Food & Cooking
Many organisms, such as humans, ingest food to get the nutrients needed to maintain life. Cooking and preparation are often a necessity, but also a joy for many people. The Food and Cooking category includes questions and answers on the ingredients in food, recipes, nutritional information, cooking utensils, where to find certain foods, and much more. Bon Appetit!
Asked in Food & Cooking, Wheat
What is the shelf life for wheatgerm?
Asked in Food & Cooking, Chicken Meat
What are The Market forms of Chicken?
Chicken is sold in a number of forms. Hens and roosters are sold live. They are also sold dead, with feathers on and guts still inside, in many parts of the world. Whole chickens, chicken pieces and chicken meat are sold fresh and frozen. Chicken is also sold as cooked, processed chicken, like chicken meat in tins, cooked and frozen chicken and sliced chicken deli meat.
Asked in Food & Cooking, Food Science
How did pasteurization impact the world?
The impact of pasteurisation was most on industries and exports. With the introduction of this technique, milk products could be stored for a longer period of time before becoming sour.This ensured a healthy and safe delivery of various products to distant areas for sale and hence increasing exports.
Is there a list of certified master chefs and where they are working?
Asked in Food & Cooking, Chicago
What time do they stop serving alcohol in Chicago?
Can you eat a peanut butter sandwich the day after wisdom teeth extraction?
Asked in Food & Cooking, Soups and Stews
Describe the process of cooking a puree of lentil soup?
Soak dry lentils 8hrs in unsalted water, after, remove any irregulars, drain and just cover with heavily salted water, simmer gently until tender (20~30 min.), puree in blender/food processor/food mill, add water to reach consistency as required, season to taste carefully (soup will easily absorb a great deal of seasoning at this point). For non-vegetarians, simmer soaked lentils in ham stock, omitting salt, adding pieces of cooked ham. Just before serving, add large dollop sour cream/yoghurt in centre of bowl. I also enjoy adding Lebanese hot sauce (optional).
Asked in Food & Cooking, Volume
How many pints in a fifth?
There are 1.5856236786469344608879492600423 pints in a gallon. And now, one from the lighter side: Not enough! The original "fifth" size liquor bottle was 4/5 of a pint, 1/5 of a gallon, or 25.6 ounces. The modern liquor bottle that we still call a fifth is actually 750 mls, which is 25.4 ounces, just a tiny bit less than the original fifth.
Asked in Food & Cooking, Eggs (food)
How do you bast an egg?
A basted egg is one cooked sunny-side up, but with the top cooked by "basting". It's often basted with hot fat from the pan, but some people do it with hot water instead. You cook the egg in a fair bit of fat, and spoon some of the hot fat over the egg while it cooks. You can also get a "basted" egg just by covering the pan with a lid as it cooks, steaming the top to make sure it gets cooked. That's the way I do it. The idea is that a plain sunny-side-up egg is often too runny on top, though many people like it that way, and an over-easy egg can over-cook the yolk if you like your yolk. You also risk breaking the yolk when you flip it. Basted eggs are best if you prefer an egg which isn't slimy on top but you still want a thick sauce of lightly-cooked but not solid yolk.
Asked in Food & Cooking, Deserts
How do people get food in the desert?
I estimate that 99.999% of those living in the desert are residing in numerous towns and cities and have no problem going to the neighborhood market or restaurant for a meal. Very few people live a desert life away from the cities and even they come to town for provisions when needed. I live in the Chihuahuan Desert and my home is a half mile from a Wal*Mart Supercenter and have no problems keeping food on my table.
Asked in Food & Cooking, Meal Planning
What is the definition of a course meal?
You might mean to ask about a 3-course meal, 5-course meal, or something of that sort. The term "course meal" is never used without specifying how many courses are involved, because that is the point of the word "course" in the context of a meal. For example, a 3-course meal would include a soup or salad course, a main course (with meat and a starch such as potatoes) and a dessert course. A 5-course meal might include separate soup and salad courses and a fish course as well as the meat and dessert courses. a meal served in sequential courses, for instance: salad, then soup, then appetizer, then a "palate cleanser" such as a few bites of sorbet, then an entree, then a dessert, then coffee and/or brandy. i think that's 7, which is probably the most common number of courses you read about.
Asked in Food & Cooking, Cooking Techniques
How do you take a lid off a pot with pressure?
If you can not open a pot let the pot cool, if it is a pressure-cooker the rubber may be ruptured JUST LEAVE until completely cooled. If it is just a stuck lid you may be able to pry it off, with a knife. Just be sure to pry it off on a side of the pan so any steam that escapes will not hit your face or hands.
How long does it take for an onion to go bad?
How to make tamarind jam?
You will need: 500g sweet tamarind (regular tamarind is better if like more sour flavour) 6 cups water or a little bit more 1½ cup golden caster sugar You Will: Peel tamarind, place in a pot over low/medium fire, add water and sugar and cook for about an hour and half. Add a little bit more water if needed. Optionally press through the strainer to remove seeds, then place in the jars and close immediately. You do not have to remove the seeds but some do. This will make about 2-3 medium jars of jam. To make sure that there is no air in the jar you may also pour over the top a little bit of rectified spirit, set it on fire and close the lid while the spirit is still burning (Polish method).