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  • What is the difference between preserves and conserves?
    I am used to putting jelly, or jam or preserves on my toast in the morning, but apparently I can also put conserves on toast as well So what is the difference then between the two and how would a cook use them differently?
  • Did I clarify this butter correctly? - Seasoned Advice
    I attempted to clarify butter for the first time Based on the picture, I think there are too many solids in it Is this butter clarified correctly? Here is what I did: boiled two sticks of Kerry
  • Can I use Yakult as a yogurt starter? - Seasoned Advice
    You can use most yogurts as a starter, no matter the brand The only requirement is that they contain live culture, and all the ones marketed as a probiotic should have it It should give you normal yogurt, not a yogurt drink You will have to follow a recipe for a yogurt-based drink if you want it liquid - just water and sugar to taste should do, of you want to mimic Yakult, or you can branch
  • Room temperature and cool, dry place -- are there actual . . .
    It depends on whether you are talking about food safety, or food quality When you are talking about food safety, then "room temperature" is the complete range between 4°C (40°F) and 60°C (140°F) There are upper limits for the time that refrigeration-needing items can spend in this range (anywhere in it) "Cool, dry place" is not defined from the point of view of food safety When it
  • How to make cocoa powder soluble in water or milk without sugar?
    Cocoa powder is not soluble in milk or water even with the addition of sugar Only the sugar will dissolve What are you actually trying to make here? What are you using it for?
  • food safety - Are truffles dirty? - Seasoned Advice
    I'm a bit paranoid about eating dirt, so I probably cut away fruit vegetable potato peels skins more than most people do (and rinse the final surface more than most people do) What about truffles?
  • baking - Make custard firmer - Seasoned Advice
    The first place to troubleshoot is the doneness of the custard "Time in the oven" is a very bad way to judge when to stop baking It can be wildly off The only certain way is to measure the internal temperature Make it again, using a digital oven thermometer, and take it out at maybe 85 Celsius The optimal range for custards is 83-87, but you want to avoid overheating it, and there can be
  • How to deal with no precooking required lasagne sheets?
    I've always been a bit suspicious of "no-precooking-required" lasagne sheets What are the benefits and detriments of these sheets? What would happen if you ignore the instruction and cook them a
  • food safety - Are pig testicles edible? - Seasoned Advice
    Yes, testicles are just a part of the animal that is perfectly edible like many others This includes mammals like the pig in your question, but also birds They are usually served as special dish because like other organs they need certain preparation steps for best results The (modern) western everyday cooking culture tends to ignore parts of animals that are not nice steak-like cuts, but
  • Why put a stone in the soup? - Seasoned Advice
    She put three rounded stones in the pot when cooking soup so they would move about and stop the vegetables and grains from settling and burning on the bottom of the pot Molly did all of her cooking on a wood coal fired oven Many people of my Mother's generation used to put glass marbles in the pan when making Jams or conserves for the same





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