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Human: Making honey into hard candy, what temperature do I need to heat the honey to? I was making this recipe last night, and although the results were delicious, the end product ended up having a taffy like consistency instead of breaking into shards like brittle. I am guessing this is because I didn’t heat the honey enough in the “bring the honey to a boil” step. I have a thermometer, so what temperature do I need to get the honey to in order to get brittle like candy? Assistant: I am a beekeeper. Honey does not make good hard candy. Think about a bit o honey. Those are about as hard as you can make it. I make candy of all sorts, for many years .	Human: Making honey into hard candy, what temperature do I need to heat the honey to? I was making this recipe last night, and although the results were delicious, the end product ended up having a taffy like consistency instead of breaking into shards like brittle. I am guessing this is because I didn’t heat the honey enough in the “bring the honey to a boil” step. I have a thermometer, so what temperature do I need to get the honey to in order to get brittle like candy? Assistant: I don't think your issue is so much temperature. I bet you your candy is still malleable because there is more water in it then you wanted. I bet if you boil for longer rather than hotter you should have better results. Although getting a candy thermometer wouldn't hurt.
Human: What would happen if I crack an egg into a deep fryer (hot, obviously)? Assistant: I dunno, ask the egg master.	Human: What would happen if I crack an egg into a deep fryer (hot, obviously)? Assistant: I think there's an Indonesian dish that is a deep fried egg. They beat the egg first, then they slowly pour into a pot of swirling oil so it hardens into a spiral. I'm on my phone so I'll see if I can find out what it is when I get on a computer.
Human: What makes homemade soft cheeses (ricotta, mascarpone) turn out with a grainy texture instead of a creamy one? 500ml cream, 2tbsp lemon juice. Heat it, add juice, whisk for 10 minutes. Sieve through cheesecloth. Half of the cream ended up in the bottom (didn't look like whey at all). The other half that stayed up tasted like grainy mascarpone. Not the creamy texture you want. What makes soft cheeses grainy? How can you prevent that and maximize creaminess? Assistant: You shouldn't use acidic liquids to curdle the milk, you should use lactic bacteria. It will yield a much creamier consistency. You can also use a small amount of rennet. This recipe looks good.	Human: What makes homemade soft cheeses (ricotta, mascarpone) turn out with a grainy texture instead of a creamy one? 500ml cream, 2tbsp lemon juice. Heat it, add juice, whisk for 10 minutes. Sieve through cheesecloth. Half of the cream ended up in the bottom (didn't look like whey at all). The other half that stayed up tasted like grainy mascarpone. Not the creamy texture you want. What makes soft cheeses grainy? How can you prevent that and maximize creaminess? Assistant: What recipe did you use? It’s hard to tell what may have gone wrong without more information.
Human: Is it best to make a cake a few hours before serving or the night before? Is there much a difference? My girlfriends birthday is coming up and I’m making marble cake! I plan to do a good amount of cooking for her birthday dinner or her birthday and was thinking about making the cake a night before but wasn’t sure the best approach. Thank you! Assistant: i'd recommend making it the night before. cakes have a tendency to get better over night/more moist. also, should you have a baking mishap, you can just make it again and not have to stress about time	Human: Is it best to make a cake a few hours before serving or the night before? Is there much a difference? My girlfriends birthday is coming up and I’m making marble cake! I plan to do a good amount of cooking for her birthday dinner or her birthday and was thinking about making the cake a night before but wasn’t sure the best approach. Thank you! Assistant: Depends on the cake but not a big difference if you wrap it well the night before. Trick is keeping it as airtight as possible.
Human: Is there any way to keep all the flavor of horseradish/wasabi/mustard but minimize the nostril-burning and eye-watering sensations? The flavor of horseradish is so addictive on roast beef au jus...I would just prefer not to get bloodshot eyes and a drippy nose while eating it. Is there a way to separate these sensations, or are they inextricably linked? Assistant: Roll it flat on a cutting board. That will effectively render it useless once its been oxidized. Adjust time to taste.	Human: Is there any way to keep all the flavor of horseradish/wasabi/mustard but minimize the nostril-burning and eye-watering sensations? The flavor of horseradish is so addictive on roast beef au jus...I would just prefer not to get bloodshot eyes and a drippy nose while eating it. Is there a way to separate these sensations, or are they inextricably linked? Assistant: A tiny bit of sugar might help, too. But really, just a tiny, tiny bit. Beef doesn't like sweet the same way pork might.
Human: Cooking a 5 course (almost) vegetarian meal for 7 people in 3 weeks, would love some menu feedback and tips So in 3 weeks exactly it's my mums 50th birthday and she's asked me to cook a meal for 7 people. I've been thinking about the menu for quite a while and I think I've finally decided on what I want to serve. I'd really appreciate some tips and critique on the menu. 1.Grilled Asparagus with a shallot and lemon Mayo. (Salty) I was going to grill the Asparagus after covering them in olive oil and salt, and possibly have a little aged Balsamic vinegar on the plates too but I'm concerned it could be too much acidity with the lemon mayo too. What oil should I use for the Mayo? I've tried Olive oil but found it's flavour was too strong and became quite dominant. 2.Prawn Cocktail. (Salty/Savoury) I was planning serving it in a whole lettuce leaf (Iceberg,Little Gem or Romaine) rather than in a bowl with some Smoked Salmon on the bottom, then prawns, cucumber, tomatoes, Marie rose sauce, lemon zest and some smoked paprika. This one isn't too much of a concern for me, my only real question is whether I can separate some of the mayo from the first course before adding the shallots and lemon to use in the Marie Rose sauce. 3.Tagliatelle aglio e olio. (Savoury) I've been wanting to make my own pasta for ages and this has finally given me a reason to try it. This was originally going to be Spinach and Ricotta Ravioli, however it was taking my too much time to prepare enough for 2 people let alone 7! I also tried a varient where I had spaghetti cooking in the spinach and ricotta mix but it ended up being a texturless mess. I tried this out yesterday and was pretty happy with it as the pasta was more prominent in the dish and I think freshly made pasta should be the star of the show in this dish. 4.2 Hasselback potatoes, one of top of a pea puree and ricotta, the other on caramelized onions and goats cheese. (Savoury/Sweet) I was going to cook the potatoes in Olive Oil and Butter to make sure they are crispy on the outside and soft in the middle. I wanted this dish as a savoury/sweet transition from the pasta to the desert. Should I just have one of these (I'd drop the onion and goats cheese one if I was doing just one) Rather than a potential clash of flavours between the two bases? 5.Mango and Passionfruit Cheesecake with a Passionfruit sorbet. (Sweet) This is the part I'm most concerned about as I've never made a cheesecake and I tried to make sorbet last weekend but it mostly just turned into ice. I was going to make them in Chefs rings as I don't have a Springform pan, but If there are any techniques or recipes that could be recommended to make this successful that would be great, going for a practise run tomorrow. The main issue with the sorbet is that I don't have an Ice Cream machine to make it which obviously makes it more difficult, but they were ablo making sorbets way before ice cream machines were invented so there must be a reliable way! General questions: How much of this can I prepare beforehand and when? Is there anything I should/shouldn't be including? How long should I leave between each dish? Any other tips/recommendation/suggestion would be greatly appreciated. This turned out to be a much longer post than expected so thank you for your time to read it. Assistant: The menu feels quite carb heavy for me. Pasta AND potatoes? I'd like to have more vegetables or more protein leaning legumes to feel satisfied but not uncomfortable at the end of the meal.	Human: Cooking a 5 course (almost) vegetarian meal for 7 people in 3 weeks, would love some menu feedback and tips So in 3 weeks exactly it's my mums 50th birthday and she's asked me to cook a meal for 7 people. I've been thinking about the menu for quite a while and I think I've finally decided on what I want to serve. I'd really appreciate some tips and critique on the menu. 1.Grilled Asparagus with a shallot and lemon Mayo. (Salty) I was going to grill the Asparagus after covering them in olive oil and salt, and possibly have a little aged Balsamic vinegar on the plates too but I'm concerned it could be too much acidity with the lemon mayo too. What oil should I use for the Mayo? I've tried Olive oil but found it's flavour was too strong and became quite dominant. 2.Prawn Cocktail. (Salty/Savoury) I was planning serving it in a whole lettuce leaf (Iceberg,Little Gem or Romaine) rather than in a bowl with some Smoked Salmon on the bottom, then prawns, cucumber, tomatoes, Marie rose sauce, lemon zest and some smoked paprika. This one isn't too much of a concern for me, my only real question is whether I can separate some of the mayo from the first course before adding the shallots and lemon to use in the Marie Rose sauce. 3.Tagliatelle aglio e olio. (Savoury) I've been wanting to make my own pasta for ages and this has finally given me a reason to try it. This was originally going to be Spinach and Ricotta Ravioli, however it was taking my too much time to prepare enough for 2 people let alone 7! I also tried a varient where I had spaghetti cooking in the spinach and ricotta mix but it ended up being a texturless mess. I tried this out yesterday and was pretty happy with it as the pasta was more prominent in the dish and I think freshly made pasta should be the star of the show in this dish. 4.2 Hasselback potatoes, one of top of a pea puree and ricotta, the other on caramelized onions and goats cheese. (Savoury/Sweet) I was going to cook the potatoes in Olive Oil and Butter to make sure they are crispy on the outside and soft in the middle. I wanted this dish as a savoury/sweet transition from the pasta to the desert. Should I just have one of these (I'd drop the onion and goats cheese one if I was doing just one) Rather than a potential clash of flavours between the two bases? 5.Mango and Passionfruit Cheesecake with a Passionfruit sorbet. (Sweet) This is the part I'm most concerned about as I've never made a cheesecake and I tried to make sorbet last weekend but it mostly just turned into ice. I was going to make them in Chefs rings as I don't have a Springform pan, but If there are any techniques or recipes that could be recommended to make this successful that would be great, going for a practise run tomorrow. The main issue with the sorbet is that I don't have an Ice Cream machine to make it which obviously makes it more difficult, but they were ablo making sorbets way before ice cream machines were invented so there must be a reliable way! General questions: How much of this can I prepare beforehand and when? Is there anything I should/shouldn't be including? How long should I leave between each dish? Any other tips/recommendation/suggestion would be greatly appreciated. This turned out to be a much longer post than expected so thank you for your time to read it. Assistant: For mayo I like a neutral oil so I can control the flavour more, my go to is either sunflower or grape seed
Human: Does mixing cookie mixture in the wrong order ruin the cookies? I'm making these cookies. I've made them a few times and the recipe is great. This time I have brain farted and added all the dry ingredients into a bowl 🤦‍♂️. Leaving me just the eggs, butter and vanilla extract to go in. They are usually mixed with the sugars and this mixture is then mixed with the dry ingredients. If I mix the butter with the eggs and then mix that into the bowl with everything else, will the cookies be okay? Or should I just toss out the dry ingredients and start again? Thanks Assistant: You can reverse cream- Butter gets creamed into the sugar+ flour+ baking soda mix.... Then continue on to add eggs one at a time til combined. Will turn out more cakey cookies but still alright. More gluten is formed in this way but not too much	Human: Does mixing cookie mixture in the wrong order ruin the cookies? I'm making these cookies. I've made them a few times and the recipe is great. This time I have brain farted and added all the dry ingredients into a bowl 🤦‍♂️. Leaving me just the eggs, butter and vanilla extract to go in. They are usually mixed with the sugars and this mixture is then mixed with the dry ingredients. If I mix the butter with the eggs and then mix that into the bowl with everything else, will the cookies be okay? Or should I just toss out the dry ingredients and start again? Thanks Assistant: They'll be cookies, will still taste great but may not have the same texture.
Human: What is at the bottom of my rendered chicken fat? A couple weeks ago I finally took the time to render the bags of chicken fat I had been storing the freezer. After using it for a while, I'm reaching the end of one of my jars and noticed that bottom is much denser. When I throw it in the pan, it actually makes the pan really sticky and seems to make an instant fond. It tastes amazing but does not prevent my food from sticking, so it makes me think that something other than fat has rendered to the bottom of my jar of fat. It tastes like really well browned chicken skin, so is it possible that it's "chicken solids" (just like butter has milk solids)? I did filter the fat through a paper towel after rendering it, but maybe that didn't filter out all the solids. Or maybe I should've been stirring my fat this whole time as I used it? Does anyone else have an idea about what it is and what I may have done wrong? Assistant: It's super concentrated chicken juices and solids, plus the gelatin that cooked out of the connective tissues. It's like the best thing to ever happen to food since food was invented. OK, I might be exaggerating a little...but not by much. I love to eat it spread on some good bread. Awwwww yeah :-)	Human: What is at the bottom of my rendered chicken fat? A couple weeks ago I finally took the time to render the bags of chicken fat I had been storing the freezer. After using it for a while, I'm reaching the end of one of my jars and noticed that bottom is much denser. When I throw it in the pan, it actually makes the pan really sticky and seems to make an instant fond. It tastes amazing but does not prevent my food from sticking, so it makes me think that something other than fat has rendered to the bottom of my jar of fat. It tastes like really well browned chicken skin, so is it possible that it's "chicken solids" (just like butter has milk solids)? I did filter the fat through a paper towel after rendering it, but maybe that didn't filter out all the solids. Or maybe I should've been stirring my fat this whole time as I used it? Does anyone else have an idea about what it is and what I may have done wrong? Assistant: Could be gelatin, but I’m no expert
Human: What can I do when sauteed chicken thighs absorb that 1 1/2 tablespoons of oil? (Or any sauteed food absorbs the oil or fat?) Sauteed some thighs last night by adding in 2 tablespoons of oil to a pan, heating it, and adding 6 oz of chicken thighs to it. But after about 3 minutes in the pan, the thighs had absorbed all the oil and were now burning. I didn't add more oil, thinking that adding cold oil wouldn't cook the thighs, just make them oily. But whether its oil or butter, chicken, fish, meat or veggies, what should be done when the food has absorbed it all? Assistant: The meat itself is not going to absorb any significant amount of oil. It sounds like your heat was too high, especially if thighs started burning at only 3 minutes in. If your heat is too high, that could mean you were polymerizing some of the oil, or it could have also be splattering and vaporizing out of the pan quite a bit with any water that was released from the meat.	Human: What can I do when sauteed chicken thighs absorb that 1 1/2 tablespoons of oil? (Or any sauteed food absorbs the oil or fat?) Sauteed some thighs last night by adding in 2 tablespoons of oil to a pan, heating it, and adding 6 oz of chicken thighs to it. But after about 3 minutes in the pan, the thighs had absorbed all the oil and were now burning. I didn't add more oil, thinking that adding cold oil wouldn't cook the thighs, just make them oily. But whether its oil or butter, chicken, fish, meat or veggies, what should be done when the food has absorbed it all? Assistant: Place your thoughts skin down in a cold pan and turn the heat to medium. This will render the fat from the skin etc. and provide plenty of fat for cooking. If you are talking about deboned maybe consider just using a non stick if you’re having trouble?
Human: How can I pre-prep homemade hash browns? I LOVE homemade hash browns almost as much as I hate getting up early to prepare them. What can I do to make the process easier? Can I pre-shred the potatoes and leave them in the fridge, and if so how long? Assistant: the key to making the best hash browns are baking your potatoes to 160 F. Let them cool and shred them. Then you can store them wrapped on a plate or sheet pan for a couple days and use them as you like. Yep, bake the potato first. Use a meat thermometer to temp it. Pull at 160F. You really dont even need to peel them either, once you start to grate them the skin pulls off and acts as a shield for your fingers.	Human: How can I pre-prep homemade hash browns? I LOVE homemade hash browns almost as much as I hate getting up early to prepare them. What can I do to make the process easier? Can I pre-shred the potatoes and leave them in the fridge, and if so how long? Assistant: Boil your potatoes the day before until the uncooked inside is about the size of a quarter. Let them sit in the fridge over night or even a couple of days. Then grate them and fry them.
Human: Is it possible to make smashed burgers with only nonstick pans? So I was hoping to make these smashed burgers from serious eats tonight, but I realized that all of my pans are non-stick. Is there any way I can still attempt this? Or make something similar that maybe won't be quite as good? I liked that the smash burger uses cheaper ingredients and is quick to cook. Assistant: It is not possible for two reasons. First and foremost don't use nonstick pans over very high heat. The coating starts vaporizing at a little over 400F and it's very toxic. Second you need the burger to stick with you smash. Otherwise it shrinks up and doesn't make good contact so doesn't brown very well and defeats the purpose of smashing.	Human: Is it possible to make smashed burgers with only nonstick pans? So I was hoping to make these smashed burgers from serious eats tonight, but I realized that all of my pans are non-stick. Is there any way I can still attempt this? Or make something similar that maybe won't be quite as good? I liked that the smash burger uses cheaper ingredients and is quick to cook. Assistant: Nah I wouldn't do it, because you need a heavy duty spatula/trowel for the smashing and perhaps even an industrial scraper like this one they recommend for getting every last bit of beef off. Just invest in a cast iron pan, best $25 you will ever spend in the kitchen guaranteed.
Human: Cooked chicken got soaked in water overnight. Is it ok to eat? I cooked some chicken breasts, put them in ziploc bags, and put them in a cooler with ice overnight. The ice melted and cold water somehow filled the ziploc bags, submerging the chicken in cold water overnight. Is the chicken still safe to eat? I don't care about the taste, simply wondering from a health perspective. Assistant: "Hi, I'm Johnny Knoxville and this is called hotel ice machine chicken."	Human: Cooked chicken got soaked in water overnight. Is it ok to eat? I cooked some chicken breasts, put them in ziploc bags, and put them in a cooler with ice overnight. The ice melted and cold water somehow filled the ziploc bags, submerging the chicken in cold water overnight. Is the chicken still safe to eat? I don't care about the taste, simply wondering from a health perspective. Assistant: If you’re willing to put the hotel ice in your drink, then don’t worry about the chicken. Not all hotels are nasty.
Human: What happens when freezing eggs? The whites go fluid after defrosting, but the yolk stays firm. So we use egg yolk in some dishes where we freeze the whole egg, just to get the egg yolk to become a solid, creamy ball. The dishes don't really matter now, we are just wondering about the what the science behind this phenomenon is. What is the reaction in the yolk which makes it to stay solid after being defrosted? I will of course share the way we use them, if requested. Assistant: > I will of course share the way we use them, if requested. Sure, do tell.	Human: What happens when freezing eggs? The whites go fluid after defrosting, but the yolk stays firm. So we use egg yolk in some dishes where we freeze the whole egg, just to get the egg yolk to become a solid, creamy ball. The dishes don't really matter now, we are just wondering about the what the science behind this phenomenon is. What is the reaction in the yolk which makes it to stay solid after being defrosted? I will of course share the way we use them, if requested. Assistant: The water content freezes in crystals which squeeze the protein content in the yolk into tight groups which make it hard. Even after it thaws the proteins are still compacted.
Human: Substituting out cream for whole milk in sauce? Hey everyone, I want to make this dish (it's basically paprikash) but it uses cream and unfortunately one of my roommates is lactose intolerant. If I substitute out cream for lactaid whole milk, will it still come good? It's okay if it's not quite as rich or as good as the real recipe, just want to check if it will work well enough. Thanks! Assistant: you cant really get the same result with milk. but you can omit it, maybe add more stock and thicken with cornstarch. it will still be delicious. generally, i never add cream to tomato, i dont like that combination at all.	Human: Substituting out cream for whole milk in sauce? Hey everyone, I want to make this dish (it's basically paprikash) but it uses cream and unfortunately one of my roommates is lactose intolerant. If I substitute out cream for lactaid whole milk, will it still come good? It's okay if it's not quite as rich or as good as the real recipe, just want to check if it will work well enough. Thanks! Assistant: You can use milk. Add a little corn starch (start with a half-teaspoon. Add more if necessary) to thicken it up. It won't change the taste.
Human: Making Cheesecake without Stand mixer. Can i substitute flat beater with a spoon? Hi guys I want to make a cheesecake but I don't feel like getting a stand mixer as I rarely bake. So for buttery recipes, I need to use a "flat beater" rather than a whisk to combine the ingredients. My question is whether I can substitute the flat beater with a large wooden spoon for paddling the batter? Sorry, I'm a total newbie at this. Assistant: Split the difference and get a hand mixer. You can do it with a spoon, yes. Tbh I don’t know why you’re getting downvoted. Some people get real touchy about people not wanting stand mixers/kitchen appliances that they love. Don’t get me started on air fryers.	Human: Making Cheesecake without Stand mixer. Can i substitute flat beater with a spoon? Hi guys I want to make a cheesecake but I don't feel like getting a stand mixer as I rarely bake. So for buttery recipes, I need to use a "flat beater" rather than a whisk to combine the ingredients. My question is whether I can substitute the flat beater with a large wooden spoon for paddling the batter? Sorry, I'm a total newbie at this. Assistant: You can also use a food processor or blender to mix the batter. I think those are better than a mixer anyway because they beat less air in to the mixture.
Human: How long to mix pizza dough for proper amount of gluten in a non commercial stand mixer? I have made NY style pizza dough a few times using this recipe and I am not quite sure I am letting the dough knead enough in the mixer. I have tried the "window pane" test but it seems pretty subjective to me. I work a little better with times and measurements. Is there a baseline of time you would let your dough mix on the bread hook before testing it's stretchiness and transparency? The mixer is a standard KitchenAid Using bread flour and dry active yeast with a 10 minute bloom. Assistant: Not a big fan of Adams pizza dough. The one thing I can say that revolutionized my gluten development was an autolyse. Mix the water and most of the flour together so it’s pretty wet let that sit for 10 mins then add yeast salt and slowly the rest of the flour. Then need 6-10 mins and then let it rest another 10 and try the window Payne test you’ll have amazing development and the thinnest window ever. Edit I’ll say this is really good if you don’t have a good processor but do have a stand mixer.	Human: How long to mix pizza dough for proper amount of gluten in a non commercial stand mixer? I have made NY style pizza dough a few times using this recipe and I am not quite sure I am letting the dough knead enough in the mixer. I have tried the "window pane" test but it seems pretty subjective to me. I work a little better with times and measurements. Is there a baseline of time you would let your dough mix on the bread hook before testing it's stretchiness and transparency? The mixer is a standard KitchenAid Using bread flour and dry active yeast with a 10 minute bloom. Assistant: Kindof a tough one to answer, bub. Dough (and baking in general) isn't really so much a science as it is an art. Its like asking "How much yellow do I need to paint Mona Lisa?"
Human: How much liquid smoke do should i use in general? Assistant: For lots of stuff like marinades and sauces I've started using pureed chipotle peppers instead of liquid smoke. I almost always use spicy ingredients anyway, so it's kind of a shortcut but I love the flavor. Puree a whole can and cover it with plastic wrap and it'll keep in the fridge for months. Take a teaspoon or two and add to pretty much anything you want to have more kick	Human: How much liquid smoke do should i use in general? Assistant: The bbq sauce recipe I developed at work yields 18 quarts and calls for 1.5 teaspoons. So whatever you’re doing, probably less than that
Human: Looking to buy an All-Clad, want to make sure this is a good one before I buy. https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W/ From my own research I believe this to be the best one for me at this time. As far as I can tell its the same as the 12" 4112 but with the addition of a lid, and is currently cheaper too boot. Just wanted further opinion on it before buying in case I've misinterpreted anything. Assistant: you can get similar pans from a restaurant supply store for much less. it just won't be as pretty. also avoid any mass market nonstick pans, the coating will always wear out in 2-3 years, especially if you have high heat burners. We have two 12in All Clad nonsticks and they're both wearing out after 3 years. go with commercial pans like Vollrath.	Human: Looking to buy an All-Clad, want to make sure this is a good one before I buy. https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W/ From my own research I believe this to be the best one for me at this time. As far as I can tell its the same as the 12" 4112 but with the addition of a lid, and is currently cheaper too boot. Just wanted further opinion on it before buying in case I've misinterpreted anything. Assistant: Go to a store and handle them. I though the handles on the All Clad were horrible and painful. It was enough for me to decide to get a different pan.
Human: Bar Keepers Friend usage and corrosiveness I'll be an owner of a new All Clad D3 soon and have read numerous recommendations to purchase Bar Keepers Friend. While reading these experiences while majority are positive experiences there are a few cautionary tale a that I have seen where BKF corrodes the inner pot, causing discoloration and undesired damage to the surface being cleaned. This brings me to ask - how are you all using BKF with your stainless steel pots? What is your standard procedure, and what are your do's and dont's? Assistant: OP is asking about BKF on the aluminum middle ply, not whether it works on stainless surfaces. The site says to spot test on anodized aluminum if you're concerned. It also says to use the stuff on aluminum. From the MSDS, the ingredients include DDBSA (which is an aluminum cleaner) and oxalic acid, which is returning results as an aluminum cleaner and electrolyte for anodizing aluminum. Honestly, just use it and don't soak it in the stuff.	Human: Bar Keepers Friend usage and corrosiveness I'll be an owner of a new All Clad D3 soon and have read numerous recommendations to purchase Bar Keepers Friend. While reading these experiences while majority are positive experiences there are a few cautionary tale a that I have seen where BKF corrodes the inner pot, causing discoloration and undesired damage to the surface being cleaned. This brings me to ask - how are you all using BKF with your stainless steel pots? What is your standard procedure, and what are your do's and dont's? Assistant: If you’re concerned, you can try a milder product like bon ami.
Human: Trying to make a nice wet Mac & Cheese - WITHOUT Sodium Citrate Last question I asked here was a MnC question and I was helpfully given some good referrals around Sodium Citrate It’s truly an amazing product - however- I’m not really happy with the mouthfeel of my result. It sticks to the roof of my mouth rather than “filling” my mouth. It’s hard to describe. It also thickens way too fast as it cools a Lil for my liking I had a MnC at a local bbq joint and it was smooth and runny (not watery runny) and retained this consistency for as long as it stayed warm (10-15min in its lil pot?) It wasn’t as cheesy as I’d prefer - still cheesy - but lightly cheesy - and I’d rather the consistency was on point rather than a super strong cheese flavour Any tips on how to nail that warm, smooth, slightly runny creamy texture? Assistant: https://youtu.be/v28x3Q75RxU Try Paula Deen’s mnc recipe ... you don’t make a separate sauce... instead you melt butter, evaporated milk & cheese to the hot/cooked noodles. I’m gonna try this later this week! Good luck!	Human: Trying to make a nice wet Mac & Cheese - WITHOUT Sodium Citrate Last question I asked here was a MnC question and I was helpfully given some good referrals around Sodium Citrate It’s truly an amazing product - however- I’m not really happy with the mouthfeel of my result. It sticks to the roof of my mouth rather than “filling” my mouth. It’s hard to describe. It also thickens way too fast as it cools a Lil for my liking I had a MnC at a local bbq joint and it was smooth and runny (not watery runny) and retained this consistency for as long as it stayed warm (10-15min in its lil pot?) It wasn’t as cheesy as I’d prefer - still cheesy - but lightly cheesy - and I’d rather the consistency was on point rather than a super strong cheese flavour Any tips on how to nail that warm, smooth, slightly runny creamy texture? Assistant: Are you making a béchamel?
Human: Best Sodium Citrate substitute in Mac & Cheese I'm making a mac and cheese today that calls for sodium citrate. I don't have that or citric acid available, so my options are as follows: 1. leave it out entirely 2. substitute with lemon juice (recommended in several articles as a sub) 3. substitute MSG (not recommended anywhere, but my brain keeps thinking of it) 4. Unknown option that I haven't thought of Which option would be best? Thank you!!! Assistant: Citric acid is not a substitute for sodium citrate, nor are MSG or lemon juice. It's not a flavor enhancer, but an emulsifier that takes the place of roux or cornstarch. A roux or cornstarch will do the trick. So will an added slice of processed American cheese, since it comes with sodium citrate.	Human: Best Sodium Citrate substitute in Mac & Cheese I'm making a mac and cheese today that calls for sodium citrate. I don't have that or citric acid available, so my options are as follows: 1. leave it out entirely 2. substitute with lemon juice (recommended in several articles as a sub) 3. substitute MSG (not recommended anywhere, but my brain keeps thinking of it) 4. Unknown option that I haven't thought of Which option would be best? Thank you!!! Assistant: Do you have both baking soda and lemon juice? You can make your own sodium citrate.
Human: Can I made modernist cuisine's mac and cheese (sodium citrate, cheese, milk) sauce without an immersion blender? I realized too late, I don't own an immersion blender and I'm making this mac and cheese tomorrow. I own a vitamix blender, food processor, and a whisk though. What can I do? Assistant: I make a quick version frequently and just use a whisk. Just add a small amount of cheese at a time and whisk until melted and you'll be fine!	Human: Can I made modernist cuisine's mac and cheese (sodium citrate, cheese, milk) sauce without an immersion blender? I realized too late, I don't own an immersion blender and I'm making this mac and cheese tomorrow. I own a vitamix blender, food processor, and a whisk though. What can I do? Assistant: I'd say your blender would work.
Human: Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise! Assistant: The smoke point of olive oil is way below 500. Have you tried something with a higher one like avocado oil to just see if it helps?	Human: Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise! Assistant: Air purifier pointed directly at the smoke detector has worked for me over the past year!
Human: Can I use a floor tile as a pizza or baking stone? We had some remodeling done, and were left with a bunch of floor tiles. Can they be used for baking? I am worried it might crack oe shatter in the oven. Edit: I believe it is granite. Assistant: Unglazed quarry tile is correct. They're baked in a kiln and can handle high temps. With natural stone you run the risk of the tile cracking or worse, exploding. http://m.homedepot.com/p/Daltile-Quarry-Tile-Red-Blaze-6-in-x-6-in-Ceramic-Floor-and-Wall-Tile-11-sq-ft-case-0Q40661P/202653720?cm_mmc=SEM%7CTHD%7CD23&mid=zX9IDeop%7Cdm_mtid_8903pdd25182_pcrid_64456939168_product_202653720&gclid=CjwKEAjwvbGqBRCs3eH4o5C74CYSJAB3TODsYCxn2zAl2iM063M5FhePSE3uSxNj6oP5kIcPi5jXExoCLILw_wcB	Human: Can I use a floor tile as a pizza or baking stone? We had some remodeling done, and were left with a bunch of floor tiles. Can they be used for baking? I am worried it might crack oe shatter in the oven. Edit: I believe it is granite. Assistant: Can't imagine this working... Tiles are too thin, though they might be thermally stable.
Human: How are 'stone baked' pizzas mass produced? I had a shop bought frozen pizza recently and it said that it's 'stone baked' which I found to be quite odd since the pizza was cheap, also the image in my head for mass produced pizzas is a conveyor belt of some sort that goes through a baking tunnel of some sort, but stone baked pizza gives an image of a round stone over that requires more manual work. So, how is it done? Assistant: Not sure for frozen pizza, but there are stone-based conveyor pizza ovens where the conveyor belt has slats of stone on it, like this one: https://www.youtube.com/watch?v=X_XLHpwHpSk	Human: How are 'stone baked' pizzas mass produced? I had a shop bought frozen pizza recently and it said that it's 'stone baked' which I found to be quite odd since the pizza was cheap, also the image in my head for mass produced pizzas is a conveyor belt of some sort that goes through a baking tunnel of some sort, but stone baked pizza gives an image of a round stone over that requires more manual work. So, how is it done? Assistant: Don't believe everything you read on the box.
Human: Why does my chana masala taste so little and so much at the same time? Every time I try to make chana masala it's the same: It sort of tastes like you'd boil some water and then throw some spices in the water. The food tastes super-bland but with an insane after-taste of spices that's overwhelming. It's like the food wont absorb the spices. Before suggesting the obvious: yes, I fry the onions first, add the mix of chili, garlic and lemon juice, add the roasted spices (coriander, mustard seeds, cumin seeds, black pepper) allow that to fry for five minutes or so before adding tomatoes, chickpeas etc. Then it boils for at least 30 minutes. First taste is bland nothing and then a burn of after-taste. What am I doing wrong here? It's like the after-taste seems to indicate using too much spice (I'm generous according to the recipe) but the first taste is blandness. Assistant: Sounds like it just needs a lot of salt.	Human: Why does my chana masala taste so little and so much at the same time? Every time I try to make chana masala it's the same: It sort of tastes like you'd boil some water and then throw some spices in the water. The food tastes super-bland but with an insane after-taste of spices that's overwhelming. It's like the food wont absorb the spices. Before suggesting the obvious: yes, I fry the onions first, add the mix of chili, garlic and lemon juice, add the roasted spices (coriander, mustard seeds, cumin seeds, black pepper) allow that to fry for five minutes or so before adding tomatoes, chickpeas etc. Then it boils for at least 30 minutes. First taste is bland nothing and then a burn of after-taste. What am I doing wrong here? It's like the after-taste seems to indicate using too much spice (I'm generous according to the recipe) but the first taste is blandness. Assistant: > add the roasted spices (coriander, mustard seeds, cumin seeds, black pepper) allow that to fry for five minutes This doesn't really make sense. If you roasted and ground the spices, you can add them towards the end of cooking. It's whole spices you should be frying, and at the start before the onion.
Human: How can I get my pizza off the peel without getting it covered in flour? Hi there. I've long been trying to perfect at home pizza, and I think I'm getting pretty good at it! One thing that has been a sticking point (litterally) has been getting the pizza from the peel, to the steel/oven. I'm finding that using regular flour as the lubricant between the pizza and the peel leads to a fine ballance between the pizza sticking and a pizza whose base is covered in a unpleasantl layer of flour. I was wandering if anyone had some advice on how to prevent the pizza sticking to the peel without building up a thick layer of flour on the underside of the pizza. Assistant: If you don’t want to go the corn flour/semolina route, you can just put it on parchment paper on the peel and slide the whole thing into the oven. But not if you’re using a pizza oven, broiler, or other open flame.	Human: How can I get my pizza off the peel without getting it covered in flour? Hi there. I've long been trying to perfect at home pizza, and I think I'm getting pretty good at it! One thing that has been a sticking point (litterally) has been getting the pizza from the peel, to the steel/oven. I'm finding that using regular flour as the lubricant between the pizza and the peel leads to a fine ballance between the pizza sticking and a pizza whose base is covered in a unpleasantl layer of flour. I was wandering if anyone had some advice on how to prevent the pizza sticking to the peel without building up a thick layer of flour on the underside of the pizza. Assistant: Semolina flour (per /u/TotalStatisticNoob's reply). The shell will slide easily and the semolina has the benefit of adding to the crispness of the texture. Some folks use cornmeal, but to me that imparts a flavor/aroma to my crust that I don't want.
Human: I have to make a chicken soup urgently and I'm missing key ingredients; what do? My girlfriend is going through a tough time where my company helps her but she still feels terrible. She really likes my cooking, so I figured I'd make her a chicken noodle soup. Problem is, I forgot I haven't gone to the supermarket for too long now and I'm missing some key ingredients for my stock. I have: Onions for days, Tomatoes, Ginger, Parsley, Cilantro, Basil, And some dried herbs But I don't have carrots or celery or any winter vegetables... I'm really freaking out because I feel like I need to help but I just can't if I don't have the resources I'm used to working with. I guess I can use chicken bullion and some other cheats but I'm not sure. HELP! Edit: I have enough chicken pieces to pull through but my vegetable game is screwed. Assistant: Ummm... why can’t you run to the store?	Human: I have to make a chicken soup urgently and I'm missing key ingredients; what do? My girlfriend is going through a tough time where my company helps her but she still feels terrible. She really likes my cooking, so I figured I'd make her a chicken noodle soup. Problem is, I forgot I haven't gone to the supermarket for too long now and I'm missing some key ingredients for my stock. I have: Onions for days, Tomatoes, Ginger, Parsley, Cilantro, Basil, And some dried herbs But I don't have carrots or celery or any winter vegetables... I'm really freaking out because I feel like I need to help but I just can't if I don't have the resources I'm used to working with. I guess I can use chicken bullion and some other cheats but I'm not sure. HELP! Edit: I have enough chicken pieces to pull through but my vegetable game is screwed. Assistant: Go Asian. Ginger, cilantro broth with chicken, basil. Not sure your dried spices, garlic powder, chicken powder, star anise. I cut the ginger into julienne or coins but don’t mince it.
Human: I'm going to kill a deer. Have a few questions about which to shoot, best kill methods for flavor (if it matters), and processing (aging). Hunting forums are more about trophy hunting with a few anecdotes about flavor. I come to you for facts, please. I'll be hunting in Michigan about a month from now. Dad has plenty of deer on his property. So my questions: 1) What will taste the best? I think deer with the biggest antlers are generally the oldest, so I'm assuming they will not taste very good. With a doe it will be hard to tell the age. So I'm thinking trying for a fawn (which should be fattened up for winter) or a young buck. 2) I was raised to shoot for the heart, because there are a number of critical organs in that area so even missing the heart will still result in a kill. I'm a great shot with a rifle and am thinking a shot to the skull would be less suffering. I think different slaughter methods can impact meat flavor, any ideas here? 3) Processing. So generally we cut the guts out and take the deer to a processing plant to get butchered. I've read a couple things about aging the deer from 1 to 7 days for a better flavor. Something about rigor mortis addressed here: http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time . One day or 7? Skin on or off? Remove tenderloins before aging or no? Any info or additional sources would be helpful. Assistant: if you have Netflix there is a great Meateater episode, season 6 I think, where he shows you how to skin and butcher a deer. It's not difficult at all, my friends and I butcher all our own deer, the only thing that we send to get processed is our grind pile that we have made into sausage. Also no headshots (NSFW)	Human: I'm going to kill a deer. Have a few questions about which to shoot, best kill methods for flavor (if it matters), and processing (aging). Hunting forums are more about trophy hunting with a few anecdotes about flavor. I come to you for facts, please. I'll be hunting in Michigan about a month from now. Dad has plenty of deer on his property. So my questions: 1) What will taste the best? I think deer with the biggest antlers are generally the oldest, so I'm assuming they will not taste very good. With a doe it will be hard to tell the age. So I'm thinking trying for a fawn (which should be fattened up for winter) or a young buck. 2) I was raised to shoot for the heart, because there are a number of critical organs in that area so even missing the heart will still result in a kill. I'm a great shot with a rifle and am thinking a shot to the skull would be less suffering. I think different slaughter methods can impact meat flavor, any ideas here? 3) Processing. So generally we cut the guts out and take the deer to a processing plant to get butchered. I've read a couple things about aging the deer from 1 to 7 days for a better flavor. Something about rigor mortis addressed here: http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time . One day or 7? Skin on or off? Remove tenderloins before aging or no? Any info or additional sources would be helpful. Assistant: "I'm going to kill a deer." Ah, the confidence of the first-time hunter. In Michigan or Wisconsin, I think the phrasing is "get", as in "Didya gitchyer deer?"
Human: Chicken feet/stock question Hey there everybody, former pro here. Simple question I wanted to ask. I’ve used chicken feet for plenty of white chicken stocks, one restaurant I worked for used chicken feet exclusively. I’m using chicken feet for a universal dark stock I’m making today, and I’ve never used feet in this before. I roast all the bones until they’re almost on the edge of burning. My question is if I roast the chicken feet, will I lose all (or a significant amount) of the gelatin if I do so? Assistant: I don't know, but I have a tip that most people who use chicken feet in stock could benefit from. I learned this from a ramen master's stock video: cut a big gash into the "palm" of each chicken foot using a sharp knife before tossing the chicken foot into the pot. In fact, the more cuts through the skin, the better. A lot of the gelatin comes from inside the chicken feet, and cutting the skin in a few places lets this leak out into the stock much more thoroughly than simply boiling the chicken feet.	Human: Chicken feet/stock question Hey there everybody, former pro here. Simple question I wanted to ask. I’ve used chicken feet for plenty of white chicken stocks, one restaurant I worked for used chicken feet exclusively. I’m using chicken feet for a universal dark stock I’m making today, and I’ve never used feet in this before. I roast all the bones until they’re almost on the edge of burning. My question is if I roast the chicken feet, will I lose all (or a significant amount) of the gelatin if I do so? Assistant: I always roast feet. More flavor more better.
Human: Can homemade peanut butter sit out for as long as store bought natural peanut butter My store bought natural peanut butter (with no additives) easily lasts several months in the pantry Assistant: Peanuts can spoil like many other oily products. Rancid smell gives it away, but I’ve had homemade keep for 6 months with no rancidity	Human: Can homemade peanut butter sit out for as long as store bought natural peanut butter My store bought natural peanut butter (with no additives) easily lasts several months in the pantry Assistant: I think it’s a matter of having enough natural preservation material/ingredient
Human: Why does regular “blue box” mac & cheese call for 2-4 tbsp butter, but the mac & cheese with spirals or cartoon shapes only call for 1/2 tbsp butter? I can’t imagine why a differently-shaped pasta would warrant a different amount of butter. Is the sauce powder different? I’m aware that more butter equals more delicious mac & cheese, and I’m also aware that I can put as much or as little butter as I please and still call it mac & cheese, but this drives me crazy every time I switch from type to type. Why? Assistant: Check the weight of the boxes, I think the cartoon shape ones are typically less, even though the box is the same size	Human: Why does regular “blue box” mac & cheese call for 2-4 tbsp butter, but the mac & cheese with spirals or cartoon shapes only call for 1/2 tbsp butter? I can’t imagine why a differently-shaped pasta would warrant a different amount of butter. Is the sauce powder different? I’m aware that more butter equals more delicious mac & cheese, and I’m also aware that I can put as much or as little butter as I please and still call it mac & cheese, but this drives me crazy every time I switch from type to type. Why? Assistant: Because their formulations are probably very different and require different additions to give customers the desired sensory experience. Maybe the one that requires more butter contains less fats in the cheese powder.
Human: How do I get rid of coagulated protein in my pork chops So I often see coagulated protein in my porkchops and somebody in another subreddit suggested to turn up the heat and it would usually go away. Another recommended me to just cook the side with the protein for 30 seconds longer or so and it should disappear. Now I tried both of these and when I first put the porkchop on my pan I saw that there was no coagulated protein and was pretty happy, However when I flipped it a fuck ton of the protein splattered onto the pan. So I tried to just cook the side with the protein and damn near burned that side without getting rid of any of the coagulated protein. I increased the heat to something like medium so its not the highest heat possible, but should I be turning my heat all the way up? Is there another thing that im doing wrong with my porkchops? I usually season my porkchops and then put them onto the pan after 5-10 minutes. Assistant: If you're using frozen pork you can consider switching to fresh. Frozen meat tends to do this more because the cells are damaged from freezing and more of the protein leaks out during cooking.	Human: How do I get rid of coagulated protein in my pork chops So I often see coagulated protein in my porkchops and somebody in another subreddit suggested to turn up the heat and it would usually go away. Another recommended me to just cook the side with the protein for 30 seconds longer or so and it should disappear. Now I tried both of these and when I first put the porkchop on my pan I saw that there was no coagulated protein and was pretty happy, However when I flipped it a fuck ton of the protein splattered onto the pan. So I tried to just cook the side with the protein and damn near burned that side without getting rid of any of the coagulated protein. I increased the heat to something like medium so its not the highest heat possible, but should I be turning my heat all the way up? Is there another thing that im doing wrong with my porkchops? I usually season my porkchops and then put them onto the pan after 5-10 minutes. Assistant: Defrost completely, rinse well, pat dry.
Human: Strawberry Rhubarb jam won't get to 220 before scorching Exactly what the title says. I've made jam hundreds of times. Clean and prep fruit. Add sugar. Macerate until juicy. Add lemon juice or citric acid powder. Bring to the boil. Boil merrily, stirring the whole time. Skim foam. At 220 degrees, reduce heat and test gel on frozen plate. If gelled, turn off heat, transfer to sterile jars, and process. This isn't rocket surgery. I went to culinary school. WHY CAN'T I GET THIS SHIT UP TO 220 BEFORE IT STARTS TO SCORCH? Assistant: It's probably the low sugar content of rhubarb. Rhubarb has almost no sugar. Think of when you've made jam before, you probably have a ratio of fruit to sugar that you use (something like two to one fruit to sugar). You might want to add extra sugar to make up for the sugar that's missing from the rhubarb.	Human: Strawberry Rhubarb jam won't get to 220 before scorching Exactly what the title says. I've made jam hundreds of times. Clean and prep fruit. Add sugar. Macerate until juicy. Add lemon juice or citric acid powder. Bring to the boil. Boil merrily, stirring the whole time. Skim foam. At 220 degrees, reduce heat and test gel on frozen plate. If gelled, turn off heat, transfer to sterile jars, and process. This isn't rocket surgery. I went to culinary school. WHY CAN'T I GET THIS SHIT UP TO 220 BEFORE IT STARTS TO SCORCH? Assistant: Different pot this year?
Human: How can I get my risotto to be a "white" color when using boxed chicken stock? One of my goto "easy" dishes I make for dinner is a risotto, and sometimes I just use water while most of the time I end up using chicken stock. I know the taste is the most important part of the food, and when I use chicken stock the risotto tastes a lot better. BUT I also want it to look more "white" when I serve it, sort of like a restaurant. I guess my question is: Are there tricks to lessen the impact of the chicken stock's yellowish color when cooking risotto using a standard recipe? I am using the boxed stock I get from the grocery store (normally Kitchen Basics), not making it myself, so could that be an issue? Is the store bought more dense than homemade or restaurant made? I have tried a few things like using just 1 cup of stock and the rest water. I have also used white wine, though neither seems to impact the color once I have added the stock. I am assuming there is not much I can do because the rice absorbs the color from the stock, which is okay. I was just curious if there was anything people here do to lessen the impact of that color. Thanks! Assistant: Make your own stock. Don't roast the bones and use parsnips instead of carrots. You will have a much clearer stock without the orange beta carotene. Use white cheese in your final product along with a dollop of mascarpone.	Human: How can I get my risotto to be a "white" color when using boxed chicken stock? One of my goto "easy" dishes I make for dinner is a risotto, and sometimes I just use water while most of the time I end up using chicken stock. I know the taste is the most important part of the food, and when I use chicken stock the risotto tastes a lot better. BUT I also want it to look more "white" when I serve it, sort of like a restaurant. I guess my question is: Are there tricks to lessen the impact of the chicken stock's yellowish color when cooking risotto using a standard recipe? I am using the boxed stock I get from the grocery store (normally Kitchen Basics), not making it myself, so could that be an issue? Is the store bought more dense than homemade or restaurant made? I have tried a few things like using just 1 cup of stock and the rest water. I have also used white wine, though neither seems to impact the color once I have added the stock. I am assuming there is not much I can do because the rice absorbs the color from the stock, which is okay. I was just curious if there was anything people here do to lessen the impact of that color. Thanks! Assistant: Add a bit of cream and fresh grated parmesan at the end.
Human: What is the preferred method of cooking a store-bought corned beef for Reuben sandwiches? I typically simmer it in a pot with the included season pack but the meat is usually a little bland. I haven't tried baking or crockpot, but I'm wondering if either method would result in better flavor. Maybe add some onion, garlic, or other veggies? My cut is approximately 2.5 pounds and has a nice layer of fat. Any insight is appreciated. Assistant: Steaming. This is the deli method. It produces a genuine deli-style product. http://drdaddycooks.blogspot.com/2016/07/kosher-style-deli-corned-beef.html	Human: What is the preferred method of cooking a store-bought corned beef for Reuben sandwiches? I typically simmer it in a pot with the included season pack but the meat is usually a little bland. I haven't tried baking or crockpot, but I'm wondering if either method would result in better flavor. Maybe add some onion, garlic, or other veggies? My cut is approximately 2.5 pounds and has a nice layer of fat. Any insight is appreciated. Assistant: When you boil use just enough water so you dont overstrech the seasoning. Afterwards use the stock to boil the vegetables until they are nearly cooked. I recommend potatos, carrots, and onions. now put your meat in a roasting pan fat side up and throw the vegetables in. Pop it in the oven and get the vegetables a little browned. Serve with tender cooked cabbage seasoned only with salt and red pepper flake. And fry some hard corn bread. This is one of my favorite meals. edit: a word
Human: How do I prevent eggplants from getting soft while cooking? Beginner here, bear with me. I prefer it when eggplants are not skinned and firmer in texture. When I sauté them, they eat up all the oil and I ending up using a ton of oil. How do I cook them where they don’t turn out oily or soft? should I roast them? Thank you for the help! Assistant: In some Chinese dishes we cut and steam, or blanche the eggplant before cooking another way. It seems the opposite of salting, but for some reason it keeps the eggplant firm as well. I think the water fills all the pockets, so the eggplant can't absorb that much oil later on.	Human: How do I prevent eggplants from getting soft while cooking? Beginner here, bear with me. I prefer it when eggplants are not skinned and firmer in texture. When I sauté them, they eat up all the oil and I ending up using a ton of oil. How do I cook them where they don’t turn out oily or soft? should I roast them? Thank you for the help! Assistant: Partially dehydrate them with salt before cooking (takes a few hours). Wash salt afterwards.
Human: Non-Dairy heavy cream substitutes for creamy soups Soup season is upon us by my wife is lactose-intolerant. I’m looking to experiment with some different veggies along with the box (~1000 ml) of stock/broth and carton (~500 ml) of heavy cream as my liquid base. I’ve used coconut milk in the past, but if I remember correctly that added a pretty distinct taste. Any suggestions? Assistant: Country Crock just came out with a plant based/dairy free heavy whipping cream and it’s awesome. We’ve used it for creamy soups and pastas. I get it at our Kroger grocery store.	Human: Non-Dairy heavy cream substitutes for creamy soups Soup season is upon us by my wife is lactose-intolerant. I’m looking to experiment with some different veggies along with the box (~1000 ml) of stock/broth and carton (~500 ml) of heavy cream as my liquid base. I’ve used coconut milk in the past, but if I remember correctly that added a pretty distinct taste. Any suggestions? Assistant: Take a can of white beans, some of the broth, immersion blend to consistency.
Human: How can I infuse the flavour of lemon into my boiled potatoes? Hey, I've been experimenting with a curry recipe lately and I was wondering how I ought to go about adding the flavour of lemon into my boiled potatoes (which serve as the primary ingredient component of the dish). I was thinking that I should add lemon juice to the water while they boil (if so, how much?), or perhaps I should add lemon zest to the pot whilst they boil (again, if so, how much zest?). Sorry about what I expect is a very noobie question, but I didn't learn how to cook when young and I'm only just discovering a passion for it. Also, while we're at it, what do you think the reason is for adding water to a curry sauce, only for it to boil away? Does the addition of water serve a particular purpose in terms of the science of cooking or something? Cheers for any and all answers, you're all great - obviously! Assistant: I wouldn't add the juice unless you are after the acidity. I would just add zest at the end of the cooking process. Most "lemon" taste is smell.	Human: How can I infuse the flavour of lemon into my boiled potatoes? Hey, I've been experimenting with a curry recipe lately and I was wondering how I ought to go about adding the flavour of lemon into my boiled potatoes (which serve as the primary ingredient component of the dish). I was thinking that I should add lemon juice to the water while they boil (if so, how much?), or perhaps I should add lemon zest to the pot whilst they boil (again, if so, how much zest?). Sorry about what I expect is a very noobie question, but I didn't learn how to cook when young and I'm only just discovering a passion for it. Also, while we're at it, what do you think the reason is for adding water to a curry sauce, only for it to boil away? Does the addition of water serve a particular purpose in terms of the science of cooking or something? Cheers for any and all answers, you're all great - obviously! Assistant: Boil them with lemongrass, then use lemon zest after they are cooked.
Human: This recipe for gummy lollies calls for 0.4g of essential oils. Is it safe to use? I see many people online advising not to ingest that stuff and it has me kinda nervous... https://www.chefsteps.com/activities/sous-vide-gummies-for-the-whole-family Here's the recipe. Everywhere I look people say you shouldn't ingest EO, but the recipe calls for it and many people say they've made it without anything going wrong. Could someone provide some closure if this recipe is safe? I'm nervous... Assistant: I’ve seen that brand of essential oils linked in the recipe (Aftelier) recommended by another professional chef, Jeni Britton Bauer, for flavoring her ice creams. I would absolutely use Aftelier and avoid any other brand that generally is sold for aromatherapy use.	Human: This recipe for gummy lollies calls for 0.4g of essential oils. Is it safe to use? I see many people online advising not to ingest that stuff and it has me kinda nervous... https://www.chefsteps.com/activities/sous-vide-gummies-for-the-whole-family Here's the recipe. Everywhere I look people say you shouldn't ingest EO, but the recipe calls for it and many people say they've made it without anything going wrong. Could someone provide some closure if this recipe is safe? I'm nervous... Assistant: It really depends on the oil. If it's sold as food in a country with a decent food regulatory agency, then it's probably one of the ones that's fine.