Comment by eps on Hash Brown Terminology
@ToddWilcox yep, most places are going to treat them like fast food restaurants treat fries. if you are lucky they are parcooking a large batch and then quickly frying a portion to order.
View ArticleComment by eps on Do tealight holding dishes keep food at a safe temperature?
another big one is the 'insulation' of the food itself. mostly liquid dishes will transfer heat around much better than a lasagna, for example.
View ArticleComment by eps on How to give more earthy flavour to dishes?
There is a big difference between good garam masala (made with freshly ground, quality spices) and old preground stuff that's been sitting on the shelf for a year
View ArticleComment by eps on Is glass exposed to flame ever safe again?
"it's now at high risk of shattering violently as it cools, sending pieces flying." There is no chance of this happening
View ArticleComment by eps on Can you replace red wine with apera/sherry in a ragout...
@Mazura flavor is absolutely not the only point of using alcohol in dishes.
View ArticleComment by eps on How do I make the dough for soup dumplings?
@pacoverflow dumplings are just one of those things that needs to be done many times before it clicks. Watching lots of videos, even if different styles of dumplings, also helps but even then nothing...
View ArticleComment by eps on How to make low-calorie bread?
It's pretty simple really, they all have about 8 grams of fiber per slice which is really really high, you are usually getting 1 or 2 in most breads. So literally 30 percent of the slice is going...
View ArticleComment by eps on How can I make my Tonkotsu broth less fatty?
You are basically asking how to make your ramen worse. The reason the restaurant one isn't like yours is because it's quickly made mediocrity.
View ArticleComment by eps on What is a good sugar substitute for baking?
apple juice like most juices is just a big pile of sugar with some water in it. Your body doesn't have the slightest clue whether the sugar is from juice, coke, or a big spoonful from a bag.
View ArticleComment by eps on What is the main additive that makes spices stick to potato...
The biggest problem you are going to run into trying to recreate bagged chips is that it's hard to replicate an industrial process in a home kitchen. They are (often) using special potatoes treated in...
View ArticleComment by eps on Botulism risk in garlic naan bread?
@JackAidley also only the surface is going to get hot, and bread is a great insulator so you'd have no guarantee of anything even slightly below the surface (the spots most likely to form botulism, in...
View ArticleComment by eps on Can I Use Less Oil In Shrimp Fried Rice?
look on youtube for a recipe (fried rice's vary greatly and being able to see the process will be very beneficial and allow you to pick one that looks like the type you are going for). Regardless, the...
View ArticleComment by eps on Food temperature "danger zone" - is it really binary?
when you're issuing this sort of guidance, you have to draw the line somewhere, and typically this line is drawn conservatively, in the sense that you'd rather throw out something that's still good vs...
View ArticleAnswer by eps for Is a borosilicate glass pot safe to use on a gas burner...
No.Is it safe to take a chilled pot from the refrigerator to a full open flame? Is it safe to take a pot that has been on a full open flame (for an hour or so) to the bottom of the sink (risking a...
View ArticleAnswer by eps for Why should one pre-heat an oven?
Preheating is very important in some cases, and in other cases it will not matter much at all. What matters is how crucial time and temp are to the thing you are making. One thing that it will always...
View ArticleAnswer by eps for Can I turn off stove while making stock?
You can stop anytime you want really, but the end result is going to be vastly inferior. Beef stocks can easily go 7-8 hours and you will really notice the difference. If you are looking for a faster...
View ArticleAnswer by eps for How to make perfect crunchy popcorn?
Alton Brown's recipe (https://youtu.be/byqaZhMTwAs) : Take a stainless steel mixing bowl (around 6 quart size) and add 3 oz popcorn kernels and 3 tablespoons of peanut oil ( or similar). Toss in some...
View ArticleAnswer by eps for Can I mix cutting boards when I dishwash them
The main problem with cutting boards and sanitation is that you, well, cut them. Those cuts produce channels where bacteria can hide and survive even a good cleaning. But the main worry is with wooden...
View ArticleAnswer by eps for Does it matter if I sauté onions for high liquid foods?
I make soups both ways and there is a clearly different end result. I'm not sure the exact mechanisms going on but I'll list some hypotheses/thoughts:I'm sure if you boil the soup for a very long time...
View ArticleAnswer by eps for If I am blending parsley for soup, can I use the parsley...
Put them in some cheesecloth and remove them at the end of cooking.
View ArticleAnswer by eps for Is it safe to wash meat packaging before throwing it away?
Immediately throw it in your normal trash. Absolutely don't rinse it, that's a great way to spread contamination everywhere. Smell has never been a problem for me as I have a covered garbage can in the...
View ArticleAnswer by eps for Traditionally, is prosciutto never to be cooked?
Cooking with a high quality (and assumedly fairly expensive) prosciutto is like using fillet mignon for stew meat or sushi grade tuna for a fish stew. You are obliterating the great flavors and there's...
View ArticleAnswer by eps for Food is still undercooked on cast iron
There is an extremely easy solution to this problem if you want to invest a little bit of money: sous vide. Cook to just under the desired temp (or just follow the guide for the cut on serious eats or...
View ArticleAnswer by eps for How can I melt mozzarella balls?
First off your best bet is going to be an oven/air fryer but a pan should also work.Secondly, you are probably using the wrong type of mozzarella. What you want for things like pizza and other melting...
View ArticleAnswer by eps for How to tell AP flour from self-rising flour?
Take a little bit of each and add water. The self rising flour will look noticably different (bubbling etc) than the normal flour.
View ArticleAnswer by eps for What makes fries "oven fries"?
They have additional ingredients which make the fries more crispy than they would otherwise be -- often this involves cornstarch. For example, America's test kitchen has a popular recipe where you use...
View ArticleAnswer by eps for How can I determine protein content of random cottage...
No, this is not something you can do at home (except if you are Walter White). Here is a good overview of common methods:...
View ArticleAnswer by eps for Why did my smoked boneless chicken breast come out dry and...
As moscafj's answer correctly states, the lowest average temp on that grill is more like 180-200F so you annihilated that poor bird! Even though the final temp may have been 150, it was almost...
View ArticleAnswer by eps for Why do potatoes in soup/stew taste stale the next day?
You can try using vinegar to revive and liven up an old stew or soup. A little goes a long way, so try reheating a small amount and slowly add it to see how the flavor changes. Depending on what you...
View ArticleAnswer by eps for Does yeast lose strength over time?
The reason why many recipes have you proof the yeast (combine the yeast and sugar and check for activity) is because yeast can go bad. This isn't a binary thing, as you suspected it weakens over time...
View ArticleAnswer by eps for Making kefir from grains vs making kefir from kefir
It's not much different than yogurt or even beer. While you can use yogurt or harvest the leftover yeast from the beer you just made, the results are typically not as good and more unpredictable than...
View ArticleAnswer by eps for What would cause a temperature limit of 220 °C for a frying...
While it is possible they are accounting for wiggle room (as another answer states), I don't think that is what is going on here. Normal oven temperature fluctuation is around 10-15 C in either...
View ArticleAnswer by eps for How to make Kraft Mac and Cheese Like Ihop
Based on the nutritional information provided by Kraft and iHop, a good place to start would be more salt and more butter. A standard Kraft recipe is 360 Calories with 12 grams of fat and 710 mg of...
View ArticleAnswer by eps for Hash Brown Terminology
The simple answer is no, because unlike when ordering eggs or other things that have various levels of cooking methods I have never once been asked when ordering hashbrowns how I want them done.Of...
View ArticleAnswer by eps for Can meat with the pink cooked out, still be at an unsafe...
TLDR: no, color and texture are indicators, but the "academic" answer is to use a thermometer and use meat from a source you trust.The simple answer to your question is that there is no such thing as a...
View ArticleAnswer by eps for How to best fry burger patties/ cutlets?
"We eat meat seldom so we only buy high quality beef, freshly minced at the butchers store, if that is of importance to the question."It's extremely important -- properly butchered high quality (and...
View ArticleAnswer by eps for Use the pyrolytic mode in ovens for cooking
One method I have heard (on Alton Brown Good eats?) used on a warm summer days is to heat food safe bricks inside the oven on the clean cycle, and then put the bricks on the ground outside and bake...
View ArticleComment by eps on Effect that gluten-free flour had on brownies
This sort of thing is exactly where things like youtube are extremely helpful. When it comes to hacking recipes like gluten free and vegan, there's an enormous amount of work that has been done for...
View ArticleComment by eps on Effect that gluten-free flour had on brownies
Luckily people have already done all the work for you. Just find the recipe that matches what you are looking for: youtube.com/results?search_query=gluten+free+brownies . In particular channels like...
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