cooking.train

__label__sauce __label__cheese How much does potato starch affect a cheese sauce recipe?
__label__food-safety __label__acidity Dangerous pathogens capable of growing in acidic environments
__label__cast-iron __label__stove How do I cover up the white spots on my cast iron stove?
__label__restaurant Michelin Three Star Restaurant; but if the chef is not there
__label__knife-skills __label__dicing Without knife skills, how can I quickly and accurately dice vegetables?
__label__storage-method __label__equipment __label__bread What's the purpose of a bread box?
__label__baking __label__food-safety __label__substitutions __label__peanuts how to seperate peanut oil from roasted peanuts at home?
__label__chocolate American equivalent for British chocolate terms
__label__baking __label__oven __label__convection Fan bake vs bake
__label__sauce __label__storage-lifetime __label__acidity __label__mayonnaise Regulation and balancing of readymade packed mayonnaise and other sauces
__label__tea What kind of tea do you boil for 45minutes?
__label__baking __label__baking-powder __label__baking-soda __label__leavening How long can batter sit before chemical leaveners lose their power?
__label__food-safety __label__soup Can I RE-freeze chicken soup after it has thawed?
__label__sous-vide __label__vacuum Ziploc vacuumed bags expand in sous vide
__label__baking __label__substitutions __label__syrup What can I use instead of corn syrup?
__label__vegan __label__almonds __label__almond-milk Does soaking almonds have the same effect as blanching and removing the skins when making almond milk?
__label__baking __label__cake __label__soda Cake sinks in the middle when baking. Only happens when I make a Coca-Cola Cake
__label__baking Which plastic wrap is okay for oven use?
__label__tea Can I dissolve sugar first before steeping tea?
__label__food-safety __label__salmon Is it safe to eat food that was heated in plastic wrap to the point the plastic wrap flamed?
__label__flavor __label__spices __label__chemistry Flavor and Chemical Composition of Thyme
__label__equipment What can I use as a manual hard cheese slicer?
__label__flour __label__milling Are stone or metal grinding wheels better for flour?
__label__beans Do fava beans need to cook longer than other kinds of beans?
__label__baking __label__bread __label__kneading Kneading Bread After Rising
__label__beef __label__roast __label__gravy __label__roast-beef Extraordinary Beef Gravy?
__label__baking __label__bread __label__crust How to heat up already baked french bread in oven to get a crispy crust
__label__chocolate Is there a difference in appearance between semi and unsweetened chocolate?
__label__food-science __label__marinade __label__brining If salt dehydrates the meat, then why would brining make it more juicy as a whole?
__label__cookies __label__texture __label__american-cuisine How long after baking do American chewy cookies get their normal texture?
__label__fruit __label__alcohol __label__liqueur Is cooking with fruit liqueur comparable to cooking with fruit juice?
__label__bread __label__cheese __label__jelly __label__brie Suggestions for Brie + Bread + Preserves
__label__soup __label__texture __label__standards What is the correct consistency of a cream soup?
__label__food-science __label__tea Making tea - milk first or tea first
__label__food-safety __label__salt Sea Salt and Mercury
__label__cinnamon Cinnamon Thickening
__label__sauce __label__flavor __label__syrup Basic carrier sauce/syrup for different sweet flavors?
__label__roasting __label__eggplant What is the 'cleanest' way to roast eggplants indoor?
__label__rice Cooking and storing rice for a whole week
__label__dehydrating dehydrating puree food
__label__soup __label__canning __label__food-processing In industrially produced soup, how does each can contain equal parts of all ingredients?
__label__flavor __label__microwave __label__popcorn How Is Microwave Popcorn Flavoured?
__label__culinary-uses __label__vegetables __label__eggplant What can I do with under-ripe eggplant?
__label__water __label__cocktails __label__whiskey Whiskey and Water
__label__meat __label__ham Wet Cooked Ham Slices
__label__onions __label__deep-frying __label__restaurant-mimicry Beer Battered Onion Rings -- what makes them look shiny?
__label__wok Determining a wok's material
__label__food-safety __label__oil Is cloudy-looking used peanut oil safe?
__label__oil __label__cleaning __label__coconut __label__olive-oil __label__maintenance To finely spray a thin layer of warm liquid Coconut Oil?
__label__candy __label__fudge Why Do We 'Simmer' Fudge Instead of 'Boiling' it?
__label__equipment __label__slow-cooking __label__crockpot Can I use a larger crockpot than the recipe calls for?
__label__food-safety __label__meat __label__seafood __label__cut-of-meat __label__butchering What part of the squid is edible?
__label__baking How soon after baking can you refrigerate freshly made fruit pies?
__label__chicken I would like to make my own Chicken Stock, any suggestions?
__label__substitutions __label__eggs Substituting different types of eggs
__label__apples __label__crumble Can I double cook apple? When making, say, Apple Crumble?
__label__seasoning __label__citrus __label__oranges How can I add a strong orange flavor to my dishes?
__label__cheese-making Dangerous simmering - exploding liquid? (cheesemaking)
__label__pasta What to do with Cocoa Pasta
__label__baking __label__cake Why should I wrap a cake tin in newspaper?
__label__resources What is a substitute for going to culinary school? Is there?
__label__asian-cuisine What do I need to make pho at home?
__label__barbecue __label__equipment What are the advantages of a lid on a barbeque?
__label__oven How to know whether the oven's door has loosened and leaking out some energy or is as tight as it was when new?
__label__frying __label__vegetables __label__onions __label__sauteing Why sweat but not brown?
__label__equipment __label__oven __label__temperature Can the broiler replicate a regular gas oven?
__label__substitutions __label__eggs __label__pie __label__squash How to make a pie with no yolk?
__label__chicken __label__meat __label__butchering What is the easiest way to remove chicken leg/drumstick tendons?
__label__beans __label__chili Dried Kidney beans for Chili
__label__please-remove-this-tag __label__dessert __label__taffy Homemade taffy turned out too thick and hard
__label__storage-method How to conserve eatables in humid and moist environment?
__label__sauce __label__butter __label__olive-oil Can you make Bearnaise with olive oil?
__label__substitutions __label__kosher Kosher alternative for blood sausage
__label__soup Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup?
__label__baking __label__eggs __label__oven __label__souffle __label__convection Can you use a convection oven to make a Souffl?
__label__cleaning __label__cookware __label__non-stick __label__aluminum-cookware How can I clean dark non-stick pots (e.g. Calphalon)?
__label__smoking Cold Smoking in the Tropics - Condensation
__label__flavor __label__salad-dressing How can I add a savory note to (or otherwise improve) a sweet, cream based salad dressing?
__label__calories How do companies find out how many calories are in their food?
__label__substitutions __label__bread __label__sugar __label__honey Substituting honey for sugar in bread
__label__veal __label__free-range Is free-range veal available in the US?
__label__texture __label__meatloaf How to make Meatloaf bond?
__label__knives __label__sharpening __label__carbon-steel Buying whetstones
__label__slow-cooking Pork left on low all day after cooking
__label__food-safety Is the cockchafer grub edible, and how best to prepare it?
__label__cleaning __label__pan Anodized pans? Cleaning?
__label__ice-cream keeping ice cream fresh for 12 hours while transporting
__label__food-preservation __label__asian-cuisine Keeping rice paper spring rolls moist
__label__chocolate __label__ginger how to make crystallized ginger powder
__label__baking __label__salt __label__cookies Why is salt sometimes ingredient of otherwise sweet cookies?
__label__equipment __label__oven Calibrating a home gas oven
__label__food-safety __label__chicken Safe Chicken Liver?
__label__food-preservation __label__candy How to preserve cotton candy
__label__storage-lifetime __label__pancakes __label__storage __label__buttermilk Will dried buttermilk react with other ingredients in dry mix with oil, stored in fridge?
__label__rice __label__microwave __label__milk Is it possible to cook semolina or rice with milk in the microwave?
__label__food-safety __label__stock __label__pressure-cooker Pressure cooked stock out overnight, still safe?
__label__fish __label__steaming __label__defrosting Do I need to thaw fish before steaming it?
__label__fish __label__storage __label__spoilage __label__thawing How long can raw fish be kept if it has been thawed in the refrigerator?
__label__baking __label__food-safety __label__temperature Safe to buy food baked in plastic containers:
__label__potatoes Best potato varieties to use for mashing