancakes __label__crepe __label__soymilk Substituting soy milk for regular (cow) milk in crepes/pancakes
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__label__food-safety __label__cookware __label__maintenance Stainless steel cookware scratches
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__label__deep-frying __label__turkey Turkey frying oil temperature issues
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__label__chocolate __label__melting Can milk chocolate candy be used as a chocolate substitute in fudge?
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__label__freezing Frozen fresh figs to make jellies
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__label__candy __label__gelling-agents Why did my "Turkish Delight" turn into a horrible goopy mess?
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__label__cheese __label__culinary-uses What can be done with Norwegian brown cheese Brunost other than a sandwich?
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__label__shopping __label__fresh __label__lettuce Is the lettuce inside the wilted outer leaves still good?
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__label__food-safety __label__eggs __label__cooking-time __label__sous-vide Reheating boiled eggs for scotch eggs
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__label__indian-cuisine __label__chili-peppers __label__food-history What was Indian food like before the arrival of the chilli from South America?
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__label__freezing __label__cream __label__dairy __label__half-and-half I accidentally froze a carton of Half and Half. Is it ruined?
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__label__meat __label__freezing __label__food-preservation __label__steak __label__vacuum How to remove individual steaks from a lump I mistakenly froze together?
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__label__sauce __label__flavor __label__oranges __label__citrus __label__reduction How do I concentrate the flavor in orange juice?
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__label__cookware __label__custard __label__stainless-steel __label__ceramic Placing a ceramic bowl over stainless steel saucepan
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__label__substitutions __label__baking __label__sugar Does it matter what kind of sugar is used in baking?
|
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__label__herbs __label__culinary-uses What can I do with a lot of sage?
|
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__label__asian-cuisine __label__chinese-cuisine __label__thai-cuisine __label__vietnamese-cuisine Where does the Asian dish "sang choi bow" come from?
|
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__label__equipment __label__pasta Egg and flour proportion for pasta extruder
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__label__food-safety __label__measurements __label__menu-planning __label__food-identification Creating meal plans
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__label__grilling __label__cleaning What is this black stuff coming off my George Forman grill?
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__label__grilling __label__beef How to make entrecte steaks on a grill?
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__label__freezing __label__fish __label__thawing How do I separate two fish fillets that have been frozen together?
|
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__label__mexican-cuisine How do you cook nopales while keeping the green color?
|
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__label__noodles __label__gluten-free How do I keep rice based noodles from sticking together?
|
|
__label__food-safety __label__vacuum __label__mozzarella Shipping Homemade Mozzarella
|
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__label__sauce __label__pasta How to mix pasta and sauce evenly?
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__label__sauce __label__cheese Why is my cheese sauce sweet?
|
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__label__soup __label__language __label__stews Difference between soup and stew
|
|
__label__seafood Can I re-cook pre-cooked conch?
|
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__label__boiling __label__pork How to boil pork knuckle?
|
|
__label__sauce __label__cream __label__mushrooms __label__alfredo Grey mushroom cream sauce - why so dark?
|
|
__label__chicken __label__slow-cooking Stew? Roast? Non-Braised Chicken?
|
|
__label__melting-sugar __label__tahini Why did my halva crumble?
|
|
__label__tea __label__caffeine __label__beverages Bagged or Loose Leaf Tea
|
|
__label__cooking-time __label__seafood __label__shrimp __label__paella __label__mussels How long to cook seafood in paella?
|
|
__label__flavor __label__cleaning __label__utensils How to remove residual flavours from, e.g., a coffee press
|
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__label__food-safety __label__vegetables __label__spoilage __label__squash Discolored ring in squash
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__label__vegetables __label__fresh __label__mold Strange orange gel on surface of zucchini?
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__label__freezing What makes ice shatter in icecube tray?
|
|
__label__eggs __label__sauce __label__custard What could be used as a savoury custard to serve with a savoury jam roly-poly?
|
|
__label__food-safety __label__frying __label__oil __label__deep-frying How to keep my (deep frying) oil usable as long as possible?
|
|
__label__oven __label__temperature Our oven consistently undercooks food
|
|
__label__candy __label__caramel Why do my caramels turn out hard in the center?
|
|
__label__pork How should I cook pigs cheeks?
|
|
__label__food-science __label__vinegar __label__restaurant-mimicry Why does white vinegar taste better when at restaurants?
|
|
__label__food-preservation __label__refrigerator What is the ideal fridge temperature
|
|
__label__beef __label__tenderizing Cooking beef: how to make it tender?
|
|
__label__stock Dark stock proportions
|
|
__label__substitutions __label__sugar __label__cookies __label__caramelization __label__sugar-free How can I make cookies without any sugar?
|
|
__label__language __label__duck Is there a difference between "magret of duck" and "fillet of duck"?
|
|
__label__eggplant Could a non-bitter eggplant become bitter after cooking?
|
|
__label__organization How do I write a recipe so others (or Google) can translate it well?
|
|
__label__flavor Extract v flavoring
|
|
__label__substitutions Substituting milk with whipping cream
|
|
__label__nutrient-composition __label__beans __label__lentils How does lentils' nutritional profile change in germinating lentils in water?
|
|
__label__cooking-time __label__breakfast __label__oats Fast way to cook steel-cut oats when no microwave is available
|
|
__label__shellfish Where can I buy fresh water prawns?
|
|
__label__sauce __label__italian-cuisine __label__wine __label__sauteing __label__reduction How do I know when my wine is properly reduced?
|
|
__label__meat __label__cooking-time __label__slow-cooking __label__mutton Mutton shoulder versus mutton leg - any difference in length of cooking?
|
|
__label__broth Why do my huge bone broth ice cubes become tiny puddles when melted?
|
|
__label__flavor __label__spices __label__herbs __label__slow-cooking What flavorants stand up to long cooking?
|
|
__label__meat __label__freezing __label__gravy When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy?
|
|
__label__kefir Cooking with kefir
|
|
__label__grilling __label__polenta How to grill polenta?
|
|
__label__food-science __label__vinegar __label__starter Does accidental vinegar have a culture that I can pass along?
|
|
__label__fruit __label__cutting __label__peeling How to peel, cut and prepare prickly pears without getting the thorns in your skin?
|
|
__label__baking Hardening Homemade Butterscotch into the Consistency of Butterscotch Chips
|
|
__label__storage-lifetime Pasta Salad+Chicken freezer storage for a week?
|
|
__label__measurements __label__vanilla __label__american-cuisine What does an American recipe mean by 1 tablespoon vanilla?
|
|
__label__frying __label__pork __label__honey Is it Safe to Fry Honey?
|
|
__label__microwave salmon + microwave = BLAM, any suggestions?
|
|
__label__charcuterie __label__corned-beef Corned Beef, Cabbage vs. Reuben - Multipurpose?
|
|
__label__chocolate __label__dessert __label__frosting How should I modify my vanilla frosting to convert it into a chocolate frosting?
|
|
__label__vegetables __label__organic How can one test if a vegetable is organic?
|
|
__label__bacon __label__thickening __label__pairing __label__spicy-hot __label__sour-cream What kind of cooling garnish is like ice cream but doesn't melt?
|
|
__label__fish How should swordfish be prepared?
|
|
__label__baking Bake meat then veg dish back to back?
|
|
__label__bread __label__yeast __label__proofing How do I substitute proofed dried active yeast for fresh yeast?
|
|
__label__tomatoes Why do sun-dried tomatoes taste different than fresh tomatoes?
|
|
__label__gelatin __label__gelling-agents Making gelatin from scratch
|
|
__label__chili-peppers __label__hot-sauce Elements of a chilli sauce
|
|
__label__vegan __label__soymilk Is it possible to make soymilk without a "beany" taste?
|
|
__label__nuts __label__grinding how to grind pistachio nuts so that they stay dry
|
|
__label__oven Gas or electric oven with gas stove
|
|
__label__substitutions __label__equipment __label__blender DIY blender lid replacement
|
|
__label__spices __label__salmon My salmon burgers are bland
|
|
__label__substitutions __label__meat A substitution for pork in Swedish Meatballs
|
|
__label__raw __label__lentils how long can you keep uncooked lentils - red and brown
|
|
__label__turkey __label__defrosting __label__thanksgiving What are the options for thawing a frozen turkey?
|
|
__label__language __label__ketchup What is it about boring, normal ketchup that makes it "fancy"?
|
|
__label__cocktails 3 piece Cocktail Shaker Question
|
|
__label__batter Black layer on Dosa batter
|
|
__label__baking __label__lemon __label__blind-baking How do I find tart pans like these?
|
|
__label__substitutions __label__spices Can I use green cardamomm pods and ground cardamom interchangeably?
|
|
__label__baking __label__substitutions __label__extracts Substitution of root beer concentrate for extract
|
|
__label__oven __label__cleaning How do I clean deep burns in my oven?
|
|
__label__cheese __label__grating How can I grate soft cheeses?
|
|
__label__pork __label__smoking Smoking 3lb Pork Butt
|
|
__label__pasta What Old World Europe countries (apart from Germany and Italy) have their own unique pasta traditions?
|
|
__label__substitutions __label__vegetarian Substitute for chicken broth in tomato soup
|
|
__label__sauce __label__hollandaise How can I fix a hollandaise sauce after it has split?
|
|
__label__cheese Overwhelmed by cheese
|
|
__label__fermentation __label__beets Why are my beets not fermenting?
|
|
__label__tea What is a good technique to make Iced Tea?
|
|
__label__microwave Rule of thumb for cooking multiple things in a microwave at the same time?
|
|
__label__culinary-uses __label__wine What can I do with leftover wine?
|
|
__label__substitutions __label__milk __label__cheesecake Replacing whole milk with sweetened condensed milk for cheescake
|
|
__label__cleaning __label__olive-oil How to remove olive oil stains from cotton/wool cloths?
|
|
__label__chocolate Using Milk Chocolate instead of unsweetened chocolate in a pie
|
|
__label__cleaning __label__cookware Burned enameled cast iron stock pot
|
|
__label__chicken __label__meat __label__fats __label__turkey __label__grinding Keep or remove skin when grinding poultry?
|
|
__label__oil __label__pan __label__non-stick __label__flatbread How to cook flatbread without oil?
|
|
__label__please-remove-this-tag __label__pasta __label__broth Saving pasta water
|
|
__label__bread __label__proofing Why proof a baguette seam side up
|
|
__label__garlic __label__sauteing __label__shrimp Should I peel and devein whole shrimps?
|
|
__label__eggs __label__dessert __label__egg-whites __label__meringue How to keep meringue white while baking?
|
|
__label__equipment My Bunn coffeemaker has started overflowing at the funnel
|
|
__label__frying __label__pan __label__frying-pan Where can I buy a transparent frying pan?
|
|
__label__baking __label__dough __label__bread __label__yeast __label__seasonal How to get threads in a yeast dough?
|
|
__label__frying __label__gnocchi How do I make Crispy Gnocchi
|
|
__label__food-safety __label__eggs Shelf life of soft or medium boiled eggs?
|
|
__label__meat __label__stews What is the lowest possible temperature for stewing meat?
|
|
__label__fish __label__grilling How do I flavor fish en papillote?
|
|
__label__bread Do I cover a fermenting a bread starter
|
|
__label__dutch-oven What causes dutch oven flavor?
|
|
__label__substitutions __label__mexican-cuisine What is an alternative to chicken broth for Mexican rice?
|
|
__label__fruit __label__ice-cream How to add fresh fruit chunks to ice cream?
|
|
__label__meat __label__sausages __label__raw-meat Home-made fermented/ cured sausages numbing sensation
|
|
__label__garlic __label__sauteing How long should I saute garlic?
|
|
__label__pasta __label__herbs __label__italian-cuisine What kind of herbs are common in Italian dishes?
|
|
__label__chicken __label__flavor __label__chicken-breast __label__organic Why do US chicken taste "gamey"/rancid in no time despite proper storage?
|
|
__label__sweet-potatoes Can I pre-cut sweet potatoes?
|
|
__label__food-safety __label__meat Is rare pheasant safe?
|
|
__label__cake What kind of paste do I use to form shapes to decorate a cake?
|
|
__label__boiling __label__alcohol Can I get drunk by evaporating steam of alcohol?
|
|
__label__flavor __label__meatballs How can I add flavor to meatballs which taste stale from being frozen too long?
|
|
__label__freezing __label__herbs Can I freeze fresh hyssop?
|
|
__label__food-safety __label__deep-frying __label__turkey Is it safe to deep fry two turkeys in the same oil for Thanksgiving?
|
|
__label__coffee can a person taste the difference between coffee that has been ground 8 hours prior to brew vs 12 hours prior to brew?
|
|
__label__ham __label__casserole Is there a way to make ham in a casserole less salty?
|
|
__label__sandwich __label__jelly __label__containers pb&j taste like soap
|
|
__label__equipment What does the number mean in the specification for a mincer?
|
|
__label__chicken __label__seasoning __label__marinade "Post-marinating"? Is it a real term or do my taste buds deceive me?
|
|
__label__measurements Do cooks in the US measure volume using 'traditional' or 'legal' units?
|
|
__label__sugar __label__nutrient-composition __label__honey What nutritional differences are there between honey and table sugar (sucrose)?
|
|
__label__please-remove-this-tag __label__pie __label__dough __label__basics __label__baking Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?
|
|
__label__eggs What is a black, preserved egg called?
|
|
__label__equipment __label__flour __label__gluten-free Gluten tester; simple and fast
|
|
__label__lettuce How to wash lettuce
|
|
__label__chicken __label__meat How old is a chicken when it's time to be cooked?
|
|
__label__tea __label__grinding Should I crush the spice for Chai Tea Latte?
|
|
__label__flavor __label__vegetables __label__soup __label__spices __label__texture Troubleshooting: Kitchen Sink Vegetable Soup
|
|
__label__sauce __label__vinegar White wine vinegar in sweet and sour sauce
|
|
__label__food-safety __label__sauce __label__mold What is this cotton-like stuff growing on my pizza sauce?
|
|
__label__cheese __label__temperature __label__fermentation __label__kefir How can you consistently separate Kefir into curds and whey for cheesemaking?
|
|
__label__baking __label__cookies How to make cake like cookies crispy
|
|
__label__salt __label__potatoes How can I reduce the salt in oversalted potatoes?
|
|
__label__baking __label__flour __label__quickbread problems with buttermilk biscuits
|
|
__label__flavor __label__fish "Odd" flavor in some white fish - how to predict?
|
|
__label__butter __label__popcorn How do I butter popcorn without making it soggy?
|
|
__label__baking __label__cookies Cookies rise nicely in the oven, but then collapse
|
|
__label__cast-iron __label__chili Would a cast iron pot work well for chili? If so, why?
|
|
__label__gas Run gas when outside of home
|
|
__label__substitutions __label__potatoes __label__pumpkin __label__french-fries __label__sweet-potatoes How to make Pumpkin Fries
|
|
__label__chicken __label__seasoning Roasted chicken ends up only salty outside
|
|
__label__baking __label__dessert __label__creme-anglaise What is the difference between crme anglaise and crme ptissire?
|
|
__label__herbs __label__seasoning Is there a secret to flavouring with herbs
|
|
__label__food-safety __label__meat __label__raw-meat __label__packaging What does it mean, when packaged meat depressurizes itself?
|
|
__label__dough __label__pie Making a decent pie crust?
|
|
__label__equipment __label__knives __label__maintenance What regular maintenance is best for a Japanese knife?
|
|
__label__liver How can I Saute Liver & Onions and keep the liver moist?
|
|
__label__rice __label__rice-cooker __label__sticky-rice How do I cook sticky rice/glutinous rice in my rice cooker?
|
|
__label__temperature __label__roast Roasting meat at low temperatures
|
|
__label__cleaning How to efficiently remove the food particles stuck in the scrubbing pad?
|
|
__label__pasta How do I tell if my pasta is molto al dente?
|
|
__label__oil Should vegetables be put in the oil before the oil is heated?
|
|
__label__baking __label__cooking-time __label__pie __label__crust When is is necessary to par bake a pie crust?
|
|
__label__beef __label__broth Was my bone marrow broth boiled too long?
|
|
__label__cake __label__fondant Best way to stabilize wedding cake tiers
|
|
__label__oil Heating Pan & Oil
|
|
__label__baking __label__storage-method __label__cake __label__storage How to store a double iced cake
|
|
__label__storage-lifetime __label__food-preservation __label__milk __label__vegan How can I preserve refrigerated cashew / almond milk by at least 2 months?
|
|
__label__flavor __label__bell-peppers How to remove the bitter taste from green bell pepper?
|
|
__label__oil __label__pan What makes oil stick to the pan so bad that it is so difficult to wash out?
|
|
__label__nutrient-composition Does cooking with solar cookers preserve the nutrients in food?
|
|
__label__chickpeas What is the difference between chickpeas and garbanzo beans?
|
|
__label__vegetables __label__frozen Using older frozen vegetables
|
|
__label__fish __label__knife-skills __label__cutting Correct knife to use for portioning raw salmon?
|
|
__label__bacon Cooking Buffet-style Bacon
|
|
__label__cooking-time __label__thickening __label__jelly __label__pectin __label__cranberries How can I thicken this cranberry-pepper jelly?
|
|
__label__caramel When a recipe calls for 'individually wrapped caramels', are these soft caramels (e.g. Jersey caramels) or hard candies (like werthers cream candies?)
|
|
__label__soy __label__soymilk Soy milk compared to other bean milks
|
|
__label__culinary-uses __label__beets What are some ways to prepare beet greens?
|
|
__label__oil __label__avocados How do I press avocadoes to make avocado oil?
|
|
__label__sauce __label__chinese-cuisine Should I make my own Hoisin Sauce?
|
|
__label__equipment Ball Shaper for Batter
|
|
__label__equipment __label__meat __label__thermometer How do you correctly use a meat thermometer?
|
|
__label__microwave __label__hamburgers How do I cook a frozen hamburger in the microwave?
|
|
__label__sauce __label__steak __label__sous-vide How should I prepare an excellent sauce from sous vide juices?
|
|
__label__food-safety __label__fish __label__pickling Pickling Frozen Fish
|
|
__label__cheese Age between mild and sharp
|
|
__label__flavor __label__juice __label__bananas __label__smoothie __label__strawberries Why is orange juice or apple juice added in a smoothie?
|
|
__label__measurements __label__russian-cuisine __label__measuring-scales Exactly how much is "one glass", in Russian recipes?
|
|
__label__coffee __label__milk Instant coffee with only milk?
|
|
__label__pasta Why is my macaroni salad absorbing all the liquid?
|
|
__label__cheese __label__microwave Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?
|
|
__label__baking __label__bread __label__yeast New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan?
|
|
__label__baking __label__cookies __label__carob How can I make a carob coating?
|
|
__label__substitutions __label__brown-sugar How can I substitute or make soft brown sugar?
|
|
__label__salt __label__wine __label__chinese-cuisine Questions about shaoxing wine
|
|
__label__beef __label__grilling __label__steak __label__tenderizing How do you cook grass-fed beef so it is not tough?
|
|
__label__cake How to know which pan to use for baking a cake
|
|
__label__coffee __label__grinding __label__french-press How do I remove small grounds when using a french press?
|
|
__label__sauce __label__chips How to make wet fries?
|
|
__label__baking __label__substitutions __label__bread __label__dough Egg replacer for bread dough?
|
|
__label__lamb Suggestions for meal-for-two with one lamb shank
|
|
__label__food-safety __label__onions Is it safe to eat green onion slime?
|
|
__label__substitutions __label__vanilla What is the functional difference between imitation vanilla and true vanilla extract?
|
|
__label__food-safety __label__fish __label__seafood Is Yellow coloring inside a fish normal?
|
|
__label__chicken __label__japanese-cuisine What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce
|
|
__label__mayonnaise Homemade mayonnaise difficulties
|
|
__label__convenience-foods Why do my hotpockets always split down the sides?
|
|
__label__food-safety __label__cast-iron __label__maintenance Why are standard cast iron maintenance practices compatible with food safety?
|
|
__label__baking __label__butter __label__cookies How can I tell when my fat is sufficiently creamed?
|
|
__label__canning __label__jam why (Calif.) apricot & peach jam will not set?
|
|
__label__eggs __label__spices __label__herbs __label__omelette Which fresh herbs goes well with an omelette?
|
|
__label__pot __label__dutch-oven How do I pour from a dutch oven without making a mess?
|
|
__label__chicken __label__chicken-breast __label__wok New to cooking - how long to cook chicken breast pieces in a wok?
|
|
__label__vegetables __label__frying __label__cream Is it possible to fry vegetables in cream?
|
|
__label__tea __label__thermometer Are normal cooking thermometers suitable to use as tea thermometers?
|
|
__label__baking __label__cake __label__oven Can these settings bake a cake?
|
|
__label__pan __label__hamburgers Pan-fried hamburgers, what temperature?
|
|
__label__custard Can I use store-bought custard for Portuguese Tarts?
|
|
__label__food-identification What are yellow sushi radishes called?
|
|
__label__chicken __label__camping __label__fire __label__asparagus __label__outdoor-cooking How do I cook chicken and asparagus over an open fire?
|
|
__label__storage-method __label__frozen What exact temperature allows me to store frozen products really long?
|
|
__label__food-science __label__gelatin __label__gelling-agents Why commercial gummies do not melt?
|
|
__label__baking __label__cake __label__vinegar __label__icing Does it make sense for a cake icing recipe to call for vinegar but not baking soda?
|
|
__label__oven __label__microwave __label__convection How do I use a Convection Microwave Oven Hybrid?
|
|
__label__culinary-uses __label__herbs In what kinds of dishes is asafoetida traditionally used?
|
|
__label__equipment __label__cookware What should I look for in a crepe pan?
|
|
__label__rice __label__asian-cuisine __label__chinese-cuisine How can I make perfect sticky rice?
|
|
__label__presentation __label__olive-oil Why do chefs finish with olive oil?
|
|
__label__cast-iron Rodent droppings on cast-iron frying pan
|
|
__label__sausages __label__batter Toads with a flat batter-y
|
|
__label__storage-lifetime __label__bay-leaf "Best by date" true for bay leaves?
|
|
__label__substitutions Can I use low fat greek yogurt to substitute mayo in sauce that is going to be heated up (broiled)?
|
|
__label__peeling __label__skin __label__offal easiest way to peel/skin a tongue?
|
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__label__food-safety __label__freezing __label__sous-vide Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?
|
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__label__food-safety Mould on top and bottom of white wine vinegar.
|
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__label__food-safety __label__equipment __label__bones Which tools can be used to safely cut bone?
|
|
__label__dough __label__condiments __label__focaccia How to put stuff inside baked sandwich and bread?
|
|
__label__flavor __label__tea __label__chai Getting flavor to stick in milk tea
|
|
__label__indian-cuisine __label__chutney What is a Chutney?
|
|
__label__onions __label__bulk-cooking Appropriate process for bulk sauteing onions?
|
|
__label__apples __label__additives What is the additive they put in apple juice to change it from cloudy to clear?
|
|
__label__chocolate __label__brownies Can I make white chocolate brownies based on a normal brownie recipe?
|
|
__label__vegetables __label__pasta How to increase flavour intensity in this recipe?
|
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__label__crust __label__sauteing __label__breadcrumbs How to turn a large piece of meat without losing breading
|
|
__label__flavor Are some flavour pairings known to work better than others (and if so, why)?
|
|
__label__hot-sauce Hot sauce; Remove seeds?
|
|
__label__substitutions __label__coffee __label__milk __label__almond-milk Substituting almond milk for regular milk in coffee without bitterness
|
|
__label__baking __label__food-safety Does spoiled milk make any ingredient?
|
|
__label__vegetables __label__roasting __label__cooking-myth Why cover a pepper after blackening?
|
|
__label__flavor __label__fish __label__lime __label__tilapia Lime on Fish tastes Bitter
|
|
__label__food-safety __label__barbecue __label__mold Curious mold growth in a sealled BBQ, how does one avoid it?
|
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__label__equipment __label__cookware __label__cast-iron __label__deep-frying __label__dutch-oven Can I deep fry in my Le Creuset dutch oven?
|
|
__label__baking __label__cheese How to keep blintzes closed
|
|
__label__soup __label__asian-cuisine __label__chinese-cuisine __label__stews When should I add meat/vegetables when cooking congee?
|
|
__label__roasting __label__turkey Roasting a turkey in a roaster oven
|
|
__label__tomatoes __label__measurements Cored tomatoes measured before or after coring?
|
|
__label__cookware __label__sandwich What can I use in my own kitchen to fashion a panini press?
|
|
__label__substitutions __label__cookies __label__candy __label__toffee How can I substitute English Toffee in cookies?
|
|
__label__candy __label__history What are these sweets from 16th century?
|
|
__label__coffee __label__espresso Making espresso correctly - rerunning hot water several times through an espresso puck to fill an Americano
|
|
__label__rice __label__seasoning __label__budget-cooking How to make plain white rice less boring?
|
|
__label__wine Can I learn to like wine?
|
|
__label__bread How can I translate my bread machine recipe to using a stand mixer instead?
|
|
__label__seafood __label__frozen __label__scallops Are modifications to a recipe needed to use frozen scallops instead of fresh?
|
|
__label__pasta spaghetti dinner
|
|
__label__equipment __label__rice __label__rice-cooker What are the benefits of "fuzzy logic" in a rice cooker?
|
|
__label__cleaning How do I clean a George Foreman grill?
|
|
__label__salt __label__soup __label__tomatoes __label__garlic __label__spanish-cuisine Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
|
|
__label__sausages What sausage casing is this?
|
|
__label__ham __label__casserole Heating ham/cooking hashbrown potato casserole in same oven
|
|
__label__baking Right baking temperature
|
|
__label__boiling __label__kitchen-safety Stop my pot splashing me
|
|
__label__cocktails Wild Mustang champagne cocktail
|
|
__label__pan What is this pan called, and what is it used for?
|
|
__label__substitutions __label__allium Substitute for onions and garlic
|
|
__label__yogurt __label__starter __label__cultured-food Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?
|
|
__label__fish __label__salt How to counteract excessive saltiness in dried fish?
|
|
__label__chicken What is the easiest way to shred chicken?
|
|
__label__chicken __label__meat __label__flavor __label__brining How Can I Tell If Meat Has Been Brined?
|
|
__label__food-safety Meals safe in danger zone
|
|
__label__baking __label__cookies __label__mixing How does your hand/stand mixer's speed effect the texture of your cookies?
|
|
__label__broth How to simmer bone broth safely with an overnight pause?
|
|
__label__steaming __label__lobster How do you tell whether a lobster is cooked?
|
|
__label__pizza __label__dough How to throw a pizza dough?
|
|
__label__bread __label__temperature __label__yeast What temperature of water will kill yeast?
|
|
__label__equipment __label__pan __label__stove Why have all of my quality pans started smoking at once?
|
|
__label__cherries How to make your own glased cherries?
|
|
__label__storage-method __label__freezing __label__flour Is it okay to keep flour in the freezer?
|
|
__label__freezing __label__roasting __label__defrosting __label__scottish-cuisine __label__offal Can I cook my haggis from frozen?
|
|
__label__beef __label__cooking-time __label__slow-cooking __label__stews Maximum cooking time for beef joint in slow cooker?
|
|
__label__stock __label__wine __label__vinegar __label__broth __label__acidity Acid content of wine vs. vinegar?
|
|
__label__microwave __label__caramelization __label__caramel Is there a technique to making Caramel in a Microwave oven?
|
|
__label__culinary-uses __label__dessert __label__honey __label__honeycomb Culinary uses for honeycomb?
|
|
__label__vegetables __label__soup __label__language Keep "soup greens" once done cooking?
|
|
__label__cookware Will a Dutch oven be a good investment in a motor home with a butane gas burner?
|
|
__label__herbs What can I do with verbena leaves?
|
|
__label__cookware __label__glass Can I roast in glass?
|
|
__label__substitutions __label__fondue What's a good fondue alternative that would fit in a social gathering of fondue eaters for someone who dislikes all kinds of cheese?
|
|
__label__food-preservation cooked corned beef, "potted meats". preservation
|
|
__label__flavor __label__spices __label__flavour-pairings How do I save curry with too much cumin?
|
|
__label__baking Can vegetable juices stop bread from rising?
|
|
__label__baking __label__chocolate __label__brownies Bake brownies by 2 different ways, what changes?
|
|
__label__honey __label__raw __label__honeycomb How to extract raw honey from honeycomb?
|
|
__label__storage-method __label__chemistry __label__molecular-gastronomy Storing Transglutaminase once opened
|
|
__label__baking __label__cake __label__language What are these called in english?
|
|
__label__thickening __label__marshmallow How do you thicken a cold filling?
|
|
__label__substitutions __label__italian-cuisine __label__vegetarian __label__carbonara What vegetarian substitute for prosciutto could I use in Carbonara?
|
|
__label__oven __label__bread Making bread dough in the bread maker and baking it in the oven
|
|
__label__cake __label__oven __label__temperature How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top?
|
|
__label__pudding __label__low-fat fat-free pudding
|
|
__label__fish Salt-crust bass tasted really bitter
|
|
__label__seafood __label__squid How to prepare tiny salted squid for cooking?
|
|
__label__salad-dressing Sesame soy vinegarette
|
|
__label__greek-cuisine Chewy Bechamel while making Moussaka
|
|
__label__flour How to make stone ground flour?
|
|
__label__culinary-uses __label__barbecue-sauce What to do with barbecue sauce
|
|
__label__cocktails __label__vodka Is there any difference between cheap and expensive vodka?
|
|
__label__baking __label__brownies __label__cupcakes How would you adapt a brownie recipe to a two-bite cupcake size?
|
|
__label__cake __label__dessert __label__fondant How to make a cover for a molten cake?
|
|
__label__food-science __label__milk __label__soy Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
|
|
__label__brining Are there ingredients I should avoid in a brine?
|
|
__label__cheese __label__sausages Sausage made of cheese and meat?
|
|
__label__milk __label__uht UHT Milk: small white floating stuff?
|
|
__label__equipment __label__cookware __label__cast-iron Cast Iron vs Steel
|
|
__label__measurements When a recipe calls for X cooked amount of something is that before or after it has been cooked?
|
|
__label__food-science __label__marinade __label__wasabi Why does horseradish paste "curdle" when cooked?
|
|
__label__food-identification What is this food "cr of leek and pot 21814"?
|
|
__label__frying __label__onions If you 'caramelize' an onion, does an onion contain sugar?
|
|
__label__frying __label__steak Pan reutilization techniques
|
|
__label__eggs __label__steaming How to know (without a thermometer) whether an egg is cooked when we put a lid on the top of it?
|
|
__label__chinese-cuisine __label__restaurant-mimicry How is congee made?
|
|
__label__equipment __label__grilling __label__budget-cooking Small portable grill for a studio flat?
|
|
__label__popcorn Jaw Shattering popcorn
|
|
__label__dough __label__puff-pastry Is it possible to keep puff pastry dough in the fridge for future use?
|
|
__label__fish __label__soup __label__stock I have a frozen fish head. What should I do with it?
|
|
__label__baking __label__bread __label__casserole How to avoid elephant skin on no-knead bread?
|
|
__label__flavor Why do drinks drunk from a glass instead of a bottle taste differently?
|
|
__label__oven __label__pizza Why is my pizza doughy inside?
|
|
__label__roast-beef __label__sandwich __label__cost Is it cost effective to make your own roast beef sandwich?
|
|
__label__ice-cream __label__oranges Clementine ice cream
|
|
__label__chicken __label__pizza Should chicken be cooked beforehand while making pizza?
|
|
__label__baking __label__dough __label__cake Good techniques for stirring dough
|
|
__label__baking __label__substitutions __label__sugar Can I use granulated sugar instead of demerara sugar
|
|
__label__cake Baking a Cake at the Wrong Temperature
|
|
__label__roasting __label__sweet-potatoes Tips for roasting sweet potato
|
|
__label__food-safety __label__storage-lifetime __label__oil __label__garlic __label__chili-peppers Are spores an issue in sauteed pepper storage when you add garlic?
|
|
__label__sushi How to stop sushi nori tasting too strong?
|
|
__label__equipment __label__knives Can you hone a knife properly by using another knife?
|
|
__label__potatoes __label__deep-frying __label__chips Par-fry potato chips or Par-boil?
|
|
__label__texture Can I make hard / crunchy food without sugar or fat?
|
|
__label__pickling __label__ratio Is there a basic ratio for dill pickle brine which will be safe for any vegetable?
|
|
__label__storage-lifetime __label__spices __label__butter __label__herbs What is the shelf life of herbal ghee: at room temp, fridge, or freezer?
|
|
__label__fruit __label__pineapple How can i tell if a pineapple will be sweet?
|
|
__label__vanilla What is the difference between "vanilla" and "Mexican vanilla"
|
|
__label__conversion __label__basil Convert fresh basil leaves to a dry measurement
|
|
__label__fish __label__sushi __label__shellfish What is redshell sushi or rdskjell sushi?
|
|
__label__chicken __label__freezing Why does my chicken get dry skin in the freezer?
|
|
__label__spices __label__soup How do I keep soup from being bland?
|
|
__label__pie __label__dessert __label__lemon What was wrong with my Ohio Shaker Lemon Pie?
|
|
__label__meat __label__texture __label__pork-belly Pork Belly - served with soft fat
|
|
__label__onions Can you cook pickled onions?
|
|
__label__grilling __label__tofu How to prevent tofu from falling apart on the grill?
|
|
__label__cookies __label__food-identification Can you help me identify these cookies?
|
|
__label__equipment __label__pan __label__stove What are the little sparkly flakes on my black glass cooktop?
|
|
__label__equipment __label__coffee __label__restaurant-mimicry How can I get my Starbucks coffee to taste like the Starbucks store?
|
|
__label__cake __label__cupcakes __label__filling How to "fill" a cake made from a cupcake recipe
|
|
__label__meat __label__storage __label__raw In a restaurants' kitchen in SC, is it DHEC approved to store raw meat next to ready to eat food?
|
|
__label__meatballs What purpose could baking soda and cream of tartar serve in a meatball recipe?
|
|
__label__spices __label__african Harissa and Ras El Hanout (North African staple spice blends)
|
|
__label__seasoning Why season the meat "liberally"?
|
|
__label__dessert Adjusting dessert recipes to accomodate a larger slow cooker
|
|
__label__bread Bread and using a proofer
|
|
__label__substitutions __label__herbs __label__drinks Can sarsaparilla and sassafras be substituted with licorice root?
|
|
__label__substitutions __label__mushrooms __label__gravy Substituting fresh shitake mushrooms for dried
|
|
__label__substitutions __label__flavor __label__candy Flavor difference between marzipan and persipan
|
|
__label__cake __label__coloring Colored cake without food coloring?
|
|
__label__culinary-uses __label__pork What can I do with Pork Butt Trimmings?
|
|
__label__storage-lifetime __label__baking-soda How long does bicarbonate soda (baking soda) keep?
|
|
__label__sauteing Does it matter what order ingredients are sauteed in?
|
|
__label__food-safety __label__beef __label__slow-cooking To sear or not to sear - slow cooking beef dishes
|
|
__label__culinary-uses __label__herbs __label__bay-leaf What can I do with a lot of bay leaves?
|
|
__label__scallops Frozen scallops
|
|
__label__salt __label__greens Is there a way to make leafy green vegetables absorb salt throughout their tissue?
|
|
__label__grinding __label__almonds __label__nut-butters How to make ground almonds creamy?
|
|
__label__souffle Balancing out a good souffle and burnt cheese on top
|
|
__label__baking Can I use a china oven dish to make a sponge cake?
|
|
__label__baking __label__eggs __label__pastry __label__egg-whites __label__mixing How can I make macarons with "feet" in my oven at home?
|
|
__label__potatoes Will potatoes discolor if I pre-make scalloped potatoes?
|
|
__label__baking __label__soda Does one really need to add bicarbonate of soda if one already uses baking powder?
|
|
__label__cleaning __label__cookware __label__silver What precautions should be taken while cleaning silver utensils?
|
|
__label__pie __label__apples How to make apple chunks in apple pie stay intact?
|
|
__label__steak __label__frozen Do I have to wait for frozen steak to defrost?
|
|
__label__equipment __label__stainless-steel __label__pot White stains & muddy deposits in stainless steel pots
|
|
__label__food-safety How can I safely transport cooked food in warm weather?
|
|
__label__flavor __label__pizza Quattro Stagioni pizza comes out unbalanced
|
|
__label__coffee __label__induction How can I use an espresso maker on an induction cooktop?
|
|
__label__substitutions __label__rice Adjusting an instant-rice recipe for regular rice
|
|
__label__wine How to get a synthetic cork back in a wine bottle?
|
|
__label__baking __label__sugar Why is glucose not used in many cake recipes?
|
|
__label__baking __label__cake How can I get my layer cake to cook more evenly/not burned?
|
|
__label__substitutions __label__mushrooms __label__dehydrating Approximating dried mushroom texture without
|
|
__label__shellfish How long will canned cooked clams last in fridge after opened?
|
|
__label__baking __label__sponge-cake Sponge cake batter too runny
|
|
__label__food-preservation Preservative for pickles
|
|
__label__potatoes __label__roasting Roasted potatoes: should they be dry?
|
|
__label__chicken __label__slow-cooking Slow cooked chicken
|
|
__label__roasting __label__stock __label__bones Optimum Bone To Water Ratio For Pork and Beef Stocks
|
|
__label__cheese __label__cheese-making My cheese is too mushy
|
|
__label__food-safety Sealed package beef steaks
|
|
__label__seasoning How can I avoid overpowering my food with cumin flavor?
|
|
__label__microwave How can I keep my salad cold in the microwave?
|
|
__label__substitutions __label__vegetarian What's a good vegetarian substitute for Worcestershire sauce?
|
|
__label__food-safety __label__honey __label__food-processing Are garbage cans food safe, or made of food grade plastic?
|
|
__label__sugar How to turn sugar syrup into sugaring wax?
|
|
__label__temperature Roasting more than 1 meat in using one oven
|
|
__label__baking __label__bread __label__oven __label__pizza-stone domestic bread steaming -> will my stone be okay?
|
|
__label__cast-iron How to re-season only the "high" sides of a cast-iron pan
|
|
__label__oven __label__reheating Cooked Cottage Pie, refrigerated. How to reheat
|
|
__label__middle-eastern-cuisine __label__chickpeas __label__hummus How to reduce the taste of horseradish in hummus?
|
|
__label__baking __label__sugar __label__butter __label__quickbread How to make a proper scone?
|
|
__label__restaurant-mimicry __label__salad-dressing Help me duplicate Potbelly's fat-free vinaigrette
|
|
__label__substitutions __label__sugar What are the advantages of using agave sweetener instead of sugar?
|
|
__label__cake __label__chocolate __label__fondant Chocolate fondant vs. liquid chocolate cake
|
|
__label__baking __label__cookies __label__cooking-myth __label__peanuts __label__nut-butters Is it true that natural peanut butter splits in cookies?
|
|
__label__alcohol __label__drinks __label__mixing How does mixing different kinds of beers/liquors mask the taste of alcohol?
|
|
__label__food-safety __label__slow-cooking Chicken stock in slow cooker - danger zone?
|
|
__label__eggs __label__cheese __label__pasta __label__italian-cuisine Why do stuffed shells recipes include eggs?
|
|
__label__cake __label__batter Chocolate Berry Cake with Berries as main batter ingredient?
|
|
__label__spices __label__texture How do I make sure spice mixes don't make my curry grainy?
|
|
__label__bread __label__additives Why add lupin flour to white bread?
|
|
__label__spices __label__language What is 'Musk' as used in this recipe
|
|
__label__temperature __label__water __label__baking-powder __label__hot-chocolate Why do some powders clump in hot water?
|
|
__label__baking __label__oven __label__convection Multi-step Programmable Comercial Convection Oven
|
|
__label__chocolate From elastic to fragile chocolate
|
|
__label__flavor __label__asian-cuisine What is the black, slightly sweet, flavour in some Asian food?
|
|
__label__food-safety __label__pickling Jar opened once - is it still good for pickling?
|
|
__label__baking __label__equipment What kind of tray or tray coating to use for pretzels?
|
|
__label__food-safety Are there unnoticable effects of cooked food going bad?
|
|
__label__equipment __label__basics __label__stove How do I turn on an auto ignition stove?
|
|
__label__dumplings Dumplings - What happened?
|
|
__label__stainless-steel __label__containers Cracks Developing in Straight-Sided Stainless Steel Vessels
|
|
__label__milk __label__pork __label__mexican-cuisine Sweetened Condensed Milk in Carnitas - What Does it Do?
|
|
__label__cast-iron __label__seasoning-pans Can I season cast iron *without* using an oven?
|
|
__label__freezing __label__pie Are there special considerations for making a pie with the express intention of freezing?
|
|
__label__substitutions __label__breadcrumbs How can I make breadcrumbs without a full, yeast-leavened loaf of bread?
|
|
__label__oil __label__eggplant How to make eggplant less oily?
|
|
__label__drinks __label__fermentation What kind of reaction is this?
|
|
__label__baking __label__acidity __label__baking-powder __label__baking-soda __label__leavening Does acidity negate double-acting baking powder?
|
|
__label__sous-vide Post-marinade (Seasoning?)
|
|
__label__rice-cooker Whats wrong with my rice cooking process in my Zojirushi?
|
|
__label__food-safety __label__beans __label__chemistry preparing lupini beans?
|
|
__label__food-safety __label__rice __label__ratio Is Consumer Reports really correct about 6 parts water to 1 part rice?
|
|
__label__equipment __label__mass-cooking How do I plan a meal without a stove or oven?
|
|
__label__pastry Temperature controlled work surface?
|
|
__label__fruit __label__indian-cuisine __label__food-identification Name the vegetable from Nilgiri hills
|
|
__label__substitutions Alternative to Marsala?
|
|
__label__food-safety __label__pan The bottom of my black cheap pan has worn off and I can now see the metal below where food would go. Is that pan safe to use anymore?
|
|
__label__temperature Cooking too long, or too hot?
|
|
__label__yogurt Why yoghurt comes out different every time?
|
|
__label__coffee Why does making instant coffee in the microwave taste burnt?
|
|
__label__seeds __label__chia How long will soaked chia seeds last?
|
|
__label__sauce __label__italian-cuisine __label__spaghetti Spaghetti sauce consistency / coating noodles
|
|
__label__pie What is the purpose of pie weights?
|
|
__label__cake __label__oven __label__cookware __label__pan Can a disposable aluminium pan be used to bake a cake?
|
|
__label__food-safety __label__meat __label__boiling __label__rice-cooker Will meat cook inside of a rice cooker?
|
|
__label__substitutions What can be substituted for green onions when making crab cakes?
|
|
__label__cake __label__strawberries Will fresh strawberries make a cake soggy?
|
|
__label__equipment __label__eggs __label__scrambled-eggs What qualities should one look for when choosing Egg cooking gear?
|
|
__label__flavor __label__beef __label__texture __label__crockpot __label__stews Should I brown meat for stew?
|
|
__label__bread __label__flavor __label__pairing __label__plating What Sampling Bread to use for Pulled Pork, open faced?
|
|
__label__freezing Freezing a Peanut Butter Chip Pound Cake
|
|
__label__spices __label__indian-cuisine Using kalpasi (which is also known as Black Stone Flower) in a biriyani?
|
|
__label__fats __label__sous-vide __label__blowtorch Blow torching meat after sous vide - add fat or not?
|
|
__label__chicken __label__frying How to prepare a KFC - like coating for fried chicken?
|
|
__label__cleaning __label__pressure-cooker Cleaning pressure cookers advice
|
|
__label__flavor __label__smoothie What are some flavors that have a strong early presence?
|
|
__label__bread How can I create steam in a normal oven to promote bread oven spring?
|
|
__label__flour __label__pizza __label__neapolitan-pizza How can I produce a more soggy Neapolitan pizza crust?
|
|
__label__sauce __label__boiling __label__language What is the term for simmering something in sauce?
|
|
__label__potatoes __label__refrigerator Refrigerating leftover cooked potato
|
|
__label__tea What to use for a matcha whisk?
|
|
__label__baking __label__oven Which kinds of vessels insulate well?
|
|
__label__freezing __label__beer __label__beverages How to chill beer quickly?
|
|
__label__substitutions __label__rice __label__low-carb __label__stir-fry What is a suitable Low carb rice alternative?
|
|
__label__storage-method __label__vegetables __label__freezing How to freeze cabbage?
|
|
__label__bread __label__flavor Adding Pulses (Legumes) in Powder Form to Bread
|
|
__label__baking __label__eggs __label__cake Cooking an eggless cake
|
|
__label__equipment An electronic tool for mixing while the pot is on the fire
|
|
__label__chicken Why did my organic chicken come out like rubber after roasting?
|
|
__label__sugar __label__dessert __label__creme-brulee __label__melting-sugar How to make a smooth crme brle top
|
|
__label__rice __label__italian-cuisine __label__sauteing __label__risotto When making risotto, why fry the rice?
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__label__substitutions __label__asian-cuisine __label__beans Substitute for red bean paste?
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__label__slow-cooking __label__crockpot can a crock pot go bad?
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__label__equipment misto sprayer malfunction
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__label__roux __label__bechamel White sauce without roux
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__label__baking __label__food-science __label__flavor What's causing the metallic aftertaste in my Nutraloaf?
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__label__packaging What are certified synthetic colors?
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__label__food-safety __label__fish Are heads of porgies poisonous?
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__label__sandwich __label__plating Is it a known technique to serve hot crispy-crust sandwiches on edge?
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__label__substitutions __label__alcohol __label__rum Can Rum-balls be made without alcohol?
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__label__dessert __label__sorbet What is the difference between sorbet and sherbet
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__label__candy __label__caramel How do I make soft caramel for homemade Caramel Apples?
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__label__whipped-cream Is it possible my cream was too cold prior to whipping?
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__label__coffee What is it that a filter Coffee maker can do that we can't do in a better or equivalent way at home?
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__label__baking __label__substitutions __label__corn What is the difference between corn flour and corn meal?
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__label__baking __label__dough __label__food-science __label__batter __label__chemistry Why don't other grain proteins behave like gluten?
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__label__cheese-making What is the effect of the fat content of milk when making cottage cheese
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__label__flavor __label__tofu What causes odd off-flavor/smell in tofu?
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__label__eggs __label__freezing __label__culinary-uses What can I do with frozen eggs?
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__label__baking __label__cream __label__dairy __label__creme-fraiche Why did my Crme Fraiche split?
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__label__food-safety __label__chicken __label__salmonella Is marinade safe if it has had incidental contact with meat?
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__label__baking __label__cake __label__decorating how to make shiny figures for cake decoration?
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__label__deep-frying How to cool 8 liters of cooking oil quickly for transport and disposal
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__label__pasta __label__rice Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
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__label__flavor __label__wine Which wines have a strong, bitter flavor?
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__label__asian-cuisine __label__curry __label__shrimp What variety of shrimp paste should I use for Brazilian Vatapa?
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__label__substitutions __label__chocolate How do I use Cacao Nibs in the chocolate making recipe
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__label__safety Is food contaminated with swarf due to polishing metal plates or sharpening knives safe for our body?
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__label__tea Tea taste changes if watered down after steeping
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__label__food-safety __label__freezing Is it ok to freeze miso paste?
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__label__breadcrumbs __label__salmonella using crumbs mixture multiple times [is it safe?]
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__label__vegetables __label__spices __label__chili-peppers __label__chili Suggested edible quantity/scaling of Habanero Pepper per pound of meat
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__label__cookware __label__stock __label__canning __label__spaghetti __label__beverages Stockpot double as beer brewing pot
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__label__temperature __label__tea How can I cool tea quickly?
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__label__chicken __label__frying Crispy fried chicken goes limp: picnic disaster
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__label__tea How much tea is ideal out of one tea bag?
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__label__steak How do you prepare a steak to be rare and very rare (blue)?
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__label__sauce __label__microwave __label__reheating __label__alfredo How can I reheat a roux-based (alfredo) sauce in the microwave without separation?
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__label__drinks __label__gelling-agents How to stop Xanthan Gum from clumping?
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__label__baking __label__oven __label__tart Filling tart with beans/rice for baking
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__label__food-safety Freezing bones for stock
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__label__pork __label__slow-cooking __label__defrosting __label__skin Defrosting approx 3.5kg of pork, and then cooking more than once?
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__label__baking __label__eggs __label__ingredient-selection Shirred eggs elements
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__label__chips Are Twiglets an extruded snack?
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__label__cheese Parmesan rind: should I use it, or trash it?
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__label__equipment __label__vegetables __label__basics Can you pure without a food processor?
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__label__food-safety __label__bread __label__storage-method __label__temperature __label__food-science Effects of elevated storage temperature on bread quality
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__label__storage-method __label__chocolate Is it better to store chocolate in the fridge or at room temperature?
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__label__chicken __label__slow-cooking __label__boiling __label__crockpot __label__chicken-breast What is the best way to cook chicken for enchiladas?
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__label__soup __label__spanish-cuisine What's the difference between gazpacho and normal soups?
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__label__garlic __label__chili-peppers __label__restaurant-mimicry __label__thai-cuisine __label__spicy-hot Thai lava chili: how could I reproduce this?
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__label__substitutions __label__rice __label__risotto Firm risotto using generic rice. Is it possible?
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__label__cheese __label__pasteurization Is Casu Marzu illegal in the United States?
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__label__substitutions __label__sauce __label__tomatoes need to convert US recipe calling for tomato sauce to equivilant in UK
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__label__corn __label__popcorn Would ground "popcorn meal" differ from regular corn meal?
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__label__food-safety Corned Silverside
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__label__onions __label__refrigerator __label__garlic Can garlic or onion stored in the fridge help to sanitize?
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__label__doughnuts What is the difference between doughnut and krapfen?
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__label__oven How do I recognize if a dish cannot be cooked in a gas oven?
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__label__baking __label__chili-peppers __label__steaming When cooking or baking is it better to steam peppers or add them raw?
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__label__vegetables __label__steaming __label__chili-peppers 3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy?
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__label__food-safety __label__sous-vide __label__salmon Sous vide whole salmon at what temperature?
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__label__corn Tips for Removing Silk from Corn?
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__label__mushrooms __label__storage Storing cut button mushrooms vs whole button mushrooms
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__label__baking __label__english-cuisine __label__scottish-cuisine How to make softer scones?
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__label__refrigerator __label__storage What is 'adequate' refrigerated space for a single person
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__label__baking __label__batter __label__macarons Can I whisk macaron batter like meringue?
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__label__nutrient-composition __label__beans __label__calories What varieties of beans are high in calories?
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__label__cooking-time __label__stews __label__bulk-cooking Cooking time adjustment for large quantities of stew
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__label__measurements __label__utensils Does 1 tea spoon correspond to half table spoon?
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__label__kitchen-safety First-Aid Kit for Kitchens
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__label__stock __label__broth Should I be worried if my broth or stock has no foam to skim?
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__label__flavor How to clear your palate between different flavored dishes when cooking?
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__label__storage-method __label__sunchokes How should I store sunchokes for 4 months in a hard freeze?
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__label__garlic __label__molecular-gastronomy __label__foam Why was there not enough foam in my garlic foam with soy lecithin?
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__label__pizza __label__italian-cuisine __label__mozzarella What is the most common mozzarella used in Italian pizza
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__label__equipment __label__cream __label__whipped-cream Pros and Cons of cream whippers?
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__label__food-safety Stew in a sealed container left unrefridgerated overnight - OK to eat?
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__label__baking __label__freezing Can I freeze unbaked scones?
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__label__food-safety __label__eggs __label__storage-lifetime __label__food-preservation How long can century eggs last refrigerated and unrefrigerated?
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__label__oven __label__butter __label__puff-pastry Avoid butter in puff pastry dough from melting while baking in the oven
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__label__nutrient-composition __label__cast-iron Can I increase my iron intake by eating food cooked with cast iron?
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__label__cake __label__carrots blackened carrot cake
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__label__tea What's the difference between Yorkshire Tea (red band) and Yorkshire Gold?
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__label__substitutions __label__bread __label__butter __label__shortening Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
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__label__substitutions __label__chicken __label__syrup __label__korean-cuisine __label__malt What can substitute Korean malt syrup?
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__label__fish Does fresh mackerel have more omega-3 fatty acids than smoked mackerel?
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__label__baking __label__fish How can I fix my tasteless baked flounder?
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__label__temperature __label__deep-frying __label__turkey How to judge temperature and time for deep-fried turkeys?
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__label__temperature __label__beans __label__soaking Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?
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__label__fruit __label__gelatin __label__pineapple My gelatin didn't gel
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__label__cookies __label__language Cookies called monte cows?
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__label__fish __label__ceviche Is it safe to eat freshwater fish raw?
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__label__canning Can I re-can a batch of salsa that is missing an ingredient?
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__label__nutrient-composition __label__calories How to calculate the calorie content of cooked food?
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__label__pie __label__puff-pastry __label__blind-baking When using puff pastry in the base of a savoury pie, do you need to blind bake it?
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__label__substitutions __label__butter __label__shortening __label__margarine How does substituting Butter for Margarine/Shortening affect the Recipe
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__label__meat __label__italian-cuisine __label__language __label__sausages Are 'sweet' and 'mild' - Italian Sausage - the same thing?
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__label__baking __label__baker-percentage Baking 'Master' Recipes
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__label__pasta __label__rice __label__potatoes Rice vs pasta and potatoes
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__label__fish __label__please-remove-this-tag Pan-frying fish filets with skin on
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__label__toffee __label__honeycomb Why has my honeycomb toffee set in layers?
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__label__baking __label__cookies __label__consistency Why do my cookies fall flat and not cook on the bottom?
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__label__equipment Can microwave with convection replace an actual oven?
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__label__microwave __label__hamburgers Can I cook hamburgers in the microwave oven?
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__label__reheating If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?
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__label__cake __label__cupcakes Adjusting baking time and temp for small cupcakes?
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__label__burnt query on how to prevent burning of dum
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__label__chicken __label__water How to absorb/remove excess water that you've added to a dish?
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__label__coffee __label__espresso Why should one always use the same kind of coffee for an Espresso machine?
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__label__oven __label__popcorn Make microwave popcorn in the oven
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__label__sourdough __label__starter Will a Sourdough starter from one locale change to yeasts of current locale over time?
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__label__flavor __label__spices How to use vanilla beans?
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__label__sauce __label__flavor __label__seasoning __label__reduction When should you season sauce that needs to be reduced?
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__label__food-safety __label__citrus Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?
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__label__bread __label__culinary-uses Uses for stale bread?
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__label__food-science __label__cookware __label__non-stick __label__seasoning-pans Do pan "pores" exist, what are they, and what are their effects?
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__label__rice __label__sushi __label__asian-cuisine What is the proper way to cool sushi rice after cooking?
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__label__fish Ideas for a pescetarian Turducken (aka a fish in a fish in a fish)
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__label__cream __label__thickening __label__whipped-cream How can I thicken whipping cream?
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__label__cheese __label__dietary-restriction How to tell if cheese is vegetarian?
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__label__candy To what temperature should you take candied citrus peels?
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__label__bread __label__dough __label__coloring When should food colouring be added to part of a batch of bread dough?
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__label__roasting __label__garlic Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?
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__label__meat __label__cut-of-meat What kind of meats are good for quick or cook ahead preparation, and are reasonably priced?
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__label__substitutions __label__chocolate __label__frosting __label__cocoa Can I substitute chocolate chips for cocoa powder in my frosting?
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__label__stews __label__dumplings Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?
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__label__rice __label__boiling __label__rice-cooker Stopping water from bubbling over when cooking rice
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__label__pan What kind of pan is this? (photo) How would you use it?
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__label__storage __label__carrots How to properly store cubed carrots?
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__label__baking __label__temperature How do I adjust for a recipe to bake in an oven instead of on a grill?
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__label__pork Roasting 3 Stuffed Pork Loins
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__label__chocolate __label__melting how to coat truffles with chocolate
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__label__equipment __label__food-preservation __label__vacuum Are any retail vacuum-sealing systems worth the expense?
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__label__frying __label__chili-peppers __label__batter __label__fresh __label__jalapeno Jalapeno Poppers and getting a thick crust?
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__label__fish What fish can be used for 'minced fish' in Chinese cooking?
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__label__food-safety __label__seafood __label__steaming Is it safe to eat the clam that didn't open?
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__label__cleaning __label__cast-iron __label__dutch-oven __label__fire Have I over- or under-cleaned my cast iron dutch oven?
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__label__rice __label__mixing Can jasmine rice and basmati rice be cooked together?
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__label__storage-method __label__coffee If you need to keep ground coffee for a long time, will keeping it in the freezer help?
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__label__culinary-uses __label__coffee __label__reheating How can I reheat coffee without imparting bad flavor?
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__label__cake __label__cookware Non-uniformly shaped cake methods
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__label__roux __label__gravy __label__thanksgiving __label__color Why is my gravy opaque?
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__label__sugar __label__kombucha Raw sugar vs. refined sugar in making kombucha
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__label__chicken __label__barbecue __label__poultry __label__basting How do I baste barbecue chicken while grilling?
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__label__potatoes __label__boiling __label__food-identification What are 'boiling potatoes'?
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__label__cookware __label__boiling Is there any pan in which water or liquid shouldn't be boiled?
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__label__pork __label__stock __label__gravy Why not pork stock/gravy?
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__label__substitutions __label__baking-soda __label__baking-powder __label__leavening If I can't find baking soda or baking powder, what should I do?
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__label__chocolate __label__oil __label__coloring Colouring oil - chocolate look alike
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__label__baking __label__eggs __label__cookies How does the number of eggs affect a cookie recipe?
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__label__onions __label__vinegar Vinegar softens the bite of raw onions?
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__label__mexican-cuisine __label__corn __label__tortilla __label__masa Trouble making corn tortillas
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__label__fruit __label__food-identification Who knows what this fruit is called?
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__label__flavor __label__cutting Why did my salsa go bitter?
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__label__candy Making super-sour sweets -- issues with stickiness
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__label__smoking Smoking dried peppers?
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__label__condiments __label__mustard How is mustard made?
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__label__restaurant-mimicry __label__cheesecake What is in a Jamaican Chocolate Cheesecake?
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__label__soup __label__tofu How to reduce bitterness in silken tofu 'cream' soup?
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__label__bread __label__storage-method __label__yeast __label__sourdough Should a sourdough starter be left open/ajar after feeding?
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__label__bread __label__yeast Question on yeast quality?
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__label__sugar __label__candy __label__vinegar __label__water What is the purpose of vinegar in this lollipop recipe?
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__label__substitutions __label__sugar __label__candy __label__caramelization Does Splenda caramelize?
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__label__baking __label__cookies Why don't my cookies flatten?
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__label__indian-cuisine What are these small long narrow yellow things?
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__label__oil __label__chickpeas What's the best replacement for "solid vegetable oil" in pastry recipes?
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__label__pie __label__crust Greasy Pie Crust
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__label__food-safety travelling with cooked chickens
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__label__spaghetti Is there grade/quality for spaghetti selection?
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__label__food-safety __label__oil __label__frying-pan leaving oil on a frying pan for use later
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__label__frying __label__boiling __label__asian-cuisine Bitter watercress
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__label__gluten-free __label__cornstarch Sticky corn starch croquette
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__label__dough __label__yeast __label__cinnamon cinnamon in bread dough
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__label__coffee __label__fresh Freshly ground coffee, how fresh should it be?
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__label__sauce __label__thickening How to thicken a Yoghurt based cold sauce?
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__label__substitutions __label__beef __label__ham What is an alternative in Feijoada to smoked ham or beef?
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__label__baking __label__icing Getting rid of a commercial/plastic taste in icing?
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__label__food-safety Raw meat in washing up water
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__label__food-safety __label__food-preservation __label__asian-cuisine How long does lotus root stay fresh?
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__label__pasta How much water to put in my pasta pot?
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__label__substitutions __label__beef __label__stir-fry __label__jerky Using beef jerky cuts for stir fry?
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__label__equipment Thinning copper-bottomed staninless pot
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__label__food-safety __label__potatoes Soaking potatoes more than 24 hours
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__label__baking __label__cake __label__brownies How to enhance sweetness of a baked chocolate brownie?
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__label__soup Why did my chowder turn out watery?
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__label__beef __label__bones What are the chunks of connective tissue on soup bones? (And can I use them?)
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__label__bread __label__recipe-scaling __label__starter Can I halve the Amish Friendship Bread recipe?
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__label__baking __label__dessert __label__cake Is there a non-penetrative method for checking cake doneness?
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__label__baking __label__substitutions __label__vegan Can I substitute Ener-G Egg Replacer with Orgran No Egg?
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__label__beef __label__roast-beef Roasting sirloin which has already been cut into slices
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__label__vegetables how to use CSA vegetables most efficiently
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__label__culinary-uses __label__seeds What are some different ways of preparing flax seeds?
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__label__culinary-uses __label__herbs Lemon Balm Uses
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