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[ { "sents": [ { "text": "He works.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "According to Wikipedia in the first film adaptation he has a job as a guard at an art-gallery in London.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "“In the first film adaptation, Bean, ‘Mr.’ appears on his passport in the ‘first name’ field, and he is shown employed as a guard at London’s National Gallery.”", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "movies.stackexchange.com/users/40/iandotkelly", "score": 63 } }, { "sents": [ { "text": "We don't know much about his profession and income at the time of where the \" Mr. Bean \" TV series was recorded (1990-1995).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the \" Bean \" film, he has worked as a guard at London's National Gallery (1997).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe he already got the job before back in 1990?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Currently, he turned a Youtuber where he does some silly things, like making some real strange tutorials and bringing out some new crazy records .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "He promote some well-priced merchandise products like T-shirts and also website creation with Wix .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not to mention the income from the commercials posts blend in at each video.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's probably enough to make a nice living in his flat in Highbury.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "movies.stackexchange.com/users/83204/RobertS supports Monica Cellio", "score": 13 } }, { "sents": [ { "text": "One of the funny things about Bean is that, as weird as he is, he is at times incredibly competent .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, in this clip he measures a hole in the wall basically by eyeballing it, and later when he cuts a patch, the patch is precisely correct .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It fits perfectly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So while I don't know exactly what his job is (and I imagine it changes from time to time as he screws things up), it appears he does indeed possess useful skills.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "movies.stackexchange.com/users/42732/Stephen R", "score": 11 } }, { "sents": [ { "text": "Mr. Bean also had a stint as a politician, once being elected a Member of Parliament for the independent \"Bean\" party.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "A few other sketches hint at other possible jobs - in the first episode, \"Mr Bean\", he is attending a maths exam, possibly hinting at a need to gain a maths qualification for some reason.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the unaired sketch \"The Library\" he is copying a page from a rare tome in a library.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course, these could both be simply other interests of his rather than related to work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "movies.stackexchange.com/users/75711/Showsni", "score": 5 } }, { "sents": [ { "text": "In The Royal Premiere (Episode 2, Act 3), Mister Bean is shown to work at a prestigious cinema.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Though it's unlikely he kept that job after headbutting the queen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "movies.stackexchange.com/users/56248/Studoku", "score": 1 } } ]

{ "question": "Mr. Bean has a house and a good car, but all he does is funny things and nothing else. How does he get paid to buy food, electricity and clothing?", "title": "How did Mr. Bean manage to make money?", "forum": "movies.stackexchange.com", "question_tags": "<mr-bean>", "link": "movies.stackexchange.com/questions/110400", "author": "movies.stackexchange.com/users/83195/metron" }

[ [ "Mr Bean has several jobs during the films and series, including as a guard at London’s National Gallery, a Member of Parliament for the independent \"Bean\" party and an employee at a prestigious cinema.", "Mr Bean had several jobs. He was a guard at a gallery, worked at a cinema and was even elected to parliament." ] ]

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[ 8 ]

[ [ "Mr Bean has as job as a guard for the National Gallery.", "Mr Bean was elected a member of parliament for a short time.", "Mr Bean worked at a cinema." ] ]

[ { "sents": [ { "text": "Try a butter crock .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will keep your butter fresh at room temperature for a fairly long time (weeks, not days).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 116 } }, { "sents": [ { "text": "It depends on the room temperature where you live.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "At 65F (18C) or below, butter is often barely spreadable and will last for weeks on the counter in a sealed container.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At 80F (26C), it starts to get overly soft and doesn't last more than several days.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Our family goes through about a pound / week and we've never had any issues with keeping a half-pound block on the counter at any given time", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "- we finish it off before it has time to lose any quality or flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The rest we keep in the fridge until needed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The most important thing is to keep it in a covered container - I'm sure a butter crock would do a great job, but even just any old small glass container with a lid will do.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47/Eclipse", "score": 30 } }, { "sents": [ { "text": "The question seems to have been more about food safety than whether it seems palatable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the fat in butter decomposes (i.e. when the butter becomes rancid), it produces an unhealthy acid that actually inhibits mold growth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, don't wait for your butter to mold to determine if it's gone bad.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "To follow strict food-safety guidelines, protect butter from heat, light, and air; store it up to two weeks in a refrigerator, below 40 degrees.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It can also be frozen for 6 to 9 months.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/364/JustRightMenus", "score": 16 } }, { "sents": [ { "text": "As long as you use salted butter it will keep in a covered container at room temperature for at least 2-3 weeks without getting mouldy or rancid, in my experience.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If you use unsalted butter there are more microorganisms that can live on it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it spoils faster, but there aren't any common contaminants that can grow on salted butter other than moulds, and even they grow very slowly on it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5069/tak", "score": 5 } }, { "sents": [ { "text": "I keep my butter in a covered dish next to the toaster.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "When it gets hard on the outside I toss it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This doesn't happen very often as I am now using 1/8 pound sticks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Usually the sticks last about a month in the summer, longer in the winter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it has been a while I'll smell it before using it or just toss it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7092/Frankie", "score": 2 } }, { "sents": [ { "text": "When I first got a microwave oven I tried to use it for warming the butter when I took it from the fridge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I found that the butter went rancid if you did it two or three times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Although just microwaving a small portion to use was OK, it was difficult to time the warming so the stuff didn't melt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now I just keep it in a butter dish at room temperature, except in high summer.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5649/Charlotte Farley", "score": 2 } }, { "sents": [ { "text": "I have always kept my butter, 1/4 pound at a time, out on the counter in a covered, pottery-type butter dish (Fiestaware) or a covered glass dish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The latter is probably less desirable because of light exposure, but either way, I have never had a problem, and I am picky about food freshness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We use the 1/4 pound within about a week, I'd say.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The exception is in summer, when it sometimes gets hot enough to melt the butter in the dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At those times, I put the butter dish in the wine refrigerator, which we keep at 55 degrees F.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you happen to have a wine refrigerator, it's a great compromise - the butter doesn't spread as easily, but it isn't rock-hard either, and it's better than having it melted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6469/Kathryn", "score": 2 } }, { "sents": [ { "text": "Yes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Butter is cultured cream, meaning there are good bacteria fighting off the bad bacteria.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cover it in a butter crock or similar and it should last a couple weeks.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/53673/Rossy Zhou", "score": 2 } }, { "sents": [ { "text": "I have left butter out on the counter uncovered for as long two or three weeks or more.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It has never gone bad are tasted any different .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We do eat butter everyday so we use it quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes I microwave it when I first take it out of the Frig.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if I'm going to use it right away.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I come from a family that has always left the butter out and we never noticed a difference in the taste or had butter go rancid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only time I had mold on butter is when there was a hurricane and the electricity was out for weeks", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and we had to throw out every thing in the Frig.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use salted butter but occasionally unsalted with no problem.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21742/user21742", "score": 1 } }, { "sents": [ { "text": "My experience is that butter crocks just suck.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I was all excited when I first had one (what a great idea!), only to find that the butter would get really yucky tasting and even moldy quite quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then maybe fifteen years later (last year)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I decided to try again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Same experience.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've also tried it without the water -- similar results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A simple covered butter dish is much more effective, in my experience.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Butter keeps and tastes good for quite a while -- a couple of weeks, anyway.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have no scientific theories to explain this (though I'd be vaguely interested to hear some).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just the empirical facts, validated through repeated experiments with consistent results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 0 } } ]

{ "question": "Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out?", "title": "Is it safe to leave butter at room temperature?", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><storage-method><storage-lifetime><butter>", "link": "cooking.stackexchange.com/questions/36", "author": "cooking.stackexchange.com/users/50/Chas. Owens" }

[ [ "This depends on your room temperature, but salted butter can be left in a covered pottery or glass dish on the counter for two weeks or more. It may need to be refrigerated in summer. Butter that has gone bad may not appear mouldy, so it should be protected from air, light and heat; the safest option is in the refrigerator.", "You can keep butter outside of the fridge in a covered dish for several weeks. It depends on the temperature where you live." ] ]

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[ 8 ]

[ [ "It depends on where you live, but you should be able to keep butter out for 2-3 weeks without it going rancid.", "Always keep butter in a covered dish.", "Be careful with it going moldy. You can keep it for up to 2 weeks in the fridge." ] ]

[ { "sents": [ { "text": "Why bother paying for instruction or books.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The best way to learn is watching a video and practicing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Youtube Youtube has a great wealth of videos on knife skills.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I'm more a visual learner.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like to see a video.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A book are not going to help me squat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Knife Skills: Julliene with Ann Burrell Knife Skills: Chiffonade with Ann Burrell", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Knife SKills: Slicing with Ann Burelle and Beau Knife Skills:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bias Cuts with Ann Burrelle and Beau", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Honing a knife with Gordon Ramsey", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(video is labeled as sharpening although he is showing a knife being honed)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rick Theory, well respected on knife forums for good technique", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sundry old Martin Yan episodes across youtube.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cleaver centric technique that requires paying attention to do safely, but can achieve a lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chowhound Chowhound has a great wealth of knife skill videos.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How to make a chiffonade cut How to chop How to dice How to hone a knife Roll Cuts Know your Knife Cuts How to make julienne and batonnet cuts How to cut with a chef's knife : 5 Simply knife safety tips", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How to hold a knife Not totally related but", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- Should i buy a knife set Knife Skills troubleshooting How to make a bias cut Other Wusthof Knife Skills Series", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6320/chrisjlee", "score": 30 } }, { "sents": [ { "text": "I really like the book \" Knife skills Illustrated \"; it is a bit annoying that it has left and right handed versions of everything, though.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/78/Kevin Davis", "score": 18 } }, { "sents": [ { "text": "The Good Eats episode American Slicer was devoted entirely to knife usage.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/145/Covar", "score": 8 } }, { "sents": [ { "text": "The absolute best way to pick this up is to do it with the help of an in-person instructor.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "It is a motor skill that is best learned by trial, error, and the emulation of experts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Your local culinary institutes might offer courses or one-day workshops on various topics for the general public and cooking enthusiasts.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "For instance, here's a place in Maryland that offers classes: L'Academie de Cuisine .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I once gave my wife a gift certificate for their \"knife skills\" workshop.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "She can now chop circles around anyone who isn't a chef!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7216/Angelo", "score": 5 } }, { "sents": [ { "text": "Epicurious have some useful videos on knife skills, they can be found at: http://www.epicurious.com/video/technique-videos/technique-videos-knife-skills/1915458779/knife-skills-how-to-sharpen-a-knife/1915433332", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another interesting source is Rouxbe, they have a large number of cooking lesson videos online, which include knife skills.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This site, however, requires a subscription: http://rouxbe.com/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/115/Pulse", "score": 2 } }, { "sents": [ { "text": "Serious Eats has some videos and what not in their Knife Skills section.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The basic skills are covered in this article (slice, chop, rock chop).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other things to note include how to carve meats, how to cut herbs and tomatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "America's Test Kitchen is pretty good as well, since they go slow and show things visually though they often don't narrate their knife skills verbally.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've also seen good material in Gordon Ramsay 's Ultimate Cookery Course and Home Cooking, though he's a bit faster and less detailed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some of the stuff is on his youtube channel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, I'd like to recommend Jaques Pepin's New Complete Techniques (though the original complete techniques is fine, the new one is in color).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "He's very careful in explaining how to do things.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/29230/Batman", "score": 2 } }, { "sents": [ { "text": "Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen by Norman Weinstein is a great picture book demonstrating technique for specific fruits, vegetables, and meats.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7165/devin_s", "score": 1 } } ]

{ "question": "What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?", "title": "What are some good resources for learning Knife Skills?", "forum": "cooking.stackexchange.com", "question_tags": "<knife-skills><resources><learning><cutting>", "link": "cooking.stackexchange.com/questions/62", "author": "cooking.stackexchange.com/users/64/jessecurry" }

[ [ "There are several good video tutorials on Youtube or on cooking shows like Good Eats. Books including Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen by Norman Weinstein and Knife Skills Illustrated offer pictures demonstrating proper techniques, or local culinary institutes and private instructors might offer workshops for the general public.", "While the best way to learn is in person, there are lots of resources available online, from books and TV." ] ]

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[ 8 ]

[ [ "There are lots of video you can watch on Youtube and Serious Eats also has a knife skills section.", "Mastering Knife Skills and Knife Skills Illustrated are recommended books.", "Good Eats is a god show for learning skills like this.", "Look for a short course at a local culinary institute as the best way to learn is in person." ] ]

[ { "sents": [ { "text": "Other people have answered similarly but definitely make sure your cooking surface is VERY HOT before the food hits the surface.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Cold food+cold metal=sticking!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In addition to this, you should also make sure you don't start trying to flip too early.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let the food cook and get a good sear on one side before you try to flip.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you do this with a hot surface, you shouldn't have any problems with sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One more thing, it's important that the grill surface is clean, so cleaning your grill religiously after you finish using it each time, and then oiling it lightly before you use it, can be a huge help in this area.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14/shsteimer", "score": 16 } }, { "sents": [ { "text": "I'll start with agreeing with the others -- oil your grill (after first cleaning it), and make sure it's hot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Think of it like seasoning a cast-iron pan, but you have to redo it, because the heat from the grill can bake it off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Next, don't keep trying to move it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Things like chicken and steak will release from the (well oiled) grill once they've gotten a sear on them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fish, however, I go with an alternate, possibly controversial method -- aluminum foil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use a piece of foil slightly larger than the piece of fish (one for each piece, you want space between each piece for the smoke to come up) and oil it slightly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When set onto a hot grill, you'll even still get grill marks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 5 } }, { "sents": [ { "text": "I've found that if you brush on some cooking oil either on the chicken or directly on the grill it will help.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Also, if you move the meat slightly before it cooks too long it will help it from sticking so much.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/61/Bryant", "score": 4 } }, { "sents": [ { "text": "In addition to oil, make sure the grill is nice and hot before you start cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The same principle applies when pan frying.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/124/Michael Mior", "score": 4 } }, { "sents": [ { "text": "Generally the best way to prevent sticking is with fat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "One solution is to apply fat (oil) directly to the meat, or to the grill, right before cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The other thing is to avoid cleaning the grill too much.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While you should keep too much junk from building up on the grill you do want to let it season, much as you would a cast iron pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As the fats and everything build up on the grill it'll help future meals from sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/75/Guildencrantz", "score": 3 } }, { "sents": [ { "text": "All the books I've read say that oiling your food is the preferred method.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Having said that, I often oil my grill by using a paper towel with oil on it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/79/Nathan Koop", "score": 2 } }, { "sents": [ { "text": "You could season the grill.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Oil the grill before you start cooking and then heat up the grill.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The heated oil will create a 'non-stick' surface on the grill.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The more often you do it, the more non-stick the grill will become.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/126/Ian Turner", "score": 1 } }, { "sents": [ { "text": "I'd been using paper towels to oil the grill, and I just discovered that newspapers work a lot better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Paper towels absorb the oil and then don't release it, and they leave fibers behind on the grill.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Newspaper transports the oil but then releases it onto the grill.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I tried this yesterday and after several applications of oil, the grill was terrifically seasoned, to the extent that the food was sliding around a bit too much.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/66/Herb Caudill", "score": 1 } }, { "sents": [ { "text": "Something I tried for the first time today: I used oiled green onions to create separation between my fish and the wire basket.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My fish came out perfect and the charred green onions improved the presentation and maybe even improved its flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19061/Ric", "score": 1 } }, { "sents": [ { "text": "I am really quite surprised no one has mentioned grilling on wood planks yet.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It's an extremely useful alternative to keeping the lighter meats/seafood from sticking to the grill surfaces.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Typically they aren't too expensive and you get the added bonus of the smoky aroma in your food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Link to a decent primer on wood plank grilling for those interested: http://backyardprovisions.com/blogs/grilling-101/10784049-wood-plank-grilling", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/22411/Davis", "score": 1 } }, { "sents": [ { "text": "Yep.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As others have said, don't be afraid of fat or heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let it sit for a while.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the crust has formed and the food is ready to be flipped, it should release fairly easily with a bit of gentle nudging.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Additionally, I find that dredging fish in a bit of flour helps to prevent sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 0 } } ]

{ "question": "When I grill fish or chicken, often much of the meat and/or skin ends up sticking to the grill. What's the best way to avoid this?", "title": "How can I keep delicate food from sticking to the grill?", "forum": "cooking.stackexchange.com", "question_tags": "<grilling>", "link": "cooking.stackexchange.com/questions/87", "author": "cooking.stackexchange.com/users/66/Herb Caudill" }

[ [ "Make sure the grill is hot enough and brush some cooking oil on the grill or meat to prevent sticking. You can also move the meat around slightly before it is fully cooked. Another possible solution is to grill on wood planks.", "The grilled surface should be very hot and have been oiled. You can also try moving the meat before it has the chance to stick and even grilling on a wooden plank." ] ]

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[ 8 ]

[ [ "The grilling surface should be very hot.", "Oil the surface of the grill.", "Grill on a wood plank.", "Move the meat before it sticks." ] ]

[ { "sents": [ { "text": "I'm not 100% sure", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I found this site that explains what fleur de sel is.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It says that Like other sea salts, fleur de sel is harvested by evaporating sea water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, to harvest fleur de sel, workers gently skim the top layer of the sea salt from partially evaporated pools, before it sinks to the bottom again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These salt crystals are very fine, light, and delicate, and must be handled with care and exposed to minimal moisture, or they will clump again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It looks like you are reproducing how fleur de sel is made, through boiling the water which is the equivalent to \"evaporating sea water\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27/Kyra", "score": 6 } }, { "sents": [ { "text": "It is harvested manually", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It is a small portion of the evaporated sea-salt produced.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It is a lot more expensive", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has finer salt-flakes as normal evaporated sea salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unless you can distinguish it from other salts in a double blind randomized controlled trial I do not think that it is worth the trouble.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Setting a trail up with a few friends is a lot of fun :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2324/Bogdan Belcea", "score": 4 } }, { "sents": [ { "text": "AFAIK, the mineral content of the salt is the major difference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, the smaller crystals of Fleur de sel dissolve very quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/64/jessecurry", "score": 2 } }, { "sents": [ { "text": "There is an incorrect assumption in your question.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fleur de sel (flower of salt) is not salt collected from the top of a boiling pot of salted water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's salt collected from evaporated ocean water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is important and contributes to the following differences: The mineral content of the ocean is different than the contents of a pot with water and table salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So the final salt is composed of more than just sodium chloride.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fleur de sel also includes calcium, magnesium, potassium, and iron.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "By virtue of the collection method and the fact that it is not agitated by boiling but evaporated by the sun, the structure of the flake is very specific.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Delicate \"flowers\" of salt that are texturally distinct from grains of table salt or flakes of flaked salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fleur de sel is formed in open air ponds.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The resulting salt contains biological material as a natural side effect of it being made outside.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a specialty product.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's harvested by hand on nature's schedule.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The sun is the heat source.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Winds can disrupt the formation of the flowers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's expensive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most importantly, I just tasted Maldon flaked salt, kosher salt, and fleur de sel back-to-back while writing this answer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They taste different.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's probably the most important thing to note.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17063/Preston", "score": 2 } }, { "sents": [ { "text": "Since the salt crystallizes in a manner that produces large flat flakes it makes it ideal for finishing a dish since it offers a small textural contrast while providing good salt coverage.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Compared to coarse kosher salt it provides a small crunch and adds texture to the dish without being overwhelming it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's also visible versus something like a fine grained table salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a finishing salt though, so get some nice cheap fine grain salt for your regular day-to-day needs, and keep your fleur-de-sel in a small pinch pot to throw on finished dishes immediately before serving.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/79018/Dugan ", "score": 1 } } ]

{ "question": "Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?", "title": "What makes fleur de sel different from regular salt?", "forum": "cooking.stackexchange.com", "question_tags": "<salt><classification>", "link": "cooking.stackexchange.com/questions/134", "author": "cooking.stackexchange.com/users/35/Daniel Moura" }

[ [ "Fleur de sel is harvested manually and is more delicate and work intensive. The large flat flakes provide good salt coverage while offering a small textural contrast.", "Fleur de sel is harvested manually and it skimmed off the top of the rest of the salt. It has an ideal texture for cooking." ] ]

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[ 8 ]

[ [ "Fleur de sel is harvested manually and is only a small portion of the salt.", "It has a good texture for finishing a dish." ] ]

[ { "sents": [ { "text": "Besides the material itself, there are lots of other factors -- Surface : There are smooth plastic cutting boards, and there are rougher ones.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I prefer the rougher ones, as smooth means things are slipping all over the place and its can be dangerous.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Plastic will roughen up with use, but cuts and nicks in plastic boards means more places for germs.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "For those thin plastic cutting mats, they're so lightweight that you have to worry about both the food sliding, and the mat itself sliding.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Thickness", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ": Those 'butcher block' wooden boards look great, but I don't like them for two reasons: I'm short, and it raises the surface that I'm cutting at; they're heavier, and I like being able to pick up my cutting board to take to my stove, as my cutting area is near my sink, not my stove.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Size : Large enough to hold the amount of food you tend to prep at one time, and not so overly large that it's a pain to move /", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "clean / etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like about 18\" x 24\" (45cm x 60cm),", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but if you're cooking for one in a small apartment, that might be a little large.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(although, one of my apartments was small enough that I used a large board, so I could span the sink, as there was all of maybe 30\" (75cm) of counter space.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All this being said", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "-- I use wood for all vegetables, and plastic cutting mats for meats and poultry, just because it saves me time sanitizing everything between cutting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(although, I typically try to cut all of the vegetables first, then the meat, just to save on cleaning a knife).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Part of the complaint against wood is that it's very hard to get germs out once they get into wood -- but research has shown that if you clean the surface, wood cutting boards are unlikely to transfer germs to other food, and a well-maintained wooden cutting board will self-heal and continues to be safe over time, whereas plastic can't be simply wiped down once it starts developed scratches from use.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "To sanitize wood boards, use half a lemon, and coarse salt (I use kosher salt), and use the cut side to scrub the board.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rinse, let it dry, and give it some food-grade mineral oil every few months, depending on how humid your area is.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it's looking sad, you can always sand it down, re-sanitize it and re-oil it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 16 } }, { "sents": [ { "text": "I use two types of cutting boards: wood and [soft] plastic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The plastic is for meat, or anything that could ruin a wood cutting board.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Wood is for everything else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can afford it, try to get an end-grain wood cutting board.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most other materials, especially glass, will ruin your knives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 13 } }, { "sents": [ { "text": "Don't use a glass board.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] }, { "text": "It dulls the edge of the knife and the food you are trying to cut is more likely to slip than on a wood/plastic board.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21/Curry", "score": 7 } }, { "sents": [ { "text": "One thing not mentioned is feet/pads on the bottom of the board.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Boards without anything on the bottom except a flat surface can slip.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can resolve this by adding rubber feet or a damp towel but if you are buying a new cutting board it might be something worth looking into.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, check out the size of the board in terms of your sink.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A large board is great for cooking, a large board is a pain in my side for cleaning as it barely fits in the sink and creates a mess just by cleaning it.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1511/Chris", "score": 4 } }, { "sents": [ { "text": "How about something on the edge of the board (like a soft rubber \"fence\" maybe .5", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\" tall)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "that keeps the food from falling off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I realize this is tricky b/c you don't want the \"fence\" to interfere w/ the cutting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But it drives me nuts that food is always falling off the edge (just a tiny amount but enough to make a mess).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6395/Clay Nichols", "score": 1 } }, { "sents": [ { "text": "One thing not yet mentioned: For an everyday plastic board, it's great to have one just small enough to easily fit in the dishwasher - easily and perfectly sanitized every time.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20183/Jolenealaska", "score": 1 } }, { "sents": [ { "text": "My selection involves: Bamboo for general purpose veg, small bits of meat (e.g. bacon slices), I also occasionally cut meat on it - it is smooth and juices etc run straight off it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Several Plastic for when I have several dishes on the go or lots and lots of veg and also meat and fish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wood for bread, cheese and cooked meat", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- It looks nice when I serve cheese boards or antipasti.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have a glass one but only use it as a heat mat as well as dulling knives it also makes a horrible noise when you do need to cut on it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have an endgrain wood board that is designed for meat", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(it has a groove around the outside for collecting juices).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I find it too big, heavy and hard to clean to actually use -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "annoyingly it was also my most expensive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know people who have granite work tops and do not use a board - This is as bad as glass and will dull your knives also.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wood boards can also absorb juice - so regularly cutting onions, garlic or \"smelly\" things may cause your board, and therefore other things you cut on it to pick up the smell.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Wood is also annoying to maintain - it needs oiling occasionally as well as disinfecting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2010/NBenatar", "score": 0 } } ]

{ "question": "I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage. What are the pros and cons of the following and why? Wood versus plastic or other materials Affect on food safety and cleanliness Cost to purchase Affect on knife edge and ease of use", "title": "Cutting boards: What are some general tips on purchasing and using a cutting board?", "forum": "cooking.stackexchange.com", "question_tags": "<equipment><knives><cutting><chopping><cutting-boards>", "link": "cooking.stackexchange.com/questions/183", "author": "cooking.stackexchange.com/users/91/JYelton" }

[ [ "Wooden cutting boards have a reputation for storing germs, but research has shown that a well-cleaned surface is generally enough to prevent transfer. Plastic surfaces are often smooth, but develop cuts and nicks that can store germs later. A small plastic board can fit in the dishwasher and sanitised easier, and will not pick up smells like garlic as easily as wood.", "Plastic boards are the easiest to use and keep clean. Wood boards need to bekept really clean. Glass boards are not recommended." ] ]

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[ 8 ]

[ [ "Plastic boards are good for meat. They are easy to wash, especially if small enough to fit in the dishwasher. ", "Wood boards are harder to keep clean and neet maintenance.", "Glass boards are not recommended." ] ]

[ { "sents": [ { "text": "Hold the mango upright - so the place where the stem was is at the top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Turn the mango", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so the widest side is facing you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The pit mimics this same shape - it's tall, wide, and not very deep.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cut all the way around as though you are creating two halves, one whole piece facing you, and one facing opposite.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Go ahead and peel this side (using a vegetable peeler).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Slide your sharp paring knife between the peeled flesh and the pit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As you separate a section off the pit, slice it away from the rest of the flesh.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you don't use a sufficiently sharp knife, you just end up with a mess.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Peel the other side and slice it the same way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The reason I peel only half at a time is so I have something (the remaining peel) to grip as I slice the mango.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/364/JustRightMenus", "score": 10 } }, { "sents": [ { "text": "The pit is flat and thin and surrounded with a lot of fiber and most of the meat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The best solution is to cut the mango into 3 \"slices\" (||), starting at the stem end, and cutting as close to the pit as possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use a sharp knife.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The middle slice will have the pit and a small amount of meat and skin around the edge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can peel the skin and chew the meat at the edge of the pit, but there isn't a whole lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/114/Crispy", "score": 9 } }, { "sents": [ { "text": "I haven't tried this before", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I found this youtube video that shows you how.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cut into the mango, starting where the stem was and going around the long way, just in to the pit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Reach in with a spoon and scoop around the pit, separating one half of the mango from the pit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then scoop the pit out of the other side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27/Kyra", "score": 7 } }, { "sents": [ { "text": "In most countries where mangos are native, slicing a mango is anathema - they're eaten at the point at which they're 'like a woman'", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(use your imagination)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "i.e. fragrant, perfumed, melting, soft and very juicy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you must slice, generally you can get 2-4 'slices' as @Crispy suggest and then, with a bib on, or best of all, in the bath, you slurp away at the hairy delight that is the stone of a properly ripe mango.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3688/5arx", "score": 5 } }, { "sents": [ { "text": "Typically you just cut the flesh around the pit.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If the mango ripeness is right (soft but not mushy) you'll get nice chunks of mango and minimum mess.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/112/Zepplock", "score": 3 } }, { "sents": [ { "text": "There are devices that can make this rather arduous task easier.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I haven't used on personally", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but they have been reccomended by friends.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/98/Neil Aitken", "score": 3 } }, { "sents": [ { "text": "I've used Alton Brown's technique for preparing mango with success before.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It involves cutting a disk off the top and bottom", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so you have a flat way to set the mango down and then slicing along the pit to cut off the two big \"cheeks\" and then the two narrower \"fingers\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can either peel the mango before or after.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "He also shows an easy way to cube the mango.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/123/Ryan Elkins", "score": 1 } }, { "sents": [ { "text": "Separate the meaty part or cheeks of the mango by slicing slightly above where the tree stem and the fruit used to connect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After separating the cheeks\", get a water glass and use it to slide half a \"cheek\" of the mango into the glass and separate from the skin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You do that without peeling the mango.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/22335/Rej Myers", "score": 1 } } ]

{ "question": "I've only attempted this once, and it was a complete disaster. Can anyone provide some tips for a beginner?", "title": "How do you remove the pit from a mango?", "forum": "cooking.stackexchange.com", "question_tags": "<mango>", "link": "cooking.stackexchange.com/questions/228", "author": "cooking.stackexchange.com/users/None/" }

[ [ "In most countries where mangoes are native, they are not sliced but rather eaten when perfectly ripe. However, you can cut the flesh around the pit or slice down to the pit and eat around it.", "People don't generally slice mangoes. If you try, you will probably get 2 to 4 slices and then you would eat the rest." ] ]

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[ 8 ]

[ [ "Normally people don't slice mangoes. You would just cut the flesh around the pit.", "You might be able to get 2 to 4 slices and then you would just eat the rest." ] ]

[ { "sents": [ { "text": "Peter Martin at Chef Talk suggests adding sugar or cider vinegar.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "He also mentions the old potato trick but says it's not effective for him unless it's only slightly too salty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/65/Kiesa", "score": 16 } }, { "sents": [ { "text": "Make a second batch of Soup and under salt it, then mix them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1295/Matthew Scouten", "score": 16 } }, { "sents": [ { "text": "A trick that works sometimes is to put a potato in it and cook it a bit.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It'll tend to absorb some salt and not give flavor out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/163/Alejandro Mezcua", "score": 6 } }, { "sents": [ { "text": "Add water and/or unsalted chicken or vegetable stock...though depending upon how over-salted your soup is, you may not be able to rescue it without a significant amount of added liquid.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8930/djangodude", "score": 4 } }, { "sents": [ { "text": "Make another batch with no salt added to it, then mix the two batches together.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It's the only way to save soup", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "that's too salted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nothing else works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you need to thicken it up after mixing, use smash powder packet, and add accordingly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10305/kirsty", "score": 3 } }, { "sents": [ { "text": "Strain soup and set solids aside.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put salty stock in a lg, by at least half, pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add handful of parsley, couple quartered onions, celery butt (end) and heart with leaves, 2 or 3 chopped carrots, 2 med.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Peeled potatoes, quartered and small chicken that you cleaned.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bring to a boil, reduce and summer a couple hours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "DON'T SEASON.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "when meat is falling off bones, strain.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pick meat off and mix in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Freeze half th is in qt containers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add your solid from the early salty soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now taste for seasoning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Should be fine now.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/31256/KM Clifton", "score": 3 } }, { "sents": [ { "text": "Perhaps just more water , more chicken stock ?", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/142/Adam A", "score": 2 } }, { "sents": [ { "text": "Adding a bunch of parsley to the soup and cooking it for another hour or so will usually work.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Parsley tends to soak up the salt somehow, at least flavour wise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not sure how it works, but it works for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Especially if I've been using fake chicken stock powder (it's we use instead of chicken stock in my vegetarian household).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Anyway, a proper Jewish chicken soup should have parsley in it, so why not add more?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's what my granny taught me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/611/Carmi", "score": 2 } }, { "sents": [ { "text": "I find it is easiest to: remove about 1/2 of the solids with a slotted spoon (meat, vegetables, noodles, beans etc.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "place them in a strainer or colander and give them a quick rinse under warm or hot water, next remove 1/4 of the broth and replace it with water", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(You can save this broth if you want to use in future soups but please label it to not use alone nor with additional salt), add an additional 1/4 of the original amount of other seasonings (except no more salt, this includes no garlic salt or onion salt) add the rinsed meat and vegetables back into the pot and simmer for 20 to 30 minutes to give the flavors a chance to blend.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/40890/DebraMN", "score": 2 } }, { "sents": [ { "text": "I made the mistake of using all the drippings from baked ham in making soup and it was much too salty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I followed the advice from DebraMN and spooned out all the meat and vegetables from the pot, rinsed them well with warm water and drained them in a colander.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I poured out half the broth and added back plain water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In tasting the vegetables before adding them to the pot I found that the rutabagas I'd used were very salty", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so I fished out as much rutabaga", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "as I could and then added the meat and veggies back to the pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I added around 2 tsp.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "sugar and 2 Tbsp.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cider vinegar to what was approx.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2 qts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I did add two quartered raw potatoes and simmered for about an hour and that helped some but the rutabagas really seemed to have absorbed the salt and the soup did turn out tasting pretty darn good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42307/E. Harrington", "score": 0 } } ]

{ "question": "I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?", "title": "Soup is too salty!", "forum": "cooking.stackexchange.com", "question_tags": "<salt><soup>", "link": "cooking.stackexchange.com/questions/372", "author": "cooking.stackexchange.com/users/109/Elizabeth Schechter" }

[ [ "The surest way would be to add stock, water or another batch of soup without salt, but additives like sugar, cider vinegar or potato can also rescue and over-salted soup.", "The easiest solution would be to add more liquid until the mixture is less salty. Other than that, you can try adding sugar, cider vinegar or a raw potato to soak up the saltiness." ] ]

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[ 8 ]

[ [ "Try adding sugar or cider vinegar.", "Add more water or stock or make another batch of unsalted soup and mix together.", "Add a raw potato then remove to soak up the saltiness." ] ]

[ { "sents": [ { "text": "Follow these steps and watch very carefully... Set your oven on Broil (high) and put your rack on the top shelf.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let the oven get nice and hot (3-7 minutes).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fill an oven safe dish with crushed ice and water and place your dishes into the ice/water bath.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The cold bath should keep the custard from cooking, but the sugar on top will heat till it caramelizes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It'll only take 3-4mins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/198/notpeter", "score": 37 } }, { "sents": [ { "text": "The old fashioned way was with an iron (not like today's steam iron -- a heavy chunk of metal at the end of a handle)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "you'd heat it up, and press it against the sugar to cook it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course this typically means having a chunk of metal that's just slightly smaller than your container.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some of the high-pressure torch style lighters might also work or you can try putting it under the broiler, but I'd really suggest picking up a propane torch if you're interested in creme brulee.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Don't go to a kitchen store, as they're vastly overpriced -- get one from a hardware store.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're maybe $15 or so, and they have a number of uses -- I've soldered pipes, used it to light the grill and even used it for gardening (you know that weed block fabric?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can burn holes in it where you want to plant, which saves a lot of time over cutting).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 11 } }, { "sents": [ { "text": "Here's what we did exactly once", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it worked for us:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cut a area out of foil the exact size that you want the topping to be Spray one side with non-stick cooking spray Mix", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "some of the sugar topping and put it on the foil Put the foil+topping on a cookie sheet and broil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Watch them closely -- this doesn't take long.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bonus for our situation: this was for an event the next day at work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "By pre-making the delicate little topping disks, they could be kept separate from the custard until the last moment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This meant the sugar didn't get soggy or broken for anyone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It also meant that only this tiny package could be handled with care while the rest of the stuff could be handled normally.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43/Dinah", "score": 6 } }, { "sents": [ { "text": "may have already been said but you can use the oven top shelf if it's turned onto the grill.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "When i worked in a restaurant we used to use the combi oven, which had the pull down grill to heat the top of creme brulee :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope you get it done :) xxxxx", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2453/Toffee", "score": 3 } }, { "sents": [ { "text": "In theory you could place the Crème brûlée under a very hot grill for a few seconds, but you are in danger of killing the custard too.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Personally, if this is something you anticipate doing frequently, buy a torch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You don't need to spend load on a specialised kitchen torch, just go to your local DIY and get a standard propane plumbers torch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/115/Pulse", "score": 2 } }, { "sents": [ { "text": "Easy:-mix", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the sugar with a bit of Vodka and spread over the brule.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Light with a match or lighter and see the sugar caramelize as if by magic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17030/Joey", "score": 2 } }, { "sents": [ { "text": "You can use an electric stove that has a broil function.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Put the rack on the top slot, turn on the broiler, wait until it is red hot and then add the cups of crème brûlée right under the element until you have a golden crust.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The crust will be thicker than if you used a torch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nonetheless, i find the result perfectly fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21/Curry", "score": 1 } }, { "sents": [ { "text": "Just put sugar in a pan, and let it melt; then, pour it over the creme and refrigerate it so it hardens.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6888/best chef eva", "score": 0 } } ]

{ "question": "I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?", "title": "What can I use for a Crème brûlée if I don't have a blow torch?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><equipment><custard>", "link": "cooking.stackexchange.com/questions/626", "author": "cooking.stackexchange.com/users/125/lomaxx" }

[ [ "Traditionally a special crème brûlée iron would be used, but a propane torch is the easiest option. The crème brûlées can be placed under a grill for a few seconds, but this can ruin the custard. Alternatively, just pour melted sugar over the custard and allow to cool.", "The best option is to put it under a grill for a few seconds. You can also try melting some sugar and pouring it over to harden." ] ]

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[ 8 ]

[ [ "The easiest option is to try putting it under a very hot grill for a few seconds. You can also trying melting some sugar and pouring it over the top so it hardens.", "Try a torch style lighter.", "You can put it under a very hot grill for a few seconds.", "Melt the sugar, pour it over the top and leave to harden." ] ]

[ { "sents": [ { "text": "I can say, as a salt snob, that sea salt is a far more flavorful product.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I can't even use regular table salt anymore.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sea salt is salt formed from evaporated sea water, is not iodized, and because it doesn't come from salt mines requires very little processing.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Some people will say that because it's \"natural\", sea salt must be better for you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The mayo clinic seems to disagree: http://www.mayoclinic.com/health/sea-salt/AN01142", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/99/Mike Sherov", "score": 21 } }, { "sents": [ { "text": "Iodine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Table salt has added iodine, and sea salt doesn't.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Sea salt also tends to be a little coarser, but that's just cosmetic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sea salt isn't as refined as table salt, either, so it may contain traces of other minerals (magnesium, sulfur).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sea salt is also considered to be kosher.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/218/Satanicpuppy", "score": 12 } }, { "sents": [ { "text": "As mentioned by Satanicpuppy , sea salt is largely regular, uniodized salt but with small amounts of different minerals from ocean water , and without the anticaking agent added to salt.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "So, at least chemically , they are very similar as sea salt is still ~85% regular salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The presence of different minerals affects the taste and texture (maybe someone who uses it a lot can tell you how).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also find iodized sea salt sold in case you want to substitute it completely for normal iodized salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/94/Kryptic", "score": 4 } }, { "sents": [ { "text": "It depends on what country you come from.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In many countries \"table salt\" is just their local sea salt, crushed, filtered, and sometimes iodized.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not every country has \"salt mines\", but most countries with a coast line can collect or \"farm\" evaporated salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See this PDF", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 3 } }, { "sents": [ { "text": "In Italy we basically only use sea salt, in Romania they use mostly rock salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once the salt has been mixed into the food, I can't tell the difference.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I don't taste salt by itself because... you would have to pay me for it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course, if you did an A/B double blind test, perhaps you would get some effect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But do you care?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Healthwise, food safety agencies the world over seem to have no problem at all with rock salt and sea salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Somebody befor ementioned iodine -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "that is something to keep in mind.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4558/Walter A. Aprile", "score": 1 } } ]

{ "question": "I often sea sea salt sold in grinders to be used at the table, with comments about how it tastes better. What sort of taste differences would I notice using sea salt vs table salt, and what other differences might using one over the other impart? I've also noticed people say that regular table salt is unhealthy, but that sea salt is somehow healthier for you.", "title": "What is the difference between sea salt and regular table salt?", "forum": "cooking.stackexchange.com", "question_tags": "<salt>", "link": "cooking.stackexchange.com/questions/788", "author": "cooking.stackexchange.com/users/123/Ryan Elkins" }

[ [ "Sea salt is taken from evaporated seawater rather than salt mines, so it undergoes less processing and doesn’t have added iodine and anti-caking agent. Sea salt may taste better, but some do not notice the difference in a meal.", "There are mixed opinions on whether you can actually taste the difference. Table salt contains additives whereas sea salt is completely natural." ] ]

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[ 8 ]

[ [ "Sea salt is more flavorful than table salt.", "Table salt contains iodine and anti-caking agents, whereas sea salt receives very little processing.", "In food, it is difficult to tell the difference." ] ]

[ { "sents": [ { "text": "Why actually, I have just the link for you. http://www.eatfoo.com/archives/2007/12/recipes_more_spherification_wi.php Is exactly what you are looking for.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And http://www.albertyferranadria.com/eng/texturas-gelification-dosages.html for supplies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 6 } }, { "sents": [ { "text": "I've seen it done with agar-agar on the Danish show \"Spise med Price\".", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "They made spaghetti with lemon balm .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "They sucked the warm liquid with agar-agar in it up with a syringe, pushed the liquid into a thin plastic tube, which they lowered into ice water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Before they served it, they pushed the spaghetti out of the tube with the syringe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for a flavor idea, they served it with carrot cake made in mere minutes (from start to finish) in a microwave oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/122/jumoel", "score": 5 } }, { "sents": [ { "text": "Check out this PDF called 'Texture: A Hydrocolloid Recipe Collection'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has some recipes for various types of spaghetti using agar and other hydrocolloids.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since agar tends to dissolve under heat, it also has a recipe to make noodles with methyl cellulose which gels when heated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They suggest using a syringe to make your strands of spaghetti.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It may be time consuming, but I could see it working.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like your ideas for flavors!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Perhaps mushroom bisque/broth flavored noodles with a beef stroganoff sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/296/Vecta", "score": 4 } }, { "sents": [ { "text": "I can't help with the gelling, but to make the strands, consider using (making?)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "a chitarra : it's a frame with parallel wires -- you lay a sheet of pasta on top, then use a rolling pin to force it onto the wires, cutting the pasta into strands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This would allow you to make sheets of gel, rather than trying to form each strand individually.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some quick searching suggests they can be bought from a gourmet cooking store in the US for $40.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't know how hard it would be to find one in the UK.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've also seen things that look like multiple pizza cutters mounted so they can be adjusted in how far apart they are.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(it looks like they're called an \"adjustable dough divider\" or \"adjustable dough cutter\", and they run between $22 and $200).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are also fixed blades mounted on a single handle, and looks like the term to use is \"rolling pasta cutter\", which are much more reasonably priced, but not as flexible in their use)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 2 } }, { "sents": [ { "text": "Starch gelatinization .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Not sure if it'll work, but it won't melt at high temperatures.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Might be worth experimenting with.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/990/Mike Yockey", "score": 2 } }, { "sents": [ { "text": "Regarding flavors, try the Matcha tea ...also for the color of course,", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/876/HeDinges", "score": 0 } }, { "sents": [ { "text": "Sheet gelatin.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Commercial bakeries use sheet gelatin to make large quantities of gelled foods such as jello.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's perfectly edible and neutrally flavored.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/990/Mike Yockey", "score": 0 } } ]

{ "question": "I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish. Anyone done this? Got any tips on gelling agents to use and what I could make the strands with ie moulds etc? Also any flavour ideas would be appreciated. Lobster bisque flavour appeals for a hot clam based 'pasta' dish or maybe an apple and cinnamon with ice-cream", "title": "I fancy making flavoured 'spaghetti', any tips?", "forum": "cooking.stackexchange.com", "question_tags": "<flavor><molecular-gastronomy><gelling-agents><experimental>", "link": "cooking.stackexchange.com/questions/817", "author": "cooking.stackexchange.com/users/210/Sam Holder" }

[ [ "The pasta can be made with agar agar or sheet gelatin, and squirting the liquid into ice water with a syringe can be used to make the spaghetti shape. Possible flavours include lemon balm, mushroom, and matcha tea.", "For the setting agent, try agar agar or gelatin using a syringe. Flavor ideas include matcha tea and lemon balm." ] ]

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[ 8 ]

[ [ "Try using agar agar, sheet gelatin or starch gelatin for the setting agent.", "You could try lemon balm, mushroom bisque or matcha tea.", "Try using a syringe to push the liquid into a plastic tube and submerging into cold water." ] ]

[ { "sents": [ { "text": "Yes, ceramic knives are the \"new thing,\" but that doesn't make them superior.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ceramic blade mandolines, however, are great.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Note, a separate, and good, question would be \"what knives do I need?\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The answer is it depends, but I concur that you should not buy a \"set\" of knives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/220/kevins", "score": 20 } }, { "sents": [ { "text": "Z E R O", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "- they break, they are tough to sharpen, and the really don't hold an edge as well as people think.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I personally have tried several and they are too light for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like a heavier blade personally.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The best knife setup I have seen (", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I cooked professionally for ten years)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "is a good 'ol cheapo-cheapie, purchased form an Asian market (restaurant-style, white handle) and then use this sharpener frequently to keep it sharp: http://www.accusharp.com/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have seen people waste so much cash on costly, high carbon steel, Japanese blades and, while they are nice (and often have a superior feel), I have always done real well with the scenario described above.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/215/nicorellius", "score": 10 } }, { "sents": [ { "text": "They're just tools.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're fine with your steel knives, keep 'em.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I'd just buy one and see how I liked it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Edit: I never buy sets .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I buy individual knives to fill individual needs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Soft steel carving knives, for paper thin slices.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hard steel utility knives for day-to-day chopping.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you've got nothing, I'd head out and get some cheap high-carbon knives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(In my opinion) you only really need three knives: Chefs knife for chopping A 4 or 5 inch utility knife A santoku, or a boning knife, depending on whether you're a vegetarian or a carnivore", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's all you need .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once you've got those, then you can figure out which ones you want .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have a nice ceramic santoku knife, which is pretty cool, but not as beloved as some of my older steel knives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/218/Satanicpuppy", "score": 7 } }, { "sents": [ { "text": "The only advantage that I'm aware of is that there are a few items that will discolor because they've been cut with a steel knife.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Lettuce comes to mind, but they also make really inexpensive serrated plastic knives that'll work for lettuce without breaking the bank.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There might be other stuff out there that I haven't worked with, or it hasn't bothered me, or as a home chef not prepping food 4 hrs before service, it doesn't discolor fast enough for me to notice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So... how many ceramic knives do you need?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "None.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For how many knives (of other materials), see What knives are “required” for a serious home kitchen?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 5 } }, { "sents": [ { "text": "Maybe I am not a serious cook because, unlike other answers, I love my ceramic knives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have three of them for casual kitchen work like peeling apples or cutting bread.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like how they freshen up the whole mood of my kitchen with their plastic look.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I bought colorful Kyocera knives from Japan.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also they don't leave metal smell on fruits, fresh fish (for sashimi), etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and are very easy to clean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, like others, I don't recommend you to buy a ceramic chef knife although there's a specially strong black one and my set has never been broken or chipped even after falling of kitchen table twice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/519/puri", "score": 5 } }, { "sents": [ { "text": "I kind of agree with what seems to be the general consensus: you don't need any ceramics.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "With that being said, here are the positives: when new they are very sharp, they hold their edge well, and do not stain certain veggies as a carbon steel knife will do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now, the downside: THEY BREAK!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "easily, You cannot pry, gouge or whack with them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They will break (or at least, chip) Carrots and other colorful veggies and fruits will stain the knives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a knife maker, I am biased toward steel blades.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They will do everything a ceramic knife will do and more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A good quality steel knife will be the last one you will ever have to buy and you can get them sharpened at many places (or by yourself).If you must, get a ceramic paring knife for little stuff but in the end, a good, high carbon, stainless steel, forged chefs knife will always be the workhorse of your kitchen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4991/Bob Burden", "score": 5 } }, { "sents": [ { "text": "I have one Ceramic knife.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "a 15cm Cooks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I got it in mail.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Flexed it (a little) Cuts my cheese blocks beautifully.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've never been game to use it on anything else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's nice and safe in", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's sheath in the third drawer down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wustof.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "20cm Cooks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "15cm Utility.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "cheap Parer and a coupla meatworks heavy duty blades for pumpkin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Boning etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They do me", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "fine thank you....", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Tried a mates Shun Santoku.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Prefer thicker\\heavier blades myself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bloody sharp though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20588/Macka17", "score": 1 } } ]

{ "question": "I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within reason) and assuming that I have to buy a whole knife set (which I do), how many ceramic knives do I \"need\"? Do I want a full set if I can get one? Do I only need one? What sort? (big, small, serrated...)", "title": "How many ceramic knives do I want?", "forum": "cooking.stackexchange.com", "question_tags": "<equipment><knives>", "link": "cooking.stackexchange.com/questions/840", "author": "cooking.stackexchange.com/users/184/Andres Jaan Tack" }

[ [ "The advantages may not be as great as people say, and there are downsides such as difficulty sharpening and brittleness. If you like your current knives, keep them and maybe try one ceramic knife before buying any more.", "People disagree on whether ceramic knoves are any better than steel ones. Try buying one to see if you like it." ] ]

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[ 8 ]

[ [ "A lot of people agree that ceramic knives are not superior to steel knives. They are breakable and you can't sharpern them.", "The blade will be sharper and won't require sharpening. Try buying one and seeing if you like it. The main advantage is they won't discolor foods like steel knives." ] ]

[ { "sents": [ { "text": "By the wording of the question, I'm pretty sure you're using one of those pyramidal graters or a \"sheet\" grater.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's great for getting the \"bulk\", but if you want to grate a small amount of cheese (or the last bit of a large amount, if you don't want to just eat it) then you really need to get yourself a rotary grater .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're more commonly used for fine/hard cheeses such as Parmesan, but most half-decent ones will come with a \"coarse\" blade that can be used for cheddar, mozzarella and so on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rotary graters all have a plate at the top that lets you push the cheese down onto the blade.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Higher-quality graters will give you slightly better results; the $10 cheap ones tend to leave a mush at the bottom that's hard to grate, even if you squeeze really hard, but that's easily remedied with a small wooden block or really any object at all to put between the top plate and the cheese you're trying to grate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 14 } }, { "sents": [ { "text": "You can turn that last quarter-inch sideways and grate until you have only a thin stick of cheese left.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it's only going to be melted anyway, you could just crumble the last stick in.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/77/Blorgbeard is out", "score": 4 } }, { "sents": [ { "text": "I don't know of a tool, but what I tend to do is grate one way until there is only a bit left, say 2cm deep (by however long the block was)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", then I rotate the piece so it is against the grater lengthways, then grate until I have 2cm again, then rotate again so the longest side is sticking out away from the grater, and grate again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Whilst this doesn't mitigate the issue, it does mean that you end up with a much smaller block which is ungrated, as you have grated it in each dimension until you can't get any closer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/210/Sam Holder", "score": 4 } }, { "sents": [ { "text": "I bought a pair of kevlar gardening gloves for this exact sort of thing (and for using my mandoline without hacking off any (more) of my thumb).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "With those, you can run it all the way down to the bottom and not worry about your fingers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And when they get grotty, you can throw 'em in the washer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/218/Satanicpuppy", "score": 3 } }, { "sents": [ { "text": "I just hold the cheese closer to the edge away from the grater.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When it gets really small", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I just have a single finger on it to grate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Though sometimes I just pop it in my mouth too :D", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27/Kyra", "score": 2 } }, { "sents": [ { "text": "Crumble it in, or just forget about grating cheese at all and just do some high-speed paper thin slices with your handy kitchen knife and block.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Tip grounded on the block, fingertips tucked in, and chop away.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "By time you get a grater, mandolin, or Cuisinelf 3000 Turbomatic's fiddly little bits cleaned, you could have long since been serving up that cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The knife has had about 100,000 years of R&D to get it to", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's current shape.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It really can't be much improved upon (except by a whetstone!).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "BTW, it may be ugly, but some starch sure helps when handling cheese!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } } ]

{ "question": "You know the scenario: You grate the cheddar until you're left with a quarter-inch. What do you do? Try to grate it and risk cutting your knuckles, or pop it in your mouth and enjoy? Usually I do the latter, but I wondered if anyone has any tips for grating cheese down to the last bit? Is there some kind of small tool that you can use to safely grate the last of a block?", "title": "Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles?", "forum": "cooking.stackexchange.com", "question_tags": "<equipment><cheese><grating>", "link": "cooking.stackexchange.com/questions/853", "author": "cooking.stackexchange.com/users/91/JYelton" }

[ [ "Rotary graters let you push the cheese down with a plate rather than your fingers, or kevlar gardening gloves will protect your fingers when using a normal grater. The last bit can also be crumbled directly into the mixture or thinly sliced.", "Try a different style of grater or a pair or gloves to protect your hand. Otherwise you could just crumble it in." ] ]

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[ 8 ]

[ [ "You try a different style of grater, that protects your hand, such as a rotary grater.", "You could just crumble it in or slicely it finely.", "Try wearing a pair of gloves." ] ]

[ { "sents": [ { "text": "The classic mistake when making a Mojito or a Julep is to over muddle the mint.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pounding away at the mint will release so much flavour from it, that you won't taste any of the other ingredients.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A perfect Mojito should comprise a balance of flavours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The other main constituents do not have a particularly strong flavour, so its very easy to swamp them with mint and end up with a glass of alcoholic toothpaste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mojito = Rum, Mint and Lime.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Julep's are a little more tolerant, due to the richer flavours of the other ingredients, but the same basic principles still apply.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't overdo the amount of mint you add.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Leaves from one decent sprig of mint will do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Muddle the mint gently for about ten seconds.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You want to bruise the leaves and release a little bit of flavour, but not grind them into a pulp.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Finishing off a Mojito properly is also essential.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You only need a splash of soda.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Adding more than a shot will just dilute the ingredients and destroy the subtle flavours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most importantly, don't forget to taste the drink after you've made it, even if its for someone else!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is the best way to learn and improve your mixing and muddling techniques.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is also sometimes possible to rescue an imperfect drink (eg. by adding a touch of extra lime juice if its too sweet) if really necessary.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10101/Paul Wheatley", "score": 9 } }, { "sents": [ { "text": "It's best to use a wooden pestle, but the back end of a wooden utensil can get the job done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Muddle the lime and sugar in the bottom of the glass first.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The goal is to get a good syrup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put a bit of mint (2 leaves) in last and lightly muddle so as not to break them up into bits.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Add your ice to the top of the glass.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add your Rum, and then add your Club Soda then mix by moving your utensil up and down through the ice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add a couple of mint leaves during this process.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The ice will help bruise the mint during the mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, take about 12 mint leaves in your hands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Clap your hands together to bruise the leaves helping to induce the mint juice/flavor out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I'll bet that rolling pin method would work well here).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Jam", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the leaves down the ice with your utensil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 8 } }, { "sents": [ { "text": "When we make mojitos, we put the lime, sugar, and mint into the glass then crush it with a wooden spoon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do this separately for each drink.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is pretty time consuming which isn't a problem when you're making 1 or 2 glasses.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're making more, you may want to use another method.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43/Dinah", "score": 7 } }, { "sents": [ { "text": "I haven't had to muddle mint", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I found this forum that tells you how.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It says to bruise the mint but not to break it up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They recommend using a muddler, a pestle or the end of a rolling pin or the back of a spoon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27/Kyra", "score": 3 } }, { "sents": [ { "text": "This site makes a case for not muddling the mint at all; muddled mint can give \"really muddy, dirty flavors,\" according to their expert, Leo Robitschek of The NoMad and Eleven Madison Park in Manhattan.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If you're looking to avoid bits of mint in your teeth, they have two suggestions: Make a mint simple syrup by \"steeping mint leaves in hot water for about 5 minutes, and then mixing the strained liquid with equal parts of sugar for a simple syrup\" or, alternately, cold-steeping mint in simple syrup for a few days or Make mint burbon in an iSi whipped cream canister using what they call the Dave Arnold method:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We use 35 grams of mint leaves in 1 L bottle of bourbon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Charge the canister twice with nitrous oxide and allow it to sit for 5 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This ensures that the nitrous travels through the canister into the mint leaves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The infusion actually happens when you vent (release the nitrous gas) the canister.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The nitrous rushes out into the bourbon, bringing all of the sweet aromatic compounds in the mint, and infusing it into the bourbon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The great thing is that using this technique eliminates any bitter, muddy, or tannic flavors that you may get from muddling or over extracting mint.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6317/Yamikuronue", "score": 3 } }, { "sents": [ { "text": "Actually the right way to make a mojito is bruising the mint.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "A lot of bartenders just use a couple of stalks of mint and slap it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mint (as some other herbs) have microscopic hair, which releases the aromas as soon as they are bruised.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Muddling as correctly said will release rather woody flavors (I probably would not call it dirty flavors, but well...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ").The", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "stirring with sugar - will further draw more aroma out of the leaves (the sugar cristals act like \"sandpaper\").", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is important to understand, that a Mojito should not be an insanely minty drink, but just supposed to have some fresh (slightly minty) facets.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also would not make a syrup out of mint, as warm water (or long steeping) completely changes the flavor of mint as well - then it would taste like mint tisane (and a mojito shouldn't taste like peppermint tea)!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For a mint julep, mint leaves can be very carefully muddled (as you don't usually take the full sprigs but the leaves, you cannot really slap the mint in your hands).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Again - no \"mint juice\" should be created, just the microscopic hair should be bruised.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also made a contemporary mint julep, by freezing the mint leaves in liquid nitrogen, then infuse them in bourbon -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "then fine strain everything into crushed ice (which you could also \"powder\" with LN2).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have got a more intense, but still fresh minty flavor without woodiness (as the enzyme which creates the off-flavor is first \"fixed\" with the deep temperature, and then deactivated with the high proof alcohol.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/37588/Dominik MJ opinionated alchemi", "score": 3 } } ]

{ "question": "Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces that get stuck in my teeth. So what's the proper way to prepare the mint in these drinks without ending up with a green leafy mess?", "title": "What's the proper way to muddle mint for a julep or mojito?", "forum": "cooking.stackexchange.com", "question_tags": "<drinks><cocktails><mint>", "link": "cooking.stackexchange.com/questions/978", "author": "cooking.stackexchange.com/users/86/Shog9" }

[ [ "Don't add too much mint and lightly bruise the leaves rather than breaking them up when muddling. Some experts suggest not muddling at all, as this releases \"muddy, dirty flavours\".", "Don't use too much mint and gently bruise the leaves to release the flavor." ] ]

{ "rel_sent_not_in_cluster": [ true ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "Make sure you're not using too much mint.", "You want to bruise or lightly muddle the mint leaves, not grind them." ] ]

[ { "sents": [ { "text": "You might be able to counter-balance it with other flavors (salt, sour, sweet, hot), but you're likely still going to have some bitter notes come through, it's just a question if it's tolerable or not, and some people dislike bitter more than others.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(I can't understand how people can drink beers other than lambics)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In looking at a similar thread on Chowhound , one of the recommendations is a bit of milk or cream.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If you're not lactose intollerant, it might be worth a try.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This could also be a chance for an experiment -- ladle it into a bunch of glasses, try some different things (sugar, vinegar, soy, hot sauce, milk, worcestershire, combinations of them, etc), and report back to us with what you think worked best.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 8 } }, { "sents": [ { "text": "This isn't a direct answer, but rather an anecdote from personal experience.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One time I made garlic parmesan mashed potatoes for a company thanksgiving pot-luck lunch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've made this recipe a few dozen times before.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, this time I decided to get creative and go with parmesan, asiago, and romano cheeses instead of just parmesan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also committed the cardinal sin of not tasting as I went.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Well, I didn't realize how much more salty asiago and romano cheeses were than parmesan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Needless to say when I finished and tasted it, it was almost inedibly salty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Salt being a hard thing to counteract, and me being reluctant to throw out 5 lbs of mashed potatoes, I decided to try dilution.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I made about 7 lbs more of potatoes, omitted all the salt, and used only parmesan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Surprisingly it worked rather well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They were still a bit on the salty side of things, but delicious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In short, maybe try doubling or diluting your recipe next time you make a mistake.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "That in combination with some of the milk/cream methods suggested by others could save your dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/60/hobodave", "score": 4 } }, { "sents": [ { "text": "About the only thing I can think of us adding a little sugar to the pot, but don't add a lot all at once.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Just add a little and taste...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/115/Pulse", "score": 3 } }, { "sents": [ { "text": "Not a fix, but a footnote - next time only use the zest and not the light-coloured part of the rind", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- that is where there the bitterness lies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is called the \"pith\", and is the white lining between the peel and the fruit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3688/5arx", "score": 2 } }, { "sents": [ { "text": "I hope this helps, try chopping up a whole bunch of celery, It seems to absorb the bitter and nutralize the taste, It worked for me when I made a base for rice with way to much menthi Indian spice and the bitterness was unbearable, It worked for me", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "and I hope this helps you to!I also added a little vinagar and sugar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18031/irene Nystrom", "score": 2 } } ]

{ "question": "I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the whole thing has a really bitter flavor. I've removed the rinds, are there any suggestions on how to save this?", "title": "How do I remove bitter flavor from lime rind in soup?", "forum": "cooking.stackexchange.com", "question_tags": "<flavor><soup><mexican-cuisine><citrus><lime>", "link": "cooking.stackexchange.com/questions/1007", "author": "cooking.stackexchange.com/users/123/Ryan Elkins" }

[ [ "You may be able to counter-balance it with other flavours or add milk, cream or celery to absorb the strong flavours. Doubling or diluting the recipe can also help to mask strong flavours.", "While there isn't really a definitive way of removing bitterness, a few things can help: adding milk or cream, sugar, celery or diluting your recipe." ] ]

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[ 8 ]

[ [ "There isn't really any way to counteract the bitterness.", "Try adding milk or cream.", "Try diluting your recipe.", "Try adding a small amount of sugar.", "Celery could help to neutralize the bitterness." ] ]

[ { "sents": [ { "text": "When you find cheap lemons, buy a lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Squeeze half a lemon in each of the cavities of an ice tray.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Freeze.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Within a day, remove the frozen slivers from the tray to a ziploc bag in the freezer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You now have measured units of fresh lemon juice you may use for cooking and will keep for months.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The frozen lemons are a bit less acid than fresh juice, but full of flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can do the same with limes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/183/papin", "score": 20 } }, { "sents": [ { "text": "Based on this site you can substitute the lemon juice for either an equal amounts of lime juice, an equal amount of white wine or half the required lemon amount of mild vinegar (like you mentioned)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27/Kyra", "score": 11 } }, { "sents": [ { "text": "If you're doing it for the acid (i.e. to cut the heat in a spicy dish), you might try cream of tartar if you have it lying around.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've never actually tried to substitute tartar for lemon juice, but lemon juice is the most common substitution for cream of tartar, so it stands to reason that it works both ways.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Note: You would use about 1/3 as much cream of tartar as the amount of lemon juice that's called for).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it's for general flavouring, this may sound insane, but if you happen to have any cherry brandy or even regular brandy lying around, try that.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "A solution of sherry and cider vinegar is an OK substitute but doesn't quite have the tartness and strength of lemon juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While cherry brandy obviously doesn't taste the same as lemon juice, it's often just as good or better in recipes that call for it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 7 } }, { "sents": [ { "text": "if your using the lemon juice for the acidic aspect then you can use 1/2 as much vinegar.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "However if it for flavoring I would substitute another juice such as lime or orange.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes you can also you lemon extract for flavoring.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/83/Zaphoid", "score": 4 } }, { "sents": [ { "text": "Whenever I have to substitute something I have to remember I am no longer making the same thing as what was in the recipe or that I had started with.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With that in mind I am more free to create then to agonize over trying to recreate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have had some great success with this, and some that should best be left in the past :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a substitute for lemon, I think I would try a different direction, rather then try and recreate the lemon, go with salty.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Like a soy sauce, and perhaps simmer some apples in the soy sauce, or reduce apples in a little water then add soy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have done something similar to the lemon but yet entirely different.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Recreation is very hard, and you are always left with the unmet expectation of what should or could have been.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41906/N Scott McPherson", "score": 3 } }, { "sents": [ { "text": "In the Middle East, a common substitute for lemon juice in salad dressings, hummus or other savory dishes is citric acid.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "1/4 teaspoon citric acid equals 1 tablespoon lemon juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/72455/Becky", "score": 2 } }, { "sents": [ { "text": "Two UNreasonable substitutions are alum (toxic in large doses) and citric acid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/649/Tim Gilbert", "score": 1 } }, { "sents": [ { "text": "Most of the recipes where you need to add acid, it's about the acid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Either balancing out the salt, or the flavor, or to help chemical reactions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lemon juice and vinegar are different acids, but if you are from countries where lemons are not the fruit of origin, use what is in your country.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nice apple cider vinegar and use as substitute mentioned above.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Vinegar has two forms.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Both are present in your bottle of vinegar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One is liquid and one is very volatile and needs to be cooked off", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(that means using vinegar in cooking", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you want to cook off the vapors a bit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So in cold dishes, before adding vinegar is good to heat it up for 20 minutes if needed).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/11540/skriatok", "score": 1 } }, { "sents": [ { "text": "I just made some humus and half way through, realized I had no Lemons.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "ARRRRRGH!!!! I did have some rice wine vinegar and some frozen Orange Juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So I went with that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But now, thinking about it a bit, maybe it should have been rice wine vinegar an worcestershire sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lemons are Sour, Acidic and bitter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A bit of bitter might have been better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note: I did not use the Pinot Noir.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I drank that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hence this silly comment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20823/Gustave", "score": 1 } } ]

{ "question": "In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes. I can't remember the exact recipe, but I believe it was some baked fish dish. What are some possible substitutes for lemon juice in this application? I ended up using a dash of apple cider vinegar. It didn't turn out bad, it just was distinctly not lemon.", "title": "Are there any reasonable substitutions for lemon juice?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><lemon-juice>", "link": "cooking.stackexchange.com/questions/1045", "author": "cooking.stackexchange.com/users/60/hobodave" }

[ [ "The best solution would depend on the application, but you can prepare ahead by freezing lemon juice in an ice tray. Citric acid, lime juice, white wine, brandy, vinegar or cream of tartar can add acidity, or salty flavours can make the absence less noticeable.", "Other acidic products such as vinegar, white wine, citric acid or cream of tartar will replace lemon juice. You can also try cherry brandy for a slightly different and improved flavor." ] ]

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[ 8 ]

[ [ "You can stock up on lemons and freez the juice in ice cube trays to always have some in stock. Alternatively, keep some lemon extract or cream or tartar in your stocks.", "Try substituting with cherry brandy, half the amount or vinegar or white wine.", "Try a different flavor such as salty instead of acidic." ] ]

[ { "sents": [ { "text": "Keep it stored in an airtight container, so that it doesn't absorb moisture from the air.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If it congeals, put the container in hot water until honey is liquid (~10-15 minutes).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/97/flicken", "score": 15 } }, { "sents": [ { "text": "Hmm, sounds like you're getting \"raw\" unprocessed honey, which is a good thing, because that kind is in all ways better than store processed, but it tends to crystallize very rapidly.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "To return it to it's liquid state, heat it slowly in a double boiler to around 145(f).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It should turn clear and liquidy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once it looks nice, cool it off by adding some cold water to the pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't heat it in a closed containter:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "honey increases in volume when heated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/218/Satanicpuppy", "score": 7 } }, { "sents": [ { "text": "If your honey is in a glass jar, you can also just remove the lid and put it in the microwave for 20 - 30 seconds or so.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "All you're trying to do is heat it up so it goes back to liquid form.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(But don't microwave it in plastic!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yuck!)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've never found a way to keep raw honey from crystallizing in the first place, though.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/288/bess", "score": 5 } }, { "sents": [ { "text": "The answer to the question is: store in the freezer.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Honey will not crystallize under 65 degrees.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it does crystallize: keep your honey raw and maintain the antimicrobial and antibacterial properties, don't warm above 105 degrees.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Never microwave it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Raw honey has never been heated above 105, usually warmed by a light bulb to help it flow when extracting it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Be gentle with your raw honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I learned this from my beekeeping mentor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have two bee hives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/51598/Lou Anne McKeefery", "score": 5 } }, { "sents": [ { "text": "My family owns a bee company and we have found the best way to melt honey back to its liquid form is to immerse the whole bottle with lid still on in a crock pot filled with water and turn it on high for about an hour or so, depending on how much honey you're reheating.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Fill the crock pot so that the water hits below the lid though, because water will ruin your honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And just keep checking your honey every 30 minutes or so.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10844/T.S.", "score": 4 } }, { "sents": [ { "text": "there is nothing wrong with your honey, honey that behaves that way is showing it's higher quality.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can use it as is, it will melt when you cook with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It makes an excellent spread as is (such as on toast), and yes it will last that way for decades and even centuries if it's sealed properly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you really must reqliquify it, then just place the jar in some warm water and wait a while.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/33134/Escoce", "score": 2 } }, { "sents": [ { "text": "According to this answer , honey should be stored at 70-80 degrees Farenheit (described as room temperature, though that's warmer than many rooms", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've been in).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I used to store my tea honey in a cabinet that's on an outside wall, and I've seen less crystalization since moving it to a cabinet on an inside wall.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, I still get some crystalization, especially in winter when the kitchen temperature ranges from 60 to 70.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I haven't yet succeeded in preventing crystalization entirely, even though I keep it in tightly-sealed glass jars.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other answers have addressed how to rescue crystalized honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6541/Monica Cellio", "score": 1 } }, { "sents": [ { "text": "From this question it seems that you might be able to store it with the comb to make it last longer before crystallising.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "According to this site you can store the comb for more than a few weeks by putting it in the freezer, it will thaw out as runny honey apparently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/210/Sam Holder", "score": 0 } }, { "sents": [ { "text": "Get acacia honey - it practically never crystallizes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2569/Marti", "score": 0 } }, { "sents": [ { "text": "I microwave the honey in 30 second increments until it melts back to a usable state.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It works fine and doesn't recrystallize for a couple of weeks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then I microwave again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/48191/John", "score": 0 } }, { "sents": [ { "text": "I love maple syrup when its in the pure forn(meaning it has not been diluted with the bought syrup) and found keeping pure maple syrup in the freezer was my answer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will not freeze.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pours kinda slow tho.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I say that to say this,maybe honey will react the same way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/64227/warren miller", "score": 0 } }, { "sents": [ { "text": "Easy way to prevent crystallization: store honey in a clay jar!!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "( ceramic).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Never crystallizes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/79520/AdrienneH", "score": 0 } } ]

{ "question": "This question is inspired by this answer suggesting that honey lasts a long time. Unfortunately, it doesn't seem to last so long in my cupboard. I make sure it's sealed tight, but usually after only a week or two it's looking pretty nasty. Is there a way to prevent this from happening? Or is there a standard (not to mention safe) way to \"rescue\" hardened honey without losing flavour or texture?", "title": "Can I prevent honey from congealing/hardening in the pantry?", "forum": "cooking.stackexchange.com", "question_tags": "<storage-method><honey>", "link": "cooking.stackexchange.com/questions/1122", "author": "cooking.stackexchange.com/users/41/Aaronut" }

[ [ "Crystallisation is actually a sign of good quality raw/unprocessed honey, but it can be returned to a more usable state by microwaving without a lid in 30 second intervals, immersing in a crock pot of water and cooking at high for an hour or so. Some crystallisation can be prevented by storing in the freezer, in clay pots or properly sealed.", "It is normal for raw honey to crystalize. Try warming it in water or the microwave. You can also try freezing or storing in a clay jar." ] ]

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[ 8 ]

[ [ "If you have raw honey then it is normal for it to crystalize.", "You can microwave or immerse the pot in hot water until it melts.", "You can try keeping it in an airtight container, a clay jar or freezing it. You can also try acacia honey which does not crystalize." ] ]

[ { "sents": [ { "text": "Very few people have tried a perfectly cooked soft boiled egg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is a tradition among chefs of trying to show each other how perfectly they can cook something as simple as an egg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chef Fernand Point , who serves as inspiration for the affable chef Gusteau in Pixar’s animated movie Ratatouille, would test his apprentices by asking them to fry an egg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With a responsive thermometer, such an infrared one, you can approximate their work at home.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you ever get that mad scientist feeling, try cooking the egg in a bowl of water placed in the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Start with cold tap water in the bowl, place the eggs in the water and the ensemble in an oven set to its lowest setting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Every five minutes, check the temperature of the water in the bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are using an infrared thermometer, stir the water before measuring.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let the water hover between 65°C to 68°C for an hour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In most ovens you will have to turn the oven off and on to keep the water in that range.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The result will be a bright yellow firm gel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have a picture of the gel for the fried version of the mad scientist egg (what I call Eggs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mondrian ):", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want the yolk runny, then the temperature of the water should be between 63°C (to cook the whites) but below 66°C to keep the yolk runny.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/183/papin", "score": 13 } }, { "sents": [ { "text": "Read this article for complete scientific explanation of the process:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Towards the perfect soft boiled egg", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The most important part is this formula: which with boiling water (100C) and a refrigerated egg (4C) results in these plots: so depending on", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "exactly how soft you want your egg and how large it is, you might want a cooking time anywhere from 4 to 6 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/181/Cornelius", "score": 6 } }, { "sents": [ { "text": "Cook the egg in already boiling water for 4 minutes and remove.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Hack off (more like tap)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the top of the shell with your spoon, add some sea salt, and dunk in slender pieces of toast until you have consumed all of the egg deliciousness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the egg is cold from the fridge, put it in the pan with the water as you bring to a boil; if the egg is room temperature (better), drop it into the already boiling water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/310/MRJ", "score": 4 } }, { "sents": [ { "text": "Like you, I love a runny yolk and hate a white that isn't set!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've been experimenting with the soft-boiled egg a few mornings per week for the past couple of years, and have discovered the following: I like a 5-minute egg; the 4-minute egg is, by my lights, underdone and icky.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Barometric pressure does have an impact on how fast water boils and how quickly it boils away!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"Soft-boiled\" eggs should actually be called \"simmered eggs,\" because you DON'T want a hard, full-rolling boil.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "To make a perfect soft-boiled egg: Remove your egg/s from the fridge and set them on the counter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bring salted water to a boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put the egg/s into the boiling water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Boil gently for exactly 5 minutes, no more, no less.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Plunge into cold water for about 5 seconds. Eat immediately!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/359/goblinbox", "score": 3 } }, { "sents": [ { "text": "I get ideal results from putting the eggs in boiling water and then turning off the heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Start the timer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I find 6-8 minutes is perfect, while up to 10 can produce good results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once the time is up, pour out the hot water and replace with cold water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This helps both peeling, and to slow down the carry-over.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The whites are solid but not rubbery, and the longer time benefits a creamy, orange center.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It takes longer, but the results are really tasty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "use enough water in a big enough pot so that the number of eggs doesn't overly change the water temperature, otherwise the timing will vary.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1443/Ocaasi", "score": 2 } }, { "sents": [ { "text": "You can buy an egg boiler for cooking the eggs.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Example:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } } ]

{ "question": "Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?", "title": "How to soft boil an egg", "forum": "cooking.stackexchange.com", "question_tags": "<eggs><boiling><soft-boiled-eggs>", "link": "cooking.stackexchange.com/questions/1162", "author": "cooking.stackexchange.com/users/300/Chris Simpson" }

[ [ "You can buy an egg boiler to cook the eggs, or simmer gently for 4-5 minutes. Cooking in water between 63-66°C will also produce runny eggs.", "There are differences of opinion on the correct temperature and time to boil the perfect egg. 4-5 minutes in gently boiling water should work. If all else fails, try buying an egg boiler." ] ]

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[ 8 ]

[ [ "The water should be simmering but not boiling.", "Cook the egg in boiling water for 4-5 minutes.", "Try using a egg boiler." ] ]

[ { "sents": [ { "text": "For Easter, a friend and I cooked rabbits.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We marinated for 72 hours in buttermilk, dijon, rosemary, and sage (NO SALT).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Then boned them out and spatchcocked them (sort of a butterfly, with skewers to hold the flat spread out shape), seasoned, and roasted at 350 until done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Moist, flavourful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Served with parsnip puree, rosemary potatoes roasted in duck fat, and sorry", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I forget the other veg we used.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 8 } }, { "sents": [ { "text": "I can't tell you what to do", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I can tell you one thing not to do:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "don't chop up the bones, they're very brittle and if you do you'll end up with little shards of bone all over the place; especially bad if you make a rabbit stew; joint the bones instead.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/516/clarke ching", "score": 7 } }, { "sents": [ { "text": "You need to be careful to make sure it doesn't dry out, as they generally aren't particularly fatty.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you joint it so that the pieces aren't too thick, or splay it out well, you should be able to grill it so you get a good taste on the outside and cook all the way through before it goes dry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Marinading can help, although I just like rabbit rubbed with salt and pepper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've not used a smoker before, but I suspect you'd have to leave the meat in their for too long to get a good smokiness, so that may not work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've made rabbit pie before, with sausage meat and rabbit mixed together, which worked rather well.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/564/cowfish", "score": 4 } }, { "sents": [ { "text": "Cook it using any chicken recipe.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Used to make fried chicken for my kids using rabbit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also jambalaya and stew.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We all loved it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7092/Frankie", "score": 2 } }, { "sents": [ { "text": "If making rabbit stew, soaking the rabbit in salted water before disjointing it will make it easier to prepare.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0, 1 ] ] }, { "text": "Also cooking it slowly, at a low to medium heat will keep the meat tender.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If cooking from a whole rabbit, once the rabbit has been gutted the insides should be cleaned with vinegar and it should be thoroughly rinsed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Marinating it will also keep the meat tender.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I'm not sure", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I think smoking it would dry it out too much.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Stewing works best ime, but if roasting it it needs a lot of basting and checking to make sure it's not drying out.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0, 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/552/Gerbil", "score": 1 } }, { "sents": [ { "text": "Rabbit is pretty lean, so you'll need a slow wet technique.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've made a great Spanish rabbit stew, which is basically rabbit joints, tomato sauce and about 2 cups of dry cured olives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'll look up the recipe and edit tomorrow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1148/Chris Cudmore", "score": 1 } } ]

{ "question": "A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it.", "title": "How do you prepare a rabbit?", "forum": "cooking.stackexchange.com", "question_tags": "<meat><barbecue><rabbit>", "link": "cooking.stackexchange.com/questions/1346", "author": "cooking.stackexchange.com/users/332/Fanzoo" }

[ [ "Rabbit is a lean meat that can dry out easily, so use a slow wet technique for marinading or cooking. A marinade of buttermilk, dijon, rosemary, and sage without salt is good, and you should baste often when roasting. Stewing is a popular option, but smoking might dry it out too much. For stew, soak the rabbit in brine first to make it easier to prepare.", "When cooking rabbit, a wet cooking technique is best to avoid drying out the meat." ] ]

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[ 8 ]

[ [ "Rabbit is a very lean meat so marinating it first. A stew or wet cooking technique is best to avoid drying out.", "You can cook rabbit like chicken. A pie or a stew are good options." ] ]

[ { "sents": [ { "text": "In theory you could thaw and refreeze as many times as you like, though the changes in temperature would definitely alter the quality of the meat's taste and texture.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "What matters most is how long the meat has been in the so-called \"danger zone\" speaking from a temperature perspective.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The \"danger zone\" is defined as being between 41 to 135 °F (5 to 57 °C).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is an excerpt from The Professional Chef, by the Culinary Institute of America : Foods left in the danger zone for a period longer than", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "four hours are considered adulterated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Additionally, one should be fully aware that the four-hour period is cumulative, meaning that the meter starts running again every time the food enters the danger zone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Therefore, once the four-hour period has been exceeded, heating, cooling, or any other cooking method cannot recover foods.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/91/JYelton", "score": 35 } }, { "sents": [ { "text": "As the water in the muscle fibers freezes it expands and creates a mushy texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The reason that commercially frozen meat has less degradation of texture is due to the speed at which they can freeze things.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The quicker that freezing takes place the smaller the ice crystals will be.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Home freezers are best at keeping frozen foods frozen but take much longer than commercial freezers to do the actual freezing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the food was properly thawed, re-freezing once will probably have a minimal impact on texture but", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's going to depend on the item.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ground meats such as ground beef probably won't be noticeable vs. a steak or other cut that normally has a fairly tight muscle structure.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/426/Darin Sehnert", "score": 15 } }, { "sents": [ { "text": "In addition to freezing altering taste and textures by damaging cells and co, there are safety reasons to avoid refreezing .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In France at least, all commercial frozen food have to display the \" never refreeze unfrozen products \" warning on the package.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The official explanation (I didn't look for scientific studies) is that when you defreeze on the first time, frost-proof bacterias will have few competitors because the initial freezing has killed most of other bacterias, they will have easy-to-digest food because the initial freezing has dismantled cells, and they will have further ideal development conditions because of the slow increase of temperature .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So at first, it's likely to find more bacterias of a single kind in unfrozen food than in never frozen food with the same unfrozen lifetime", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(of course you may have more bacterias in the never frozen food, but of many species, I guess), though not at a dangerous level.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then, unless you have industrial equipment or your dish is packaged in very thin layers, the refrozing is slow, so bacterias have even more time to develop in such good conditions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So after being fully refrozen the product will have much more bacterias (of each surviving frost-proof species) than the original, possibly at a non-safe level.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course it will be even worse next time, since bacterias follow an exponential growth (I guess once they're not in the exponential phase anymore, it's way too late already…).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So it seems not only the danger zone issue is hidden", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(one wrongly assumes that once in the freezer, the food is not in the danger zone anymore, but it takes some time to freeze, depending on the size),", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but there are specific issues because of conditions generated by the freezing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On a side note, it's surprising how safety advices depend on the country (I guess).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "People on cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "SE usually strongly advise to follow the US agencies \"2 hours in danger zone\" recommendation (interesting to note that the quote on JYelton's answer mentions 4 hours instead of 2).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "French (", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "European ?) agencies recommend the same, but insist much more (it's my feeling at least) on the refreezing issue, and I'd bet much more French people are aware of the latter than of the former (probably because of the mandatory mention on packages).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Disclaimer : I'm no physician or food or health or food safety specialist, just reporting informations gathered on trustable (IMO) websites.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20707/Skippy le Grand Gourou", "score": 9 } }, { "sents": [ { "text": "The answer depends on how the meat was thawed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you read any of the health and safety documentation it tends to stipulate that meat thawed in a refrigerator can be safety refrozen.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Meat thawed by other methods, particularly if the temperature reaches 40°F–140", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "°", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "F (4°C–60°C) should be cooked before refreezing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/115/Pulse", "score": 7 } }, { "sents": [ { "text": "It's not dangerous but it significantly impacts the quality of the meat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Most noticeably, it's ability to hold onto moisture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/517/Shalmanese", "score": 5 } }, { "sents": [ { "text": "Frozen food should be consumed quickly after it is defrosted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do this within 1 week after the first defrost and 24 hours after the second.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Red meat is the fastest decaying food and it's already been frozen before getting into your freezer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14397/jack brown", "score": 1 } }, { "sents": [ { "text": "A study indicates that refreezing food adds risks for contamination because freezing the meat ruptures the muscles in such a way that bacteria can travel from the surface to the interior.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Each additional thaw allows the bacteria to expand in areas normally not affected by the bacteria.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://news.bbc.co.uk/2/hi/health/2072755.stm Supposedly flash freezing causes smaller ice crystals, which minimize this from happening.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 1 } } ]

{ "question": "I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't been bought fresh and local could find its way to my kitchen with out thawing and being refrozen a couple of times. How much damage can one more thawing and refreezing really do? Can it really be that dangerous disease wise? Or is this just one of those urban myths?", "title": "How dangerous is it to refreeze meat that has been thawed?", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><meat><food-preservation><freezing>", "link": "cooking.stackexchange.com/questions/1363", "author": "cooking.stackexchange.com/users/438/Daniel Bingham" }

[ [ "Refreezing is generally not considered to be dangerous, although the freezing process can affect the quality of the meat and may add contamination risks as the damage to the muscles from freezing can make it easier for surface bacteria to travel inside.", "Refreezing meat is not advisable as it increases the risk of bacterial growth and the negatively affects the quality of the meat." ] ]

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[ 8 ]

[ [ "Refreezing thawed meat is possible but would degarde the quality of the meat.", "Refreezing foods is not advisable as you increase the risk of bacterial growth." ] ]

[ { "sents": [ { "text": "Try mixing hoisin or miso into low-sodium soy sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "From one of my favorite bloggers, Smitten Kitchen , \"I often see low-sodium soy sauce suggested as an alternative", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I’m", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "not convinced it’s a fair swap.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There’s something more caramelized and fermented in the fish sauce that you’d miss.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you feel like playing around, I might whisk some additional hoisin or even miso into that soy sauce for a more complex flavor.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/364/JustRightMenus", "score": 25 } }, { "sents": [ { "text": "If you cannot have fish at all, try using grated Parmigiano Reggiano.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Fish sauce has two basic flavors: a sweeter one that is similar to Reggiano and a stronger one that is similar to cooked broccoli.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If I were to experiment, I would try a mixture of the two, with maybe some of the juice made from the inside pulp of tomatoes (the gel-like thing with the seeds).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/183/papin", "score": 12 } }, { "sents": [ { "text": "You should look into vegetarian fish sauce .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If you can't find it, but can find a vegetarian (anchovy-free) Worcestershire sauce, that will provide some of the flavour, though we haven't tried it with Thai food. :-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A salty chicken bouillon might also do the trick in a pinch.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/96/Chris Jester-Young", "score": 9 } }, { "sents": [ { "text": "Seaweed and lemon juice, that's what I'm using right now.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "I was just using the seaweed because I like it, was using lemon juice and soy sauce as the fish sauce replacement, but am pleasantly surprised that seaweed is providing that fish sauce flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24667/Egan", "score": 3 } }, { "sents": [ { "text": "http://thegentlechef.com/blog/?p=1563", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This briny infusion is rich in “umami” (a loanword from the Japanese which can be described as a “pleasant savory flavor”) and can be used in equal amounts as a replacement for traditional fish sauce in your favorite Southeast Asian recipes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This recipe yields about 1 cup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ingredients", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2 cups water ¼ cup tamari, soy sauce or Bragg Liquid Aminos™ ½ medium onion, chopped 3 cloves garlic, crushed 2 T (4 g) dried shredded wakame (seaweed)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1 oz (28 g) dried shiitake, porcini or portabella mushrooms 1 tsp whole black peppercorns 2 T mellow white miso paste - Technique Bring all ingredients except for the miso to a boil in a small saucepan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cover, reduce the heat to a vigorous simmer and cook for 30 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Remove from the heat and let cool.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mix the miso into the macerated mixture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strain the mixture through a fine mesh sieve into a glass jar, pressing the solids with the back of a spoon to extract as much liquid as possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Seal and refrigerate until ready to use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Due to its salt content, this sauce should stay fresh for several months in the refrigerator.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36216/Jenni Greenfield", "score": 3 } }, { "sents": [ { "text": "You can safely leave out the fish sauce without attempting to replace it with anything.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "First of all, it's really more fishy than salty, so substituting soy sauce often makes your dish too salty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Secondly, most curries or stews only call for a small amount of fish sauce and there are such wonderful things going on spice-wise in Thai cuisine that you really don't miss it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/359/goblinbox", "score": 1 } }, { "sents": [ { "text": "Conimex makes a sweet, thick type of soy sauce called Ketchup Manis or Ketchup Bentang which we use a lot for marinades (pork, chicken satays etc)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I love it put a little in fried rice, lo meins too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yum!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you can find it in some specialty food stores, Thai/asian sections and Asian food stores and online.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19170/Bridget Bryant", "score": 1 } }, { "sents": [ { "text": "I've tried Bragg Liquid Aminos sauce which is saltier, less sweet and also tangier then regular soy sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I think its flavor also resembles fish sauce better than soy and it worked well with the dish I made (green papaya salad).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "According to its label, it's made with NON-GMO soybeans and purified water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And it's also not fermented or heated and Gluten-Free.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19221/Janet", "score": 1 } }, { "sents": [ { "text": "You will lose a lot of the other flavors, but just using MSG can compensate for the strong umami and salty flavors present in fish sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "We use this substitute often as we find the fishyness of fish sauce unpleasant.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21555/Eric G", "score": 1 } }, { "sents": [ { "text": "Your best bet is a light soy sauce, that, at least, will provide the 'saltiness'", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you need a fishy flavor you could always add a little fish paste or perhaps a fillet from a tin or bottle of fish, such as anchovies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just 'wizz' the two in a blender for a few minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/115/Pulse", "score": 0 } }, { "sents": [ { "text": "You could use a smaller amount of oyster sauce if the person was only allergic to fish...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(But keep in mind that some oyster sauces also include fish sauce, so check carefully!).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, if the person is also allergic to oyster sauce (as your question states), then I'd probably subtitute it with some stock instead, perhaps a small amount of soy sauce, and add less sugar, because it will also be sweeter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2699/Arafangion", "score": 0 } }, { "sents": [ { "text": "I don't believe there is a substitute for fish sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Soy sauce is completely different.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If using as a dipping sauce substitute , use soy sauce mixed with vinegar and sugar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another option is soy sauce mixed with fermented soybean paste, sugar, vinegar, chili pepper and water for dipping things like Vietnamese spring rolls.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another alternative would be lime juice with soy sauce and sugar to dress a salad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If cooking, I would use salt with a little MSG.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "MSG adds Umami that can't be achieved even with fish sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Worcestershire sauce is totally different from fish sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spices in it are too overpowering.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope that helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24295/Southwest", "score": 0 } }, { "sents": [ { "text": "I cook with a vegetarian pho from my Vietnamese mother-in-law, who is the real deal!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It calls for no fish sauce and instead calls for 1/2 c. soy sauce and 1 Tbsp.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "sugar in the broth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's delicious!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maybe that's the substitute for fish sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25449/vanessa", "score": 0 } } ]

{ "question": "Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based products.", "title": "What is a good substitute for Fish Sauce?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><fish><asian-cuisine>", "link": "cooking.stackexchange.com/questions/1366", "author": "cooking.stackexchange.com/users/503/Todd Hunter" }

[ [ "Soy sauce, vegetarian fish sauce or liquid aminos can add some of the saltiness and taste of fish sauce. Alternatively, grated Parmigiano Reggiano, salty chicken bouillon, seaweed and lemon juice or MSG can add a similar flavour.", "While it is possible to buy a vegetarian fish sauce, you can also try hoisin, miso or soy sauce as replacements." ] ]

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[ 8 ]

[ [ "Try hoisin or soy sauce as a replacement.", "Try parmesan cheese.", "Yo can find vegetarian fish sauces.", "Other options such as seaweed and lemon juice, chicken stock or MSG are also possible." ] ]

[ { "sents": [ { "text": "You don't need a stand mixer, but it's a shortcut for those of us who don't like kneading the dough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You could also use a bread machine (most have an option to mix and kneed, but not bake), or a food processor (use a dough blade), or just knead by hand.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If you look, you can find some no-knead, or at least less-knead pizza dough recipes, and there's some styles of pizza crust that are more biscuit like than what most people think of as pizza.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(It's popular in Maryland, and it has the advantage that you don't have to wait or things to rise,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "etc, so there's no advance planning necessary other than pre-heating an oven). ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for brands of mixer ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I won't get into that discussion, as I haven't owned enough of them to be able to give a good comparison.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just make sure it has a warranty or a return policy, as my neighbor had some problems with the first model she bought ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "she ended up going with a different brand because of all of the problems.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 7 } }, { "sents": [ { "text": "All the \"made from scratch\" pizza dough I've seen made was mixed by hand, and it was always delicious, so I would say no,", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "you don't need a mixer to make good pizza dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In fact, I'm sure even modern style pizza predates the common use of electricity and mixers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/123/Ryan Elkins", "score": 4 } }, { "sents": [ { "text": "You don't NEED a mixer, but if you're making a lot of dough it certainly can speed things up.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Also if you don't have a nice stand mixer and do a lot of baking they are well worth the investment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for picking I would stick with one of the well known brands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've my Kitchen Aid for nearly 10 years and love it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My mother's lasted 30 years before she burned out the motors and replaced it with a new one of the same.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've heard positive things about both the Electronolux and Cuisinart, but I've never used either personally.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/161/acrosman", "score": 4 } }, { "sents": [ { "text": "Nope! Check out Jim Lahey's no-knead pizza dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Really easy, simple, requires little of your time, and no special equipment needed (you can use a cookie sheet for the pizza stone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Won't be quite as as good, but i still love it).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The dough still has to rise for a while (Jim Lahey lets the yeast do the kneading, instead of having to do it yourself), so you gotta plan ahead.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've only made the pizza dough recipe from his book, which hasn't been released online, but this one is fairly similar: http://tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough_.htm", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "BTW, I'd really recommend his book.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's awesome for beginning bakers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Made my first bread out of it 6 months ago, and I still make bread from the same recipe weekly for some bonified foodies who love it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/722/Xepo", "score": 3 } }, { "sents": [ { "text": "Fanzoo, I've made several hundred batches of pizza dough over the last 7 years.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The short answer is no, you don't need a mixer to make great pizza dough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There two main reasons you should consider using one though: Consistency - If you mix your dough for a specific period of time (say 8 minutes), you'll be able to do that more consistently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mixing by hand is a little more subjective.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ease -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're making large batches of dough, it'll make your life easier.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "KitchenAids are the most common.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I've found they can be a little bit of a pain because the hook doesn't always cut through the ball of dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Instead, the ball just bounces around in the bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Electrolux DLX line, although more expensive, is a better mixer for making pizza dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are also fork mixers (I believe Santos makes a great one).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll be able to make great pizza dough with any of the three.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2098/raji", "score": 2 } }, { "sents": [ { "text": "You can also use a food processor to knead dough if you have one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just pull a fist size peice off and throw it in, the blade will kneed it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When done put in in a bowl and do the next fist size piece until all of your dough is done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It kneads a lot faster than a mixer so be careful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/995/kls", "score": 1 } }, { "sents": [ { "text": "You don't need a mixer to make a proper pizza dough, but it does come in handy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I like my Kitchen-Aid a lot", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", I hear Kenwoods are nice as well (and a lot more affordable).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/744/Boetsj", "score": 0 } }, { "sents": [ { "text": "Much as I love my KitchenAid, you don't need it for pizza dough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I typically use this recipe (with half whole wheat flour): http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/basic-pizza-crust/ -- and don't bother hauling out the mixer, even though she uses it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Easy as pie and really fast.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/832/melle", "score": 0 } }, { "sents": [ { "text": "As the others have said, you definitely don't need a mixer for pizza dough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I don't have a fancy mixer at all, but I did start off trying to use a regular hand mixer with the dough hook attachment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I thought it was a pain, so I tried kneading by hand the second time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was much easier and worked just as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On a side note, do you have a baking stone for your pizza?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I noticed that made a huge difference in the texture of the dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/800/hwillow", "score": 0 } } ]

{ "question": "A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. What else should I consider?", "title": "Do I need a stand mixer to make good pizza dough? If so what should I get?", "forum": "cooking.stackexchange.com", "question_tags": "<equipment><shopping><pizza>", "link": "cooking.stackexchange.com/questions/1737", "author": "cooking.stackexchange.com/users/332/Fanzoo" }

[ [ "Pizza dough made in a mixer is not necessary and may be inferior to a hand-made dough. However, it does speed up the process and save effort. A food processor with a dough hook or a bread maker can offer similar results.", "You don't need a mixer to make pizza dough. If you don't like kneading, why not try a bread machine or a food processor to speed things up." ] ]

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[ 8 ]

[ [ "You don't need a mixer to make pizza dough unless you are making large amounts.", "Try a bread machine or a food processor." ] ]

[ { "sents": [ { "text": "I prefer the block.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've used the strip before, but if it was knocked accidentally when bustling about the kitchen, it caused a rain of sharp metal death.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It was also possible to get the blade of the knife being pulled off under another and cause an extra knife to come shooting off the strip.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These could probably be overcome by being less of a clutz or getting a better magnetic strip rack, but I've transitioned to something like this , which you can make at home for about $10.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Works great.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No need to worry about sizes of knives to holes, and doesn't let the blades rub against anything metal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/624/Adam Shiemke", "score": 15 } }, { "sents": [ { "text": "I have (wait for it) . . .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "a magnetic block!Honestly, best of both worlds.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It's a heavy wooden block with magnetic plates on each side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You're not worried about knives fitting in holes etc, it takes everything from small paring knives to my cleaver, and everything in between.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I vote for a magnetic block :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/92/Binary Worrier", "score": 10 } }, { "sents": [ { "text": "I prefer the magnet method and have used it for about 4 years now.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It's all about proper wall mounting, placement, and having one long enough to space out the knives for comfortable retrieval and return.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With a strong magnet you don't have to worry about slippage or knives falling out even with a bump.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unless you're reckless in returning the knife to the holder you shouldn't be damaging their edges.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Plus, they're pretty cheap compared to overly cosmetic knife blocks and save counter space.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/788/VoutilaD", "score": 9 } }, { "sents": [ { "text": "I use both, as well, I have too many knives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my case, I actually have the magnetic bar hanging vertically, just because that was the only place to mount it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(it's a bit tricky, as you have to get the bolster of the knife in tight against the magnet, or it'll try to rotate due to gravity.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What I don't like about my knife block is that it takes up too much counter space, and you're rather forced into what size of items you can place in it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've never managed to find an under-counter knife block, and I don't have enough drawers in my kitchen to justify giving one up for a drawer knife block like we had growing up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If I ever redo my kitchen, I'm going to do what my grandfather had -- a section of the countertop was butcher block, with slits cut along the back wall -- knifes were dropped in there, so only the handles were showing above the counter, and the blades dropped into the cabinet below.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(with the top shelf having a back that'd prevent you from shoving anything back there and hitting the knives).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Oh, and", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "because I have too many knives, I keep some of my larger knives in cases, in a drawer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(specifically, LamsonSharp Knife Safe; also useful for when you need to transport your knives for sharpening or picnics or whatever)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 5 } }, { "sents": [ { "text": "My kitchen has a dearth of open wall-space, especially near the areas I do most of my cutting, so a mag-stripe method is counter-indicated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The wooden knife block (with horizontal holes) has a very good knife-density-to-counter-space ratio going for it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I have a lot of unpowered counter-space, so this works for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/798/sysadmin1138", "score": 2 } }, { "sents": [ { "text": "I prefer wooden blocks as well, because it guards/protects the sharp edges.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/783/Johannes Setiabudi", "score": 1 } } ]

{ "question": "What's better for storing your knives? Wood block or magnetic stripe? And why?", "title": "Storing knives: wood block or magnetic stripe?", "forum": "cooking.stackexchange.com", "question_tags": "<storage-method><knives>", "link": "cooking.stackexchange.com/questions/1766", "author": "cooking.stackexchange.com/users/54/Fczbkk" }

[ [ "Personal preference will vary, but the block takes up less space and protects the blades when knocked accidentally.", "It is a question of space as to whether you prefer the wooden block or a magnetic strip as both have advantages." ] ]

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[ 8 ]

[ [ "A wooden block protects the knife edges and allows you to fit more knives into a smaller space.", "A magnetic wooden block is the best of both worlds.", "The magnet method is more convenient." ] ]

[ { "sents": [ { "text": "You can look for a CSA in your area, http://en.wikipedia.org/wiki/Community-supported_agriculture : CSAs consist of a system of weekly delivery or pick-up of vegetables and fruit in a vegetable box scheme, sometimes including dairy products and meat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can use http://www.localharvest.org/csa/ to try to find one in your area.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/264/Nick Canzoneri", "score": 8 } }, { "sents": [ { "text": "I've had friends and family go in on \"buying a cow\" from a farm.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You order a whole cow from them, they will get it butchered and you get all the various cuts from it, ground beef, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can do it yourself and fill up a big chest freezer and thaw as you go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have other people in your area interested, you could always buy together, divide up the goods and that way be able to order more frequently with less freezer usage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is an article about it hitting on some good points http://www.culinate.com/articles/culinate8/cow_sharing", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/203/ManiacZX", "score": 5 } }, { "sents": [ { "text": "Similar to @Nick's CSA suggestion , I've got friends who formed a (sort of) food conglomerate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It needs to be a decent size (4 - 8 families).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once a week, one family goes to the wholesale markets and buys the fruit & veg for all families.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Its one of those things where it is financially cheaper, but time and resource expensive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(8 families of fruit is a lot of apples and wont fit on your backseat)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once you have your routine down, it is very effective!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/113/Christian Payne", "score": 3 } }, { "sents": [ { "text": "Just taking the \"produce\" part of your question, what about growing your own?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Even if you don't have a lot of garden most sources of advice for novice gardeners will talk about how to make the most of even limited space.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Foodies & cooks will want to focus on: a) produce which tastes substantially better homegrown e.g.: tomatoes (especially) strawberries cucumbers", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "peas b) produce which is expensive and/or stores badly, so that having a fresh and abundant supply outside the kitchen door is really a cook's delight e.g.: herbs lettuce rocket beans", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For these reasons I tend not to bother too much with cabbage, leeks, potatoes, onions, courgettes (arguably) etc", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "all of which are cheap and store well and taste decent from the shops.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I got into an argument the other day with someone who reckoned I had onions completely wrong and didn't I know homegrown onions were divine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So I could be wrong.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/373/Tea Drinker", "score": 3 } }, { "sents": [ { "text": "Really, a Farmer's Market is your best choice.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "You need to start going there more than \"occasionally\" :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have full control on what you are getting (unlike a CSA), you can taste the same produce (e.g. a Peach) sold by different vendors and decide who has the best tasting one, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "@hobodave, your profile says \"Chicago, IL\" -- here is a website I found with a list of Farmer's markets in Chicago: http://www.explorechicago.org/city/en/things_see_do/event_landing/special_events/mose/chicago_farmers_market.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/470/joyjit", "score": 2 } } ]

{ "question": "I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer's Market occasionally, but not often enough I guess. Are there other ways to buy as close to the farm as possible?", "title": "What methods are there of getting fresh local meat & produce?", "forum": "cooking.stackexchange.com", "question_tags": "<meat><produce>", "link": "cooking.stackexchange.com/questions/1844", "author": "cooking.stackexchange.com/users/60/hobodave" }

[ [ "Some community options exist like a weekly fruit and vegetable box delivery or sharing bulk purchases of fruit and vegetables or even a cow from a farm. A farmer's market in your area is a good option. You can also consider growing your own produce.", "While a Farmer's Market is your best all round option, you can look for individual farmers who have delivery or pick up schemes. Another option would be to team up with other families or try growing your own." ] ]

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[ 8 ]

[ [ "Look for a weekly deliver or pick up system from a local farm in your area.", "You could team up with other people in your area and buy local produce together to reduce prices.", "Try growing your own vegetables.", "A Farmer's Market is your best option." ] ]

[ { "sents": [ { "text": "Use a large heavy-bottomed pot (idealy 3-4 quart size) and place it over medium to medium-high heat until you can hold your hand about 6 inches above the bottom surface and feel the heat radiating off it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "At that point add about 1-2 tablespoons of vegetable oil to the pan, tilting to coat the bottom evenly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Drop in a kernel or two and cover.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the kernels pop, quickly add in the remaining, cover and shake the pan on the heat to keep the unpopped kernels on the bottom where they'll heat the best.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cook and shake until the popping stops.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In order to have enough volume for the popped corn, you'll need to do it in batches of about 1/2 cup of popcorn kernels at a time if you're doing a large amount.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/426/Darin Sehnert", "score": 11 } }, { "sents": [ { "text": "Use a carbon-steel wok!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The shape works very well to keep the unpopped kernels in the hot oil, while the popped kernels end up on the cooler sides.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I usually use about 2 T of oil and 1/3 c of popcorn to make enough for two people.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to keep with the Chinese theme, Szechuan peppercorn-salt goes extremely well on popcorn!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To make it, grind Szechuan peppercorns and kosher salt in a spice grinder.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45/Harlan", "score": 11 } }, { "sents": [ { "text": "All these answers are basically correct.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Something to add.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have found that covering the bottom of whatever pan you are using (except the wok or other round bottoms) with kernels (so that the kernels are evenly distributed and there are no kernels on top of one another)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "just so it is covered, but no more, the volume of corn, once popped, is close to the top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, a neat change of pace for a topping: nutritional yeast ;--)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/215/nicorellius", "score": 6 } }, { "sents": [ { "text": "Put the oil and one or two kernels over medium heat and wait for them to pop.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then add the rest of the kernels and shake the pot back and forth until the popcorn popping slows or stops.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can use a wide range of oils to have different tastes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/961/Chris", "score": 2 } }, { "sents": [ { "text": "Soak the popcorn in water for about 10 minutes, drain, pop - this will help to pop all of the kernels and should make them more fluffy...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/177/AttilaNYC", "score": 2 } }, { "sents": [ { "text": "1.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would also suggest using a Whirley Pop Popper on the stove over a standard pot always.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The concept of if is exactly the same as what you'd find in a Movie theater.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Whirley Popper gives you the advantage of keeping the kernels moving around so that they can all cook evenly and eliminating the chance of burning them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It takes about 2 minutes from start to finish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Close to the same amount of time for microwave popcorn but better for you and much, much better flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The right kind of kernels are very important.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have found that white popcorn kernels tend to have the most flavor once it has been popped.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And the one's I've purchased tend to be larger kernels than most of the yellow kernel corn.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Keep in mind, that cheaper is never better when it comes to corn kernels.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "3.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The most flavorful and best kind of oil to use is coconut oil, hands down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Why waste your time on vegetable or canola oil when the flavorful essence of the coconut oil truly enhances the flavor of your popped corn?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The flavor that it creates even eliminates the need for butter!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It actually tastes so good without it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "4.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Last thing is the salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The right type of salt is paramount to taking your popcorn flavor to the next level.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I highly suggest FINE grain popcorn salt, specifically.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will spread more evenly, giving you a higher rate of coverage on your pieces.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14619/Jason Rueckert", "score": 2 } }, { "sents": [ { "text": "I use a very large stainless steel bowl, with a flat bottom placed directly on the burner.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Add a tablespoon", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "or so (I don't measure) of your favorite high temp oil", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(corn and safflower come to mind) along with your popping corn", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I think I use between 75 and 100 grams).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cover the lid with a piece of aluminum foil, poke a bunch of vents in it with a knife, and place over medium high heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You will need to shake it as it pops so make sure you have some high temp gloves or the like.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Warning:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My bowl has been difficult to get totally clean after this... treat those burnt looking scuffs as a badge of honor!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1231/user1231", "score": 1 } }, { "sents": [ { "text": "I am making popcorn that is better than popcorn at the movie theater.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Buy a Whirly-pop popcorn popper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It cost me about $15 at Bed Bath and beyond with a coupon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has an arm that you crank to move the kernels around.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It also has vent holes in the lid to let the steam out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Steam will cause the popcorn to get tough and chewy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My oil is from Sam's Club.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is a butter flavored popcorn oil. About $9 for a gallon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The salt also comes from Sam's Club.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll get two containers...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "enough to last a couple of years for $4.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use regular old yellow popcorn from the grocery.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Need to butter your popcorn?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll get some butter flavor from the butter flavored oil?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Want more?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put in more oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Want real butter on your popcorn without it getting soggy?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then you need to clarify your butter before adding it to your popcorn.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To clarify your butter:1.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Melt it.2.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put it in the fridge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will solify again, but separated from whatever water was in there.3.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Drain off the water.4.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You now have clarified butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Melt", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the clarified butter and drizzle on your popcorn. Drizzle, mix, drizzle, mix, drizzle, mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9002/Jason Mundy", "score": 1 } } ]

{ "question": "I have a kettle-corn popcorn recipe that I have to pop on the stove as I don't have a popcorn maker and I wouldn't want to add the sugar to the popcorn maker. This makes me wonder what the best way to pop popcorn, in a pot with a lid, over the stove is?", "title": "What is the best way to pop popcorn on the stove?", "forum": "cooking.stackexchange.com", "question_tags": "<stove><popcorn>", "link": "cooking.stackexchange.com/questions/2613", "author": "cooking.stackexchange.com/users/27/Kyra" }

[ [ "Use a large, heavy bottomed pot or wok, heat at medium to medium-high heat until you can feel the heat radiating from it, then cover with a single layer of kernels. Soaking the kernels for 10 minutes and draining can help them all to pop and be more fluffy.", "You can use a heavy pan or wok and heat it up before adding the kernels. These should be soaked beforehand and then spread over the base of the pan in a single layer." ] ]

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[ 8 ]

[ [ "Use a heavy-bottomed pan or wok or a stainless steel bowl directly on the burner.", "There should only be enough kernels in the pan to cover the bottom. They should not be on two levels.", "Soak the kernels in water before cooking." ] ]

[ { "sents": [ { "text": "Food safety experts and government organizations target their recommendations to what's safest for everyone, and would recommend against this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, \"safe\" is a subjective term.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's all about managing risk levels.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The odds of a given egg containing salmonella or other food-borne illness are pretty low.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "A healthy adult with a normal immune system can probably fend off any nasties, or at least recover from illness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The source of the eggs has an effect on the risk levels as well, I believe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Organic free-range eggs are probably less risky than supermarket brands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/770/mjobrien", "score": 20 } }, { "sents": [ { "text": "Bearing in mind the salmonella statistics given above.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", yes it is safe to eat raw eggs so long as you are not very young, very old, or immunocompromised in some way--e.g. HIV, chemotherapy, leukemia, etc.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 14 } }, { "sents": [ { "text": "I'd say it's as safe as eating any other food generally consumed rare or raw (beef, fish, oysters).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's certainly edible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use raw egg whites in many things, but I buy them in bulk, ultra-pasteurized.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also prefer my eggs very runny.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yes there's an increased probability of food-borne illnesses but so does a rare steak or a medium hamburger.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/60/hobodave", "score": 4 } }, { "sents": [ { "text": "If you're worried, you can dip the eggs into boiling water for, say, 10 seconds to sterilise the outside of the shell.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "As Robert Cartaino points out above, though, there might still be bacteria inside.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "FWIW", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've made mayonnaise many times without any ill effects.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/227/Aant", "score": 4 } }, { "sents": [ { "text": "It is relativly safe as long as you pay attention to some points: Eggs should be as fresh as possible, so a possible salmonella contamination has no time to spread.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Also organic or free range eggs should be preferred.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In some egg-producing farms using battery cages up to 30% of the chickens are contaminated with salmonella and so the eggs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Although other people here mention the improbability to get salmonella from eggs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it is still possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I myself got them from scrambled eggs hat", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I had not cooked properly", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I think the eggs were about a week old, stored in the fridge and free range).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I had the worst diarrhea in my life, fever up to 41°C/106°F and was in hospital for a week (read: not fun).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/736/Diskoking", "score": 3 } }, { "sents": [ { "text": "In the UK it is safe from a salmonella standpoint (assuming the eggs are lion branded).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The lion branch mark (applied to each individual egg) means that the chickens they come from are salmonella free", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I assume they have been fed the antibiotic or anti viral or whatever it is) I agree with the others that other things will have a bearing - age of egg in particular", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2010/NBenatar", "score": 2 } }, { "sents": [ { "text": "There are pasteurized raw eggs that are safe to eat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "One brand is http://www.safeeggs.com/ Or egg beaters", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17449/rosethornne", "score": 0 } } ]

{ "question": "I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?", "title": "Is it safe to eat raw eggs?", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><eggs>", "link": "cooking.stackexchange.com/questions/2957", "author": "cooking.stackexchange.com/users/177/AttilaNYC" }

[ [ "The risk from raw eggs is low as long as they are fresh and safe from salmonella (lion branded in the UK), and they are not served to very young, old or immunocompromised persons.", "A pasteurised egg is safe to eat raw for everyone except the very young and elderly." ] ]

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[ 8 ]

[ [ "A fresh, pasteurised egg is generally safe to eat raw.", "This is not safe for the very young or elderly or those with compromised immune systems. Try dipping the eggs in boiling water for 10 seconds to sterilise the shells." ] ]

[ { "sents": [ { "text": "Generally, I've only heard of the plastic bag or the food processor.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I have seen people who just bash the packet of biscuits on the kitchen top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Jamie Oliver likes to do that with slabs of chocolate!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise use a heavy duty snack-lock bag or else wrap the plastic bag in a tea towel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It helps to have a small hole for the air to escape.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/812/rbrayb", "score": 7 } }, { "sents": [ { "text": "If neither a rolling pin or food processor are available substitute a wine bottle or large can of juice.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/426/Darin Sehnert", "score": 7 } }, { "sents": [ { "text": "Can the old trick of putting them in a plastic bag and hitting them with a rolling pin be improved upon?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Why?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's quick, easy, and effective.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're looking to avoid wasting a bag, then the food processor works well enough...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But then you have a food processor to clean!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One suggestion: use a heavy rolling pin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have a marble pin that's too awkward for most pastries, but works great for this", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ": I don't really have to \"beat\" so much as just drop lightly and then roll...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/86/Shog9", "score": 6 } }, { "sents": [ { "text": "I prefer to put them in the food processor and pulse until I get the desired consistency.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/51/Janelle", "score": 3 } }, { "sents": [ { "text": "I put the biscuits in a bowl, and mash them with a potato masher.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It works well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9390/Micki", "score": 3 } }, { "sents": [ { "text": "I think the method can be improved the following ways", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I don't have much call for crushed cookies myself, so if any of them don't work please let us know.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Anyway, seems that what you need to cruch cookies/biscuits is some sort of crusher, something to prevent crumbs from flying all over your kitchen, and an easy way to transport the results around your work area.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the original the plastic bag serves the purpose of the crumb catcher.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could use cheesecloth or a clean tea towel as a crumb catcher but those options don't seal and they pose a problem for the transportaion issue", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so I would say the plastic stays as the best of that part of the equation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As the crusher, I find a rolling pin to be a poor one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Low curved surface area on your crusher just isn't what your looking for.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would suggest reaching for the best thing for pounding in your kitchen - your cast iron pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's heavy and nice and flat with a huge surface area, perfect for all you crushing needs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course, we may not need even that, if your cookies are safely in a bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could just slam the bag into the counter top until you're left with the proper consistency.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That seems labor intensive though, but maybe theraputic as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, a food processor like everyone else said is a great option.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/446/sarge_smith", "score": 2 } }, { "sents": [ { "text": "I just put them in an air-tight bag and instead of being such a drama queen and bashing the bag, I roll over them with the rolling pin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Quicker, cleaner and much quieter :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17078/Vicky", "score": 2 } }, { "sents": [ { "text": "I was making some lemon slice recently, and broke up my Marie biscuits by hand into small pieces and then whizzed them up in a foot processor for a bit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you don't have a food processor -- maybe try gently breaking them up in a mortar and pestle?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/898/heycam", "score": 1 } }, { "sents": [ { "text": "I have used a mortar and pestle before when I had no food processor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It worked fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another option is to just get a big knife and chop like you might with vegetables.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19277/cspirou", "score": 1 } }, { "sents": [ { "text": "Other suggestions (mentioned here ): Use a potato masher Put them in a bag, then drive over the bag a few times with your car", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8704/David Fraser", "score": 0 } }, { "sents": [ { "text": "I once watched a neighbor across the street put cookies (", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Oreos", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if I recall correctly) in a zip bag and crush them by backing her car over them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "She drank a lot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/29838/Greg Nickoloff", "score": 0 } } ]

{ "question": "Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon?", "title": "Are there a better ways to crush biscuits/cookies than a rolling pin?", "forum": "cooking.stackexchange.com", "question_tags": "<cookies>", "link": "cooking.stackexchange.com/questions/3212", "author": "cooking.stackexchange.com/users/373/Tea Drinker" }

[ [ "A rolling pin (or substitute) or a food processor are the most common options, but you can also chop the biscuits with a knife or mash them with a potato masher.", "While the rolling pin method is generally considered the best, you can also use a food processor or try chopping with a knife." ] ]

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[ 8 ]

[ [ "The rolling pin method is the easiest and most effective. You can also try a food processor.", "Try chopping with a knife.", "Try using a potato mashed in a bowl." ] ]

[ { "sents": [ { "text": "No as per : \"There are no outward characteristics that all poisonous mushrooms have in common, so picking and eating wild mushrooms requires the utmost caution.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "To be absolutely safe, the only mushrooms you should eat are those found at supermarkets and restaurants!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All the old wives’ tales about how to tell if a mushroom is poisonous – such as whether it tarnishes silverware or turns blue when bruised – are dead wrong.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There’s a saying that there’s no such thing as an old, bold mushroom hunter.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/812/rbrayb", "score": 29 } }, { "sents": [ { "text": "There's a process in the US Army Survival manual on how to determine which plants are suitable for eating and/or hygiene purposes, but even it states: WARNING Do not eat mushrooms in a survival situation!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only way to tell if a mushroom is edible is by positive identification.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "There is no room for experimentation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Symptoms of the most dangerous mushrooms affecting the central nervous system may show up after several days have passed when it is too late to reverse their effects.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 22 } }, { "sents": [ { "text": "You cannot tell, and there is no specific single method.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This is definitely one of those things that cannot just be described on a Q&A site like this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Start studying, without eating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Find an expert and train your eyes and other senses.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Graduate to gathering and have someone else confirm your identification prior to cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even those experts do sometimes make mistakes, there are just so many kinds of fungi.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As my Scout-master used to say \"You can eat any mushroom you want.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At least once...\" Good Luck - be careful", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/835/sdg", "score": 10 } }, { "sents": [ { "text": "There is no general rule for all poisonous or non-poisonous mushrooms.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The way you tell is you learn what each particular edible mushroom looks like, and how to tell it apart from any and all similar-looking poisonous mushrooms.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If you're unsure of your identification, you don't eat it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Basically, you assume a mushroom is guilty until proven innocent, never the other way round .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It's not a skill that's impossible to learn -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "people have been gathering mushrooms for centuries, and still are.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But it is a skill that takes a lot of practice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And it is better learnt with an expert, rather than with a book.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In particular, a young mushroom can look quite different from the same mushroom when mature, with a poisonous mature mushroom looking similar to an edible young one, for example.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'd need to learn to tell the difference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes the surest way to distinguish a poisonous mushroom from its edible cousin is what tree it grows under.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some signs are non-trivial.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I wouldn't trust my life to \"what I learn from a book with OK-ish pictures\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also note that a mushroom expert would very often be an expert only in their local forests.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Edible mushrooms in Europe might have poisonous similar-looking cousins in the US, and vice versa.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, there are mushrooms that are only edible after cooking, as they contain toxins that are destroyed by heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's not outlandish - potatoes are the same.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But it is yet another thing you need to be aware of.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/65818/Galastel supports GoFundMonica", "score": 6 } }, { "sents": [ { "text": "The only way to know if a mushroom is poisonous is to have a mushrooms book, or (better) to be an expert.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are some methods that allow you to distinguish two similar mushrooms, but there isn't a method to know if a mushroom is poisonous/toxic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1229/kiamlaluno", "score": 5 } }, { "sents": [ { "text": "Feed the unknown mushroom to someone you don't like.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After they die and you get put on trial for murder, the prosecutor will put some fancy biologist on the stand to recite some long string of latin sounding words that are the name of the mushroom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ta-da!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You now know the name of the mushroom and that it is poisonous.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/649/Tim Gilbert", "score": 4 } } ]

{ "question": "Assume I have found and want to eat a to me unknown kind of mushroom. Is there some way to find out if that mushroom is poisonous by looking/smelling/soaking it?", "title": "How can I tell if a mushroom is poisonous?", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><mushrooms>", "link": "cooking.stackexchange.com/questions/3225", "author": "cooking.stackexchange.com/users/1200/Lars Andren" }

[ [ "There are no universal or exclusive characteristics of poisonous or non-poisonous mushrooms, so extreme caution must be used and the mushroom should be assumed to be poisonous until positively identified as a safe variety.", "There is no simple to way to tell if a mushroom is poisonous. Always assume that a mushroom is poisonous unless you are able to positively identify it." ] ]

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[ 8 ]

[ [ "There is no method to tell if a mushroom is poisonous.", "You should start from the assumption that the mushroom is poisonous then work on identifying it to see if it might be edible." ] ]

[ { "sents": [ { "text": "I also have neurological disorders that cause symptoms similar to chronic fatigue.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here are a few tricks that have helped me with cooking dinner:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure your kitchen is set up in an efficient organized way.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Keeping your kitchen well organized is key to reducing the time you spend cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take your limitations into account when organizing your kitchen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For instance, if bending down flares up your symptoms, keep the items you use the least in the lower cabinets.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Purchased pre-chopped veggies", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Use tin foil / parchment paper on cookie sheets and casserole dishes as much as possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will limit clean up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try sitting as much as possible while cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Here is a stool that rolls around .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As alluded to in other responses, try recipes that allow you to prepare much of the meal ahead of time - while you have more energy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Look for recipes where the majority or all of the cooking is in the oven as opposed to over the stove.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While the cook times may be similar, you can take a load off if you are primarily using the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once every 3 months I cook up (in the oven) and shred a 'big buy' of chicken and store it in the freezer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use the cooked meat for risottos, soups, pasta dishes that call for cooked chicken.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, here is a resource for quick recipes: allrecipes", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/246/Laura Kane-Punyon", "score": 10 } }, { "sents": [ { "text": "A quick and relatively effort free method of cooking is the electric steamer.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It's simplicity itself to cook a salmon fillet, some baby new potatos and a selection of veg (which you could purchase pre-chopped for those days when you're really flagging) and then sit and wait for it to cook.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The other advantage of steaming is that you loose less of the nutrients than through boiling so that should help you a little bit as well =)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1266/Rob", "score": 3 } }, { "sents": [ { "text": "A slow cooker is helpful in that you can plop in vegetables and meat in the morning and let it cook all day", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "so when you get home, dinner will be ready.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It doesn't take much effort to get great meals that way", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and there are tons of recipes on the internet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use mine often", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I don't even work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They aren't expensive to buy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1229/kiamlaluno", "score": 2 } }, { "sents": [ { "text": "Having a wife with CF, I can appreciate your difficulty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have the combination of not being able to put the effort into cooking, and the decreased ability to handle food with poor nutritional content (like most TV dinners).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One thing I do is to always cook about about double what we need for a meal and then either refrigerate or freeze the leftovers in meal-sized portions.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Otherwise, we try and have healthy foods easily available for snacking - pre-washed spinach, good hearty bread, nuts, etc...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47/Eclipse", "score": 2 } }, { "sents": [ { "text": "Quinoa salad is easy and doesn't take a lot of effort.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Cook the quinoa like rice - twice as much water as quinoa and then bring to a boil, turn it down to a simmer for about 15 minutes covered.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then toss that with whatever veggies you have on hand - I love it with tomatoes, cucumber, feta and olives for a \"greek\" twist.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then you dress with either bottled dressing or vinegar/lemon juice and olive oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Versatile and its even better the second day.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1372/Myste", "score": 1 } }, { "sents": [ { "text": "Get a good blender.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Blending food is a way to make quick drinks and soups.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are tons of quick recipes online.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Vegetable drinks require just a quick rinse and minimal chop.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Same with fruit smoothies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yogurt smoothies are easy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A good blender will even heat a soup just from blending it for 5-10 minutes on high.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can even add (cooked) meats, eggs, or other proteins to the mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The obvious advantage is no pans, no cooking, minimal prep and cleanup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On the gustatory side, I'm not trying to recommend a bland, geriatric, babyfood diet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Blended foods can be well-seasoned and taste great.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add oil, onions, spices, salt, pepper to savory dishes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Honey, cinnamon, vanilla to smoothies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lemon juice, lime juice, even condiments can add zip.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A big blended drink or soup with a hunk of toasted whole grain bread and butter is an easy and delicious combo.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could make bulk amounts and easily save leftovers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Plus, it's fun to experiment, and doesn't require too much hassle or expertise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's well outside the scope of this site, but blending foods makes them easier to digest.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Complete speculation, but I bet that easier nutrient absorption would be good for CFS.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are some commercial products: the Vitamix, Montel William's blender, the Juiceman juicer which target some of these goals.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I find a regular blender works great, though it obviously doesn't remove fiber (like a juicer, not always a good thing anyway), and you have to cut you food a little smaller if it's a lower powered machine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1443/Ocaasi", "score": 1 } }, { "sents": [ { "text": "Aside from the main discussion point of this article (why it's okay for men to eat salads)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", the author does mention an interesting technique - they pre-chop all the ingredients needed for a salad when they have time, like on the weekends, and store them in individual containers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When they want to make salads, it's a pretty quick matter to pull out a few containers, grab some lettuce, toss ingredients+dressing, and have a nutritious meal ready to go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some other authors (I'm thinking specifically of Tosca Reno, of \"Clean Eating\" fame) recommend a similar technique: when she's cooking chicken breasts, she typically grills a few extra to use over the next day or two.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd also +1 the quinoa suggestion above - quinoa is a pretty quick way to pack in a hearty and healthy meal quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also cook quinoa in the microwave - I haven't mastered the technique (how long to cook, water ratio, etc.), but it's usually around 5 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1405/awshepard", "score": 0 } } ]

{ "question": "Anyone know of any good resources for cooking recipes/methods/tools for people with a medical condition that causes chronic fatigue? I'm relying too much on convenience foods and 'tv dinners', because frequently the effort of cooking a decent meal is beyond my energy limits at the end of the day.", "title": "Cooking with chronic fatigue", "forum": "cooking.stackexchange.com", "question_tags": "<equipment><resources><organization>", "link": "cooking.stackexchange.com/questions/3349", "author": "cooking.stackexchange.com/users/1426/Flynn1179" }

[ [ "Set up your kitchen in an efficient and organised way, and purchase pre-chopped and pre-washed vegetables as well as healthy snacks. Try to sit as much as possible while preparing food, and find recipes like quinoa salad that are easy to prepare or where a lot of the meal can be prepared in advance. Slow cooking, steaming and blending can save effort, or you can double the recipe and store the leftovers for another day.", "Organise your kitchen to make it easier for yourself. Buy ingredients that already chopped. Try to cook big batches and think about investing in a few appliances that will do the work for you." ] ]

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[ 8 ]

[ [ "Make sure your kitchen is organised to make it easier for you to cook. Have healthy foods ready made for snacking. Also try buying pre-chopped vegetables.", "Try getting an electric steamer, a slow cooker or a blender that will do most of the work for you.", "Cook large quantities when you have the energy and then you only have to heat up." ] ]

[ { "sents": [ { "text": "I've never had them, but they are indeed edible.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Due to the high amount of potassium in them they can be bitter.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The World Carrot Museum (lol) even has an entire page for carrot greens , including several recipes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Excerpt:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They ARE edible and are highly nutritive, rich in protein, minerals and vitamins.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited, but there some ideas and recipes below.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The tops are antiseptic and can be juiced and used as a mouthwash.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, it is edible, so you may mix some in with a mixed lettuce salad.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You may also use it for garnish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Combine your common sense and your creative skills, and invent something!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's what makes cooking fun.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is a form of art.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Carrot greens are high in vitamin K, which is lacking in the carrot itself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Carrot tops are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Scientists have been unable to synthesize chlorophyll in the laboratory, but green plant foods contain sufficient quantities to protect the human body.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/60/hobodave", "score": 13 } }, { "sents": [ { "text": "I like hobodave's answer, but I'll put my .02 bucks on a negative answer: I tend to throw cooking debris in the stock pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Onion skins, garlic peels, anything I might otherwise throw away.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's stock,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "right?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stock and stuffing exist to make use of leftovers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But don't do this with carrot tops", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", it'll make your stock taste wonky.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Had to make thanksgiving gravy with store broth that year.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Blech.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/218/Satanicpuppy", "score": 7 } }, { "sents": [ { "text": "I have used them to make a type of pesto.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You blanch them first, shock, squeeze out the water, then proceed similarly to how you would with basil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Delicious on carrots that have themselves been blanched and shocked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 6 } }, { "sents": [ { "text": "Carrot greens are a great substitute for flat-leaf parsley in many dishes, especially ones that will be cooked, as the carrot greens tend to handle heat better than parsley.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I use them in Beet Burgers along with the carrots themselves, with terrific results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also throw them in to seasoned breadcrumbs for a great topping for casseroles, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/220/kevins", "score": 5 } }, { "sents": [ { "text": "We tried diced carrot tops in some salmon patties, as a substitute for parsley, and it was fine.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "We sauteed them along with onions before adding to the mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10977/ron pulliam", "score": 4 } }, { "sents": [ { "text": "I just used them in my chicken noodle soup -", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "some cooked, some at the very last minute - and it was delicious!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So much better than spending money on fresh parsley, which usually goes bad in my fridge before I can use all of it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/52601/Michael Gabriel", "score": 2 } }, { "sents": [ { "text": "I love making a dry stir fry with carrot greens and coconut.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It tastes similar to a kale stir-fry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is one thing I miss back in my home country because here we dont get carrot greens when we buy carrots.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68856/manu muraleedharan", "score": 2 } }, { "sents": [ { "text": "They are definitely edible, with a more herbal carrot taste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Cooking with \"produce offal\" has become fairly popular, which means you can find a number of recipes designed to use carrot tops and other \"garbage\" parts of your produce if you don't feel up to experimentation, but would like to explore the idea of generating less food waste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The ferny leaves on the top are nicely delicate and can be used anywhere you might use other leafy greens, for a slightly different taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have personally used them to create a non-basil pesto, and they can make a lovely edible garnish with your meal or an addition to mixed raw greens.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The tops as a full unit tend to be better when cooked; I've found them particularly good when sauteed quickly", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so the stems soften", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and the leaves get a bit crisp.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you prefer a more uniform texture (I like the variation), you can remove the leaves to toss in at the end", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so they only soften; they'll cook much faster than the stems.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Any combination of seasonings you might use for sauteed or roasted carrots would serve well here, too, as the flavor is very similar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/62114/Allison C", "score": 0 } } ]

{ "question": "The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really thought about cooking with them before. Today, however, I bought some carrots with fresh, green tops, and it seems a shame to waste them. Can I safely cook with them, and if so, how?", "title": "Are there culinary applications for carrot tops/greens?", "forum": "cooking.stackexchange.com", "question_tags": "<vegetables><carrots>", "link": "cooking.stackexchange.com/questions/3737", "author": "cooking.stackexchange.com/users/403/Iuls" }

[ [ "Carrot tops are edible and rich in protein, minerals and vitamins, although they may be bitter due to the high amount of potassium. They have a herbal carrot taste and can be used in pesto or as a replacement for parsley, especially in cooked dishes. They are also good in a stir fry with coconut or a mixed lettuce salad.", "Carrot tops are edible and can be used like parsley in cooked or raw recipes." ] ]

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[ 8 ]

[ [ "Carrot tops are edible and are rich in minerals. They can be bitter but have a more herbal carrot flavour.", "You can use them for pesto as well as to replace parsley, for soups and stir fries or in a mixed salad." ] ]

[ { "sents": [ { "text": "I've never had luck keeping them out of food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sealed containers work, but cause fruit to ripen and spoil quickly, and they are small enough to get in anything with an opening.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, a simple fruit fly trap can keep them in check:", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Cut a 2l soda bottle where the top taper ends (above the label).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add a few drops dish soap to a few tbsp of apple juice, beer or cider vinegar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pieces of fruit can also be used.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Invert the severed top of the bottle (sans cap), and seal with a piece of duct tape around the edge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Set near the fruit and wait.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Open it up to empty every few days.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Google will give you a variety of other designs that you can build if you are more ambitious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/624/Adam Shiemke", "score": 12 } }, { "sents": [ { "text": "Flies can lay eggs and continue to emerge even after the produce that attracted them in the first place is already gone. After getting rid of the produce the next time, wipe the area down with a kitchen cleaning spray and wait to see if more flies appear.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If not, then give it a go again and keep an eye on the progression of the produce, refrigerating it if it is getting softer than you expect before you get around to using it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Oftentimes the fruit flies are traveling with the produce (microscopic eggs) so try washing things like tomatoes, peaches, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "first before setting out on the counter/shelves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/426/Darin Sehnert", "score": 8 } }, { "sents": [ { "text": "Mesh cover.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "http://www.calibex.com/food-mesh-cover/zzcalibex1zB1z0--search-html?nxtg=23f30a1c0520-A5A11C9A30B6FFB3 http://www.thekitchenstore.com/030734063118.html http://www.amazon.com/Handy-Gourmet-Set-Food-Covers/dp/B000EYFV4M/ref=sr_1_7?ie=UTF8&s=home-garden&qid=1280514882&sr=1-7", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1443/Ocaasi", "score": 2 } }, { "sents": [ { "text": "I personally am using balsamic vinegar and dish soap.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because I have so many tomatoes and peppers all at once they are laying on the counter", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so I have put this into tiny plastic bowls (2-3 in diameter from the dollar store) and placed them among the fruit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So far it seems to help.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are still a few but nothing like it was.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/39239/Gail Lyons", "score": 2 } }, { "sents": [ { "text": "Place the produce on the counter-top or on a plate, and then, use a upside-down \"mesh-type\" colander as a lid to keep the produce covered.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Flies wont be able to get in, but there will be enough ventilation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Depending on the produce, you can obviously also store it in the fridge (not tomatoes).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/470/joyjit", "score": 1 } }, { "sents": [ { "text": "This is a trick I've learned since I home-brew kombucha- same method of keeping flies out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Get a larger bowl or a pot and put the fruit in gently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then throw a kitchen towel over the top and secure with a couple tight rubber bands around the top of the pot/bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure no fruit flies are on the fruit when the rubber band is secured.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This should keep them out, I'd just check the fruit once a day to check on ripeness and when the fruit is ripe, move it to the fridge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I currently have 3 bowls going right now after my husband came home with 2 large crates one of peaches and one of plumbs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have probably 45 plumbs in one container and 15 in each of the others, and so far all is fine and happy- fly free!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67625/meghan", "score": 0 } } ]

{ "question": "What is a good way of keeping fresh produce (in particular, from the garden) and herbs in the kitchen without attracting fruit flies? We dispose of tomatoes etc as soon as they start to go bad, but it seems like leaving out the produce that would be kept out is attracting fruit flies. There weren't fruit flies before so I am wondering if there might be a better way (ie a ventilated canister?) of keeping the produce?", "title": "Fruit Flies and Storage of Fresh Produce", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><storage-method><produce>", "link": "cooking.stackexchange.com/questions/3780", "author": "cooking.stackexchange.com/users/15/mfg" }

[ [ "Covering the produce with a mesh cover or using a simple fruit fly trap should keep them in check.", "Try using a fruit fly trap or covering the produce with a mesh cover." ] ]

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[ 8 ]

[ [ "Try using a fruit fly trap or covering the produce with a mesh cover." ] ]

[ { "sents": [ { "text": "Yes, it is true that we don't add oil to the boiling water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I'm not aware of any good reason to waste extra-virgin olive oil that way!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some oil is always added at the end, over the sauce, when the pasta is already in the plate!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It has to be raw, so that it retains its fruit nuances and texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are doing cold pasta salad and want to avoid sticky pasta, adding oil in advance won't help.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have instead to wash pasta under cold water to wash the starch away (you can put the pasta in the colander directly under the running cold tap).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/16/Wizard79", "score": 57 } }, { "sents": [ { "text": "Alton Brown covered this on an episode of Good Eats.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is a legitimate reason, and it has nothing to do with sticking; it's an anti-foaming agent, so you don't have to stir as much to keep down the foam you'll sometimes get.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Any oil will work, it doesn't have to be the good stuff.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 25 } }, { "sents": [ { "text": "Using it anti-stick apparently does NOT work.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(Just use a large enough pan and stir somewhere during the start of boiling).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Adding oil will also reduce flavor-uptake from any sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8457/Tobias Op Den Brouw", "score": 3 } }, { "sents": [ { "text": "I've never put oil on spaghetti's water and i've never seen anyone doing it here in Italy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "To keep your spaghetti out of trouble (sticking), just have the patience to mix them on the water (just for the first couple of minutes).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1603/systempuntoout", "score": 2 } }, { "sents": [ { "text": "The most common reason that I have heard is to help prevent the pasta from sticking together (and maybe to add a little flavor).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This is unnecessary on both points, however.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spaghetti is one of those foods that should be served right away.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it is, you will rarely have a sticky mess.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you do let it sit until it sticks, the pasta can be rinsed to loosen it up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Adding oil to the water does not add much flavor or anti-sticking power.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of it will be discarded with the water, and what is left may help prevent the pasta from taking up the flavor of the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Update:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Joe's answer about oil being an anti-foaming agent is a great tip!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1476/SturdyErde", "score": 1 } }, { "sents": [ { "text": "I never used to use oil in the water when I was cooking spagetti but I found that it tended to stick together in a pick clump that was hard and difficult to eat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I was advised to start using oil in my water", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I have not looked back since.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It keeps the spaghetti separate and therefore an overall better eating experience.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for oil, it does not have to be olive oil, it can be any kind of oil...or at least that is what I have found!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/450/Princess Fi", "score": 1 } }, { "sents": [ { "text": "I have always been told that adding fat to the pasta water coats the pasta in the fat, which prevents the pasta from absorbing the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have tried it a couple of times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The results weren’t disastrous (it was edible), but the pasta did indeed seem to shy away from the sauce, so I don’t do it any more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/65650/Just Joel", "score": 1 } }, { "sents": [ { "text": "In my opinion, all else being equal, Italian style water-boiled pasta tastes bland.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I have grown eating pasta and rice boiled with virgin olive oil, so I am certainly biased.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even after washing with cold water to use for salads as Lorenzo advises, I can tell the difference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Why, I ain't sure, but I think it might be due to the oil interacting with the starch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have also noticed less sticking, but that's not the main reason for me to use it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 0 } }, { "sents": [ { "text": "Normally, I cook pasta without olive oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But due to timing differences (I arrive home time X, my wife Y, and the kids Z).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To make sure the pasta doesn't stick, and can be prepared beforehand, I cook it in salted and buttered water for taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I stir it continuously to avoid sticking, but after draining the water, I add some EVOO to the pasta as it cools and stir it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I find that hot pasta tends to stick as it cools.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54381/Mike Georgiades", "score": 0 } }, { "sents": [ { "text": "In Italy we indeed put a bit of oil in the boiling water, but ONLY in case of fresh homemade pasta, not in the DRY one that you buy in the supermarket.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In case of fresh pasta, we use flour as anti-sticky, but when put in the water flour doesn't work anymore and a bit of oil helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In case of dry pasta is not needed anymore because the causes of stickiness are different.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Beware that you should stir the pasta in the boiling water at least when you put it in and every 2 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Anyway, stirring to much the fresh pasta can break it (since has different consistence and \"physical properties\").", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Enjoy your pasta!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/81063/Pierfrancesco Beneventano", "score": 0 } } ]

{ "question": "Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience). So, can you please state objective reasons for or against adding olive oil to the boiling water for spaghetti?", "title": "When you cook spaghetti, do you add olive oil to the boiling water?", "forum": "cooking.stackexchange.com", "question_tags": "<oil><boiling><olive><spaghetti>", "link": "cooking.stackexchange.com/questions/3986", "author": "cooking.stackexchange.com/users/1576/Rasmus" }

[ [ "It is true that Italians usually don't add olive oil to the water when cooking dried pasta, but they do add a little with fresh homemade pasta. Oil is added to the sauce at the end, when the pasta is on the plate. While adding oil to water is often thought to help the pasta not to stick, this apparently does not work. However, it can help to reduce foaming and the need to stir as much.", "In general, Italians don't add oil to cooking water for pasta. This is said to prevent the pasta sticking together in the first few minutes. It also stops the water from foaming up." ] ]

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[ 8 ]

[ [ "Italians do add oil to cooking water unless it is for fresh pasta. It does not help with dry pasta sticking together.", "Adding oil to the water is supposed to stop it sticking together.", "Oil is an anti-foaming agent and it stops the water from foaming up too much." ] ]

[ { "sents": [ { "text": "Could be an unfinished roux (the butter, flour mixture).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But most likely it's because the cheese was heated too quickly or too much, causing the protein to clump up.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Suggestions: Melt with less heat Use a double boiler (to reduce hot spots within the pan)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Toss the shredded cheddar with cornstarch first (starch helps reduce clumping)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add cheese in smaller batches (easier to maintain correct heat level and stir cheese in)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/649/Tim Gilbert", "score": 27 } }, { "sents": [ { "text": "In my experience it's because of: too much heat too much acidity (for example from a shot of lemon juice)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Too much heat causes the protein in the cheese to clump.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can use a mixer to dissolve the clumps (mix at the highest speed).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Too much acidity also does the same.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The more sour a sauce gets the faster it clumps when heating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lemon juice gives a nice flavour but it's finnicky.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the sauce clumps you can save it somewhat using a mixer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1377/nalply", "score": 8 } }, { "sents": [ { "text": "I have two suspicions: One, you're undercooking your roux, the flour and butter mixture, and not fully incorporating the flour.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Two, you're adding too much cheese too quickly and it isn't melting smoothly.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Solutions: cook the roux until light golden brown, finely grate the cheese and add it slowly, stirring constantly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1443/Ocaasi", "score": 7 } }, { "sents": [ { "text": "I've run into this problem the first few times I made macaroni and cheese from scratch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Things that I've learned are: don't use low fat milk --", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the higher the fat content the smoother your cheese will melt/incorporate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "once the base is made (the flour, butter, milk \"sauce\" -- bechamel?)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "take the pot OFF the heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The more your heat your cheese sauce, the more it will get gritty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if possible, mix with a good melting cheese -- to make my cheddar sauce, I use 1 part moteray jack (which has no taste (IMHO) but is a really good melting cheese) to 1 part sharp or extra sharp cheddar cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope that helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5958/Macromika", "score": 5 } }, { "sents": [ { "text": "Three other possibilities are: If you used pre-shredded cheddar it's sometimes dusted with an anti-caking agent which can make things tricky.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Your cheddar is a reduced fat cheese which doesn't have enough fat content.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The flour you are using for your roux shouldn't be a whole wheat/whole grain.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You can cook that down and it still won't be as smooth or finely integrated as using an all-purpose flour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope this helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6844/Megan", "score": 3 } }, { "sents": [ { "text": "Good cheddar has little chunks of calcium lactate on/in it - could it be that?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1610/Rich", "score": 1 } }, { "sents": [ { "text": "At Modernist Cuisine, they wrote: Cheese is an emulsion of dairy fat and water, but that emulsion tends to break down when it gets hot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The starch particles and milk proteins in béchamel act as emulsifiers, but they aren’t very good at their job and result in poor flavor release. ... ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sodium phosphate keeps the water and fat droplets mixed when the cheese is melted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We use sodium citrate, which has the same effect and is easier to find.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The resulting texture is as smooth as melted American cheese, but as complex and intense in flavor as any of your favorite cheeses. and watch this video .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19442/Nate", "score": 1 } }, { "sents": [ { "text": "I can think of a few reasons why you may be getting this grittiness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use the following method when making cheese sauce, and it tends to turn out very smooth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Melt (hard) butter in pan at a low temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add the appropriate amount of flour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Better too little than too much, as adding more later should not hurt.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Whisk the butter-flour mixture quickly to create the roux, still at low temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(10 - 20 seconds)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add the milk and whisk quickly, mixing in the roux.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Turn the heat up immediately and continue whisking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the sauce is sufficiently thick, reduce the heat and add in the grated cheese.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stir until smooth again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1123/Noldorin", "score": 0 } }, { "sents": [ { "text": "I have found that adding gradually adding flour to the butter using a sifter reduces the likelihood of a gritty texture.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/246/Laura Kane-Punyon", "score": 0 } }, { "sents": [ { "text": "Many of the other answers are good, but I still often have the same experience with certain cheeses such as cheddar", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(it's 'smooth', but not as smooth as I would like).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the proportions are reasonable, a hand blender works for me every time.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/30974/James", "score": 0 } }, { "sents": [ { "text": "It's best to use half and half or whole milk.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Every time I use 2% milk it comes out separated and grainy/gritty!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I guess it has something to do with the fat content that gels it altogether!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41460/Mae", "score": 0 } } ]

{ "question": "Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like maybe the cheese hasn't totally melted, even if I continue to heat the sauce. Why does this happen? How can I avoid it?", "title": "Why is my cheese sauce gritty?", "forum": "cooking.stackexchange.com", "question_tags": "<sauce><cheese><roux>", "link": "cooking.stackexchange.com/questions/4073", "author": "cooking.stackexchange.com/users/1532/SarahVV" }

[ [ "It is possible that the cheese was heated too quickly or not added gradually enough to allow it to melt smoothly. Another possibility is that the roux is undercooked or the flour is not fully incorporated. Use a white flour for the roux and gradually add it using a sifter. Use half and half or whole milk and avoid pre-shredded cheese, as this contains an anti-caking agent that can affect the texture. If the sauce is still not smooth, a hand blender should help.", "The cheese should be add slowly and not heated too fast. Try sifting the flour and adding it bit by bit. Make sure your cheese doesn't have an anti-caking agent. You can also try mixing with a hand blender." ] ]

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[ 8 ]

[ [ "The cheese was heated too fast.", "The roux is undercooked or the cheese was added too fast. Try sifting the flour first.", "The cheese may have an anti-caking agent or calcium lactate.", "Try using a hand blender to mix." ] ]

[ { "sents": [ { "text": "Milk curdles due to acidity, so if you can raise the pH of the soup by adding something basic, it would help, although it could affect flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The other thing to try is heating the milk to ~90 degrees C before adding it to the soup.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This will cause the protein in the milk to change in a way that curdling won't result in as bad a final result--it may in fact appear that the milk hasn't curdled at all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also \"temper\" the milk (as mentioned by Ocaasi):", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "add a bit of the soup to the milk first; then add the milk-soup mixture to the soup at large.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And yes, higher fat milks will tend to work better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/220/kevins", "score": 9 } }, { "sents": [ { "text": "Try adding the milk separately to only a single cup of broth.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "Stir thoroughly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then slowly add this to the pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will allow the milk to come up to temperature gradually in a less acidic environment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, higher fat milk will be less likely to curdle, in case when you said milk you meant something other than milk .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1443/Ocaasi", "score": 5 } }, { "sents": [ { "text": "You might also try using cream instead of milk; I'm not sure I remember the technical reasons", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "but it is much less likely to curdle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You would want to use less of it than the milk, but it won't introduce the possibly unwanted sour flavor of creme fraiche.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 4 } }, { "sents": [ { "text": "For protection against heat, you can stabalize the milk with starches.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(eg, a white sauce made with milk won't curdle, even if you boil it).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 4 } }, { "sents": [ { "text": "you can also possibly experiment with creme fraiche, which won't curdle, but the flavor is different (nuttier, but not as sour as sour cream) than milk, but at least you won't have the curdling problem! :)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1415/franko", "score": 1 } } ]

{ "question": "There are numerous chicken stock based soups that also have milk as an ingredient and the milk always seems to curdle - how can I prevent this?", "title": "If I'm using milk as an ingredient in soup, how can I prevent it from curdling?", "forum": "cooking.stackexchange.com", "question_tags": "<soup><milk>", "link": "cooking.stackexchange.com/questions/4094", "author": "cooking.stackexchange.com/users/177/AttilaNYC" }

[ [ "Try heating the milk to 90 degrees C before adding it to the soup, and use milk with a higher fat content. Cream or crème fraiche should resist curdling better than milk.", "Use a high fat milk and heat it before adding to the rest." ] ]

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[ 8 ]

[ [ "Try heating the milk before you add it in.", "Higher fat milk is less likely to curdle." ] ]

[ { "sents": [ { "text": "I have the giant box of Ener-G egg replacer sitting in my cabinet, but I've found that in most cases a flax egg will do.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "1 T flax seed 3 T water Grind the flax in a coffee grinder or mortar & pestle and then mix in the water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Voila, you have one egg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1699/Dave", "score": 10 } }, { "sents": [ { "text": "As some people pointed out it really depends on what you are trying to make.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(and believe me", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's not easier to replace the girlfriend as someone above suggested, vegan baking is so easy)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can use the egg replacer that's available at health food stores", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(you mix one tbsp with water, following the directions on the box for each egg).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The downside of this is if you are trying to replace several eggs, the powder does give it a weird taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For muffins, pancakes, waffles etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you can easily replace it using apple sauce and oil.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I've made cookies where the recipe called for mixing oil and maple syrup, i'm sure that's what kept them together instead of egg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Flax seeds in water also become all sticky like egg and keep things together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Banana is another great one but your food will taste like banana, so this is great if you don't mind the banana (it works amazingly in brownies).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Silken tofu can be used to make all sort of custard/ mousse desserts.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This site will probably explain it much better than I did above http://www.theppk.com/veganbaking.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "IMO the best cake/ cupcake recipes are from \"vegan cupcakes take over the world\", they always come out fluffy and tasty, and everyone i made them for loved them and couldn't tell they were vegan, it's a little cookbook i'd invest in if you're planning on baking for her.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another thing- to replace eggs for breakfast try making scrambled tofu (lots of recipes online),", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "when it's spiced properly it is SO delicious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Basically you crumble up firm (not silken) tofu with your hands, add spices (tumeric to make it yellow like scrambled eggs), herbs, nutritional yeast, oil and fry it up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mix with diced tomato just before serving, it is super yummy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2362/user2362", "score": 10 } }, { "sents": [ { "text": "In Brownies without egg , Darin Sehnert makes a reference to commercial \"Egg replacer\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1229/kiamlaluno", "score": 4 } }, { "sents": [ { "text": "In pancakes, I use 2\" or so of a banana per egg.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The more banana you use, the more banana-y", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it tastes, so no harm done!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you were to use a little less, it's possible to remove the banana taste completely from the pancakes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My roommate who HATES banana with a passion tried my pancakes and loved them, claiming she couldn't taste the banana at all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This substitute is used while making pancakes with your typical Aunt Jemima/generic brand pancake mix, and adding soy milk as well (soy cooks better than almond or rice).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For brownies or cookies, you can use applesauce or maple syrup or more banana, it's really up to you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Applesauce doesn't add much flavor, thus making them quite similar to real ones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Maple syrup also works well, but doesn't add to the fluffiness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you were to use banana in your brownies, I would recommend blending with a little water, so it's completely smooth and not lumpy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As ya probably know,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "brownie batter from CVS even, can be vegan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Banana bread is obvious - use more banana! and add walnuts or pecans because of the obvious YUM factor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I find that using baking powder or soda does NOT work well and would advise against.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you wanted to make French Toast: I would heat up vanilla soymilk, a little citric fruit juice (orange banana), more banana, seasonings such as cinnamon and vanilla.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stir in flour to thicken it up a bit, and when its thick enough, soak your bread and cook it up!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15626/Jacob Raccuia", "score": 4 } }, { "sents": [ { "text": "There is a commercial egg replacer named Ener-G that you can find at most health-food stores.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Here is a link to the product FAQ: http://www.ener-g.com/Faq/productfaq.aspx .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I wouldn't say it does 100% of the things an egg can do (good luck making a custard with it!), but many vegans seem to find it helpful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 3 } }, { "sents": [ { "text": "There was an episode of \"Good Eats\" where Alton Brown replaced eggs with avocados.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "They have similar properties, though I think he fixed the dishes in other ways as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/63/plor", "score": 2 } }, { "sents": [ { "text": "In addition to the many commonly known egg substitutes, there is one less known: aquafaba.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Aquafaba is the resulting liquid from cooking beans and other legumes such as chickpeas in water, and it is quite useful as a substitute for eggs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The official aquafaba site ( http://www.aquafaba.com ) explains the history, the science, and what has been said about aquafaba.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are cook books devoted to the use of aquafaba in recipes from lemon cake to Pavlovas and Swiss buttercream: https://www.amazon.com/gp/product/1612437214/ref=crt_ewc_title_oth_6?ie=UTF8&psc=1&smid=ATVPDKIKX0DER", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/61696/Rachelle Greene", "score": 2 } }, { "sents": [ { "text": "I've been using bananas in my brownies since I started living with Vegans (3 years ago) and I've gotten nothing but praise (except for those extremely rare few who truly detest the taste or even smell).", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "I generally use 1 or 2 (about 8 in / 20cm in length)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but sometimes I'll throw in 3-4 for that extra banana kick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also add some water in there (in lieu of milk) and throw some other smaller ingredients into the blender to make a nice liquid which better facilitates mixing (assuming you're doing it by hand).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3722/glenneroo", "score": 1 } }, { "sents": [ { "text": "I've been using corn flour as a substitute of eggs in pancakes, with mixed results, but its some option to investigate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2884/miernik", "score": 0 } }, { "sents": [ { "text": "I just found an extensive list of egg substitutes in case you're baking: http://chefinyou.com/egg-substitutes-cooking/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a 3 page long table, sorry for not reposting it here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not all the options are vegan, but most of them are.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36751/Mark", "score": 0 } } ]

{ "question": "My girlfriend is vegan. How can I replace eggs in a recipe? Maybe with banana or soy? How much? The egg is the key ingredient to keep everything from falling apart.", "title": "With what can I replace eggs?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><eggs><vegan>", "link": "cooking.stackexchange.com/questions/4192", "author": "cooking.stackexchange.com/users/1644/Tuomas Hietanen" }

[ [ "Ener-G egg replacer is a commercially available option, or you can use a flax egg, silken tofu for custard/mousse desserts, banana in pancakes, apple sauce and oil, avocados or aquafaba.", "You can buy an egg replacer at most health food stores. Otherwise, try using banana, silken tofu, apple sauce or oil." ] ]

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[ 8 ]

[ [ "You can buy an egg replacer at most health food stores.", "Substitutes for eggs include banana, silken tofu, apple sauve, oil, avocados and aquafaba." ] ]

[ { "sents": [ { "text": "Back in the late '90s, biologist Joe Staton did a comparative study of the tastes of different animals for the Annals of Improbable Research .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "His hypothesis was that the relatedness of tastes of animals is correlated to their evolutionary ancestry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can read an abridged version of his article here .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Looking at the phylogenic tree at the bottom of the article, horse meat has the general flavor of beef and is most closely related to deer (venison) and American buffalo (bison).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my experience, horse meat is like a cross between venison and beef.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Edit :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In case anyone was wondering, human apparently tastes like pork.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5600/ESultanik", "score": 13 } }, { "sents": [ { "text": "Horse meat is dark red and usually quite lean.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The risk is to overcook it and end up with tough meat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This probably has to do with the fact that most horse meat is \"recycled\" animals, that's to say horses that were not bread for meat and", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "that spent a part of their life working.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my part of Italy (Parma), we also eat it in its raw ground form (like a steak tartare ).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The traditional presentation is ground fine, spread on a white bread, salt, pepper, lemon juice and a drop of olive oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Garlic also goes well with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Horse meat is less likely to host parasites that are harmful to humans, so I wouldn't be too disturbed by the thought of eating it raw - and it does taste great.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A filet americaine with horse meat would probably taste very good too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is a recipe for picula 'd caval , a sort of horse chili from nearby Piacenza http://italianfood.about.com/od/furredgameetc/r/blr0881.htm although I would not cook it for quite that long, to avoid having tough rubbery bits at the end.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For the same reason, reheating horse meat is usually a bad idea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is also a discussion about the true recipe, but it is in Italian http://www.coquinaria.it/cgi-bin/ubb/ultimatebb.cgi?ubb=get_topic;f=6;t=000843;p=0 of course every family has their own version and of course it is a point of religious faith that that one is the only true one - after all it is Italy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4558/Walter A. Aprile", "score": 9 } }, { "sents": [ { "text": "Like a filly cheese steak.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I'd hate to saddle you with a bunch of recipes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good with stallio-- scallions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Careful, frying it, since it tends to be a bit tempermental.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Leaving now.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1443/Ocaasi", "score": 5 } }, { "sents": [ { "text": "I've had it in Italy as a child - I was actually told it was beef so that I wouldn't ask questions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The big differences are that it is leaner than beef, and has a coarser texture.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5800/Debbie A", "score": 4 } }, { "sents": [ { "text": "It tastes like whale meat :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a red meat, with a characteristic texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Personally, I like it a lot, but it's difficult to find if you are outside of Italy and France (as far as I know).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can use it as a regular steak, instead of pork, for example.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Pork is more delicate as a taste, horse is more intense.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1342/Stefano Borini", "score": 3 } }, { "sents": [ { "text": "Horse meat is often consumed in Mongolia, especially during the long cold winter periods; it contains a lot of nutrients suitable for winter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is very lean so its good to consume when cold, meat is quite smelly while you cook it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but once it's done it is a good substitute for beef, and of course it contains a lot of collagen.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/63175/guest", "score": 0 } } ]

{ "question": "What (roughly) does horse meat taste like? What kind of dishes can I make with it?", "title": "Uses of Horse Meat", "forum": "cooking.stackexchange.com", "question_tags": "<meat><culinary-uses>", "link": "cooking.stackexchange.com/questions/4387", "author": "cooking.stackexchange.com/users/53/Willbill" }

[ [ "Horsemeat is leaner than beef with a coarser texture, and tastes like a cross between venison and beef. It can be eaten ground or as a steak, and can be a good substitute for beef.", "Horse meat is very similar to steak. You can cook it as you would a steak." ] ]

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[ 8 ]

[ [ "Horse meat is very similar to beef, but it is leaner and has a courser texture.", "You can cook it as you would a steak or eat it raw as a tartare." ] ]

[ { "sents": [ { "text": "Daniel is spot-on with his answer .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'll elaborate on it a bit here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As indicated by his bottled water in the freezer trick, a full freezer is a happy freezer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The same applies to the refrigerator too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While I wouldn't put random bottles of water throughout my refrigerator, it's important to know that the fuller your refrigerator is, the more it holds its temperature when opening/closing, and the less energy you'll use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, you don't want to jam pack it so full that there isn't any airflow around your stuff, because this can hamper the cooling efficiency as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The ideal refrigerator temperature is 35°F (1.6°C).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You're not hugging the danger zone like you would be at 40°F (4.4°C), and you're distancing yourself sufficiently from 32°F (0°C) that you don't freeze half the stuff in your refrigerator.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, the temperature within your fridge can vary rather significantly with normal usage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The coldest parts of your refrigerator are the back, and the bottom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The back because the cooling element is there, and the bottom because warm air rises.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If items you don't want frosty are getting frosty, then move them away from the back of the fridge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would avoid putting items in the door of your fridge that are particularly sensitive to spoilage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The items in the door of your fridge can easily get as high as 59°F (15°C), and do so often.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Putting milk and eggs in your door will significantly decrease their shelf life.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Butter is OK in the little covered section in the door, because the door actually helps keep it's temperature a little better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You also generally don't want rock solid frozen butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, put your meats on the bottom shelf in the back, your condiments (mayo, ketchup, mustard, etc.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "in the door, and put everything else where it fits.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/60/hobodave", "score": 32 } }, { "sents": [ { "text": "Normally a domestic freezer is best set to −18 °C (0 °F) or colder, as that's what the expiration dates for many food items are based on.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It's also a requirement for freezers in restaurants, supermarkets & other places that sell food (at least here in Europe) to maintain a temperature of at most -18 °C.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A general purpose domestic fridge should be at around 1-4 °C (so, just above the freezing point, and below 5 °C).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Normally it's not possible to set a fridge to 0 °C (at least not over here), but sometimes the temperature sensor doesn't work as intended, especially if there is a freezer compartment that is heavily frosted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://en.wikipedia.org/wiki/Refrigerator has some more info, and also lists some alternative temperatures for special purpose fridges & freezers, e.g. for fresh fruit a normal fridge is too cold.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some refrigerators are now divided into four zones to store different types of food: −18 °", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "C / −0.4 °F (freezer) 0 °C / 32 °F (meats) 5 °C / 41 °F (refrigerator) 10 °C / 50 °F (vegetables)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1786/JanC", "score": 29 } }, { "sents": [ { "text": "In order to keep food out of the Danger Zone, your fridge must be set between 32-40°F (0-4°C).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Your freezer must be below 32°F (0°C).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I keep mine as cold as it will go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Keep your freezer efficient by half-filling it with bottles of water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I'm not sure if this question will stand, as it is broadly off-topic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But there is a specific and expert answer, so...)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 19 } }, { "sents": [ { "text": "I've always been told to keep freezer at 0 F, with fridge no higher than 40 F. Alton Brown recommended buying a pair of those hanging temperature gauges (one for each compartment).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1756/Rake36", "score": 4 } }, { "sents": [ { "text": "If you keep potatoes in the fridge they should not be stored at temperatures below 7 °C (45 °F).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If, that is, you intend to use them for roasting for frying.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At lower temperatures the starch in the potato breaks down giving a burnt look and a bitter taste after roasting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My fridge, which stands about six foot, appears to have almost 4 °C of difference between the temperatures at the top and at the bottom.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This means I could have potatoes at the top and items that spoil more easily lower down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At least I could do that if the piece of junk would maintain a consistent temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1549/Chris Steinbach", "score": 4 } } ]

{ "question": "For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on them. What temperature should I set my refrigerator to for best overall results? Since the person answering is likely to know, I'm also asking what temperature I should set my freezer to.", "title": "What temperatures should I keep my refrigerator and freezer set at?", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><temperature><refrigerator>", "link": "cooking.stackexchange.com/questions/4529", "author": "cooking.stackexchange.com/users/344/Sam Harwell" }

[ [ "Normally a domestic fridge should be set to 1-4°C, and a freezer to -18°C in order to keep food out of the danger zone and maximise storage time, but you should be aware that different areas of a fridge may be different temperatures.", "There are temperature variations at different points inside a fridge, so for best results you should keep it at 35°F (1.6°C). A freezer should be kept at 0°F (-18°C)." ] ]

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[ 8 ]

[ [ "A fridge should be set at 32-40°F (0-4°C), with the ideal temperature being 35°F (1.6°C).", "There are temperature variations between different points inside a fridge. These can be as much as 4°C between the top and the bottom.", "A domestic freezer should be kept at -18°C (0°F) for optimum food storage." ] ]

[ { "sents": [ { "text": "You might also use a well-seasoned cast iron skillet .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "This will have the double benefit of a high thermal mass so the temperature won't be down, and a surface that discourages sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 5 } }, { "sents": [ { "text": "It might be that the oil is hotter when you put the first side in and cooled a little by the cooking meat when you flip it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You could try turning the heat up shortly before you flip, or taking the meat out, letting the oil get up to temperature again and adding the meat on the other side.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/210/Sam Holder", "score": 4 } }, { "sents": [ { "text": "Perhaps add a little more oil before you flop the meat?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "So that would mean that the second side is also protected from sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/450/Princess Fi", "score": 3 } }, { "sents": [ { "text": "Consider using a higher smoke point fat for frying, such as refined corn (canola) or vegetable oil.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Your pan may become hot enough that your olive oil (assuming it is extra virgin, which has the lowest smoke point of the olive oils) isn't doing you much good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also of note when cooking many things in a pan is that you have to leave them in place for a while for everything to \"set\" before flipping.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Are you flipping from the second side earlier than the first?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, consider your binding.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've found that using sour cream to bind flour to chicken for frying helped it stay on quite a bit, the same way that a restaurant-grade binder might.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Many recipes suggest eggs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are using simply a liquid, using something stronger might help.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1816/justkt", "score": 2 } }, { "sents": [ { "text": "Seconding a higher smoke point fat, I personally like grapeseed oil for high heat situations.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It also adds a little nutty flavor (and my wife isn't a huge fan of vegetable oil anyway).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd also say, slightly higher temperatures to go along with it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- I cook breaded meats on a 6-7 out of 10, whereas most people I know habitually go to 5 for fear of burning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, consider trying to leave the second side down for a little longer, I feel like you might be flipping it the second time too quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you flip it too fast, it's not getting a chance to crust and un-stick itself from the pan - similar to how if you flip too fast on a grill, your chicken breast will stick to the grates, but if you wait until it crusts up some, you get a clean flip.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And as Princess Fi said, a little extra oil on the second side isn't the worst idea in the world if nothing else works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1236/stephennmcdonald", "score": 1 } }, { "sents": [ { "text": "In addition to adding a bit more oil and using a higher smoking point oil, you could also try different breadings.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You could try panko bread crumbs, crushed pretzels, very fine bread brumbs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, consider double-breading your chicken.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1832/Chad", "score": 0 } } ]

{ "question": "Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one side is beautifully breaded, and the other side is bare of coating. This happens to any kind of meat that I bread. I use olive oil for frying- Ideas?", "title": "How can I get breaded chicken to stop from sticking to the frying pan?", "forum": "cooking.stackexchange.com", "question_tags": "<chicken><frying><frying-pan>", "link": "cooking.stackexchange.com/questions/4758", "author": "cooking.stackexchange.com/users/177/AttilaNYC" }

[ [ "The oil may be cooler or shallower for the second side, so try adding more oil, using an oil with a higher smoking point or even removing the meat and bringing the temperature back up before cooking the second side. A well-seasoned cast iron skillet could prevent sticking and you could try different breadings or double breading your chicken.", "Try using a different oil that has a higher smoke point and getting the oil really hot before flipping. Your pan should be well-seasoned to avoid sticking. You could also change the recipe of your breading so it sticks on better." ] ]

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[ 8 ]

[ [ "Change the recipe for your breading or think about double-breading.", "Your oil needs to be hotter. Consider using oil that has a higher smoke point.", "Make sure your pan is well seasoned to avoid sticking." ] ]

[ { "sents": [ { "text": "similar to what julio said, the main reason is that typical wheat-based noodles release a lot of starch into the water, which changes the consistency of the soup.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "the starches can add a dirty colour to the water, but more than that, they can also thicken the soup undesirably (think of making a roux).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, if there are leftovers, the noodles can sometimes become completely water logged, making eating it the next day a bit of a soggy experience.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "That said, with all these considerations there are times when you might add the noodles directly in-- non-starchy noodles (eg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "like rice noodles) seem to do ok.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "also parboiling regular pasta before hand seems to help a lot with the starch and can still help you achieve the flavour integration you mentioned.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2039/jessykate", "score": 16 } }, { "sents": [ { "text": "Some people prefer to cook them separately because when you do so, you can see the water changes color a little and they don't want that (mainly flour) in their soups.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Another advantage is that you can have your soup ready and just cook the noodles on demand.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The noodles go to boiling water, the soup is just very hot, but not boiling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's what restaurants do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If those reasons are not important for you, do as most of us do and cook them together :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1546/Julio", "score": 11 } }, { "sents": [ { "text": "That's how I cook noodle soup.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "And yes, it does give them a nice flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just be sure you don't add them too soon: it's easy to over-cook the noodles by leaving them too long in the hot broth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/86/Shog9", "score": 3 } }, { "sents": [ { "text": "With a cream-based soup the added starch adds desired thickness.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It isn't worse for the soup than adding corn starch or extra flour, and color change would be indistinguishable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Same for a tomato-based soup, or an egg-flower soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like robust soups in general, and I think throwing the water out in general is a terrible thing to do to a food product.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Any soup that calls for discarding more nutrients and flavor from a product already 'enriched' out of the crop's natural value isn't one I'd be interested in cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cooking flavor into the noodles beats wringing more out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36696/Cameron", "score": 2 } }, { "sents": [ { "text": "I suppose it you prefer a clear light soup, it would preferably be better to cook the noodles separately and then pour broth over to maintain the clearness of the broth and texture of the noodle.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/51740/FACM", "score": 1 } }, { "sents": [ { "text": "Well first of all, any sauce you make that'll have pasta in it, must have at least 1 to 2 tablespoons of pasta water in it, i.e. 1 to tbsp of the water you boiled the pasta with.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Second of all, it's all about the amount.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If let's say you're adding a 1/2 cup of rigatoni or fussili", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "then you're fine, add'er up; but be advised when reheating, pasta will break easily on you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're putting let's say skinny noodle type pasta, then don't put it from the start.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What you can do is half boil the pasta in the normal water, drain it, and then add it to your soup 5 / 10 minutes before it's done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/87/dassouki", "score": 0 } }, { "sents": [ { "text": "Any soup I cook that requires noodles gets put in the same pot as the other ingredients.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The noodles will have more flavor and it helps thicken up the soup for a heartier meal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have been doing this for quite a while and it is the ONLY way I cook noodles when they are going in a soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It really doesn’t have a different taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/81210/Kristan L.", "score": 0 } }, { "sents": [ { "text": "I will add uncooked noodles to soup that have been soaked for 1 hr.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "As for thickeners, I prefer potato flour that keeps the broth a clear and translucent look.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Potato flour goes a long way as a thickener~go for 1/4 normal & add more if required.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/84178/Kenny B", "score": 0 } } ]

{ "question": "Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 minutes before the soup is done, and add a little extra water or broth to compensate for that the noodles take? Doing it this way would allow the noodles to take up some of the broth's flavor, and also save dirtying an extra pot and a colander.", "title": "Can I add uncooked noodles directly to soup?", "forum": "cooking.stackexchange.com", "question_tags": "<soup><noodles>", "link": "cooking.stackexchange.com/questions/5420", "author": "cooking.stackexchange.com/users/1295/Matthew Scouten" }

[ [ "Wheat-based noodles add starch to the soup, thickening and colouring it. Noodles in leftover soup can also become waterlogged. However, where clearness is not as important and especially in creamy soups that require some thickness, noodles can be added later in the cooking process.", "Cooking the noodles in the soup is a good idea if you want to thicken the soup up a bit. For a clear soup, it will make it a little cloudy, so this should be avoided." ] ]

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[ 8 ]

[ [ "This is not a good idea for clear light soups as the noodles will add starch to the soup and make it cloudy.", "You can do this for creamy soups as the noodles will release starch and thicken the soup up." ] ]

[ { "sents": [ { "text": "Flavor in most meats is generally determined by a few things.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How the animal was raised and if it is of a particular heritage breed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How it was treated over its lifetime (i.e. diet and environment).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When and how it is slaughtered.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "How it is handled from the slaughterhouse to the butcher, was it properly stored, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, how fatty the bird is and light to dark meat ratio will also determine flavor of the bird.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I definitely have tried a lot of different types of \"free range\", \"organic\", and/or \"local\" chickens out there", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and you basically get what you pay for in terms of meat quality and flavor.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "At my restaurant, we try to source best quality chickens — local, organic and free range, if possible — because it just tastes better and it coincides with our philosophy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Properly cooking and seasoning the chicken will also help.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2052/Avery Wittkamp", "score": 13 } }, { "sents": [ { "text": "A study done in July 2008 found that in blind tests (i.e. if the eaters did not know whether they were eating \"standard\" or free-range chickens) the free-range chickens were actually found to be less preferred in terms of taste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "They compared chickens that had been raised by \"standard\", maize-fed, free-range and organic production systems.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Taste panel assessments were made using 8-point category scales of texture, juiciness, abnormal flavour, flavour liking and overall flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fillets from birds reared in the standard system were rated by the taste panel as more tender and juicy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There were no significant differences in chicken flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Based on hedonic assessments of flavour liking and overall liking, by a small panel of assessors, meat from birds produced in the standard system was most preferred and that from organic systems the least preferred .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Meat from free-range and maize-fed systems was intermediate in preference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This result reveals a trend, but does not infer consumer acceptance.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(emphasis mine)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the course of tracking down the above study, I found a few people blogging about their own blind tests.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Obviously, these don't have the rigor of a scientific study, but they do include control groups and blind testing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This person cooked four chickens (three free-range and one normal) and concluded there was \"no noticeable difference in taste\" and family members (who tasted blind) \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "unanimously said that it all tasted the same\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Two chefs did a side-by-side test of free range vs mass-produced chicken and found \"no appreciable difference in flavor\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If anything, they noticed that the industrial chicken had \"a marginally juicier and tenderer consistency\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So the conclusion seems to be that free range chicken does not taste better and if anything tastes worse.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, it's worth noting that we don't actually eat things blind.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Well, you might if you were eating at a friend's house", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and they didn't tell you the type of chicken you were eating - but not in your own kitchen.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We are influenced by brand names, product descriptions and price.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you know you're eating a free-range chicken, it may actually taste better to you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is completely subjective and unscientific, but... does it matter?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Furthermore, there are plenty of reasons for wanting to eat free-range chickens besides taste - the main one of course being concern for the welfare of the animal.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "If this is something important to you, it might even contribute to your subjective tasting from the previous paragraph.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is all 1 speculative, of course, but I mention it as a caveat to taking the scientific findings as a rule for what chicken to eat, not as justification for an opposing rule about what chicken to eat. 1 \"all\" =final two paragraphs", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/22662/starsplusplus", "score": 13 } }, { "sents": [ { "text": "\"Free-Range\" chicken - or any animal in an ideal world - is raised with access to the outdoors as well as a balanced diet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's the same as when you go hunting:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "wild animal has a more \"gamey\" taste the older it is, simply from what it eats.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What a chicken eats during its lifetime and the exercise it is able to have will affect taste as well as fat content.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want tasty, ethical, and better-for-", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you chicken, I would ask around at your local farmers' market and get a healthy farm-raised chicken that is grain fed with access to the outdoors.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This way you can also help out the local economy and the planet by buying locally.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On another note, how you cook your chicken and keep the meat moist is just as important as the original quality.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1862/Rachael Wentworth", "score": 7 } }, { "sents": [ { "text": "The definition of \"Free-range\" is quite loose in the US.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the chickens are \"free\" enough to go outside and eat bugs as part of a more natural diet, it can improve the flavor (like grass-fed beef).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is not required to call chickens \"free range\" here, and merely getting a bit of fresh air and sunshine will not really improve the flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Free range\" is more about treating the animals well than getting the best flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2047/Bob", "score": 5 } }, { "sents": [ { "text": "Also, breeding will affect the taste of the chicken.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Factory farm chickens are designed to have more breast meat and to be ready for slaughter sooner.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2053/John Roberts", "score": 2 } }, { "sents": [ { "text": "I've had a few Label Rouge chickens and definitely found them more tasty and richer flavored.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You will notice that the bones are harder and in my opinion make a better stock.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The meat looks less slimey than some of the typical US supermarket salt water injected fodder.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Saying that, if you're just interested in breast meat I think it's a little harder to tell the difference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/486/tonylo", "score": 2 } }, { "sents": [ { "text": "Based on my personal experience, free-range chicken does taste better than regular grade commercial chicken.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "But the call may be biased as there are confounding factors such as air-chilling, grass-diet, etc which are typical for free-range chicken products, and are possibly stronger determinants of what we perceive as better taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24428/user1146372", "score": 2 } } ]

{ "question": "Free range chicken is generally a lot more expensive than battery farm chicken, but it's often claimed it is better tasting. I'm curious if restaurants stick to this mantra and use free-range chicken, or if it's just psychological, and if there any benefits besides ethical ones.", "title": "Is free-range chicken more flavourful?", "forum": "cooking.stackexchange.com", "question_tags": "<chicken><free-range>", "link": "cooking.stackexchange.com/questions/5571", "author": "cooking.stackexchange.com/users/1857/Chris S" }

[ [ "Many people prefer to buy free range chicken both for the flavour and also for ethical reasons, although in one blind study the taste was actually less preferred than factory raised meat. You often get what you pay for in terms of meat quality and flavour, but it is also important to cook the chicken properly and keep the meat moist.", "While studies have shown that in blind tests, people struggle to tell the difference between free range and industrial chicken, a lot of people do say that they prefer the taste of more expensive chicken and that you get what you pay for when it comes to meat." ] ]

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[ 8 ]

[ [ "You get what you pay for with chicken and a more expensive, free range one will taste better.", "Blind tests have shown that people can't tell the difference between free range and industrial chicken. The cooking method seems to have an important role to play.", "Eating free range chicken is as much about the ethics as the taste." ] ]

[ { "sents": [ { "text": "Crema is a food foam.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For crema to form and survive long enough for us to enjoy the espresso, something needs to hold the bubbles of the foam together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In most food foams proteins help hold up the bubbles, but in crema it is a mixture of proteins and oils .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This makes it hard to predict what makes good crema.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "From practice, good crema comes from: Enough pressure and well timed extraction", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Fresh grind with a good grain size distribution Darker roasts", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are also tradeoffs between stability of the crema and the amount of crema produced.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The two don't seem to go together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The crema also should have bubbles that pop and sprinkle the coffee aromatics into the air and our noses (like champagne).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The higher pressure extraction helps extract and emulsify the oils (about 0.1g ends up in one shot).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The darker roasts help with the Maillard reaction which creates the still unknown molecules that give crema its color and volume.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/183/papin", "score": 18 } }, { "sents": [ { "text": "The crema is done by the fatty content of the coffee, the high pressure (a good expresso machine has about 15 bar of water pressure) help to extract much fat from the coffee.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Also the quality of the coffee can influence the fatty contents; a mix of arabica and robusta type coffee can give a better crema than 100% arabica.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1805/pygabriel", "score": 6 } }, { "sents": [ { "text": "McGee's On Food and Cooking also lists the mineral content of the water used as an important factor in crema.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "He states that hard water will reduce the amount of crema produced but also that softened water causes over-extraction.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Grind size and the tamper pressure applied by the barista also make a difference to the amount of crema.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Though I don't have any results handy to back this up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Around 30 pounds or pressure (13.5 kg) applied to tamp the grounds is considered optimal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Test this on a scale to get a feel for it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've heard that some award-winning baristi will tamp with less pressure but grind the coffee finer to compensate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As said before by SWrobel, beans should be freshly roasted 3 or 4 days prior.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Beans just roasted or within a day or two seem to produce much more crema but the crema produced is not as stable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Possibly from too much CO2?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I am currently using a northern Italian style roast and it produces a nice think crema.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Would be interested if anyone has done any experiments on how roast profile affects crema.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2912/Ryan Anderson", "score": 2 } }, { "sents": [ { "text": "If you source your beans from a local roaster and grind on demand you should have no problem producing crema.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only issue is producing a crema made of fine bubbles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Too fresh and there is generally too much gas giving you a very bubbly crema.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The origin and processing of the bean can also play a huge factor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have ever tried Monsooned Malabar you'll see what I mean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However at the end of the day you want a decent cup of coffee and taste is the only thing you can go by.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is no ideal age for beans.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My favourite blend tastes best to me at around the 1.5-2 week mark and still produces a fine espresso.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4303/Megasaur", "score": 2 } }, { "sents": [ { "text": "Beans should be roasted within the last week.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Ideal age is about 3-4 days past roasting, and of course they should be ground right before extraction.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2164/swrobel", "score": 1 } }, { "sents": [ { "text": "Typically, Brazil coffee beans are used in espresso blends because of their ability to produce crema, which would remove the need for robusta type beans.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for your answer, pygabriel has a more technical answer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2083/Louis Salin", "score": 0 } } ]

{ "question": "I love espresso, especially when it has a rich crema (the head that forms on top of a well made shot). I notice that some cafes produce this consistently while others never have more than a wisp on top. Which of the many factors that go in to pulling good espresso shots specifically contribute to the crema?", "title": "What factors lead to rich crema on espresso?", "forum": "cooking.stackexchange.com", "question_tags": "<coffee><drinks><espresso>", "link": "cooking.stackexchange.com/questions/5900", "author": "cooking.stackexchange.com/users/1393/Michael Natkin" }

[ [ "A good crema requires extraction of the fatty content of the coffee through high pressure. Freshly ground beans, sufficiently soft water and well-timed extraction are also important.", "Several things can influence the crema: the extraction, the hardness of the water and the freshness of the roasted beans." ] ]

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[ 8 ]

[ [ "Good crema comes from pressure and a well-timed extraction.", "Crema comes from the fatty content of the coffee and is influenced by the pressure of the extraction.", "The hardness of the water can have an effect.", "The beans should have been roasted in the last few days." ] ]

[ { "sents": [ { "text": "Less complicated than the other method, but similar steps at the beginning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have used two methods and both worked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have heard success stories for grains in the freezer for over a year.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "No milk powder involved.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wash the grains in both cases.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Methods: Put in fresh milk (the same you used before to make the kefir) and then freeze in a plastic container or so (I used a plastic bag)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let the grains dry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not just with kitchen tissue, but actually leave it dry for an hour or two.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally put it into kitchen tissue and wrap that in a plastic bag or so for freezing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For thawing I left the grains in the fridge for half a day and then gave them directly into milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I tested both methods, as stated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Both worked just fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my case the max.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "time was more than 2 months.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, when \"reactivating\" the grains it took both some time and the results of the first two or three batches were not consumable (well, I guess they were, but just not pleasurable as kefir proper).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5092/0xC0000022L", "score": 13 } }, { "sents": [ { "text": "One method for storing kefir grains for periods of up to 2 months, is by freezing spare grains.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "To freeze effectively, wash the grains with pre-boiled COOLED water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pat-dry the grains between pre-ironed cooled white toweling to remove excess moisture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place the grains in a jar or in a plastic bag, seal and put in the freezer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With milk grains, first add some dry milk powder, [DMP] adding enough to completely cover the grains with the DMP, seal jar or bag and then freeze.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "DMP is mixed with the milk kefir-grains as a cryoprotectant agent to prevent freezer burn.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Although I've found that kefir grains are viable for up to one year with this method, this length of time may completely remove the yeast component found in healthy kefir grains [if frozen for longer than 2 months, but not specifically].", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because of this potential, freezing kefir grains as explained above, is best performed for a period of no longer than 2 months.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If DMP is omitted for freezing milk kefir-grains, then a period of no longer than 1 month is recommended.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise the yeast component of kefir grains may become damaged, especially if continual partial thawing and freezing due to poor freezer mechanism is involved.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To reactivate frozen kefir grains, thaw by placing the grains in a glass filled with cold water for a few minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place the grains into a strainer and wash off any powdered milk that's adhered to the grains with cold water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://users.sa.chariot.net.au/~dna/Makekefir.html#Storing_kefir-grains", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/51/Janelle", "score": 7 } }, { "sents": [ { "text": "I've successfully frozen and defrosted milk kefir grains.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The defrosted kefir grains worked the first time culturing in fresh milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I washed the kefir grains in filtered water till water was clear.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Packed the washed kefir grains into zip lock snack bags with some plain filtered water and heat sealed the bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I double bagged and heat sealed each bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After 5 months I took the bag of frozen kefir grains and defrosted at room temperature overnight.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the morning I fed the kefir grains with some warm fresh milk and left to culture for 24 hours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They haven't looked back.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Making beautiful kefir every day.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10373/Marg Black", "score": 4 } }, { "sents": [ { "text": "I have been making kefir for many years now.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I always freeze grains using the dry milk powder mentioned above.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Four days ago I cleaned our freezer of expired foods and found grains frozen 5 years ago.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I was curious it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "they might be revived after so long since I've never left them for over one year.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I rinsed them with tapwater (I admit to being abusive to my grains) then left them in milk at room temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I was certain they were dead, but my husband bet they were still viable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Less than 48 hours later, they cultured the milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After being frozen 5 years they are alive and working well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm really surprised.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since I've read frozen viability is much shorter, I wanted to share my experience.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good luck culturing!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/76780/Mars", "score": 3 } }, { "sents": [ { "text": "To freeze milk kefir grains, I place the unwashed grains in a pint glass bottle and fill the jar 3/4 full with fresh milk, put on the lid and place in the freezer compartment.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "To freeze water kefir grains, I do the same thing only I fill the jar 3/4 full with sugar water, (the same type as I use to make water kefir), put on the lid and place in the freezer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Leaving enouh room for the ice to expand safely in the jar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I want to reuse either of them, I take the jar out of the freezer and sit it on the refrigerator top until thoroughly thawed and then use as normal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I first reuse them, they always work immediately as if they had not been frozen at all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68342/Rick Evans", "score": 2 } }, { "sents": [ { "text": "I have frozen dairy kefir grains in a 1/2 c canning jar with no rinsing, adding in a little kefir to surround grains.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I was ready to use, I left jar in refrigerator overnight and added to fresh milk in the morning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My grains have been frozen several times and reused in this manner.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So far so good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/58534/Catherine Dobbins", "score": 1 } } ]

{ "question": "I have been making kefir regularly for a couple years. Lately, however, my family's interest in it has waned and I have been using it less often and so feeding it less often. I want to store some kefir grains so I don't lose them due to my own negligence. I've heard that grains can be frozen but I'm scared to kill some in the experiment. What is a proven procedure for freezing (and subsequently rethawing) my kefir grains such that they stay viable?", "title": "How to properly freeze kefir grains", "forum": "cooking.stackexchange.com", "question_tags": "<freezing><milk><fermentation><kefir>", "link": "cooking.stackexchange.com/questions/5976", "author": "cooking.stackexchange.com/users/2001/Sobachatina" }

[ [ "Milk kefir grains can be froze for several months or even a year before being defrosted.", "It is possible to freeze kefir grains for up to a year." ] ]

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[ 8 ]

[ [ "You can freeze kefir grains for up to a year." ] ]

[ { "sents": [ { "text": "Cold, it gives the inside more time to come up to the same temperature with the outside, for more even cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 15 } }, { "sents": [ { "text": "According to McGee \"On food and cooking: the science and lore of the kitchen\" P.283 potatoes have an enzyme that firms the cell walls at 55ºC-60ºC (130ºF-140ºF).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Starting cooking from cold can make the potatoes firm.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Starting cooking from hot will make a more granular potato.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "That's also the reason that you shouldn't add cold water to cooking potatoes if you don't want them to be firm.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/641/BaffledCook", "score": 7 } }, { "sents": [ { "text": "If you want to make potato salad, you definitely want to start with the potatoes in cold water so that the potato cooks through evenly and won't fall apart or dissolve when making the salad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also helps to choose the correct potato for what you want.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Yukon Gold is a good all around boiling potato but also try the 'blue' - there are about 5000 varieties of potato.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like using different colored potatoes in salads.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } }, { "sents": [ { "text": "I have done it both ways, depending on whether I'm in a hurry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ideally, you will fill the pot with your spuds and then add cold water to that pot and then add to heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As Michael describes above, this will give more even cooking and you can avoid the outer surface \"splitting\" and other wise breaking apart with this technique.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/215/nicorellius", "score": 1 } }, { "sents": [ { "text": "If your house heating system is the kind that gives you a tank of pre-heated hot water, it makes sense to use this water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Boil your potatoes using water from your hot tap.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This way, you will save time and money and your boiled potatoes will taste just as good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21270/user21270", "score": 1 } } ]

{ "question": "I've heard both. What's the correct way to boil a potato? Why?", "title": "When boiling potatoes, should I put them in with the cold water or in to the hot?", "forum": "cooking.stackexchange.com", "question_tags": "<potatoes><boiling>", "link": "cooking.stackexchange.com/questions/6007", "author": "cooking.stackexchange.com/users/1259/yossarian" }

[ [ "Cold water allows the inside to come up to the same temperature as the outside, and provides a firmer and less granular result.", "Cold water will give a firmer potato." ] ]

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[ 8 ]

[ [ "Cooking from cold water will give a firmer potato." ] ]

[ { "sents": [ { "text": "You really need to filter it first.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you wouldn't drink it, don't cook with it (also good advice re: wine).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There seem to be sources on the internet regarding how to make rainwater drinkable, so I would start there.(example: http://www.rain-barrel.net/drinking-rainwater.html )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're already drinking your rainwater, and haven't died yet, it's probably safe to cook with.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're planning on using it as an ingredient in baking, or any dish where the pH is critical, you may want to actually test the pH of the water you're putting in and try to balance the recipe accordingly (substitute some baking soda for baking powder, for example).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2047/Bob", "score": 13 } }, { "sents": [ { "text": "As long as you don't live in an area with bad acid rain, and you are catching it in a sanitary container without running it through gross gutters etc, it would be fine.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 10 } }, { "sents": [ { "text": "Rainwater, straight out of the sky, is generally safe, with some caveats depending on the location.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "For example, in a polluted area, it's probably not a good idea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The 2 biggest issues are primarily how it's collected and how it's stored.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Collection and storage are where rainwater can easily become contaminated by either chemical pollutants or biological pathogens.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, if you want to replace your tap water with rainwater, it'll take an investment in sanitary collection and storage devices/methods.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "BTW.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On desert hiking trips I have used rainwater collected from a tarp dripping into a pan and then filtered through a bandanna to remove dust.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I had no worries since the terrestrial sources were questionable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1759/wdypdx22", "score": 7 } }, { "sents": [ { "text": "I would happily drink rain water in any amount, in most situations.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "But how that rainwater is collected and stored is a big deal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example: Roofs often have dirt and animal feces on them, and many roofing materials are treated with toxic chemicals.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dirty, standing water is a breeding ground for bacteria, algae, and insects.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2054/Jay Bazuzi", "score": 7 } }, { "sents": [ { "text": "As long as there hasn't been a recent chemical, biological, or nuclear attack you should be fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Acid rain shouldn't be much of a problem since it's only slightly more acidic than regular rainfall (which is already acidic).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/60/hobodave", "score": 5 } }, { "sents": [ { "text": "Keep in mind that tap water is tested to ensure it's safe for human consumption.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Rainwater has no such requirement.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While rainwater seems to be a happy-fuzzy natural resource, I'd like to stress that this could be a serious safety issue.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yes, it seems unlikely, but you need an authority who knows their water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I suggest seeking out a professional opinion on how to properly filter rainwater.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Possibly from the people who handle your municipal water supply.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1601/Goodbye Stack Exchange", "score": 3 } }, { "sents": [ { "text": "It is safe to use water from streams, rivers, and lakes in the US (not including those affected by nuclear power plants) if you boil the water to a rolling boil and keep it there for 3 minutes first.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This kills bacteria which commonly live in bodies of water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rain water is unlikely to have giardia living in it, unlike streams, but sources indicate that it may contain some bacteria depending on the collection method.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Therefore keeping your rain water at a rolling boil at a minimum for safety purposes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that at least one scientist from Argonne National Labs also recommends filtering , but several others on the same site indicate that rain water should be perfectly safe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Does this question mean we will shortly see rainwater cooked meals infiltrating the trendiest restaurants?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1816/justkt", "score": 3 } }, { "sents": [ { "text": "I live in Australia, outside city about 30 mins and 10 mins from the water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I collect straight from big plastic bins after it rains then bottle in your soda litre drinking bottles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I then boil it, let it cool and return to litre bottle and then fridge it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Tastes clean and as far as the process of precipitation, collection, boiling, cooling and bottling, it is common sense easily safer without the chemicals in treatment and pipeline rust corrosion of internal piping from standard water supply!!!!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure to keep your plastic collection bins are food grade at least, keep them out of the sun and clean before use!!!!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also I have read that chlorine in supply water is not great for seedlings, so going into your body cannot be any better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So the method to use is to boil water or leave in open container so chlorine will evaporate as a gas naturally from the water, standing overnight thereabouts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/55584/remo conan", "score": 0 } } ]

{ "question": "Is it safe to use rainwater as an ingredient versus tap water - or even cooking things in it like pasta? Would there be any differences in measurements or cooking times - the thought being that there are no chemicals in it versus Tap Water?", "title": "Is it safe to cook with rainwater?", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><water>", "link": "cooking.stackexchange.com/questions/6061", "author": "cooking.stackexchange.com/users/177/AttilaNYC" }

[ [ "Rainwater straight from the sky is probably safe to drink, depending on the collection method and location, but it needs to be collected in safe containers and possibly pH tested for baking and some other purposes. It is safer than stream water, but filtering is still advisable.", "It is a good idea to filter rainwater and have it tested before consumption. However, it should generally be fine to use in cooking as long as it was collected in a clean container." ] ]

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[ 8 ]

[ [ "You need to filter the water and test it first. It may have bacteria from the collection method.", "Be aware of pH in baking.", "It should be fine as long as you are not aware of any immediate pollution. Make sure you collect it in a sanitary container." ] ]

[ { "sents": [ { "text": "You can also try doing it in a bowlful of water; the skins will float to the surface when they come loose.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 10 } }, { "sents": [ { "text": "Peeling chickpeas will give you a creamier texture, but won't have much of an effect on taste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The most efficient way I know of peeling them is to rub small handfuls in the palm of your hands.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It will still take some time to work through them, but it's far more efficient than using your fingertips.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One other possibility is to use a product similar to Oxo's silicon garlic peeler.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a tube in which you can place garlic and roll around until the cloves are peeled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have one and it works amazingly well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I suspect it would be great for chickpeas too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2098/raji", "score": 8 } }, { "sents": [ { "text": "the ABSOLUTE BEST WAY, is to cook them only half the time (the dried ones and drained 24 hours), half the time would be 20-25 minutes... take them out after 25 minutes, put a tablespoon of baking soda on an ounce (420 grams), stir the soda in well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Than put them on a very hot flat pan over the fire for 2-3 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The skin will just stick to the pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Than put the chickpeas back to boil for 20 more minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It'll take about 90-95% of the skins without peeling them one by one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/29725/andrew", "score": 6 } }, { "sents": [ { "text": "I rolled the chickpea between two tea towels and used a rolling pin.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Rolled the chickpeas wich loosen the skin then place the chickpeas into a bowl with water and let gravity lifed the skins up to the top.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I washed the peas.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There you are chickpeas without water easy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/19113/lesho", "score": 3 } }, { "sents": [ { "text": "I bought a Vintage Foley Food Mill set with the red handles on eBay...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It's great for mashed potatoes, crushing crackers, baby food, and separating the skins off of garbanzo beans for hummus.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/53682/Dennis Mattson", "score": 3 } }, { "sents": [ { "text": "If you have a hand mill , you can run chickpeas through it on a very course setting.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "That'll crack the peas and dislodge the skin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Skins can then be quickly removed by sieving or shaking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Be cautious when milling though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chickpeas can be very hard, too hard for a mill that's set for too fine a product.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5455/Wayfaring Stranger", "score": 2 } }, { "sents": [ { "text": "You could pass the chickpeas through a food mill.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Pureeing something while holding tough parts back is what these things are designed for.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18644/Waquo", "score": 1 } }, { "sents": [ { "text": "I shell on a regular basis.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dead simple: Boil dried peas for twenty minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cool under cold water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rub thepeas between the hands and float off the skins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Five rinses and thepeas are completely skinned.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It takes less than five minutes for a liter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then cook the chickpeas for about one hours at a gently boil to soften for tempeh making.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pictures:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Removing husks from Chickpeas", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/75489/James Young", "score": 1 } }, { "sents": [ { "text": "It has never even occurred to me to try skinning chickpeas.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What's the benefit?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I pressure-cook them (without soaking) for ~55 minutes—4 parts water per part of beans, with a little salt—let them cool somewhat, and put them in the food processor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The hummus comes out delightfully smooth and creamy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What's not to like?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/29028/Rob Lewis", "score": 0 } } ]

{ "question": "When making a hummus one of the key factors seems to be removal of chickpea white skins. Are there any tips on how can I effectively peel the skins off in an efficient way?", "title": "How do you peel chickpeas?", "forum": "cooking.stackexchange.com", "question_tags": "<beans><chickpeas>", "link": "cooking.stackexchange.com/questions/6106", "author": "cooking.stackexchange.com/users/138/Sam Saffron" }

[ [ "Removing the skins gives the hummus a creamier texture, but does not affect the taste much. You could run the chickpeas through a food mill or remove the skins by rubbing small amounts in your hands or between two tea towels.", "You can try rubbing them between your hands or between two tea towels, or pass them thourgh a food mill." ] ]

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[ 8 ]

[ [ "Peeling the chickpeas will give you a creamier texture.", "Try putting them in a bowl of water, rubbing them in your palms or between two tea towels.", "Try running them through a food mill." ] ]

[ { "sents": [ { "text": "You could use them, together with the core, to make apple-glaze (for your pie).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Cover everything with water, simmer about 30 min, strain, simmer until you reach the desired density.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/641/BaffledCook", "score": 6 } }, { "sents": [ { "text": "You can do something similar to how low-end vodka is made from potato peelings: Take all the peels, stuff in a blender, and liquefy with as little water as needed to make a fairly liquid slurry.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Dump into a large pot, bring to a boil, cover, cool.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dump into a fermenter, add yeast, wait a week, strain, add a clarifying agent, return to fermenter, let rest a week, distill, recombine with water/sugar/apple juice to flavor: bam, free applejack :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This takes some know-how with respect to fermentation, and some effort to set up the fermentation, but if you have loads of apple bits (like from pressing cider from 6 or so bushels), it is kinda worth it for free booze from nature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/624/Adam Shiemke", "score": 3 } }, { "sents": [ { "text": "This isn't exactly a culinary use, but apple peel is apparently a very popular exfoliant .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 2 } }, { "sents": [ { "text": "The other day I stumbled across this recipe for apple butter that uses the peels.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's made from apples as well", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", it's not just the peels, but the author specifically mentions that she dumps any extra peels (i.e. from apple sauce or apple pie) in the crock pot in order to increase the yield.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I haven't tried to make it, but the photo makes it look pretty delicious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 2 } }, { "sents": [ { "text": "There are some \"creative\" suggestions towards the bottom of this page .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(dietary supplement, jelly, string, ...).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 1 } }, { "sents": [ { "text": "Apple peels combined with any citrus slices and/or peels, a cinnamon stick, some whole cloves, and some allspice makes a great potpourri.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Cover with water and maintain at a very low simmer on the back of the stove.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It makes the house smell homey and comforting from the minute you walk in the door!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3577/Mrs. Garden", "score": 1 } } ]

{ "question": "I made an apple pie the other day and peeled 6 or so apples. I ended up composting the peelings, and it got me wondering, what else could I have done with them?", "title": "What can I do with apple peel?", "forum": "cooking.stackexchange.com", "question_tags": "<culinary-uses><apples>", "link": "cooking.stackexchange.com/questions/6601", "author": "cooking.stackexchange.com/users/210/Sam Holder" }

[ [ "It can be used with the core for a glaze for your pie, or together with the rest of the apple for apple butter. Apple peels can also be blended to make a kind of low-end vodka, made into an exfoliant or combined with any citrus slices and/or peels, a cinnamon stick, some whole cloves, and some allspice to make a great potpourri.", "Apple peels can can apple butter, apple alcohol or be used as an exfoliant or pot pourri." ] ]

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[ 8 ]

[ [ "You can use them to make an apple glaze or for apple butter.", "Apple peel can be a good exfoliant.", "You can make alcohol from apple peel.", "You can use apple peel for potpourri." ] ]

[ { "sents": [ { "text": "As a matter of fact, here is a link to a PDF of a technical article that talks all about using microbial transglutaminase on vegetable proteins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This article is not for the scientifically faint-of-heart, and it does not contain recipes, but it does review ways industry has found to use transglutaminase in making vegetable-based food products, using things such as soy, wheat, rice, pea, sunflower, and sesame.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I have never tried using it to mix vegetable proteins with animal proteins, but chemically speaking it should work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unfortunately, I have no source of recipes; you might just have to experiment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8158/Bruce Goldstein", "score": 8 } }, { "sents": [ { "text": "As far as I know, most transglutaminase on the market currently is of microbial origin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That is definitely true of the \"Activa\" brand transglutaminase formulations, manufactured by Ajinomoto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Transglutaminase crosslinks glutamine and lysine amino acids, which are found in almost all proteins - not just in meat, but also in eggs, nut or bean based proteins, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In fact, you can use transglutaminase to coagulate nut milks to make a vegan cheese, as demonstrated by Cashewbert: http://www.cashewbert.com/en/transglutaminase-ti.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For more info, Dave Arnold's primer on transglutaminase on the Cooking Issues blog is a wonderful resource on all things transglutaminase: http://www.cookingissues.com/transglutaminase-aka-meat-glue/index.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/58354/Patrik", "score": 3 } }, { "sents": [ { "text": "To answer my own question, years later, it turns out that Activa RM can be used to make a phenomenal veggie burger: https://www.chefsteps.com/activities/hi-tech-mushroom-burger .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Full disclosure, I work at ChefSteps, but I didn't when I asked this question!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 2 } }, { "sents": [ { "text": "I'm relatively certain that transglutaminase will only bond proteins found in animal flesh or products (it is used sometimes to make milk seem creamier, for example).", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "I'm pretty certain, also, that it's derived from animals making it unsuitable for vegetarian applications.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 1 } }, { "sents": [ { "text": "Oh, by all means.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take a peek at the two different veggie burger options at ChefSteps.com.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unfortunately everything I read states the enzyme is derived from meat or vegetable products", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "nad", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't find \"vegan\" Transglutaminase.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If anyone knows of a strictly plant based extract of said enzyme, please pass it on!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/40483/Greg Fishback", "score": 1 } } ]

{ "question": "Transglutaminase is an enzyme that is popular among modernist chefs for two main purposes - to glue different meats together for special effects (like a modern turducken), and to create consistently shaped and sized portions for even cooking. My question is whether there are any known vegetarian applications for this enzyme? Has it been used with (say) tofu, eggs, or cheese? Is there a way to combine it with another protein to get it to glue lower protein things together like most vegetables?", "title": "Are there any vegetarian applications for transglutaminase (\"meat glue\")?", "forum": "cooking.stackexchange.com", "question_tags": "<vegetarian><molecular-gastronomy>", "link": "cooking.stackexchange.com/questions/6619", "author": "cooking.stackexchange.com/users/1393/Michael Natkin" }

[ [ "Transglutaminase has been used in making vegetable-based food products, using things such as soy, wheat, rice, pea, sunflower, and sesame. It can also be used to make a great veggie burger. ", "It is normally used for animal products. It has however been tested in soy, rice and sesame based products, amongst other." ] ]

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[ 8 ]

[ [ "It has been used for vegetable-based food products like soy, rice and sesame. It is good in veggie burgers.", "It will only bond animal products." ] ]

[ { "sents": [ { "text": "You can store it with the stems in a glass of water, like a bouquet, preferably not in the refrigerator.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "A few black spots that aren't moldy or slimy doesn't make it totally unusable, but it isn't very appealing to eat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 8 } }, { "sents": [ { "text": "This is actually precisely the reason why it's not recommended to refrigerate fresh basil leaves .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would not recommend consuming basil that has turned brown/black, especially if it is \"slimy\" to the touch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even though a few brown spots are probably safe, it will be bitter and, well, slimy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Throw it away - and consider using some of the storage methods discussed in the link above.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 5 } }, { "sents": [ { "text": "If you have leftover basil you can also freeze it so it doesn't go to waste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It won't be that nice for salads or drinks, but it will still be perfectly good for putting in pasta sauces or pesto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7012/1796foods", "score": 4 } }, { "sents": [ { "text": "If it's only been a few days, there's no sliminess or weird texture, and the smell is still fresh and basil-like with no hints of unpleasant decomposition, then what I've found is it's just a matter of presentation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It won't be very good for garnish, but if all you need out of it is its flavor, then it's fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Blended into a puree or simmered in a sauce at the last minute, it still tastes fine to me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even just by themselves, the mottled leaves have tasted fine, just a little rougher texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So it's not necessarily a complete waste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3426/Doug Kavendek", "score": 3 } }, { "sents": [ { "text": "I just finished making a pesto with my brownish basil leaves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It tastes good to me,just like \"regular\" green basil leaves, only a little browner.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/69360/Barbara Mitchell", "score": 2 } }, { "sents": [ { "text": "As long as they are NOT slimy and well cleaned use them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I blend in food processor with fresh garlic, olive oil and a bit of good Parma just so it sticks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take a large tray or cookie sheet, cover with waxed paper drop by large spoonfuls (they spread a bit) and freeze.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When frozen take off waxed paper and freeze in ZIP lock bags.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have a good beginning pesto for use in soup, stew/goulash pasta or risotto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The sky is the limit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I make this frequently in summer and again winter when I run out!!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/29623/J.A. Zrinscak", "score": 1 } }, { "sents": [ { "text": "My garden harvest just turned half black while leaving it to soak in water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I quickly blanched it ...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "this will stop the blackening reaction.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I’ll make pesto tomorrow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "NYT Cooking recommends blanching the bright green basil for pesto, as it will keep the final product very green.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It true.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68913/Suzanne Z", "score": 1 } } ]

{ "question": "When I store basil in the fridge, sometimes it gets brown spots. Is it still usable? Is that valid also for Thai basil? Throwing it all away after 2-3 days seems such a waste. Also, how can I prevent this from happening?", "title": "When basil gets brown spots, is it still usable?", "forum": "cooking.stackexchange.com", "question_tags": "<storage-method><herbs><basil>", "link": "cooking.stackexchange.com/questions/6856", "author": "cooking.stackexchange.com/users/1769/Jenn" }

[ [ "As long as they aren't slimy, a few brown spots should be safe but just not as appealing to eat. Basil can be stored in water like cut flowers, frozen or blanched.", "To keep basil for longer, keep it in a glass of water or freeze it. As long as there is no moldy and the leaves aren't slimy then it's fine to eat." ] ]

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[ 8 ]

[ [ "You can store it in a glass of water, freeze it or blanch it.", "As long a the leaves aren't moldy or slimy then it should be fine to eat." ] ]

[ { "sents": [ { "text": "You probably are used to having a lot of sugar in your mixes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Use lime-ade instead of lime juice, or add some simple syrup.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Adding orange juice also helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course, this isn't \"traditional\", but you'll probably like it better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're looking for a ratio, I would try something like 2 parts tequila, 1 part triple sec, 2 parts lime-ade, 2 parts orange juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Adjust the lime-ade and orange juice until it tastes good to you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2047/Bob", "score": 7 } }, { "sents": [ { "text": "My favorite ratio is the simple 2:1:1(2 parts tequila,1", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "part triple sec,1 part lime)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The \"official\" ratio is 7:4:3, but that's more geared toward a crowd.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What I'd recommend is doing 2:1 and then adding lime until it tastes right.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can buy a sweetened lime syrup in the store, if you like the extra sugar.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/218/Satanicpuppy", "score": 3 } }, { "sents": [ { "text": "There has been a lot of debate over this topic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It usually boils down to preference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A neat ratio I have tried more than once is as follows: 2 parts tequila, 1 part fresh lime juice (yes, from a lime), 1 part lime juice (from concentrate, perhaps a lime-aid of sorts or a lime juice mix you like) and 1/2 part Cointreau or Grand Marnier (no Triple Sec unless you have no money and you are using Quervo ;--), and 1/4 part simple syrup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lately, I have been getting into making my own simple syrups for Margaritas.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They fit in nicely in place of added sugar or orange flavored liquors or, in my example above, in conjunction with.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just dissolve 1:1 warm water and sugar, let cool, and bottle for later (be careful, though, long storage will lead to spoiling).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I like Bob's advice above, and adding OJ to margaritas is very good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One final trick I learned is to add a bit of pomegranate juice for color and tangy-ness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/215/nicorellius", "score": 2 } }, { "sents": [ { "text": "Before you totally give up on the classic 'rita, you should really try it with good ingredients, and definitely feel free to adjust the proportions to your taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My favorite simple margarita is 2oz Sauza Hornitos Reposado, 1oz Cointreau, and 1oz fresh squeezed lime juice, shaken with ice and served in a salt-rimmed rocks glass.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My wife does like a little less sour, so I usually go 1½oz tequila, 1oz Cointreau, and ¾oz lime juice for her.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll be amazed at how good tequila can taste!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The most important thing is starting with a reasonably good tequila.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cuervo Gold is just for shooting at the bar after you're already too drunk to taste anything.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ";-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4047/Cold Oatmeal", "score": 2 } }, { "sents": [ { "text": "As well as using quality ingredients, proper mixing technique is also important.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A Margarita can be intimidatingly strong and/or sharp for those with a sweet tooth, if it hasn't been sufficiently diluted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ice is one of the most important cocktail ingredients and getting it wrong can ruin a cocktail .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Shaking with ice will introduce some dilution and will help to smooth out the edges a little.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It's therefore critical to add lots of ice to your shaker and", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "shake the cocktail for at least ten seconds.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the shaker isn't covered in condensation and hasn't become uncomfortably cold to the touch, you haven't shaken the drink long enough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10101/Paul Wheatley", "score": 2 } }, { "sents": [ { "text": "Me and my wife had the same reaction to trying it the \"official\" way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What found really did it for us was", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1 can of concentrated frozen limeade mix and then half a can of tequila and 1/4 can of triple sec and just pour it all in a blender", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and it's delicious as well as super easy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Was also delicious throwing in some fresh strawberries for a strawberry margarita.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2416/Davy8", "score": 1 } }, { "sents": [ { "text": "2 oz Silver Tequila,1 oz", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Orange Liquer,1 oz", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lime Juice,.5 - 1 tblsp agave nectar", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45886/Brian", "score": 0 } } ]

{ "question": "I bought my wife that Margaritaville Frozen Concoction Maker, and it is awesome. We make a lot of margaritas, but always with pre-made mixes. I tried one recipe to make one from scratch, and it was HORRIBLE. I tried using the 2:1:1 ratio described below - 2 parts tequila, 1 part triple sec, 1 part lime juice. It tasted just like a shot of tequila with a little lime. What are some alternatives I can try to make it taste better?", "title": "How can I improve the 2:1:1 margarita recipe?", "forum": "cooking.stackexchange.com", "question_tags": "<alcohol><cocktails>", "link": "cooking.stackexchange.com/questions/6983", "author": "cooking.stackexchange.com/users/2156/Martin" }

[ [ "You may be used to having more sugar in the mix, so you could add limeade or lime syrup instead of lime juice, or add simple syrup. Alternatively, you could shake with ice to dilute the mix and smooth out the edges a little.", "Replace some of the lime with a sugar syrup and make sure you shake with ice." ] ]

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[ 8 ]

[ [ "Try adding a sugar syrup or limeade if you prefer a sweeter mix.", "Make sure you are shaking with ice to dilute it slightly." ] ]

[ { "sents": [ { "text": "I also typically use bottled lemon juice, as my budget does not allow for fresh lemons.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stilltasty says you should use the bottle within a week, but I've had success with keeping it much, much longer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, this is one item that will not usually work well past its best-by date, I've found.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Maybe in the future, you could freeze it in cubes if you can't use it soon enough?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/364/JustRightMenus", "score": 7 } }, { "sents": [ { "text": "I just used lemon juice concentrate 1 1/2 years after the best-by date to cook with fish", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "and it was fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Citric acid is literally a preservative.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Why not?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What is supposed to preserve the preservatives?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41172/user41172", "score": 6 } }, { "sents": [ { "text": "With any food, when you are getting to months past the use by date, it would be wise to throw it out.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Odds are that it is more an issue of the taste deteriorating, but why take any chances?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 4 } }, { "sents": [ { "text": "I wouldn't.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I tend to be--at home, not at work!--of the \"Eh, if it's not actually developing its own language, bung it in a pan and see what happens\" school.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But months past the best-before is something even I won't mess with.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Yes, best-before dates are incredibly conservative, and in many cases (e.g. honey) are irrelevant and used merely as a marketing technique.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Oh no, my X has expired, I need to buy more X.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But for one thing, flavour compounds in fruits (even pasteurised concentrates) break down over time, leaving a flat dull flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For another, it has almost certainly bounced around in temperature, possibly been contaminated by molds and yeasts living in your fridge (yes they do, and no it's not really something you need to worry about if there's turnover in your fridge", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and it's basically clean), and possible been cross-contaminated by other things.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sure, you're not going to dump raw meat in your bottle of lemon juice, but if you have been slightly careless (as we all are!)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "about putting the lid down on a contaminated cutting board...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } }, { "sents": [ { "text": "Even if it is more acidic and concentrated...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "in the end it is a fruit juice, and fruit juices tend to spoil comparatively quick even in the fridge (very high water activity that anything that can deal with the acidity can take advantage of).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35312/rackandboneman", "score": 1 } } ]

{ "question": "My lemon juice concentrate's use by date passed a few months ago. It was kept it in the fridge the whole time. Is it still safe to use it?", "title": "Can lemon juice concentrate be used after the use-by-date?", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><lemon-juice>", "link": "cooking.stackexchange.com/questions/7102", "author": "cooking.stackexchange.com/users/140/Senseful" }

[ [ "Citric acid is a preservative and could be expected to last a long time, but it is probably not wise to use foods months after their best before date, even if the main change will probably be to the taste.", "Even though it would probably be fine, the taste may have deteriorated and it is not recommended to use it." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "If it is many months past its date then it is probably not a good idea to use it.", "Citric acid is a natural preservative so it is probably fine.", "The taste may have deteriorated." ] ]

[ { "sents": [ { "text": "Put the grapes on a plate - best if you do as many at one time as will fill the plate in one layer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cover the plate with an identical plate turned upside down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using a long knife cut between the plates to cut all the grapes in half at once.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use my thumb nail to scoop out the seeds, but the tip of a vegetable peeler will work better than a knife if your nails aren't long.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/37617/Sandra", "score": 7 } }, { "sents": [ { "text": "If you just need the pulp (for pie, ice cream, jam, etc...)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "then cook them down and run them through a food strainer.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you need them raw, or halved/skins on, then find a good audiobook...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/86/Shog9", "score": 5 } }, { "sents": [ { "text": "I'd say this might be a good time to invest in a cherry pitter, as I'd assume it'd work on grapes, too.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Some things to try for speed : crushing them, and seeing if the pots pop free (it works for olives). cut more than one at a time -- put four or five down on your work surface, place your hand over them, fingers up, and slice between your hand and counter with a sharp knife.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(although, I've never done this for something with pits, so I don't know how much of a problem it might be)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And, when all else fails, buy some seedless grapes, and save the seeded ones for snacking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "update :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've since learned a safer method for option #2 : use lids from deli containers or other small items with raised lips (like the bottom of some earthenware plates).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place it lip-side up, fill with items to be cut in half, place a similar item on top, press down on the stack, and slice in between the two containment devices.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 2 } }, { "sents": [ { "text": "Here's how you do it: Cut Grape in half lengthwise, either all the way through or just through to the last skin Remove the seeds from each half with a serrated grapefruit spoon.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Note:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Assembly line is most efficient - pull enough grapes off stem to fill a plate, cut all the grapes in half, then remove the seeds from each grape.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50472/Love my CSA", "score": 2 } }, { "sents": [ { "text": "It's easiest with larger grapes, cut through the middle rather than lengthwise.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The seeds tend to end up in one half and are easily removed with the tip of a paring knife.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I find that the loss of the edible portion of the grape is minimized.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42327/lindamarie", "score": 1 } }, { "sents": [ { "text": "Squeeze grape to seperate pulp from skin and seperate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bring pulp to boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At some point pulp will release the seed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then filter to seperate seed from pulp.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Combine unseeded pulp and skins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ready for pie etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See Joy of Cooking ..old version.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/69347/Fern", "score": 0 } }, { "sents": [ { "text": "Have you tried pushing a straw through them?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Maybe a stainless straw would work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I may take a Dremel tool to it, to put an edge on the straw!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/85765/Fred", "score": 0 } } ]

{ "question": "I've got a bunch of grapes, with seeds. I need to seed them for a recipe. Cutting them in half and prying out the seeds with a paring knife makes me yearn for stringing beans. Any suggestions on how to get through this process faster?", "title": "What's the fastest way to seed grapes (e.g., Concordes)?", "forum": "cooking.stackexchange.com", "question_tags": "<seeds><grapes>", "link": "cooking.stackexchange.com/questions/7203", "author": "cooking.stackexchange.com/users/45/Harlan" }

[ [ "You could use a cherry pitter or push a straw through them, or cut them in half crossways and remove the seeds with a serrated grapefruit spoon. Alternatively, you could cook them and then run them through a food strainer.", "You can try straining out the pits after cooking. You can also cut them in half lengthwise to make removing the pits easier." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "Try cooking them first and putting them through a strainer.", "Try using a cherry pitter.", "Cut the grape in half lengthwise." ] ]

[ { "sents": [ { "text": "First, start your Thai coconut curry sauce in a separate pot (i.e. the coconut milk and later the seasonings; no meat , no vegetables, etc.).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Make sure to shake the can of coconut milk before opening to ensure it is not separated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add 1/2 the can to the pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bring to boil, reduce temperature and allow the mixture to reduce to almost a paste like texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will allow the coconut flavors to intensify, and give you a thicker starting point.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The key is to reduce some of your sauce before cooking everything else; if you attempt to reduce your entire sauce with the vegetables, they will overcook because the process takes too long.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Once reduced, add the other 1/2 of the coconut mixture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You end up with a very silky, smooth coconut sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Afterwards add your curry paste, fish sauce, sugar, Thai basil etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20/Tree77", "score": 16 } }, { "sents": [ { "text": "When you open a can of coconut milk, it usually has separated, with the thick stuff at the top, and more watery business at the bottom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't shake or stir it!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Start your curry with just the thick stuff, and then thin it as needed with the remainder.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would definitely not add a starch-based thickener.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That isn't traditional in Thai curries and will inevitably make them a little gloopy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 12 } }, { "sents": [ { "text": "Some things I might try: Cornflour or Arrowroot - Normal thickening agents might help Half and Half - Replacing half of the coconut milk with coconut cream.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Reducing it down more - this will have the bonus of concentrating the flavour even more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using less coconut milk overall?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2010/NBenatar", "score": 4 } }, { "sents": [ { "text": "I've only found this using low quality coconut milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Trying a different brand or adding a thick coconut cream (or even coconut butter should fix it).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "There can be a massive difference in what you get quality wise", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it's worth experimenting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2391/vwiggins", "score": 3 } }, { "sents": [ { "text": "I tend to use those solid blocks of dried coconut milk cream.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You add warm water yourself to make a paste as thick as you like.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It thickens as it cooks too so best to make it a touch runnier than you want it to end up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unlike the tinned stuff it rarely separates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3688/5arx", "score": 3 } }, { "sents": [ { "text": "A runny curry means you haven't cooked it long enough and/or you have used coconut milk with a low percentage of solids.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Authentic curries never contain any type of starch (flour).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, buy coconut milk (or cream) with the highest percentage of solids that you can find.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Next, use more paste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are happy with the spice level and you still need more paste you can add bell peppers to the paste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Match colours of course.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will make the paste a little more watery", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it'll still work very well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Last of all, use a better curry method to cook it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21460/Sammy Spets", "score": 3 } }, { "sents": [ { "text": "Best way to thicken is is to grate a potato or two in there.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Potato is delicious in curries and adds creaminess naturally.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It intensifies the coconut flavor and thickens at the same time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lastly, the mother of all coconut curry thickeners is coconut flour.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can find it in some grocery stores or on Amazon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rice flour does the trick too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Curry is eaten with rice so why not thicken it with rice flour?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/57414/Mehran-M", "score": 3 } } ]

{ "question": "I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any more thickening power. I'm sure there's got to be a better way. Thanks in advance!", "title": "How to thicken Thai curry", "forum": "cooking.stackexchange.com", "question_tags": "<thickening><curry><thai-cuisine>", "link": "cooking.stackexchange.com/questions/7330", "author": "cooking.stackexchange.com/users/124/Michael Mior" }

[ [ "Coconut cream has more solids than coconut milk, so buy one with the highest percentage of solids that you can find. Prepare your sauce in a separate pot without the meat and vegetables to allow it to reduce without overcooking the vegetables. Cornflour, arrowroot, half and half or other normal thickening agents could also help.", "Reduce your sauce sufficiently and make sure your coconut milk is quite thick. You can also try thickening with flour or potato." ] ]

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[ 8 ]

[ [ "You should reduce your sauce and cook it separately from the rest.", "Try using a thickening agents and make sure your coconut milk is sufficiently thick.", "Try cooking it for longer or using coconut milk with a higher solid percentage.", "Try grating a potato or using flour to thicken it up." ] ]

[ { "sents": [ { "text": "It depends on what the bees had for lunch :) .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Acacia honey is extremely sweet, with no bitter aftertaste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Chestnut honey (easy to find in Italy, don't know about elsewhere) is dark and has a strong bitter note.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I personally love how the bittersweet goes with butter and bread, but some people hate it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Generic polyflower honey usually does not have a bitter note.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4558/Walter A. Aprile", "score": 8 } }, { "sents": [ { "text": "I also notice it myself, and it varies depending on the flowers and region.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I read that there is a bitter honey from Sardinia, Miele Amaro.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2480/Adam C", "score": 6 } }, { "sents": [ { "text": "I find honey's bitterness is in the aftertaste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I also find it--except in very cheap grades of honey--extremely pleasant.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And useful when building flavour profiles in a dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 4 } }, { "sents": [ { "text": "Honey from chestnut flowers is very bitter.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/166/tunnuz", "score": 4 } }, { "sents": [ { "text": "This may be of interest.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've just returned from Sardinia and they have a honey there that's described as bitter.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The honey is from bees that collect pollen from the Arbutus unedo trees or 'Irish Strawberry Tree' (not actual strawberries but round fruit that look a little like strawberries.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Arbutus unedo serves as a bee plant for honey production, and the fruits are food for birds.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The fruits are also used to make jams, beverages, and liqueurs (such as the Portuguese medronho, a type of strong brandy).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Many regions of Albania prepare the traditional drink raki from the fruits of the plant (mare or kocimare in Albanian), hence comes the name of the drink \"raki kocimareje\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In order to reduce the high content of methanol in the drink, the spirit is distilled twice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Honey produced has a characteristic bitter taste.[7]", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In Turkey the fruit is called kocayemiş", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and it is consumed as a fresh fruit, usually sold in the streets in November and December.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The jar I got from Sardinia is shown attached, and in Sardinia it's known as Corbezzolo honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The taste certainly is bitter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There's some sweet notes initially but it rapidly turns bitter, though still of honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Smooth finish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Certainly not to everyone's taste (my wife included)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- But I love it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/58936/Toby Bear", "score": 3 } }, { "sents": [ { "text": "There are varieties of honey that have an inherently bitter note.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "I personally search out sourwood honey for that character.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It might be my favorite right after linden (or basswood here in the US) honey, which is not bitter but complex.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/58900/user58900", "score": 2 } }, { "sents": [ { "text": "Living in the Philippines.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Were wild honey is sold by boys walking the streets with a bucket with a comb in it to sell honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With some bees still in it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Need your own bottle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You first taste it before buying.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some is sweet some is bitter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even had some that taste of rosemary or we call it seamist.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Very good for cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dark honey normally has more pollen in it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Very dark honey has industrial use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Normally you do not see this sold.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strong flavor there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also type of bee that made the honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We have about a dozen types of bees some blue some red some like most see.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even the black African stile bee.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So taste before you buy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Unless you know the brand name were sameness is important.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There bottle not yours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/54532/J Bergen", "score": 1 } }, { "sents": [ { "text": "Over the past year I bought a small plastic bottle with a label that reads Raw Local Honey, Wild Flower.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I first opened the bottle and tasted it, I almost recoiled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have never tasted honey like it; it is, to me, very bitter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So yes, bitter honey can happen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/70935/Ellyn Kelly", "score": 0 } } ]

{ "question": "I've heard Jeffrey Steingarten, on Iron Chef America, mention that he finds honey quite bitter. I've never noticed that myself. Maybe if I really try I can notice a slight bitter finish, but for me the sweetness and floral aroma dominates. Is honey actually bitter in some quantifiable sense? Are some particular varieties of honey better known for this characteristic?", "title": "Does honey have a bitter component?", "forum": "cooking.stackexchange.com", "question_tags": "<honey>", "link": "cooking.stackexchange.com/questions/7334", "author": "cooking.stackexchange.com/users/1393/Michael Natkin" }

[ [ "Honey from some flowers and regions can be quite bitter, including chestnut honey. The bitterness is usually in the aftertaste On the other hand, acacia honey is very sweet with no bitter aftertaste, and generic polyflower honey has no bitter note.", "Flower honey is generally not bitter except for chestnut honey and honey from certain areas." ] ]

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[ 8 ]

[ [ "Normal flower honey and acacia honey has no bitter taste. It depends on the region and the flowers though.", "Chestnut honey and honey from certain areas has a bitter taste." ] ]

[ { "sents": [ { "text": "Anytime you're in a rush, the convection oven's a big help.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Wikipedia had this to say:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The air circulation, or convection, tends to eliminate \"hot spots\" and thus food may bake more evenly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A convection oven will have a reduction in cooking temperature, compared to a conventional oven.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This comparison will vary, depending on factors including, for example, how much food is being cooked at once or if airflow is being restricted by using an over sized baking tray.[citation needed]", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This difference in cooking temperature is offset by the fact that circulating air transfers heat more quickly than still air of the same temperature; in order to transfer the same amount of heat in the same time, then, one must lower the temperature to reduce the rate of heat transfer to compensate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I sometimes feel like it dries things out a little more than a traditional oven, but that may just be a function of it being easier to overcook things due to the speed.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/88/Jaydles", "score": 7 } }, { "sents": [ { "text": "We have a convection oven and almost always use it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can't remember the last time we didn't use convection.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not sure if that is a magic 25 degree number, but it seems to work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Almost all recipes cook time wise as they would with a non-convection oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Our also has a single and multi-rack mode, and it circulates the air differently in that case.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/251/mohlsen", "score": 5 } }, { "sents": [ { "text": "When baking Toll House cookies!", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "I just did a test from a 16 ounce bag (24 cookies) of White Chip Macadamia Nut.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The first baking was was for 12 (half bag) cookies with a preheated non convection setting oven at 350.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The bottom was overdone and the edges looked too dark (almost burnt).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This took place in 10 minutes when the directions say cook 11 to 12 mins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The second baking was for the remaining bag of 12 cookies with a preheated convection setting (same oven) at 300 for 10 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The bottom was perfect golden color and edges were perfect golden as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A nice added small flavor was a little coconut oil brushed on cookies just before baking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This last batch of cookies cooked on convection was wonderful in looks, flavor and texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This was my first experience using the convection mode of my oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "From now on I will always use the convection setting when baking anything.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I believe the lower temperature combined with less cooking time is the main factor based on my test.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Actually, I am thinking the convection mode acts as a toaster oven when set on toast, because during the convection the broil (top burners) are on at the same time as the bake (bottom burners) making it equal cooking coverage on top and bottom of cookies or anything else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/39452/Debbie Wood", "score": 3 } }, { "sents": [ { "text": "I have tried twice to bake a double-crust Blueberry pie in my convection oven with poor results both times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The crust comes out hard as a rock (homemade crust, not store bought).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After the first attempt, I tried again adjusting temperature and time, but the results were still poor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As you know, berry pies require high heat for the berries and sugar to interact and produce a filling that is firm and not watery.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since the filling is inside the crust, it has to cook too long at a high temperature for the convection oven to \"not\" overcook the crust.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I make the same pie in the regular oven, it turns out perfect every time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So I have sworn off baking fruit pies in the convection oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also find that it dries out foods that have to cook more than 30 minutes or so.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If yours is a convection/microwave type of oven, then be sure you don't have the control set to \"mix\" when you make chicken wings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Microwaving meat has always been undesirable to me as it makes the meat tough and chewy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My oven has the option to cook with convection only, microwave only, or a \"mix\" of convection/microwave.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The convection seems to work best for me when roasting meats or baking a covered casserole (so it doesn't dry out).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I doubt I'll ever attempt to bake a pie in there again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have looked all over the Internet and can't find any good advice about how to solve the baking problem with fruit pies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36924/Tom2154", "score": 2 } }, { "sents": [ { "text": "I made buffalo chicken wings using the convection feature and they came out tough and not crispy as experienced in non-convection cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm actually gun shy about the convection option as a result.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23254/egr", "score": 1 } } ]

{ "question": "I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? If not, which circumstances are better for convection, and which are better for regular bake/broil?", "title": "When should I use convection when baking?", "forum": "cooking.stackexchange.com", "question_tags": "<baking><oven><convection>", "link": "cooking.stackexchange.com/questions/7444", "author": "cooking.stackexchange.com/users/1263/Jimmy" }

[ [ "Convection cooking is great when you are in a hurry, and it will reduce the cooking temperature compared with a conventional oven. However, it can make it easier to dry food out or overcook it, so roasting meat in a covered casserole would work best.", "Convection cooks more quickly and evenly than traditional ovens. It is useful for baking cookies and roasting meats. Be careful of overcooking and drying out." ] ]

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[ 8 ]

[ [ "Convection ovens cook more quickly but there is a risk of the food drying out.", "It is useful in baking cookies or with roasting meats." ] ]

[ { "sents": [ { "text": "If you have an indian market nearby, you can get kewra extract/essence.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Kewra is the indian name for pandanus plant and kewra essence is featured in a number of indian desserts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't recall seeing kewra leaves in my local indian market, but I use kewra essence regularly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Careful, sometimes it's sold as a very concentrated oil extract and sometimes as the more dilute kewra water ; so how much you need to add will depend on which form of kewra you buy).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not too long ago, I made a Thai custard (usually served with sticky rice) that called for pandanus extract.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was researching where to purchase that when I discovered that I already had it in my cupboard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Great stuff.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/40485/S. Burt", "score": 8 } }, { "sents": [ { "text": "There are enough Sri Lankans live in UK.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Therefore, you should be able to find this in a Sri Lankan store (or in an Indian store).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is known as \"Rampe\" in Sri Lanka.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ask for \"Ram-pe\" when you visit such a store.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7824/Sony", "score": 5 } }, { "sents": [ { "text": "If you plan more of this cooking in the future, you can order extract .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The aroma is subtle and savory.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is similar to that of jasmine rice or fresh-baked white bread.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The leaf is frequently used in combination with coconut milk for sweet curries and desserts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Pandan Leaf ( Pandanus amaryllifolius ) is actually used in a wide range of Southeast Asian and South Asian cuisine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The flavor seems to derive from one specific aroma compound (abbr.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2AP).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Interestingly, the Maillard reaction that is responsible for browning during baking produces an analog of the compound.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/670/Matt Broerman", "score": 4 } }, { "sents": [ { "text": "I replaced some of the stock in my recipe with jasmine tea and a dash of vanilla essence.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It seemed to work - gave a slight flowery taste, which I think is what the pandan leaves do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/69998/Anna Rossetti", "score": 2 } }, { "sents": [ { "text": "Perhaps flavors similar to Indian curries and Asian dishes, such as cilantro, Thai basil, kaffir lime leaves, or celery leaves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also just read a recipe that suggested bay leaf would be an appropriate substitute.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1769/Jenn", "score": 1 } }, { "sents": [ { "text": "tried several attempts to use jasmine tea and vanilla this just doesn't work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "First time - No.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Second time - No.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Third time - more fool me, you guessed it -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No!Instead I used with great success some Rooibos tea with vanilla.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is already balanced to suit adding to hot water to drink and as the ratio of leaves / vanilla is done the taste just works.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strange I know", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but just try it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- you'll become a convert like me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also its readily available in most supermarkets and guess what?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can use the rest of the packet to drink as tea!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Winner.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/76274/Aidan Stanton", "score": 1 } }, { "sents": [ { "text": "Pandan leaf is sometimes sold dried, as a tea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't know if its available in your area as such, but you may be able to buy it online more easily - as it is both shelf-stable and lightweight, it may ship and store more easily than, say, buying fresh leaves or extract.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've purchased the tea relatively cheaply, even including overseas shipping, and gotten a fair quantity as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may be able to add the leaves as a garnish, soak them and some water to balance moisture, or else make a tea and just add that, to get the flavor into your final dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47365/Megha", "score": 0 } } ]

{ "question": "When preparing Sri Lankan cuisine (especially curries) one of the key components is the Pandan Leaf (also known as a Pandanus Leaf). These aren't readily available where I live so I was wondering if anyone could suggest an alternative?", "title": "What's an acceptable substitute for Pandan Leaves?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions>", "link": "cooking.stackexchange.com/questions/7920", "author": "cooking.stackexchange.com/users/2620/Pram" }

[ [ "You can order extract if you will be cooking this in the future, or you could approximate with kewra extract/essence or bay leaf.", "Try looking for the extract instead of replacing with bay leaf." ] ]

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[ 8 ]

[ [ "Try looking for kewra extract instead.", "Try ordering the extract instead.", "Bay leaf might be a good alternative." ] ]

[ { "sents": [ { "text": "Your technique is going to be critical here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Leaning scones aren't necessarily indicative of improper technique, but flat ones are.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Keeping your ingredients cold is important when creating scones in every recipe I've read or tried.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Cook's Illustrated went so far as to grate the butter and then freeze the grated pieces and use a laminating technique to provide layers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Many other recipes use cold butter (frozen or simply very cold out of the freezer) in chunks and a pastry blender to cut them in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Your milk should also be cold, not room temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may also want to chill your work bowl and utensils.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You don't want your butter melting before those scones hit the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When your scones hit the oven and the butter does begin to soften and melt, it will leave behind layers of air in your scone which will help it to rise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You don't want to handle finished scone dough very much.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use a light touch and minimal work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd also check the date on your self-raising flour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The ingredients will lose their activity over time, causing the flour not to rise as well any more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1816/justkt", "score": 6 } }, { "sents": [ { "text": "I would suggest switching to a recipe with All-Purpose flour and baking soda, baking powder, and salt.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Also, cut in the cold butter, use cold milk and stir/knead as little as possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pop immediately into the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is the way I make them and they always rise nicely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, i wouldn't say they are perfectly even!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think they look cute that way!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 3 } }, { "sents": [ { "text": "Of course your ingredients (except for butter) should be at room temperature before you start.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But here are 2 other key things to consider: (1) is the leavening agent distributed evenly through your dough?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(i.e. did you mix the dry ingredients thoroughly?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you may want to sift them together, just to make sure they're evenly incorporated) (2)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "have you rolled the dough (or shaped it) to uniform thickness?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If there are spots which are thicker (middle) than the ends, the scones could end up lopsided.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope that helps!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3041/Aparna", "score": 2 } }, { "sents": [ { "text": "another cause of lopsided scones are caused by \"twisting\" the dough when you are cutting them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "You should always use a sharp hit and NO twisting when cutting your scone, this way you will get a lovely rise out of your scones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } }, { "sents": [ { "text": "I use strong white flour and a good amount of baking powder, all sieved twice.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Pop them in the fridge for 20mins then into a hot oven.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Some are a bit lopsided, but rise amazingly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'll remember the no-twist technique when cutting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25607/Mary mcdonald", "score": 1 } }, { "sents": [ { "text": "The key is not to turn your cookie cutter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Flour the cutter and push down once.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Flour again for the next scone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The turning of the cutter lets the dough rise unevenly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/34719/Karin Burger", "score": 0 } }, { "sents": [ { "text": "The key is nothing to do with freezing your butter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have been trying various ones for years and now have then perfect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The 2 main things to remember.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1st", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The milk which should be soured but don't buy it just warm your milk in the microwave to take chill from it then squire lemon juice in it and thus will sour it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After you have done your butter and flour to breadcrumb effect stir in your sugar then make the well and pour in your soured milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will look sloppy", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "don't worry well", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "flour your work surface and your hands then slop it on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2nd do not overwork from here because overworking it makes the gluten active which affects the bake.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just gently fold it and start cutting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't use the jagged edge of cutter use the smooth and just press down no turn.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure they're deep.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Gently fold remainder and same again any left just roll and pat you don't need uniformity you want home made look.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Brush with egg that look great and only 10 mins in oven for me . .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And I can make mine last for 4 days without drying out if you want this tip just ask", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43015/laneybobs", "score": 0 } } ]

{ "question": "I've been making some scones and they are either falling away to one side or just sort of staying flat. I'm currently just baking them on a tray in the oven at 220C The recipe is: 450g self-raising flour 1 tbs caster sugar 80g butter, cubed, at room temperature 250mls milk, at room temperature Are there any tips or techniques I can use to make them rise evenly?", "title": "How can I make my scones rise evenly?", "forum": "cooking.stackexchange.com", "question_tags": "<baking>", "link": "cooking.stackexchange.com/questions/8097", "author": "cooking.stackexchange.com/users/125/lomaxx" }

[ [ "Cold ingredients are important, so put them in the fridge for 20 minutes before baking them. Try using all purpose flour or strong white flour with baking soda, baking powder, and salt, and avoid 'twisting' the dough when cutting the scones.", "Refrigerate your dough before cooking and sieve your flour. Avoid twisting the scones with your cutter." ] ]

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[ 8 ]

[ [ "The ingredients should be very cold. Put the dough in the fridge before cooking.", "Use and all-purpose or strong white flour and sieve it.", "Don't twist the cutting when you are cutting the scones." ] ]

[ { "sents": [ { "text": "Use a deeper dish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Fries shouldn't be fried in a skillet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use a 4+ quart pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then cover with a metal screen to reduce the splatter.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3242/Brian", "score": 21 } }, { "sents": [ { "text": "Other considerations: 1)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can buy a splatter shield - it's a very fine wire mesh on a long handle.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It works very well. 2)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One of the things that can cause splatter is", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "when water or ice hits the oil -- make sure your fries are as dry as possible before putting them in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1887/Martha F.", "score": 15 } }, { "sents": [ { "text": "You shouldn't be 'tossing' the fries into the pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put them in slowly, using a tray or slotted spoon.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Make sure to have the container no more than halfway full of oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I learned this the hard way working in a cafeteria, the results can be messy and painful :(", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1484/Dorrene", "score": 7 } }, { "sents": [ { "text": "It's a rather unavoidable part of cooking things like bacon or sausage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would advise against a lid, and instead use a splatter screen .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The lid will keep the spatter in, but it will also change the cooking time and even method of your food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Putting the lid on can effectively begin steaming your sausage, which may not be desired.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The splatter screen will let steam escape but catch the little grease pops which are unavoidable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/60/hobodave", "score": 6 } }, { "sents": [ { "text": "Frozen fries often have a lot of water at the surface too, which is why restaurants that serve fries from frozen often let them sit out for 10-20 minutes before dropping them in the fryer.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "This does two things: Lets the surface ice melt and evaporate", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Brings their temperature up", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/201/Bruce Alderson", "score": 1 } } ]

{ "question": "I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries. As soon as I toss them in there is an explosion of grease that makes a huge mess. After it simmers down though, I can cook the fries without spilling anymore grease. Is there anyway to avoid the initial uproar?", "title": "Is there any way to avoid grease splatter?", "forum": "cooking.stackexchange.com", "question_tags": "<frying>", "link": "cooking.stackexchange.com/questions/8845", "author": "cooking.stackexchange.com/users/1306/JD Isaacks" }

[ [ "Use a deeper dish with a splatter screen rather than a lid, leave frozen fries to thaw for 10-20 minutes before adding them to reduce the water on the surface and put them in slowly using a tray or slotted spoon.", "Use deeper pan and a splatter shield. You should let the fries defrost slightly first." ] ]

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[ 8 ]

[ [ "Use a deeper pan to catch more of the grease.", "Using a splatter shield to keep the grease in the pan.", "Put the fries in more slowly.", "Let them defrost slightly first so there is less water." ] ]

[ { "sents": [ { "text": "The fast food chains that sell pre-cut apples in bags use Nitrogen or similar food inert gas.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I can't see this being practical in a normal kitchen Acid is the answer, try slightly less noticeable acid sources such as fresh (as in you squeezed it)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "orange or pineapple juice", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They should not taint the taste so much if you just lightly brush it on the exposed surfaces, don't soak the apples in it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 11 } }, { "sents": [ { "text": "A great place to start is the Scientific American article,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Why do apple slices turn brown after being cut?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The discoloration of apples is caused by oxidation , which, in the case of apples, is actually caused by oxygen (this is not always the case).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Specifically it's caused by an enzyme in the apple caused polyphenol oxidase (PPO).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are many things you can try if you want to prevent this browning:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "First, choose a type of apple that has lower PPO .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Apples classified as \"baking\" apples tend to be better for this, although that's not always a reliable indicator.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Orin, a Japanese apple, is said to have a mild pineapple flavour and has very low PPO (does not brown easily).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Golden Delicious and Granny Smith are also good in this respect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Have a look at this annotated list of common apple varieties for more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The suggestion that most people will give you - to use lemon juice - works for two reasons.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One is that lemons are high in antioxidants, which prevent oxidation as the name implies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The other is the acidity; lower pH somewhat inhibits oxidation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So apply this knowledge; if you're concerned about the taste imparted by lemon juice, understand that almost all fruits (except apples) are high in antioxidants and most fruit juices are at least mildly acidic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Choose something that's closer to the taste of apple, or doesn't clash as much; pineapple, grapefruit, or orange juice might be better bets.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some spices are also high in antioxidants; if your dessert includes a lot of cinnamon then sprinkle that cinnamon directly onto the apples; it's also a mild antioxidant and will at least slow the browning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternative, you can simply lower the amount of oxygen available by either coating with syrup or placing the apples in a sealed (i.e. tupperware) container, or both.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This should be fine if the apples are intended as a dessert.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lastly, blanching (boiling)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the apples for 5 minutes will basically kill (inactivate) the PPO enzymes which will totally prevent browning - although it'll obviously also soften the apples a whole lot, so whether or not this is viable depends on exactly how you plan to serve them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 8 } }, { "sents": [ { "text": "If you don't want to use lemon or lime juice, you can get a vitamin-c tablet and dissolve it in water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Same effect, only flavorless.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/145/Covar", "score": 6 } }, { "sents": [ { "text": "Agree with TFD.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I usually use a bit of lemon juice and mix the juice with cold water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I think the ratio would be 1 lemon per 1L water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "just dip the apple in the mix for a few seconds and then the apple should last for a long time", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2951/Foodrules ", "score": 4 } }, { "sents": [ { "text": "You can use acid, such as some lemon juice.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "In your baking aisle at the grocery store in the canning area you also may find Ball Fruit Fresh, which provides preservatives.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1816/justkt", "score": 3 } }, { "sents": [ { "text": "It depends on how long you need to preserve the apples for.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it's only between slicing and serving, just submerge the peeled apples in water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "No oxygen, no oxidisation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Depending on the type of apples you're using, you can keep them submerged for more or less time before they start to get soft & pulpy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Keeping them in the fridge will extend that time, but not indefinitely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5897/Camassey", "score": 1 } }, { "sents": [ { "text": "I don't prefer to any of above.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Generally people find a way which we can use at glance & easily available at home.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I prevent my apple from turning brown by spraying some salt on it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "And it works for me very well from very long time!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14943/Foram Mukund Shah", "score": 1 } }, { "sents": [ { "text": "That is it, you need acid to prevent oxidation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only other possibility would be to prevent air getting to your apples, but if you cover them with some mass you'd probably not see the brown color anyway...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3144/RBloeth", "score": 0 } } ]

{ "question": "I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't look all that nice anymore. How do I prevent this? UPDATE: I remember reading somewhere that dipping apples in lemon juice prevents the oxidation which turns them brown, but this effects the flavor of my recipe. What else can I do?", "title": "How to Prevent Apples from turning Brown", "forum": "cooking.stackexchange.com", "question_tags": "<dessert><apples>", "link": "cooking.stackexchange.com/questions/9018", "author": "cooking.stackexchange.com/users/3039/Srikar Appalaraju" }

[ [ "Baking apples are better at avoiding this, but you can use an acid like lemon or lime juice or a dissolved vitamin C tablet, or just submerge the slices in water before serving.", "Try a different kind of apple that doesn't oxidise. You can coat with an acid like lemon juice or spray with salt." ] ]

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[ 8 ]

[ [ "Try using baking apples instead.", "Try coating with lemon juice or any other acid.", "Put the apples in water.", "Spray some salt on the apples." ] ]

[ { "sents": [ { "text": "Coriander, the plant, is the one whose leaves are called cilantro in many regions - the Spanish name for the plant.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Of course, in some regions, the leaves are called coriander (or coriander leaves) as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Coriander, the spice, is indeed the dried fruit/seeds of the plant, commonly sold both whole and ground.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The seeds have a very different flavor from the leaves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for dried cilantro, the leaves?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're going to be pretty much flavorless compared to fresh cilantro.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cilantro loses its aroma quickly when heated or dried.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Obviously there's still something left, or you wouldn't be able to buy dried cilantro, but it's not going to be a striking addition to a dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can get it fresh, it's worth it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1672/Cascabel", "score": 13 } }, { "sents": [ { "text": "These are the seeds:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These are the leaves of the more common variety (there are many others): While dried seeds are full of aroma and flavour, dried leaves are not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "BTW, it is VERY easy to grow cilantro (as parsley) in a pot, just use the seeds ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2882/Dr. belisarius", "score": 7 } }, { "sents": [ { "text": "Instead of drying the cilantro, why not just plant the other half in good potting mix?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You won't have to run to the store for fresh then.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It grows quickly too!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have both dry and fresh.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The dry doesn't stack up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It has a much less pungent flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's good in a pinch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23550/user23550", "score": 4 } }, { "sents": [ { "text": "I made home made salsa and used dried cilantro in a tin that I bought from the store.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I threw the salsa out and gave my dried cilantro in the spice tin away...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was awful awful awful and didnt taste a thing like fresh cilantro.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It ruined mmy salsa...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "never again will I buy it in the grocery store.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/34234/user34234", "score": 1 } }, { "sents": [ { "text": "Dried cilantro brings a mild herbaceous favor to soups and stews but it is not a substitute for fresh cilantro.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you take the notion of subbing for the fresh stuff off the table, dried cilantro is interesting...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I often use both because they bring completely different things to the party.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/45730/scox", "score": 1 } }, { "sents": [ { "text": "It tastes foremost of \"generic dried herbs\" - the typical hay-like, bitter taste with a note of cilantro.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It is mostly sold so people can put a checkmark next to the \"cilantro\" line in a recipe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While applications exist and have been mentioned in other answers, it is not a valid substitute for fresh or frozen cilantro (which I heard exists in some places - not here unfortunately, and it does not home freeze well).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35312/rackandboneman", "score": 1 } }, { "sents": [ { "text": "To make things easier - dried coriander (leaves) looks like dried parsley - that is green.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Coriander seeds are yellowish and therefore the ground version is also grey yellow in color.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The tastes are completely different - the ground seeds have a pungent taste and are not used in salads or cold dishes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The leaves, whether dry or fresh can be used as is without cooking, e.g. add them to a salad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/65077/Dorit", "score": 0 } } ]

{ "question": "Is coriander dried cilantro seed? Has anyone used dried cilantro, and if so how does it compare to fresh cilantro. I assume fresh is better but please describe the difference (less pungent, etc...)", "title": "How does dried cilantro relate to fresh?", "forum": "cooking.stackexchange.com", "question_tags": "<spices><cilantro>", "link": "cooking.stackexchange.com/questions/9131", "author": "cooking.stackexchange.com/users/2312/D W" }

[ [ "Cilantro is the Spanish name for coriander, bu the leaves will quickly lose their flavour when heated or dried and will taste more like generic herbs.", "The coriander spice is just the fruit of the coriander/cilantro plant. The leaves lose most of their flavour when dried." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [ "They're going to be pretty much flavorless compared to fresh cilantro." ] ] }

[ 8 ]

[ [ "Coriander seeds are the fruit of the cilantro/coriander plant.", "Dried leaves lose most of their flavour." ] ]

[ { "sents": [ { "text": "I keep a box of instant mashed potato flakes in the house.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I use it only for two things: one is a super-quick pantry chowder and the other is to thicken over milked mashed potatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While I wouldn't want to eat a bowl of instant mash, a quick shake in this circumstance takes care of the problem and no-one's the wiser.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/304/Kate Gregory", "score": 25 } }, { "sents": [ { "text": "If you're going to try to dry it out, may I suggest spreading it out in a large shallow baking pan and putting it in the oven on low heat.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Take it out once in awhile to stir it up a bit...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "make sure you spread it out again after you stir.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A few rounds of this will probably dry it out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2125/milesmeow", "score": 10 } }, { "sents": [ { "text": "I realise this thread is now years old, but I also recognise there are people (like me) who still discover forums like this years on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This happened to me today.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I tried putting mine back in the oven, however nothing seemed to change consistency wise, so I scrapped that suggestion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have instead decide to leave my mash, to cool and already it is thickening up.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "So for anyone who ends up in this predicament in the future, i'd suggest trying that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Seems simple really, but it works!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ";-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/51103/Lloyd Courtney", "score": 5 } }, { "sents": [ { "text": "Cream generally results in a better texture than milk when making mashed potatoes, but assuming you have your reasons for using milk (health concerns, allergies, etc.), there is only one way to literally dry it out , and that is to evaporate the water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Toss it in a pot and simmer it uncovered until it reaches the consistency you want.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Because it's potatoes, you might have to stir it very often or even shake the pot around in order to prevent burning and a nasty mess.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is actually what I always do to potatoes before mashing them (after boiling) to dry them out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've never attempted it after mashing them, but the potatoes are already cooked, so I doubt that you can do any more damage that way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you just want to thicken them then add some savoury ingredients.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I really wouldn't recommend flour, potatoes have enough starch already, but I'll often add cheese to my mashed potatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hard cheeses like parmesan are particularly good if your aim is to soak up some of the excess moisture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd also suggest, in the future, that you whisk in your liquid gradually to avoid this exact problem.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 1 } }, { "sents": [ { "text": "Just leave it on low heat for a while with the lid off.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "A shallow gentle stir now and then will help too You will probably burn the bottom layer, but that way you only lose a little, not the whole pot.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An overnight pot soak remove the burnt stuff without sweat", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think over milking and longer cooking makes a nicer mash.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And be careful of over stirring, mash isn't whipped cream, it's just a soft texture Instead of butter to finish try a spoon of decent mayonnaise (real egg and good oil)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 1 } }, { "sents": [ { "text": "Surely there is no better water (liquid) evaporator than a microwave.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Or is zapping verboten on this forum?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You are far less likely to scorch anything, but of course you can if you grossly overdo it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You must place in porcelain or microwave safe plastic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Start with one minute at 800 watts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are nervous, open the door and look in after 30 secs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My Asian friends will cook and reheat rice by no other means if this is available.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/58011/george", "score": 1 } }, { "sents": [ { "text": "Had this issue and I tossed in fine bread crumbs until I got the consistency I wanted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Worked fine, just had to add a little more seasoning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/76899/Anthony", "score": 1 } }, { "sents": [ { "text": "All you gotta do is put some grits in and call it a day. \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mashed potatoes and grits.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/36997/adelisa", "score": 0 } }, { "sents": [ { "text": "I just had this problem.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I dried them over very low heat, open pan and stirred in carefully with fork so as not to stick to the bottom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I added just a tad bit more butter towards the end when I felt I had lost too much moisture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "i had this happen during a dinner party.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I simply cooked 2 large potatoes, peeled and mashed them right in !", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/39969/Samantha", "score": 0 } }, { "sents": [ { "text": "I just tossed a bunch of flour in there when I realized my mashed potatoes were turning into potato soup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Worked out just fine in the end.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41138/Averageguy", "score": 0 } }, { "sents": [ { "text": "Also if you did realize that you added a lot of milk", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but you didnt stir the mixture yet", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", you can without no problem remove the extra milk back to the milk container, if no then you will have to add something to thicken it such as bread crumbs, or even you can try to some potato or corn or rice starch works", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it will slightly change the flavor of your potatoes, also flour also works or whatever you have on hand, and of course you will need to cook it at medium-low heat a few minutes to let it thicken enough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/72584/Michael Ben David", "score": 0 } }, { "sents": [ { "text": "Spread them in a 9x13 pan, and put in an oven (about 250°F - 350°F) and leave the oven door cracked open a good ways to expel the evaporating moisture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Otherwise you're just macerating the potatoes)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stir occasionally.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will dry them out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yes it will heat up your house but it will save the potatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/87025/Katajojo", "score": 0 } } ]

{ "question": "I was just making some mashed potatoes and slipped when adding milk, adding probably 50% too much. The mash is now very liquid. Whats the best way of saving it? I am thinking of either heating gently to dry out a bit or adding some sort of flour to it, or both. The mash will be used to make fishcakes if that makes a difference and has been seasoned with salt and pepper and butter.", "title": "How to dry out mash - added too much milk", "forum": "cooking.stackexchange.com", "question_tags": "<potatoes>", "link": "cooking.stackexchange.com/questions/9522", "author": "cooking.stackexchange.com/users/2010/NBenatar" }

[ [ "Add instant mashed potato flakes, bake it on low heat in a shallow pan or simmer it in an uncovered pot until it reaches the right consistency. Alternatively, it may thicken up as it cools.", "Try cooking it for a bit longer to reduce the liquid or just leave to cool and thicken up." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "Try adding some instant mashed potatoes.", "Try drying out in the oven, leaving it to reduce on the stove or just leave it to cool and thicken up." ] ]

[ { "sents": [ { "text": "One thing to try is to let the cooked rice rest for a while.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "My rice cooker's pot is non-Teflon and scratched, but I've found that if I remove it from the heating element and let it rest 15-30 minutes, there is virtually no sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If I try to remove the rice immediately, there is significant sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1092/erichui", "score": 13 } }, { "sents": [ { "text": "I have been using Rick cooker for my whole life.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The simple answer I can give you is the problem of your rice cooker.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are older models of rice cooker that sticks a lot and there is very little you can do about it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It happened to me when I was little that some of the rice cookers just did that regardless of what we did.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The newer models won't do it unless inside it's scrated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Japanese brand rice cookers are very reliable, so you won't have problem like this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't recommend you putting oil in your rice as I don't think it's an healthy option.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If there is no obvious scratches inside your rice cooker, then I think it's time to get a better rice cooker.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2951/Foodrules ", "score": 5 } }, { "sents": [ { "text": "In my experience, it has little to do with your rice cooker model, the amount of water", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(so long as it's reasonable i.e. not extremely scarce), or adding oil whatsoever (frankly, greasy white rice sounds pretty disgusting to me).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a red-blooded Asian who loves rice and have been cooking it all my life, in various rice cooker models, using various types of rice, I used to have this problem when I was a wee beginner but eventually figured out a method to eliminate that stubborn crust:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The key is to let your rice rest for awhile after it's cooked.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "When the rice cooker tab pops up to indicate your rice is done, do not immediately open the lid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Instead, let it simmer down for a minute or two, allowing all those boiled water bubbles to settle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Following this, open the lid", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I usually pop the cable off the socket for good measure) and let the rice steam out until cooled to your taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I personally leave it for five to ten minutes, and that results in just the right level of rice warmth for me, which is on the cooler side.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Your mileage may vary so test this out with different times to find a temperature that suits your liking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And If you want to reheat the rice, it should be fine by now to simply pop the setting back on to \"warm\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Voila--no more crusting on the pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take into account that rice is sticky by nature, and a small amount of sticking on the pan is inevitable, but this should work to reduce that overall layer of crusting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is my way to prevent a hard crust on the bottom of the rice cooker pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm sure others have other ways that have been proven to work, but this one works great for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note: this works for white rice in general, which is the most common and the type I'm assuming the asker was talking about.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other types such as red or black rice would require more water and tend to crust more around the top, I have yet to successfully handle those.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50370/rice cooker", "score": 4 } }, { "sents": [ { "text": "My mother came up with a simple solution - add a capful of oil (she recommended corn oil) to the rice recipe.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "This time around the rice scooped right out perfectly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2092/Jorge Castro", "score": 2 } }, { "sents": [ { "text": "There are many factors at play here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My experience is: The right ricemaker makes a huge difference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A heavy pot (to better distribute heat) goes a long way to prevent sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Many ricemakers go into \"keep warm\" mode upon completion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the rice is cooked, unplug the pot and let it sit without any additional heat added.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure you stir the rice and water before starting to cook.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Just putting in rice and pouring in water (without stirring) tends to cause sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stay clear of \"quick cook\" mode which I believe uses a higher heat setting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Go for a low temperature over a longer period of time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68703/Kevin", "score": 2 } }, { "sents": [ { "text": "Instead of putting 1 capful of oil to the rice, why not brush the pot bottom with oil before putting in the cleansed rice and water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Try this out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25408/meiissa", "score": 1 } }, { "sents": [ { "text": "There is another good idea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can keep another vessel inside the rice cooker vessel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But don't forget to pour enough water surrounding the new vessel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now you can cook what ever you want on that in the inside vessel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Only disadvantage is this will reduce the capacity of the rice cooker, which means inside a 2 L rice cooker, you can only place a vessel smaller than that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/40554/Ajitha", "score": 1 } } ]

{ "question": "I have a Cuisinart dedicated rice cooker and I love the benefits . However I get a little bit of stickiness around the sides of the cooker. A friend recommends a capful of oil while cooking the rice to prevent it from sticking, but I am not sure if that's a good idea? The rice is sticking to side of the pot itself but it doesn't get burnt per se, just enough to make clean up a hassle.", "title": "How do I prevent stickiness in a rice cooker?", "forum": "cooking.stackexchange.com", "question_tags": "<rice><rice-cooker>", "link": "cooking.stackexchange.com/questions/9552", "author": "cooking.stackexchange.com/users/2092/Jorge Castro" }

[ [ "Some older models of rice cooker are more likely to stick, and iti s difficult to prevent this. Try adding a capful of oil or brushing the bottom with oil before adding the rice and water, and make sure you stir before starting to cook. When the cooking is finished, leave the rice to rest for a while.", "Make sure you rest the rice before serving it. You can also try adding a little oil to the rice." ] ]

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[ 8 ]

[ [ "Stir the rice and water before cooking and let the rice rest before serving.", "Older models of rice cooker can have this problem.", "Add some oil to the rice." ] ]

[ { "sents": [ { "text": "Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Be sparing with the golden syrup / glucose syrup, the sucrose will set in to hard sugars, but the glucose/inverted sugar syrup acts as a crystallisation inhibitor, vinegar can be used to similar effect (though does not enrich the flavour so).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It sets too, but I find too much can lead to weeping.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, I have heard that an overly humid environment can be a problem.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "People used to say not to cook toffee on a humid day.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3432/Orbling", "score": 10 } }, { "sents": [ { "text": "In nigellas recipe she says to only let it boil for 3 minutes before adding bicarb.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I make this I let it boil for 10 minutes before removing from the heat and adding bicarbonate and mine always turn out crispy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/22962/Zoe Rothwell", "score": 3 } }, { "sents": [ { "text": "Correct sugar temperature is the main factor, bring it just up to the heat required, sugar will overshoot because of heat latency To improve bubble action add one teaspoon of plain white vinegar at begining of sugar heating processn", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 2 } }, { "sents": [ { "text": "Less golden syrup...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "same happened to me, try 1 tablespoon instead of 4", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15734/user15734", "score": 2 } }, { "sents": [ { "text": "Did you make sure to add enough bicarbonate of soda for your sugar/syrup, AND to ensure you are not stirring the mixture once heat is applied?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's the only thing I can think of that would cause it not to set solid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 1 } }, { "sents": [ { "text": "Most likely due to not letting the toffee come up to a high enough temperature.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Made it recently , and my candy thermometer said it was at 150 degrees C, but it turned out sticky.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I made it using the old-fashioned \"drop a bit of toffee in a glass of water to see if it is at hard crack stage\", it was perfect.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "3 minutes sounds far too short to bring it to a high enough temperature - mine took more like 10 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/55234/RobynC", "score": 1 } }, { "sents": [ { "text": "I think often it can depend on the stove and whether it is electric or gas powered, but overall, as others have said, just cook it for longer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/58121/SuperPrincess", "score": 0 } } ]

{ "question": "I made \"honeycomb\" (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36 It tastes delicious but it is supposed to be crunchy / cripsy (like the inside of a Cadburys Crunchie bar) but it actually came out really sticky, like a soft toffee. Is this likely to be due to overcooking, undercooking, something else? How can I make sure it comes out crunchier in future?", "title": "How to make \"honeycomb\" less sticky?", "forum": "cooking.stackexchange.com", "question_tags": "<sugar><candy>", "link": "cooking.stackexchange.com/questions/9769", "author": "cooking.stackexchange.com/users/197/Vicky" }

[ [ "Make sure that the sugar temperature is correct, you don't use too much golden syrup and your environment is not too humid. A teaspoon of plain white vinegar at the begining of the sugar heating process can help, or let it boil for 10 minutes before removing from the heat and adding bicarbonate.", "The sugar needs to be the right temperature and use less golden syrup. Try boiling for longer than in the recipe." ] ]

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[ 8 ]

[ [ "Make sure the sugar is the correct temperature.", "A humid environment can affect the result.", "You will need to boil it for longer than the recipe says.", "Use less golden syrup." ] ]

[ { "sents": [ { "text": "Tea bags will be fine for at least a year in the pantry , but even long after that, they're still safe to consume.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "They just might change colour or flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If your tea has an expiration date then it's just for best quality, not safety.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've personally found tea bags sitting at the back of the pantry that were more than 3 years old, the packaging had even started to fade, and the tea was still fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I just had to steep it for a little longer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 41 } }, { "sents": [ { "text": "My neighbor gave me some old boxes of tea she wasn't going to use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use them to make iced tea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I threw out one of the boxes, I discovered it had a best if used by date of 1997!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That pitcher tasted a little off", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it wasn't terrible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15770/Pauly", "score": 5 } }, { "sents": [ { "text": "It's funny to see westerners asking \"when does tea go off\"?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Answer --- it doesn't.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here in Asia, many people drink tea that is years old, including the Chinese who have a tea that is more than 20 years old and is highly desired and very expensive to buy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Tea does not 'go off'.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It is dried, so like any dried herb.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Like someone else said, you may have to steep it a little longer but it will never hurt you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stop believing all this hype about 'sell bye' dates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's why so much food is wasted in the west.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For sheer profit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nothing more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/16819/Suphak", "score": 4 } }, { "sents": [ { "text": "Yes, it should be fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I am drinking Japanese green tea right now which has been stored in a tight tin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was expired in 2009.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I heard that green tea is OK to dring after its expired when I was in Japan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, flavour is definitely not the greatest if you know the real taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They suggest to keep them in FREEZER if you can.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/12609/Coco", "score": 3 } }, { "sents": [ { "text": "Similar to the comments above about \"freshness\" tea loses it's medicinal qualities as it ages.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're looking to drink green tea for it's health benefits the quality matters.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Green tea that is more than 6 months old has a significant decrease in the amount of beneficial antioxidants the body can absorb.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Personally I'm a big fan of loose leaf", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but if you're going to drink any brand of bagged teas my vote is for Mighty Leaf.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're big on flavor and high in quality.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're looking for creative ideas on how to use old tea I've heard they make good fertilizers and also have heard of people using them as air fresheners in their sock drawers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } }, { "sents": [ { "text": "I believe they are now putting an expiration for the famous word Profit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Think back, when we were kids that word did not exist.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I will agree to the possibility that the flavor may be altered, but spoiled, No!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14524/Pam", "score": 2 } }, { "sents": [ { "text": "My guess would be yes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Though they might not be as flavorful.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have never seen any expire dates on tea before", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": ", I'll have to look at my tea bags when I get home.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've had them for a while.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/814/Echo says Reinstate Monica", "score": 1 } }, { "sents": [ { "text": "Generally tea, like other dry herbs, doesn't really expire, but may loose flavor and aroma.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "So while your tea bag may not taste great, it should still be ok to consume, if the tea bag hasn't come in touch with too much humidity.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Only with excessive humidity, the dry leaves may absorb it and develop mold.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Green tea, fresh white tea Green tea and fresh white teas may deteriorate faster.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is because it contains more water relative to other teas, and therefore the leaves will oxidate and change color.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Green tea should ideally be consumed within 6 months.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can't, I recommend to split it in several bags.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then leave one bag in the cabinet and store the rest in the freezer to preserve the flavor for up to two years.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Black tea, oolong tea On the other hand, teas like black tea, have very little water content left, and will therefore last longer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When stored in an airtight jar, you'll probably be able to keep the taste fresh for two years.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "White tea, pu erh tea Pu erh tea (and other dark teas) as well as aged white teas doesn't really expire, but improve in flavor due to its aging ability .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For pu erh, the older the better, while for aged white tea, it's supposed to be the best around 7 years of aging.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This, however, will depend on the specific storage conditions.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're interested in all the factors which are important for storing tea, you may read my guide: how to store loose leaf tea .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's about storage for loose leaf tea, but the same principles in fact apply for tea bags as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/51293/Lisa at Teasenz.com", "score": 1 } } ]

{ "question": "This box of tea has an expiration date which has passed but I would like to know if I can still use it. What do you think?", "title": "My tea bags are expired, can I still use them?", "forum": "cooking.stackexchange.com", "question_tags": "<food-safety><storage-lifetime><tea>", "link": "cooking.stackexchange.com/questions/9778", "author": "cooking.stackexchange.com/users/3628/TheXed" }

[ [ "Tea is unlikely to go off, but it may lose some flavour and aroma as well as beneficial antioxidants. Some aged tea is actually highly desired and expensive in China.", "Tea does not go off. The flavour and medicinal benefits will reduce over time." ] ]

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[ 8 ]

[ [ "Tea does not go off. The flavour will reduce as time goes on.", "Tea will lose it medicinal benefits over time." ] ]

[ { "sents": [ { "text": "Golden Syrup improves with age according to Heston Blumenthal's \"In Search of Perfection\".", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Here he analyses a 70 year old glass jar of Tate and Lyle Gold in the lab finding that the \"older treacle contained the same flavour compounds as the normal stuff, but each was intensified\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In his recipe he fakes the ageing process by baking the tin at 70ºC (158ºF) for 24 hours noting that the flavour will continue to improve up to 100 hours.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1549/Chris Steinbach", "score": 12 } }, { "sents": [ { "text": "My favorite saying is When in doubt throw it out .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Having said that you should throw that away.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The black can either be from the oxidization of the tin or it could be mold growth.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In either case golden syrup only has a shelf life of about two years; or one year after being opened, and it should be refrigerated after opening.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The granulation could be fixed by reheating but the black is not worth the risk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2283/Varuuknahl", "score": 4 } }, { "sents": [ { "text": "Golden Syrup pretty much does not go off.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It is a blend of sugars and preserves as well, it should keep for many years.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will crystallise slightly over time though that can usually be solved via warming.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bacteria is highly unlikely, mould can form on it - that would be a reason to chuck it out, possibly not all of it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only serious issue is from the tin itself corroding, which is what the black area could be.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've known households to use that stuff from a 20 year old tin and have no issues whatsoever.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It definitely does not need refrigerating any more than sugar does.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3432/Orbling", "score": 2 } }, { "sents": [ { "text": "I've just thrown away an open tin of the syrup, as I thought it had a funny aftertaste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Still within the sell by, but open for about a year.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7881/karen", "score": 1 } }, { "sents": [ { "text": "Sweetheart, if you have doubts- just chuck it!It's not worth a couple bucks to eat something that you think will could make you sick full stop.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17348/lese", "score": 1 } } ]

{ "question": "I had a tin of golden syrup for a long time - longer than I care to admit. When I opened it up yesterday (to sweeten up some mulled wine), it was granular (a bit like honey can be), and black around the edges. Is this 'bad', or just different? Is the blackness the result of some chemical reaction with the tin? And in general, does it eventually go off, or does it last indefinitely?", "title": "Is golden syrup with black around the edges bad?", "forum": "cooking.stackexchange.com", "question_tags": "<storage-lifetime><syrup>", "link": "cooking.stackexchange.com/questions/9822", "author": "cooking.stackexchange.com/users/3680/Benjol" }

[ [ "Golden syrup is said to improve with age, but the tin might corrode and this could have caused the black area. If in doubt, it may be best to throw it out.", "Golden syrup doesn't really go off unless the tin has started to corrode." ] ]

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[ 8 ]

[ [ "Golden syrup doesn't go off and improves with age. If the tin has started to corrode then you should throw it away.", "Golden syrup has a shelf life of about 2 years." ] ]

[ { "sents": [ { "text": "Well there are a myriad of nice lemon recipes of course.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A decent lemon drizzle cake usually goes down well.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "However, if you really have a glut, consider making a batch or two of lemon curd, or", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "even preserving/pickling them like the North Africans do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3432/Orbling", "score": 14 } }, { "sents": [ { "text": "I would cook a lot of lemon recipes, make salad dressing, and juice the rest of the lemons and freeze the juice in ice cube trays, then onto freezer bags after they are set.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you are close to Seattle, WA I'll come over and pick a bushel or two. :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2283/Varuuknahl", "score": 7 } }, { "sents": [ { "text": "I'd be most likely to go with Orbling's suggestion for lemon curd to use it up in large batches, but some other items that might be useful, depending on what cuisines you typically cook: preserved lemon (used in Moroccan cooking, basically just lemons & salt, optional spices) limoncello ( alternate procedure )", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(sweetened lemon flavored alcohol)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "lemon granita (sweetened lemon ice)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Candying it works too, but I had way too much candied citron as a kid, so refuse to suggest that as a solution, as I can't stand the stuff. ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "also, after juicing lemons, toss a peel down the garbage disposal (if you have one)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "-- it's like a toothbrush, scraping things free and deodorizes, too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 5 } }, { "sents": [ { "text": "Try making candied lemon slices or peel.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You can use any regular candied orange peel/slice recipe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since you probably want to use the whole lemon, check these out: http://userealbutter.com/2009/09/10/candied-lemon-slices-recipe/ http://www.browniepointsblog.com/2009/01/12/recipe-the-best-candied-orange-slices-in-the-world/ <-- takes two weeks (I'm trying it now)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have extra peels: http://userealbutter.com/2007/10/09/candied-orange-peels-recipe/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3779/Computerish", "score": 3 } }, { "sents": [ { "text": "Put some of them in the freezer for later!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I think it works really great.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It allows you to have a summer cocktail in.. autumn!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "or winter!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "or spring!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And you don't need to rush to the supermarket.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also have a stack of limes always ready.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You know: mojito and all..", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3721/Izzydorio", "score": 3 } }, { "sents": [ { "text": "Lemon pickle is popular in India.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This Sweet Lemon Pickle recipe here tells you how to prepare it in just 15 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could try it with a small batch first to see if you like it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10918/mvp", "score": 3 } }, { "sents": [ { "text": "Homemade lemon bars are always a hit with my family.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you are a big pie fan, there is always lemon meringue pie.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lemon butter is always good paired with seafood.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I am not sure how well it keeps since I have never personally made it, but thought I would give the suggestion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3478/duchessofstokesay", "score": 1 } }, { "sents": [ { "text": "Salad dressing (especially Caesar) Iced tea Marinades Sauces, especially tomato sauces Sautéed veggies Stir fries (you can use lemon in pretty much anything that needs a bit of oomph).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/201/Bruce Alderson", "score": 1 } }, { "sents": [ { "text": "I agree with Izzydorio.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use ice trays to freeze it into cubes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You can then dump the cubes into freezer bags for longer storage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you need some lemon juice, you can pull out a few cubes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have done this for making ice tea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A few cubes in a pitcher", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and it mixes in on its own.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Need lemonade, its even better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have even seen it used for making a punch base.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add a few cups of sugar to about a 1 quart container and freeze.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can make the punch using something like Sprite, or even better Champagne. :-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3169/Doc Walker", "score": 1 } } ]

{ "question": "We've got a lemon tree and an overabundance of lemons at the moment. Aside from lemonade, what should I do with them?", "title": "How would you use a lot of lemons?", "forum": "cooking.stackexchange.com", "question_tags": "<culinary-uses><lemon>", "link": "cooking.stackexchange.com/questions/10012", "author": "cooking.stackexchange.com/users/243/Jon Galloway" }

[ [ "Lemon curd, lemon drizzle cake, lemon bars, salad dressings, marinades, sauces, granitas, iced tea and other dishes can use a lot of lemons, or you can freeze the juice in ice cube trays and make candied lemon slices or peel.", "Try making lemon drizzle cake, a lemon granita, candied lemon peel, lemon pickle or lemon bars. You can also freeze lemons for later." ] ]

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[ 8 ]

[ [ "Try making lemon drizzle cake, a lemon granita, candied lemon peel, lemon pickle or lemon bars.", "You can freeze lemons for later." ] ]

[ { "sents": [ { "text": "Presumably the reason you're cooking directly on the oven rack is to let the fat drip down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If so, do yourself a favour and get yourself a roasting rack .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's an inexpensive piece of equipment that you place in a baking pan or on a cookie sheet; the food cooks on the rack and the pan/sheet catches all the drippings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Way better than trying to replace an entire oven rack.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And if you really hate cleanup, you can line the pan with parchment paper or aluminum foil and just throw the rack in the dishwasher when you're done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 14 } }, { "sents": [ { "text": "I would suggest that the answer is that it isn't common.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would normally use sheet pans/trays and a rack on top of that.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's much easier to put food in and out of the oven that way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/231/talon8", "score": 4 } }, { "sents": [ { "text": "If you want to continue to cook on the racks in this way there is no need to ever replace them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When mine get really dirty", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use this oven cleaner you just put the racks in a bag with the cleaner and the next morning they look brand new.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's probably horrible for the environment but can't be worse than producing new racks just beacuse mine are dirty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2391/vwiggins", "score": 2 } }, { "sents": [ { "text": "I roast directly on rack as well using the broiler, mostly poultry(thanksgiving turkey on the rack divine).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I put the bird(breast side down)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "as close as possible to the upper heating element(my broiler is the top of the electric oven), and i set the temp to 320 or so, then set the drip pan on the bottom rack, as far down as it will go.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I check back every 30 mins or so to make sure that that there arent any areas that are burning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I flip the bird right side up at about 1 hour just to brown the skin on the breast side a bit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once the bird is done(at your own discretion), i let it rest for 20-30.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I dont like the idea of putting a pan directly underneath an extra rack, because in my mind, the pan limits the flow of heat to what you are baking, and still creates a humid environment directly blow that that limits the development of a crispy skin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The cleaning aspect kinda sucks, but some oven cleaner a hot rack along with some patience is all your need", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Personally, i dont clean the rack every time i roast on it, unless i plan to use a pan, or have used a pan on the rack.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } }, { "sents": [ { "text": "Before I got a pizza stone I'd put store bought pizzas straight onto the rack as it gave a better crust.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only reason I can think of doing it is basically laziness - I'd do it with cheese on toast if the grill pan was too dirty to use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd also sometimes do baked potatoes without a tray as Id cover them with tin foil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2010/NBenatar", "score": 1 } }, { "sents": [ { "text": "I would simply purchase a wire rack for cooling cookies (not coated) and place it on top of a cookie sheet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Alternatively, place it across a glass Lasagna pan for more air flow underneath and better drip catching.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1148/Chris Cudmore", "score": 1 } }, { "sents": [ { "text": "I dont know if it's common, but I use my racks to grill pork chops and steak.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't like the grilling outside taste", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so this works for me!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27559/Jodie", "score": 1 } }, { "sents": [ { "text": "A leg of lamb slow cooked directly on the rack is delicious and l would never cook lanb in a pan again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Line the pan underneath with foil and the clean up is easy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50401/Maureen", "score": 1 } }, { "sents": [ { "text": "I have never heard of this until 5 minutes ago when I found a recipe for it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't thinkit's common and I've never done this but am considering doing it with an 8 lb bone in ribeye roast because I saw a recipe for it to be placed directly on the rack.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Someone said it was lazy and many of you said to use a roasting pan, but you're missing the point: airflow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you use a pan, you restrict airflow", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and when you combine a pan with a rack, you're still limiting airflow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I t sounds like a brilliant idea If you want your meat crispy or crusty all over.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't see why you'd have to replace your oven racks, just take them out and wash them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you put a pan underneath,that should catch the fat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have a roasting rack", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I'm going to try this for Christmas tomorrow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I suspect my dinner guests will find it odd", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I'm keeping fingers", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "crossed dinner willBe", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so delicious they'll overlook the cooking method", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/71594/Carolyn", "score": 0 } } ]

{ "question": "Is it common to cook food directly on the oven racks? I often do this (with a container for drippings) and was wondering if this is common or if there is a better solution. It has worked out fine for me, but sometimes replacing these racks can be costly. I do not replace them often, and they are not very hard to clean, but I would like to get some ideas on if I am doing this wrong.", "title": "Cooking food directly on oven rack", "forum": "cooking.stackexchange.com", "question_tags": "<equipment><oven>", "link": "cooking.stackexchange.com/questions/10431", "author": "cooking.stackexchange.com/users/3760/Naomi Campbell" }

[ [ "A roasting rack over a sheet pan/tray would be a better way to do this.", "Use a roasting rack with a tray built in." ] ]

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[ 8 ]

[ [ "It would be easier to roast on a rack with a special tray underneath for easier clean up." ] ]

[ { "sents": [ { "text": "Put the bowl on a scale and put the difficult ingredients directly from their packaging into the bowl.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "That way, you don't have to clean up any measuring utilities and waste no ingredients.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3772/eckes", "score": 15 } }, { "sents": [ { "text": "Another option is to get one of the plunger type measuring cups.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Once you push out the ingredient, you can use a spatula or spoon to scrape the end of the spatula.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This works great for honey, molasses, syrup etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3169/Doc Walker", "score": 12 } }, { "sents": [ { "text": "Concerning \"difficult\" ingredients and measuring volumetric amounts with a scale: You only have to measure volumetrically ONCE!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once I know that my honey weighs 20 grams per tablespoon (I tared the scale with the wax paper, the measuring spoon and the lid that I used to balance the spoon)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can take that weight and run with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1 cup of my honey will weigh 320 grams.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1 teaspoon will weigh 7 grams (my scale doesn't do fractions of a gram).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I never again have to dirty a cup or a spoon to measure honey unless I buy a dramatically different product, then I'll double check the weight of that honey with a tablespoon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "King Arthur Flour has a pretty good chart for converting all kinds of ingredients from volumetric measurements to weights Master Weight Chart .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It doesn't always completely mesh with my findings, but you're probably less likely to go wrong relying on it than measuring a \"difficult ingredient\" volumetrically over and over again.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20183/Jolenealaska", "score": 8 } }, { "sents": [ { "text": "Spray whatever you are going to measure it into with pan release (Pam) first.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Or if you don't have that, rub it with a tiny amount of vegetable oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can do this whether it is the bowl for the scale as eckes rightly mentioned, or a measuring cup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Same trick works with molasses and honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 6 } }, { "sents": [ { "text": "Besides the methods already mentioned, you can also measure by displacement if you're working with volumetric measurements and one of the other ingredients to be added at the same time is a liquid -- use a measuring cup large (and precise) enough for both measurements, add the liquid first, then add the stickly item until the liquid is pushed up to the measurement necessary for them both together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course, if the sticky item floats, then you'll need to push it down with something.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If there's a lot of liquid vs. the sticky item, you can always just use some of the liquid, so you can use a small enough measuing device with precise enough markings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 3 } } ]

{ "question": "Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup except about three times thicker. When I measure it, a lot tends to get stuck on the spoon (or more often spoons) and then even more gets lost in the bowl I use to measure it. Are there any tricks to measuring thick syrups and other difficult ingredients?", "title": "Measuring glucose syrup without wasting it", "forum": "cooking.stackexchange.com", "question_tags": "<measurements><syrup>", "link": "cooking.stackexchange.com/questions/10473", "author": "cooking.stackexchange.com/users/3779/Computerish" }

[ [ "Spray the measuring instrument with Pam first, use a plunger-type measuring cup or put the difficult ingredients directly into the bowl placed on a scale.", "Weigh directly into your bowl or use a plunger measuring cup." ] ]

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[ 8 ]

[ [ "Weigh directly into your bowl and not into a measuring cup first.", "Get a plunger measuring cup.", "Cover with pan release first so the syrup doesn't stick to the surface." ] ]

[ { "sents": [ { "text": "Brown the chicken in the pan where you will cook the risotto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will give your risotto some nice flavor if you make sure to scoop up the browned bits during cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then remove it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let it rest on a plate, tented with foil,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "throughout the whole time you are making the risotto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Towards the last few minutes, put the chicken and any accumulated drippings from the plate back in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will warm the chicken and add the flavor from the drippings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use this technique whenever I am doing any sort of single skillet dish with meat, starch, and veggies.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1816/justkt", "score": 8 } }, { "sents": [ { "text": "Cook the chicken separately, and add it to the risotto towards the end.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Whenever I make risotto, I usually cook everything but the rice and some aromatic vegetables separately and add it towards the end of cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3342/Magnus Nordlander", "score": 6 } }, { "sents": [ { "text": "just an opinion.. Wouldn't cooking the chicken together with the risotto add extra favour to the risotto?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, which part of chicken did you use?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Have you tried to use chicken thigh which is harder to get dried out?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2951/Foodrules ", "score": 3 } }, { "sents": [ { "text": "Brown the chicken in the risotto pan on both sides.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put in an ovenproof dish/casserole and add chicken stock approximately 1/2\" (1cm) up the side of the dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Roast for around 20-25 minutes @ 395F (200C).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When done, pour the remaining stock into the risotto stock for extra chickeny flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Slice/chop the chicken and add to the risotto just before serving (though this depends on how long you've left the chicken sitting).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Roasting the chicken beforehand removes any worries about the chicken not being cooked, providing of course you cook it through (and believe me, undercooked chicken is not good ).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Adding the stock to the dish helps keep the meat moist and imbues it with extra flavour (breast meat especially is often quite bland).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 2 } }, { "sents": [ { "text": "Restaurants often cook this way.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cook ingredients separately, to carefully control each cooking time/ process.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you want to meld flavones use chicken stock for the risotto, or a vegetable stock for deglazing chicken.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add it all together at the end.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4179/Chef", "score": 1 } } ]

{ "question": "I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan after browning the onions, and then add the rice and stock to the same pan afterwards (so the chicken was in the pan the entire cooking period of the rice). However, when the dish was complete, many of the chicken pieces had unfortunately dried out. What can I do to prevent this next time?", "title": "Cooking chicken in a risotto without it drying out", "forum": "cooking.stackexchange.com", "question_tags": "<chicken><italian-cuisine><risotto>", "link": "cooking.stackexchange.com/questions/10742", "author": "cooking.stackexchange.com/users/950/Daniel Vandersluis" }

[ [ "Cook the ingredients separately and add them towards the end of the cooking process to control the cooking time.", "Cook the chicken separately and add in at the end." ] ]

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[ 8 ]

[ [ "It is common to cook the chicken separately and add it in at the end." ] ]

[ { "sents": [ { "text": "I agree on the Goodwill thing, but it pains me to think of putting tape on a knife blade -- someone's going to have to clean it off, and that risks someone getting injured.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Instead, find a piece of cardboard that's longer than the blade of the knife, and more than twice the depth of the blade with an inch (~3 cm) or more to spare.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fold the cardboard in half, so it's now roughly larger than the size of the blade, and then place the blade so the back of the knife is against the fold (you can do it the other way, but you'll risk dulling the knife ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "cutting paper isn't good for knives), then tape it down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You want to make sure it's well compressed, so the knife is being held in by friction.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could always sandwich something rubbery in there with it to help with the friction.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(this is how I used to transport my knives when moving between apartments) ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another alternative, if you're really disposing of it, and don't mind dulling the blade, is to poke it into a piece of corrougated cardboard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just find a piece that's longer and wider than the blade, set it on the edge of your counter, put a hand on top to hold it steady, and then slowly push the blade in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 18 } }, { "sents": [ { "text": "First of all, consider donating it to Goodwill or another charitable organization.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Even if it is barely usable by your standards, it might help someone else out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Whether giving your knife away or throwing it out, I think it is sufficient to put some duct tape over the edge and then wrap it in a couple layers of bubble wrap.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 17 } }, { "sents": [ { "text": "Check with your local recycling companies.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "We have a metal recycling facility that will accept kitchen items such as small appliances, utensils and dishes made of aluminum, tin, stainless steel, etc.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It may be worthwhile to simply add the knife to their scrapheap where things will be melted down and recycled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Far better than disposal, in my opinion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(But consider the goodwill option as well.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/91/JYelton", "score": 8 } }, { "sents": [ { "text": "Just wrap in some newspaper and the tape the package up.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This is how my knives always come back from a professional sharpen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It surprised me a little the first time I saw it, but it will render the knife harmless.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1259/yossarian", "score": 5 } }, { "sents": [ { "text": "If you are dumping a whole set in a block, just glue them into the block and throw away.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8210/Sharp edge", "score": 5 } }, { "sents": [ { "text": "Fold some foam rubber around the blade, then wrap it all up with duct tape.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The foam rubber should hold against the blade and be resistant to being cut.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2832/Sean Hart", "score": 4 } }, { "sents": [ { "text": "Since you're throwing the knife out, take a hammer to the edge.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You don't need to hit hard -- the edge is obviously pretty thin, so it won't take much to roll the edge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just place the back edge of the blade against something hard and heavy -- anvil, concrete block, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "-- and tap firmly all along the sharp edge until sufficiently dull.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5505/Caleb", "score": 4 } }, { "sents": [ { "text": "You're over thinking this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just toss it in the bin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are plenty of other dangerous sharp things in bins already.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Eg, broken glass, tin cans/lids, etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Anyone going through bins (eg Freegans , garbage disposal workers, super spy's jumping out of buildings) knows to take precautions (or will learn quickly).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Odds are that no one will go through your bin on that particular day anyway.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can decrease that further by putting in in the bin the night before collection day .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you must do something active, it's not worth", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the effort/waste to find something to wrap it, just stab it through anything plastic or cardboard you are throwing out (so I am seconding the news paper suggestion).Eg Milk Carton, empty plastic meat tray.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It doesn't need to be perfect, you are just trying to add another chance on top of what is already fairly safe (just throwing it in the bin).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21622/Lyndon White", "score": 3 } }, { "sents": [ { "text": "While performing on stage I adopted the \"lob a full 360\" approach but my juggling partner usually returned them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now I would take it to my dump, tip, recycling centre, and present it to a member of staff.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This has three advantages:- 1/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No wrapping or unpleasant bending.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a day out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "3/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It becomes an S.E.P. [Someone Else's Problem]", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My brother, a chef, would have lodged it in a Kitchen Porter, thereby also creating an S.E.P.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/46032/Ckrit Drima", "score": 2 } } ]

{ "question": "How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up real well.", "title": "What is the proper way to dispose of a kitchen knife?", "forum": "cooking.stackexchange.com", "question_tags": "<equipment><knives><utensils><disposal>", "link": "cooking.stackexchange.com/questions/10951", "author": "cooking.stackexchange.com/users/1915/JustinP8" }

[ [ "You could donate it to a charitable organisation or find a recycling facility that will dispose of it properly, but otherwise you could wrap it in duct tape, foam rubber, newspaper or something else, or blunt it with a hammer. There are plenty of sharp and dangerous things in bins already, so this may not be so much of a problem.", "Wrap the knife in bubble wrap and duct tape. You don't need to worry about it too much. You can also try a local recycling centre to see if they will take it." ] ]

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[ 8 ]

[ [ "Consider donating it instead of just throwing it away.", "Wrap it in bubble wrap or newspaper and seal with duct tape. You can also take a hammer to the knife so it is no longer sharp.", "Try a local recycling company. They sometimes accept small metal items." ] ]

[ { "sents": [ { "text": "The biggest thing you can do is peel it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If a cucumber's bitter, it's much more in the peel than in the flesh.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's also usually more bitter at the stem end, so you might want to start from the other end, and possibly ultimately discard an inch from the stem end if it really is too bitter for you.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Unless you're unusually sensitive to the bitterness, that ought to cover it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1672/Cascabel", "score": 6 } }, { "sents": [ { "text": "I buy at the farmer's market from a gentleman that I know grows his well", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and they are always sweet- peel or no peel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "He told me that bitterness in cucumbers is primarily a factor of how they were grown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cucumbers with a consistent watering schedule will be sweeter than those that are grown with less attention.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The amount of sunlight and heat makes a difference too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2001/Sobachatina", "score": 6 } }, { "sents": [ { "text": "Cucumbers contain a bitter compound called cucurbitacin that can be found in the skin and just underneath.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There is a trick you can do to reduce the bitterness without having to peel the cucumber.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cut 1/2cm off the stem end and rub it in a circular pattern against the cut flesh in a circle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will yield a slimy white substance - this is the stuff that makes the cucumber bitter, and by drawing it out, there will be less in the cucumber :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "No need to peel!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4138/calico-cat", "score": 3 } }, { "sents": [ { "text": "I find that more than anything, getting a sweet cucumber comes down to selecting it correctly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have purchased hundreds of cucumbers (and I prefer to eat them with the skin on).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What I've noticed is that cucumbers whose skins are both shiny and smooth (and not waxy), and the cucumber itself is firm when you squeeze it are almost always going to be sweeter than a cucumber whose skin is even slightly wrinkled, is rough to the touch, has a more matte appearance, and/or the cucumber is a bit soft.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "And when I say smooth, I'm not referring to the bumps that you often find on cucumbers (that kind of remind me of a humpback whale ;) Bumps or no bumps, what I mean is how the skin itself feels to the touch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The smoother it is, the better the taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These factors might be an indication of how the cucumber was raised, which as others have suggested, could be the reason behind whether the cucumber will be bitter or sweet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15444/DJSizzlePuff", "score": 3 } }, { "sents": [ { "text": "I have never encountered a bitter cucumber.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Or maybe I just like the bitterness they have", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "-- I bemoan the selective breeding of brussels sprouts to remove bitterness, after all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Something that works for courgettes, though, is to slice them, salt them, and allow them to stand for 20 mins or so.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The salt will draw out the bitter juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rinse away the salty water before cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is probably no use if you want to eat the cucumber raw, as it will ruin any crispness the cucumber has.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4214/slim", "score": 2 } }, { "sents": [ { "text": "Try growing “Lemon Cucumbers”.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "they grow to about softball size, are very sweet and never bitter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They pickle great and always are crunchy and sweet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only drawback is that they do not last but 2 days in the fridge before they start drying out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The skin is more edible than regular cucumbers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My kids pick them and eat them, after washing, right from the vine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Theya re a great novelty when given away to frinds and family.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The vines continue to provide cucumbers later into the year than regular cucs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can order them online.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/11268/Bill Scudero", "score": 2 } }, { "sents": [ { "text": "I found that some of my cucumbers this year were bitter and did some reading up on why: heat and eratic watering . . .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I discovered a way to salvage the bitter cukes: I peel them and then soak them in cold salt water for a half hour - the salt seems to take out the bitterness and still leaves them crunchy for salads or sandwiches . . .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Thought someone else might want to give it a try!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It works for me . . .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/26565/Peter", "score": 2 } }, { "sents": [ { "text": "Chilling them in the fridge seems to help.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3963/shotwell", "score": 1 } } ]

{ "question": "I am a cooking dummy and I hate bitter cucumbers. :) Help!", "title": "How to prevent cucumbers from tasting bitter?", "forum": "cooking.stackexchange.com", "question_tags": "<vegetables><cucumbers>", "link": "cooking.stackexchange.com/questions/11115", "author": "cooking.stackexchange.com/users/4287/iamsid" }

[ [ "The peel and ends contain most of the bitterness, so removing those will help. Choosing the right type of cucumber with shiny and smooth (not waxy or wrinkled) skin will help, and a bitter cucumber can be salvaged by storing in the frige or peeling and soaking in salt water.", "The bitterness is in the skin so try peeling them instead." ] ]

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[ 8 ]

[ [ "Try peeling the cucumber to remove the bitter peel.", "Look for cucumbers that are shiny and smooth.", "Look for lemon cucumbers instead.", "Chill them in the fridge or soak them in saltwater first." ] ]

[ { "sents": [ { "text": "Rinsing the sauerkraut absolutely does work - we do it all the time, both with store-bought and homemade sauerkraut.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Every batch of sauerkraut is different, so rinsing & tasting is the only way to ensure that your dishes turn out appropriately salted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Yes, some of the salt has entered the cabbage itself, but most of it will be in the brine/on the surface.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If rinsing in a colander isn't enough (and if you used twice the recommended amount of salt it's likely not to be), then you can drain the liquid as best you can, then add clean water to cover, and let it soak.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Rinse and repeat until the salt level tastes more acceptable.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Adding more cabbage and letting it ferment some more is also an option, although the twice-fermented parts can end up rather mushy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2569/Marti", "score": 7 } }, { "sents": [ { "text": "Adding the missing cabbage is a viable solution.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could also just remove some of the brine and replace it with water, until it's salty to your taste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Finally, you could just rinse some of the brine off of it before eating it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3994/Nick", "score": 4 } }, { "sents": [ { "text": "Unfortunatly, the amount of salt you used will not allow the fermentation process to occur.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It will preserve the cabbage and is perfectly safe to eat, but it will not be fermented, therefor not saurkraut.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would advise just tossing it and making some more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After it has fermented it will be tasty, and if you want you can rinse some salt off then but it will affect the taste somewhat but still be tasty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "J W", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/30899/J W", "score": 2 } }, { "sents": [ { "text": "I too made sauerkraut that was too salty, by adding more water and salt when the level of liquid dropped.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fortunately the too salty part was mostly on top, but the kraut by itself was still too salty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I drained the liquid from each jar onto a glass measuring cup (or bowl) and rinsed the kraut in a colander with cold water, squeezing the kraut throughout the process.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once done, I put the kraut back into the jars and added back the fermentation water (has salt) and the result was good kraut.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just don't add salt if you are cooking sausages or ribs with your kraut and it too will taste good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Next time, I will just add more water when the liquid level drops down and no additional salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/59167/Laura Harmon", "score": 2 } }, { "sents": [ { "text": "Since I didn't want to wash off the good bugs along with the salt, I solved the too salty by adding some of my kraut to another recipe from which I had omitted the salt.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "In this case, I added two teaspoons of kraut to a bowl of made from scratch coleslaw.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It was delicious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think you could also add it to unsalted potato salad, but I haven't tried that one yet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/53749/ferryboat George", "score": 1 } } ]

{ "question": "I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs of cabbage but I only had 2.5lbs. What, if anything, can I do to salvage the sauerkraut? Because of the way it's made, I wasn't sure that just adding the missing cabbage is a viable solution and part of me wonders if the salt is just part of the food now.", "title": "Recovering from Over Salted Sauerkraut", "forum": "cooking.stackexchange.com", "question_tags": "<salt><sauerkraut>", "link": "cooking.stackexchange.com/questions/11324", "author": "cooking.stackexchange.com/users/84/Jonathan Campbell" }

[ [ "You could rinse the sauerkraut to remove some of the salt before eating it, but excessive salt may impede fermentation and rinsing may wash off some of the good bugs along with the salt. Instead, you can add some of the kraut to another recipe without salt added.", "Try rinsing it and using in recipes that don't have any salt already. It should even out." ] ]

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[ 8 ]

[ [ "You can rinse it before eating or replace some of the brine with water.", "There is too much salt for fermentation to occur.", "Try using the salty sauerkraut with recipes that contain no other salt." ] ]

[ { "sents": [ { "text": "Aaronut's answer to a related question outlined the differences between non-oil methods of cooking onions (such as steaming or sweating).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The taste will be different because different chemical reactions are occurring.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to sauté onions without a lot of oil, try oil sprayers (Pam, or hand-pump sprayers loaded with your favourite oil).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This will minimise the amount of oil you use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using less oil means you have to move them around more often to prevent burning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(If you fry onions by themselves, they will probably just dehydrate and burn.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4138/calico-cat", "score": 6 } }, { "sents": [ { "text": "There are plenty of ways to cook onions without oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It sounds like you're trying to mimic the effects of a sauté without actually using any oil though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cooking onions in a non stick pan without oil would probably be more akin to grilling.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/123/Ryan Elkins", "score": 6 } }, { "sents": [ { "text": "I would not recommend attempting to cook onions on the stove top without oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another answer suggests that it's a bit like grilling; in theory, it is, but a traditional outdoor grill has a minimal contact surface.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That minimizes sticking and makes it fairly difficult to burn food by contact alone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using a dry fry pan for onions is more akin to searing , except that you generally only sear meat or fish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you try with an onion, you are likely going to burn it before you ever get to the sweated/caramelized consistency you want.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You really have two options here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The first, and the one I highly recommend, is dry roasting in the oven.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Cooking an onion involves the Maillard reaction and the dry, radiant heat of an oven is great for promoting it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Simply toss the onion on a baking sheet and roast it inside the skin for about 20 minutes at 450° F / 230° C. It will peel easily and you'll have a nice, soft, roasted onion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't overdo it or it will burn -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the skin will help prevent this but keep an eye on it!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Your other option is to simmer or steam it, which will soften them substantially and cook some of the volatiles out (make it less pungent) but won't brown them because the Maillard reaction requires high temperatures and the boiling point of water is too low.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Simmering should be obvious, just toss it in some water or stock.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For steaming, either use a steamer basket or just put a small amount of liquid in a pan, heat it up to a simmer, place the onion in and cover it until cooked to your desired consistency.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Those are pretty much your only fat-free options.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to use a frying pan and expect to get them browned, then you'd better use at least a little bit of oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're concerned about trans, saturated or polyunsaturated fats, use olive oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're on an ultra-low-fat diet, use a blast of cooking spray.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're avoiding \"fried\" foods out of an assumption that even a tiny amount of oil is unhealthy, I suggest consulting a dietician (if you haven't already) to validate that assumption first.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 6 } }, { "sents": [ { "text": "Use a very small amount of stock to soften the onions (although as per Aaronut's linked answer above, you'll get a different taste).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Alternatively, if the rest of your recipe includes any meat, fry the onions when you brown the meat to take advantage of the oils which are already going to be present in your dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2939/KimbaF", "score": 1 } }, { "sents": [ { "text": "As an alternative to onions, try roasting some garlic cloves (or a whole bulb!)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "in it's skin and 20mins or so and use the resulting pulp in place of onion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will lose a lot of harsh garlic flavour but still give plenty of onion quality (same/similar plant family?).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It might be worth drizzling a bit of oil when baking garlic to protect the skin, but I doubt too much would be absorbed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/486/tonylo", "score": 1 } }, { "sents": [ { "text": "A good quality nonstick saucier pan is a good choice to brown onions without oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Start with a very fresh onion that has lots of it's own juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Older dryer onions are not a good choice for this method.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Preheat the pan on medium.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let the onions sit untouched for a couple minutes on medium heat so that they may sear.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stir and let them sit again for a couple minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Repeat until onions are relatively dry and onion fond starts to build up on the pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Deglaze with just a teaspoon of water to lift the fond off the pan just before it burns.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At this point you cannot let the onions sit for long and you will have to stir often.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Continue browning and deglazing until the onion reaches the desired consistency.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want the onions dryer, you can reduce the heat to low and cover with a paper towel in between the pan and the cover to absorb the steam.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The pan should be small enough so that you cannot see the bottom of the pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise the onions may burn rather than brown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use a 2-1/2 qt Analon anodized copper saucier pan for one medium onion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://shop.anolon.com/Cookware/Anolon-Nouvelle-Copper-2.5-Quart-Covered-Saucier-GWP-Gray-82686.html?utm_source=SSIDE&utm_medium=NaturalSS&utm_campaign=SSIDE", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I must say that just a spray of olive oil will make the onions darker with richer flavor and it will enable you to use stainless steel for better control.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21243/user21243", "score": 1 } }, { "sents": [ { "text": "For browned onions, I'd suggest cooking in a pan or a griddle with just the bare minimum of oil -- enough to stop it sticking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "To cook onions without browning, blitzing them in the microwave works well.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4214/slim", "score": 0 } } ]

{ "question": "For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable oil. If I use a non-stick pan, can I sautée onions without oil? What are some techniques to cook onions without oil?", "title": "Cooking up onions, without oil", "forum": "cooking.stackexchange.com", "question_tags": "<frying><oil><onions><low-fat>", "link": "cooking.stackexchange.com/questions/11398", "author": "cooking.stackexchange.com/users/1859/Jason" }

[ [ "You can steam, sweat or microwave onions without browning them, use very little oil to saute or dry roast or fry to brown them.", "You can try different cooking methods like sweating, steaming, grilling or oven baking that don't need oil." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "Try sweating or steaming instead.", "You can get oil sprayers or try grilling or oven baking instead.", "The microwave works well." ] ]

[ { "sents": [ { "text": "It depends on what chorizo you're using.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you're using soft (i.e. uncooked) chorizo then", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "no, you don't need to remove the skin, because it should cook with the sausage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This may well vary by brand, incidentally.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 20 } }, { "sents": [ { "text": "Certainly, no chorizo skin is going to poison you.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "On that basis, if you're happy with your results, then carry on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have used chorizo where the papery skin peels off quite easily -- but I have never seen a need to remove it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4214/slim", "score": 16 } }, { "sents": [ { "text": "The cured chorizo available at my local grocery store actually has a plastic skin so obviously that must be removed in order to make it edible.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It also has metal clips holding the ends closed, so it's pretty clear that you're not supposed to eat it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, if you do choose to eat the skin, make sure it's not plastic.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Again, it should be pretty obvious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4414/timmyp", "score": 9 } }, { "sents": [ { "text": "When talking about chorizo, it's worth specifying Spanish (papery skin, fairly dense, often cured) or Mexican (often plastic skin, loose, usually uncured).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Same name for two very different products.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mexican should be peeled, Spanish usually shouldn't.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3819/Dave Griffith", "score": 9 } }, { "sents": [ { "text": "Slice off a chunk you need, shallow cut length ways, run under tap and ensure all skin is damp, peels away easily.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20296/john", "score": 4 } }, { "sents": [ { "text": "I purchased los angelitos chorizos in NJ the casing is hard has metal on ends.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it says remove casing before cooking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It makes sense-the casing is plastic and I am more concerned with bacteria.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/22325/lolin", "score": 2 } }, { "sents": [ { "text": "I have always peeled my chorizo before using because I thought they were wrapped in some kind of paper as opposed to being skinned.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "My brother doesn't peel his", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and he's still alive", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so I guess it's a preference thing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for the difficulty in peeling them I have found that the more I pay for my chorizo, the easier they are to peel!!!!", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I don't know why this is", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it seems to be the case, although the more expensive ones don't taste much different to the cheaper ones, they just peel easier.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The cheaper ones usually end up with a bit of a sorry looking chorizo and the more expensive ones seem to peel really easily.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I score the chorizo along its length and then peel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35153/user35153", "score": 2 } }, { "sents": [ { "text": "I find the answer depends on what you are doing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the recipe is one where you add whole chorizos to a bean stew say, for slow boiling with the beans, then you will need to keep the skin on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will tend to hold it together and limit oozing to either end of the sausage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the lovely paprika flavours will seep out into the stew, but the sausage will be intact for cutting up when serving.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are frying slices, eg before adding some mixed up eggs, like for a chorizo omelette, then remove the skin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I find this best done with a small sharp knife peeling from the ends of the sausage (the chain links naturally give you an opening when you cut through them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put on your glasses and try and peel like an onion, ie upwards and roundwards.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The skin should come off reasonably easily.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On cooked chorizo slices, prepacked, eg for tapas, appetisers, try a slice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If its rind is annoying, your decision will be to peel them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, I had some thin chorizo for grilling recently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It said so on its packet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I used it for frying into chorizo omelettes, and results wre that it was frazzled and hard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So it may be a lesson to check what it says on the pack, just in case it has a type of use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/21235/Bill Simpson", "score": 1 } }, { "sents": [ { "text": "Personally, I keep it on; it tends to lose its form if you remove it, and it's just a matter of personal taste.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9373/Inverted Llama", "score": 0 } }, { "sents": [ { "text": "It's not only extremely difficult to remove the soft casing, but it mushes up the chorizo.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "It really depends on what you're cooking with it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it's going to be ground up, as in an egg dish, then squeeze it out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But the dish I make with it (my kids' #1 favorite meal!) is pasta with chorizo \"balls\" (more like mini sausage patties, than meatballs).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's ruined if it gets mashed up...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "btw, they've NEVER noticed the casing or had an issue with its taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it's not harmful, I'm sticking with my method!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/11195/Dale from Farmingdale", "score": 0 } }, { "sents": [ { "text": "I just bought some Abuelita \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Ready to Eat\" chorizo, and for this brand the recommendation seems to be the opposite of what is written above.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "i.e. in the store the raw said on the package to remove the casing, and the ready to eat was silent, but \"ready to eat\" seems to be self-explanatory.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/69182/Martin", "score": 0 } } ]

{ "question": "For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've not noticed any difference. What is the skin of a Chorizo sausage made of, and should it be removed before cooking or not?", "title": "Should Chorizo Be Peeled Before Cooking?", "forum": "cooking.stackexchange.com", "question_tags": "<sausages><chorizo>", "link": "cooking.stackexchange.com/questions/11411", "author": "cooking.stackexchange.com/users/4449/Andrew Wilkinson" }

[ [ "Chorizo with plastic skin should be removed, but otherwise it is optional. More expensive kinds tend to be easier to peel. One good way to remove it is by making a shallow cut lengthways and running the chorizo under a tap before peeling the skin away.", "Whether you peel depends on the kind of chorizo you are cooking and you personal taste. Just make sure the skin is not made of plastic." ] ]

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[ 8 ]

[ [ "It depends whether the chorizo is raw or ready to eat. The raw chorizo is intended to be cooked in the skin. Just make sure that the skin is not made of plastic before eating it.", "To peel it, make a shallow cut along the length then put under the tap and start to peel." ] ]

[ { "sents": [ { "text": "Do you need to remove a bunch of burnt-on stuff as well as the season?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the pan is clean but not rust-resistant or non-stick like you want, I'd suggest just treating it like you were doing it for the first time and just season over the old.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's not like you care about hurting the old season--you'll just be thickening it and filling in gaps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you need to get it back to day zero, there are definitely questions here with good answers about how to do it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But the first thing I'd try, since the day zero cleaning methods are fairly drastic, is to make sure it's as clean as you can manage, then just go ahead and season.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have had good luck rehabilitating pans that were poorly seasoned but otherwise OK by doing this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Based on your response in the comments, I would definitely heat up the pan in the oven as high as it will go, and let it go until it stops smoking (put the cold pan in the cold oven to start).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That should burn off/dry any excess oil, which it sounds like you have.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then I'd let it cool enough to handle, then season as if it were new.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I don't care for the \"tacky\" seasoning because it's too easy to get a buildup of unseasoned grease.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So I'd cook that down/off and start over.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And I always rinse with the hottest water my sink makes, to prevent buildup--no soap, though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3348/bikeboy389", "score": 12 } }, { "sents": [ { "text": "From what you're describing, you probably just need to clean it (maybe a little scrub; I use some coarse salt and oil) and re-season, not fully strip it ... ...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "but you have a nasty, disgusting pan ... the sort of thing that's found when cleaning out someone's barn or otherwise neglected for years, first start with one of: self clean cycle of an oven fireplace (once the fire's going well, just set it in the hot coals, and leave it 'til the next day) campfire (pretty much the same thing) grill (if charcoal, follow the fireplace rules; if gas, just crank it as high as it'll go) Next, you'll need to scrub.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A wire brush is your friend for this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I have some finer steel wire brushes and brass wire brushes; the heavy duty steel ones for scrubbing paint off of concrete block might be a little rough on the pan; a grill brush might do okay).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then wash, dry, heat and just season it as if it were new.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 7 } }, { "sents": [ { "text": "Scrubbing is hard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In general, burn it off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You have to get the pan super hot, and it will have to stay hot until the carbon (oils and food bits) turn to ash (white).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This takes awhile.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can stick it in a fire.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In my restaurants, we stick it over a vey big flame.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For the home, you can flip it upside down and put it in your oven on a self cleaning cycle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The clean mode is HOT (800 edges?)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and your pan will come out clean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Easy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Just remember to REMOVE the racks, otherwise they'll get destroyed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4179/Chef", "score": 5 } }, { "sents": [ { "text": "You could also take your pan into a sandblasting company and get it sandblasted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That will leave you with the grey/silver cast iron like when you get it new.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3672/terry", "score": 2 } }, { "sents": [ { "text": "To strip seasoning just heat it up real hot, or throw it in the fire for a couple of hours", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You should be able to re-season a pan as often as you like", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You should have to ever do this unless you don't look after it (let it rust, or use vast amounts of vinegar etc", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The best seasoning is one that is built up from many thin layers over many years", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Flax seed oil is fine, so is practically any oil, the oil gets converted by the heat into a polymer of sorts, so the exact type is somewhat irrelevant If you seasoning is sticky, just heat it up hotter till it either sets or incinerates off", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "That's the beauty of cast iron, you cant go wrong.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "More heat will always fix the problem :-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 1 } }, { "sents": [ { "text": "My preferred method is lye.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strips the seasoning without hours of playing around with sandpaper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Soak the pan in strong lye overnight, then wash with lots of water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take precautions while working with lye (NaOH), the stuff is very corrosive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't use acids on an iron pan, they rust the surface in seconds.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(So no barkeeper's friend!)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4638/rumtscho", "score": 1 } }, { "sents": [ { "text": "Oven cleaner, a very heavy black plastic bag, preferably a warm day.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Get bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Home Depot sells Contractor Bags.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Spray", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "a bunch of oven cleaner in the bottom of the bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Drench", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the Cast Iron in oven cleaner.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put in bag.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Leave it in the sun all day, sometimes 2.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Clean it very well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Re-season it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have put a pan in the bag this way and left it in the back of my truck.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2 days later it came out of the bag looking like it was just cast.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68059/Brian", "score": 1 } }, { "sents": [ { "text": "I read the same article and immediately stripped and reseasoned my #7 Griswold.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I mainly focused on stripping the cooking surface (not caring as much about the sides).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I alternated between scrubbing with Barkeepers Friend and a scouring pad letting it sit on the burner on high heat until all the crap turned to dust.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4489/Ray", "score": 0 } }, { "sents": [ { "text": "Sandpaper, works like a charm.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Just takes a little persistence, and then a thorough washing to get the fine bits of crud/iron out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/229/Trey Jackson", "score": 0 } } ]

{ "question": "After reading this article , I want to try to re-season a skillet with flaxseed oil; I'm fairly certain I did a terrible job when I seasoned the skillet several years ago. Is it possible to do this with steel wool or vinegar? (I don't have a self-cleaning oven, so that method is out.)", "title": "Stripping seasoning from cast iron", "forum": "cooking.stackexchange.com", "question_tags": "<cast-iron><seasoning-pans>", "link": "cooking.stackexchange.com/questions/11592", "author": "cooking.stackexchange.com/users/1601/Goodbye Stack Exchange" }

[ [ "It may be OK to clean it with coarse sea salt and oil and then season over the old with flax seed oil or another oil, heating it up more if the surface is sticky. You can also heat it up hotter to strip the old seasoning or take it off with sandpaper. The good thing about cast iron is that it is very forgiving to different techniques.", "If you want to strip the old seasoning then just get it really hot or use sandpaper. You can also just reseason the pan with heat and oil." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "You don't need to strip the old seasoning, just reseason it like you did at the beginning. You can use any kind of oil to reseason.", "To strip the seasoning you just get it really hot or use sandpaper." ] ]

[ { "sents": [ { "text": "To make your tofu more firm, you can press it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Before cubing it, place the block of tofu on a plate, put another plate on top of it and weight it down with something (like a can of tomatoes) and leave it for 15 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This will compress it further and squish out extra water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4504/Allison", "score": 5 } }, { "sents": [ { "text": "My girlfriend and I cook a lot of tofu - we have also found that \"firm\" and \"extra-firm\" tofu is highly variable and that the quality makes a big difference in the actual firmness, density and cooking results.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Here in SF though we did have good luck with the random brand of tofu available at our local produce market (in the Outer Sunset)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "we have now switched to almost exclusively cooking with tofu from http://www.tofuyu.com/ who are a local tofu maker and whose plain tofu cooks up amazingly well - gets great color, stays firm and in short is far better than anything else we've tried.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While not every part of the country is as lucky as the Bay Area to have multiple artisanal tofu makers competing to make fantastic tofu", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you should experiment with the various brands of tofu you can find - look for the one that gets the best results for your in your preparations.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4644/Shannon John Clark", "score": 5 } }, { "sents": [ { "text": "Try baking your tofu before adding it to the dish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It'll lose a lot of moisture and turn out a lot more firm.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/152/Brendan Long", "score": 3 } }, { "sents": [ { "text": "you may want to marinate your tofu.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and/or coat it in cornstarch before you fry it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "see this recipe: salt and pepper tofu", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/821/Jill Renee", "score": 2 } }, { "sents": [ { "text": "The brand and type of tofu are essential and easy to get right.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "We have one called Cleveland Tofu in Ohio that has an extra-firm that works well, but even the one I see most frequently, Nasoya, works great if you follow up with these steps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can cube first but it creates more work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I get good results by: slicing into 1/8-1/4", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "\" strips the short-length of the block pressing/patting dry with a paper towel and laying out to air for 15ish minutes putting on a baking sheet on 325-350F for about 15-30 minutes (depends on your taste in firmness, I like it to have some give, my wife prefers it to be firm to the point of crunchy), flipping once for even cooking", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This gives a nice crispness by ensuring you have dried out the tofu sufficiently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you choose to only bake just extend baking time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to follow up with a deep-fry or saute they are a nice texture and won't crumble.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15/mfg", "score": 1 } }, { "sents": [ { "text": "To make it more firm, try pan searing it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "High heat, low oil, and flip it often with the pan itself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't use a utensil, you will want to keep it moving but using even a soft spatula may tear and crumble the tofu before it gains a seared texture).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4086/Zombies", "score": 1 } } ]

{ "question": "I really enjoy the texture of the tofu in the pad thai with tofu dish at Noodles and Company. In particular, it comes out much firmer than it does when I make tofu at home by cubing it and cooking it in a pan with vegetable oil. How do I prepare the tofu so it comes out in a similar way?", "title": "How do I prepare tofu so comes out like at Noodles & co", "forum": "cooking.stackexchange.com", "question_tags": "<restaurant-mimicry><tofu>", "link": "cooking.stackexchange.com/questions/11782", "author": "cooking.stackexchange.com/users/4670/Lorin Hochstein" }

[ [ "The firmness, density and cooking results vary based on the brand and type, but you can also press tofu or bake or sear it in order to increase firmness.", "You can find other brands that are firmer. You can also press it, oven bake it or pan sear it to dry it out." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "You can press your tofu, baking it or pan searing it to make it firmer.", "Try a different brand to find one that is firmer." ] ]

[ { "sents": [ { "text": "Pizza sauce is, presumably, whatever tomato-based sauce you'd put on a pizza.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Those tend to be essentially like smooth (not chunky), lightly seasoned spaghetti sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If by \"plain tomato sauce\" you mean a jar of tomato sauce for spaghetti, you're probably in good shape.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you mean a can of pure tomato sauce, with no other ingredients, you'll probably want to add some seasoning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Basil and oregano are good bets for herbs; garlic and onion are also common, and perhaps crushed red pepper if you want a little kick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're looking for a real recipe, this isn't a recipe request site , but search engines will serve you well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1672/Cascabel", "score": 12 } }, { "sents": [ { "text": "In my family pizza sauce it just fresh garden tomatoes simmered for a few hours or more with a good drizzle of nice olive oil", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I leave the pot lid on until the tomatoes have fully rendered down and are just lightly bubbling Add fresh chopped herbs when serving or adding to a dish i.e. smearing on pizza base", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 2 } }, { "sents": [ { "text": "Pizza sauce is typically much thicker than the tomato sauce you would put on pasta and more heavily seasoned.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The idea is that you are spreading a thin layer of the sauce over a large area, so a thinner sauce won't work and/or might lose too much liquid as you bake your pizza.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don Pepino pizza sauce is great, assuming you can get it where you live.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you have a jar of commercial pasta sauce around, I would add basil, oregano, and garlic to it.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Then, add a good bit of tomato paste to make it thicker.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14520/aszekely", "score": 2 } }, { "sents": [ { "text": "Just add some italian seasonings to the tomato sauce and reduce it a bit.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Garlic, Parsely, Basil, Oregano, pepper, salt...etc...touch of olive oil..", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3750/Edward Strange", "score": 1 } }, { "sents": [ { "text": "Most grocery stores carry Pizza Sauce .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know for certain I have purchased a Ragù variant at Publix , Walmart , Sweetbay and Meijer on separate occasions.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It typically comes in a much smaller glass jar than that of spaghetti sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've seen it shelved either with the pasta sauces, canned tomatoes or in a bakery section next to pizza doughs.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Or you can just make your own, as I tend to do most of the time these days.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good luck!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14918/colejkeene", "score": 1 } } ]

{ "question": "I am making a dip that requires 'pizza sauce'. The store doesn't sell anything called 'pizza sauce' that I could find. Instead, I got plain tomato sauce. What do I need to add to it to make it 'pizza sauce'?", "title": "What is pizza sauce?", "forum": "cooking.stackexchange.com", "question_tags": "<sauce>", "link": "cooking.stackexchange.com/questions/11859", "author": "cooking.stackexchange.com/users/841/Joe Phillips" }

[ [ "This is just a smooth and lightly seasoned sauce that is thicker than pasta sauce. You could just add Italian herbs to pasta or tomato sauce before reducing it a bit.", "Pizza sauce is a reduced tomato sauce with Italian seasonings." ] ]

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[ 8 ]

[ [ "Pizza sauce is just a tomato sauce you'd put on a pizza. It is generally thicker than normal tomato sauce.", "You can use a reduced tomato or pasta sauce and add some Italian seasonings to it." ] ]

[ { "sents": [ { "text": "They work fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is an example of a vegetarian lasgana where I use them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The key is to make sure that there is plenty of well-seasoned liquid for them to absorb.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You don't need to parboil them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1393/Michael Natkin", "score": 3 } }, { "sents": [ { "text": "Lasagne typically need to cook in a hot oven for about 30 minutes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The main problem, as outlined by others in this thread, is the tendency of pasta sheets to dry up during this prolonged exposure to high temperatures.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To avoid this, I usually precook the sheets in slightly-salted boiling water for one minute (I just want to soften them, not cook them); a few oil drops in the boiling water should help preventing the sheets to stick to each other.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Subsequently I drain the sheets and lay them on a clean cotton cloth to let the cooking water be absorbed while I attend the preparation of the sauces.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After lasagne are assembled in the pan, I cover it with aluminium foil and then put it in the oven to cook; after 20 minutes I remove the foil and let lasagne cook \"naked\" for the remaining 10 minutes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here are some pictures I took during the preparation of lasagne with crumbled sausages and mushrooms.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With this procedure, lasagne sheets retain most of the moisture, thus not needing an excessive amount of sauce to keep them hydrated.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I managed to obtain very good results even with Sainsbury's Value Lasagne Sheets (a brand of cheap \"no precooking required\" dry lasagne sheets commonly found in UK).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4770/Pino Pinto", "score": 2 } }, { "sents": [ { "text": "I prefer the flavor of fresh lasagna sheets over dried but between the different sorts of dried sheets I've not found there to be a big difference in \"no-precooking-required\" ones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have however found that they vary a lot by brand.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only thing I would say is that it can take a bit of trial and error to get a creamy texture with \"no-precooking-required\" ones as they soak up variable quantities of liquid depending on brand and how many layers you use so you can get a stodgy (but still delicious) finish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Dropping the layer count by one and adding extra sauce has worked for me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2391/vwiggins", "score": 1 } }, { "sents": [ { "text": "Once again I will bring up America's Test Kitchen (AKA Cook's Illustrated).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They like the no-boil sheets, but they have experienced some of the same problems already brought up here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To ameliorate those issues, they recommend soaking the sheets for 10 minutes in hot tap water before use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've done it, it works great.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20183/Jolenealaska", "score": 1 } }, { "sents": [ { "text": "I've been cooking lasagne for the past 15 years and never had a problem with instant sheets.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I use meat sauce, cheese sauce and the sheets, I cook for about 30-35 minutes in a moderate oven and stick a knife through the layers to check if it's done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Occasionally it will need an extra 5-10 minutes cooking time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I love fresh pasta in every other instance", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I find that dried sheets are a lot better for holding the shape of lasagne!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/39496/Anna", "score": 1 } }, { "sents": [ { "text": "Do not boil the no-boil lasagna even for a minute.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I did this and ruined every noodle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can not unstuck them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/24368/Liz", "score": 0 } }, { "sents": [ { "text": "I used dry sheets in cooking but found them hard in places where perhaps the sauce had not reached them", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "so decided next time to boil first as per the packet instructions for 10 mins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of them stuck together so ended up with about 50% not useable - a right pain.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Give up - I will use fresh next time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25633/Jayne", "score": 0 } }, { "sents": [ { "text": "It is all about the sauce and the time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are boiling your pasta sheets [or if you have fresh ones] the lasagna will be done within 30 min baking time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However without boiling your sheets it would need rather an hour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I am using a bit more sauce - making a ragù and using it generously.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also use a bechamel-ricotta mixture [first make the bechamel sauce and when done stir in ricotta until smooth] - and use it also generously.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mixing ricotta cheese and sauce together makes it very smooth [no usual graininess] - and you have more sauce - which your pasta sheet can soak up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/37588/Dominik MJ opinionated alchemi", "score": 0 } }, { "sents": [ { "text": "I made mine without parboiling the pasta sheets and it was like concrete.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I suggest you parboil them for 2-5 mins so it can be soft but not cooked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But I am no professional, it's just my opinion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope it was good use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41613/user41613", "score": 0 } }, { "sents": [ { "text": "No cook lasagne noodles are better than those that require parboiling.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "They shouldn't need to be soaked or cooked or parboiled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They DO need to be completely covered in sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "To do this, I use fewer of the ricotta and Bechamel layers, and more of the tomato sauce layers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I used to drain my tinned chopped tomatoes but now I add all the juice to my sauce and all the juice from the ground beef which I used to drain off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you test the lasagna when cooking by inserting a fork in several places you'll figure out how long it takes to bake it until the noodles are soft and", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's hot through.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The biggest issue I've had with the no cook noodles is that it's difficult to find disposable foil pans to fit the noodles without having to break them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I make loads at a time (10 litres of tomato sauce, 5 1lb.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Tubs ricotta etc.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are apparently flat precooked lasagne noodles without the ruffled edge", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but I've never seen them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My family and friends love my lasagne.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As an added note, I don't bake the lasagne right away unless I'm serving it that night.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I usually freeze them without baking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I put plastic film on top and then foil with a taped on note to be sure to remove the plastic then put the foil back on before putting it into the oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The frozen lasagne takes at least an hour to cook in a convection oven (9x11\" pan).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd never go back to sticky wet lasagne noodles.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43386/smakcanada", "score": 0 } }, { "sents": [ { "text": "I only ever use the packaged sheets.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I cook them in a frying pan, not a saucepan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Start with hot tap water, no salt or oil added.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "About 3/4 heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After 5 minutes, I use an egg lifter and slide between the sheets.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Stops them sticking together.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After 10 minutes, remove from stove and left one sheet out at a time and place on paper to towel to absorb excess water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Works well every time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/73960/Jacky Vandenburg", "score": 0 } } ]

{ "question": "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 little in any case? I tend to do so - am I wasting my time?", "title": "How to deal with \"no precooking required\" lasagne sheets?", "forum": "cooking.stackexchange.com", "question_tags": "<pasta><lasagna>", "link": "cooking.stackexchange.com/questions/12089", "author": "cooking.stackexchange.com/users/373/Tea Drinker" }

[ [ "This is usually not a problem at all, but you may find it difficult to ensure that all noodles are adequately covered and that they soak up the liquid evenly.", "No cook sheets are much easier as they don't require par boiling. Just make sure they are covered with enough liquid to cook." ] ]

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[ 8 ]

[ [ "The key is to make sure there is enough liquid covering them so they cook.", "You don't need to par-boil, which makes them much easier. " ] ]

[ { "sents": [ { "text": "Fresh seafood shouldn't be overly \"fishy\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's generally older seafood that will get a stronger \"fishy\" smell and flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, there are 3 approaches to a \"less fishy\" result: Absorb/reduce fishiness :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you can always try something like soaking it in milk (which you can then save to use for a fishy bechamel when your sister isn't dining with you).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "You could then rinse it off and cook it however you want.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This should help \"absorb\" some of the fishiness and make it milder.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Disguise fishiness : The other angle is to \"cover up\" the flavour with lots of spicy glaze or garlic", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "/lemon flavours instead.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pick mild seafood : The other thing to try is to pick a more mildly flavoured fish (e.g. a white fish instead of something like tuna or salmon).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Avoid oily fish as they tend to have a stronger flavour.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Choosing something really fresh also falls into this category.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4504/Allison", "score": 20 } }, { "sents": [ { "text": "An old trick from the Indian subcontinent is to rinse it well, dust lightly with salt and powdered turmeric and leave for half an hour or more.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You can rinse this off before cooking or leave it on - turmeric is a good source of that very desirable umami taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3688/5arx", "score": 7 } }, { "sents": [ { "text": "One additional consideration in fishiness is the fat itself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My wife dislikes fishy flavor, and so when she eats salmon (for example), she enjoys the pink parts, but dislikes the gray (which are typically near the skin where much of the fat resides).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most of the 'fishiness' is indeed in that oil - a slight rancidity to the oil, perhaps, but more often simply the oil itself is what is disliked (google \"fish oil pills\" and you'll see all sorts of comments).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As such, I cook the fish in a manner that does not disperse the oil (so grilling or sautéeing is out - a good poach in vegetable broth works though) and then give her the pinker parts, reserving the fattier, tastier parts for myself and the little ones: as such, we both win (I get better fish, my kids get smarter, and my wife doesn't complain about fishiness!)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23682/Joe M", "score": 3 } }, { "sents": [ { "text": "I had an \"old salt\" say that it is the \"belly meat\" that tastes fishy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When fileting, don't cut all the way down to the belly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Seems to be the secret.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47709/Neemoi", "score": 2 } }, { "sents": [ { "text": "Soak the fish covered in water with salt and sugar for 10-30 min.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "About 2 tbsp of salt and the same amount of sugar when using a cup of water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After soaking, rinse the fish, then rub in the same amount of salt and sugar (like a dry rub).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can add some black pepper too, if you like.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Let the fish sit in a bowl until the oil starts coming out of the fish (30-60 min).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pour out the oil and let sit some more.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Keep waiting and pouring out the oil until most of the oil is pulled from the fish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The amount of fishyness you pull from the fish depends on how long you want to keep pouring off the oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An hour or two is OK for salmon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It might take overnight in the fridge for fishier seafood.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After extracting the oil, rinse the fish very well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cook or smoke after that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/43069/bill", "score": 1 } }, { "sents": [ { "text": "My mom taught me to soak all seafood in milk to remove the strong fishy flavor.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It really works!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20096/Stephanie", "score": 0 } }, { "sents": [ { "text": "Mix vinegar with fresh water then soak fish in it for 5 minutes; rinse and dry it with paper towel before marinating.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This method will be able to reduce 50% fishy smell.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You should not cook fish if you want to remove fishy smell 100%.Ben", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25728/Ben", "score": 0 } }, { "sents": [ { "text": "cajun spice, salt, and flour mix coating fried in canola oil works like a charm.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/31299/user31299", "score": 0 } }, { "sents": [ { "text": "Oily fish, such as bluefish or herring, can be balanced by including acidic ingredients like tomatoes, lemon, or vinegar in the cooking process and/or finishing sauce.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 2 ] ] }, { "text": "Think of it as making a well-balanced vinegrette.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/44250/Mocha Falls", "score": 0 } }, { "sents": [ { "text": "I understand the original question, at least as to how it applies to prawns.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is a word in Indonesia (where seafood always comes to the pan still kicking)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "-which refers exactly to an unpleasant 'seafloor' or 'bilge' smell -and taste present in some prawns.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've noticed it particularly in some Australian prawns though whether due to age or species", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I dont know.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I haven't tried the suggested milk solution, but an overnight soak in salt does help.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for fish, assuming it's all very fresh of course, different kinds of fish can have vastly different smell and taste", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so it's important to get to know which is which.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A GOOD fish supplier (usually NOT yr corner fish'n'chips shop) should be able to advise.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/44615/E. James", "score": 0 } }, { "sents": [ { "text": "Cut out the red meat aka bloodline and discard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For fish like a Tuna that has red colored meat, cut away the darker red portions and discard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Soaking in milk also works.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/51969/user51969", "score": 0 } } ]

{ "question": "My sister really doesn't like a strong fish flavor and is very picky. Are there any effective ways to prepare the seafood in such a manner that reduces the fishy flavor/taste? If \"seafood\" is too broad, then please limit your answer to include fish and prawn. Thanks!", "title": "How does one remove the \"fishy flavor\" from seafood?", "forum": "cooking.stackexchange.com", "question_tags": "<flavor><seafood>", "link": "cooking.stackexchange.com/questions/12639", "author": "cooking.stackexchange.com/users/4593/O.O" }

[ [ "The easiest way is to try to pick a mild fish, but you can soak the fish in milk or a mixture of vinegar and water for 5 minutes, then use the milk for Bechamel sauce when your sister is not eating with you.You can also rinse then dust it with salt and powdered turmeric and leave for half an hour or more. Alternatively, a coating of cajun spice, salt and flour fried in canola oil works well.", "Try soaking in milk or cooking in tomato sauce or other acidic ingredients." ] ]

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[ 8 ]

[ [ "Try soaking in milk or in vinegar and water.", "Try picking milder fish or coating with spices.", "Cook with acidic ingredients like tomatoes." ] ]

[ { "sents": [ { "text": "I am a big fan of swedes/rutabagas.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I can't get them I use turnips, beets, daikon radishes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Carrots/parsnips add some interesting flavor as well.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "A couple other vegetables that are crunchy and nice-flavored but more exotic are celery root or jicama.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4428/J. Win.", "score": 6 } }, { "sents": [ { "text": "turnips will lend the necessary flavor but can be added WITH: Cauliflower or slightly cooked potatoes such as Petite Potatoes (grade C which you can find at a farmer's market but pack some taste...yum), Yukon Gold, New Potatoes, Red Potatoes or Fingerling Potatoes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I know some people who have substituted rutabagas in recipes with the stronger portions of a green cabbage", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(do NOT use the core).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I came from a poor community and you learn what you can use and not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Things that grow in your garden like: the aforementioned vegetables and brussels sprouts, cooked parsnips, carrots, corn, peas, radishes, zucchini, cooked butternut squash, toasted or grilled eggplant or cheaper items at the store like jicama, cabbage and celery.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Don't forget that some raw slivered (not already roasted) almonds, sunflower seeds or cashews will give you some more crunch too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know that this is an old post but some people will find this in a search for the same issues like I found in my Google search...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so Good Luck to all :)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/37020/PeggySue2u2", "score": 4 } }, { "sents": [ { "text": "Anything crunchy should work fine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Radish, daikon (yes I know it's a kind of radish), carrot, fennel...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 2 } }, { "sents": [ { "text": "water chestnuts might do the trick for crunch.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15/mfg", "score": 1 } }, { "sents": [ { "text": "Kohlrabi is a brilliant idea and it will not at all seem much different to the swede in a Branston Pickle type mix which has a wide variety of vegetables in it anyway.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "Turnip will do at a pinch but you may need to increase the amount of sugar as swedes are generally sweeter.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 0 ] ] }, { "text": "Make sure the chunks are very small.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here is an original recipe which comes out a little dryer than the commercial Cross & Blackwell brand.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some people add tomatoes and more apple in the mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can't find fresh gherkins straight off the vine, buy a cheap commercial jar of them - dice and throw in for good measure.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "At the end of the day it's finely chopped dates you should want rather than raisins, and flavour comes from the dark brown sugar (Muscovado is best), All spice, standard dark brown malt vinegar, and of course cayenne pepper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make sure you keep the mix moving, with sufficient liquid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do not allow the pan to burn at the bottom because the taste will quickly change.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you do catch the bottom of the pan, do not scrape it back into the mix.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Decant the content immediately into another pan and leave the burned bottom behind.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, once the product is in the can, and sealed, do not open and use it for at least a month, to allow the blend to mature (all the flavours will even out naturally over time).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "9 ounces carrots, peeled, cut into small chunks 1 medium swede, peeled, cut into small chunks 4-5 garlic cloves, peeled, finely chopped 5 ounces dates, finely chopped 1 small cauliflower, finely chopped 2 onions, peeled and finely chopped 2 medium apples, unpeeled, finely chopped 2 medium courgettes, unpeeled, finely chopped 15-20 small gherkins, finely chopped 10 ounces dark brown sugar 1 teaspoon salt 4 tablespoons lemon juice 3/4 pint malt vinegar 2 teaspoons mustard seeds 2 teaspoons ground allspice", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "1 teaspoon cayenne pepper", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/61672/Stephen Nicholson", "score": 1 } }, { "sents": [ { "text": "Could you use a turnip (or several)?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "My understanding is that this is the \"closest\" vegetable to the rutabaga.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4980/Aaron", "score": 0 } } ]

{ "question": "I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering. Unforunately, I can't get swedes where I live. What would make a good substitute?", "title": "What can I use instead of swede (rutabaga) when making pickle relish", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><vegetables><chutney>", "link": "cooking.stackexchange.com/questions/12813", "author": "cooking.stackexchange.com/users/611/Carmi" }

[ [ "Beets, daikon radishes, stronger portions of a cabbage, carrots or turnip mixed with cauliflower or slightly cooked potatoes will add the necessary flavour, or you could try other vegetables from the garden like brussels sprouts, corn, peas, radishes, zucchini, cooked butternut squash, toasted or grilled eggplant.", "Try using turnips, daikon, beets, carrots, parsnips, water chestnuts and kohlrabi. " ] ]

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[ 8 ]

[ [ "Try using turnips, daikon, beets, carrots, parsnips, water chestnuts and kohlrabi. You might need to add some sugar to replace the sweetness of the swede." ] ]

[ { "sents": [ { "text": "I recently observed the effect of time of steeping on caffeine content in tea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We used High Pressure Liquid Chromatography to determine the levels of caffeine in Green Tea in samples that were steeped for 1, 2, 4, 10, 15, 30, 60, and 120 mins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The concentration of caffeine over time did not show any significant trends.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Our results suggest that caffeine content does not depend on the steeping time and instead the caffeine dissolves in the hot water within a minutes of starting to steep the tea.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Hope this helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20942/Bill Johnson", "score": 15 } }, { "sents": [ { "text": "First off, the ISO standard is not intended to produce a good cup of tea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made \"properly\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's title is \"Tea -- Preparation of liquor for use in sensory tests\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Thus, leaving the bag in for an hour is a bit much.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/611/Carmi", "score": 13 } }, { "sents": [ { "text": "In case you're looking for a scientific approach, this paper has some plots showing the amount of caffeine extracted as a function of temperature and time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Look for the \"CA\" label in figures 2-5.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They steep the bags for 30 seconds at a time and record the relative & cumulative amounts of caffeine (and other ingredients) extracted from the tea.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7691/keflavich", "score": 8 } }, { "sents": [ { "text": "AFAIK the ISO standard is not for enjoying tea, but for \"tasting\" it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most people don't brew their black tea that long Most commercial teas are in a fine grind state (fannings) and should not be brewed with 95°C+ water for longer than 2 minutes or bitter tastes will become apparent Whole leaf black tea can be brewed with 95°C+ water for more than 3 minutes to get full flavour Tea has little bio absorb-able caffeine in it, from 10mg to 70mg, many in the range 20mg to 40mg Normal brewing gets most of the caffeine out As I understand it, medically you need 100mg+ to get a physiological dose (an effect)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A cup of coffee is 100mg to 200mg of caffeine", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So if you want caffeine drink coffee", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 4 } }, { "sents": [ { "text": "There have been a number of scientific studies addressing the question of how much caffeine is extracted depending on brewing time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Perhaps the most cited is from 1996 , but a 2008 study (carried out to debunk the myth that tea can be decaffeinated with a 30-second steep) also gives some useful data with a variety of teas.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To address your question specifically, approximately 70-80% of caffeine is removed, on average, in a 6-minute steep with boiling or near-boiling water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It will vary depending on variety of tea (green, black, etc.) and form (whole black tea leaves release caffeine the slowest; black tea bags containing tea fannings the fastest).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Regarding the 30-second \"decaf method,\" only about 10% of caffeine is released in that short time, so it's hardly effective.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'd need to steep for at least 5 minutes or so to remove a significant portion of the caffeine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Given the number above for a 6-minute steep, the maximum amount you could expect to extract from a longer steep for hours or days would be 20-30% of the original caffeine content of the leaves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So you could potentially increase the amount of caffeine in the final brew to maybe 1.25 times of the 6-minute cup or a little more, depending on variety.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, it should be noted that more than 90% of caffeine will be released by 15 minutes, so steeping for hours or days is not very productive.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If, for some reason, you wish to extract the most caffeine from the leaves possible, I would recommend multiple short steeps (5 minutes or less) instead, perhaps with a higher concentration of leaves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using fresh water periodically will allow faster extraction of caffeine, and you'll also avoid the inevitable bitterness that generally comes from a single long brewing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I should note all of the above regards typical brewing with relatively hot water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Brewing tea with room temperature water or with cold water will significantly increase the time it takes for caffeine to be extracted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In that case, brewing for hours may be necessary to allow large portions of the caffeine to dissolve.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15018/Athanasius", "score": 4 } }, { "sents": [ { "text": "\"Stimulant action of tea is strongest when allowed to steepfor only 2–5 min.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "as caffeine dissolves quickly in hot water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Longer steeping times (10–20 min.) will increase the yield ofcatechins, which decreases the stimulant effect because thepolyphenols bind the caffeine.\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Source: Clinical Overview - Tea, Black/Green http://abc.herbalgram.org/site/DocServer/Tea.pdf?docID=861", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/52758/Dave", "score": 2 } }, { "sents": [ { "text": "The stimulating quality of tea is due more to Theobromine.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I read once on my English tea packet about 'stimulating' versus 'calming' brews being dependent upon length of brewing time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This seems to bare that out:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://nobleharbor.com/tea/caffiene.html Personally", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ", 1 bag for 1 cup at 3min is too strong.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Instead of reducing brewing time, I increase water by a half cup (stays hotter that way too), getting the full-flavor out of the leaves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6638/Pat Sommer", "score": 0 } }, { "sents": [ { "text": "This study claims that the caffeine content doesn't change and reaches its max at 4 minutes (law of diminishing returns?).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Assuming you put in hot water, see link.) https://slicesofbluesky.com/afternoon-tea-in-laboratory-part-2/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/81277/psyanite", "score": 0 } } ]

{ "question": "The ISO standard for brewing tea says \"6 minutes\". Of course different teas have vastly different properties, but... For \"average commodity black tea\" and \"average commodity green tea\", will leaving the tea bag in longer (say 1 hour or 1 day) result in higher caffeine content in the cup? How much?", "title": "Does brewing tea for longer result in higher caffeine content?", "forum": "cooking.stackexchange.com", "question_tags": "<tea><caffeine>", "link": "cooking.stackexchange.com/questions/12918", "author": "cooking.stackexchange.com/users/3753/themirror" }

[ [ "It will vary depending on the type of tea, but generally leaving the bag in will produce a stronger tea and equalise the concentration in the bag and the water.", "A longer steeping time will tend to increase the caffeine slightly. It depends on the type of tea." ] ]

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[ 8 ]

[ [ "The concentration of caffeine does not vary considerably. It isn't influenced by steeping time.", "The concentration will slowly increase. The concentrate depends on the kind of tea." ] ]

[ { "sents": [ { "text": "The primary difference between a dumpling and a noodle, besides shape, is leavening.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dumplings usually have either egg or baking powder to make them lighter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There's considerable bleedover in terminology here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's reminiscent of the difficulty of defining \"chowder\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You're always finding a counterexample.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I wouldn't be surprised if someone came up with something called gnocchi, gnochs, gnocchetti, that has no leavening.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I can think of two myself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Gnocchetti alla romana are semolina \"dumplings\" sometimes leavened with egg, particularly when they contain spinach, but more often not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1664/Rich Armstrong", "score": 11 } }, { "sents": [ { "text": "Noodles are thin and elongated.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Dumplings are not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Both are unleavened dough cooked (frequently) in boiling water, but generally the distinction tends to fall along shape-based lines.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5130/tkone", "score": 3 } }, { "sents": [ { "text": "Possibly because they aren't normally dried out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's probably just 'one of those things'", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- I don't think there is an ISO committee of food naming", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4483/Martin Beckett", "score": 1 } }, { "sents": [ { "text": "Perhaps because gnocchi is cooked in the same way to a dumpling, by boiling in something like hot water/stock or steamed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5162/nixy ", "score": 1 } }, { "sents": [ { "text": "There are in general two main classes of dumplings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Potato based and leavened dough based.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Gnocchi generally fall under the first category along with traditional central-european potato dumplings, some sorts of German \"spatzle\", Slovak \"halusky\" etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Second sort of dumplings is based ond dough, sometimes strictly flour/egg based, sometimes enriched with buns, but almost always leavened.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other generally sorting rule that apply is the dough thickness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All the pasta/noodles are made of THIN plates of dough, whether dumplings are boiled either as balls, droppings of fresh dough directly into boiling water, or long cylinders, that are sliced upon serving.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 1 } }, { "sents": [ { "text": "Gnocchi can have potatoes in them; I don't think noodles ever do.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4861/tim", "score": 0 } } ]

{ "question": "I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?", "title": "Why is gnocchi a dumpling and not a noodle?", "forum": "cooking.stackexchange.com", "question_tags": "<noodles><dumplings><gnocchi>", "link": "cooking.stackexchange.com/questions/12937", "author": "cooking.stackexchange.com/users/3096/fbrereto" }

[ [ "Noodles have a different shape and do not contain potatoes, but both are unleavened dough cooked in boiling water.", "Noodles are long and thin. Gnocchi has potatoes in." ] ]

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[ 8 ]

[ [ "Noodles are thin and long.", "Both contain unleavened dough and are cooked in boiling water.", "Gnocchi has potatoes in which is the major distance." ] ]

[ { "sents": [ { "text": "You need a hot pan.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Use either clarified butter or an oil that can withstand high temperatures without burning.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The oil should be quite hot but not at smoking point otherwise the fish closest to the skin will be overcooked and the skin will be charred as well as crispy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The pan shouldn't be quite as hot when it comes time to cook the fish skin-up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1549/Chris Steinbach", "score": 15 } }, { "sents": [ { "text": "A good tip is not to move the fish around too much in the pan.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Just leave it in place until it should be about ready to turn", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(You can gently lift a corner of the fish to check but just don't shake it around in the pan very much).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5252/David Neale", "score": 10 } }, { "sents": [ { "text": "Do not crowd too many pieces of fish if you are frying little pieces.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The pan and oil have to be VERY hot.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Do not shake the pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5277/isolde100", "score": 7 } }, { "sents": [ { "text": "The thing that gives you a crispy skin is lightly dredging the fillets in seasoned flour.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Shake off any excess.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I use half regular butter and half olive oil, and add the fillets when the water in the butter has boiled off but before the butter has browned much.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Flip the fillets only once.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As mentioned, don't crowd the pan, as you need any water to escape so that the fish grills, rather than steams.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When done, put the fillets on a plate, then deglaze the pan with butter and lemon juice to make a nice sauce for the fish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also add slivered almonds and/or capers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But the flour is what takes care of the browning/crispiness and it works every time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3479/Doug Johnson-Cookloose", "score": 3 } }, { "sents": [ { "text": "The secret I learnt somewhere and can attest from experience to work, is to dry out the skin.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Dry the skin with a paper towel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sprinkle a decent amount of salt on the skin and let it sit for a little while.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dry off the water that was drawn out and wipe off the excess salt.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now proceed to place the fish skin down in preheated oil and let it cook until it's done on that side and ready to be flipped.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It should come out very easily, and the skin will still be attached to the flesh.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27575/user6591", "score": 2 } }, { "sents": [ { "text": "Start with the fish being nearer to room temperature, rather than straight out of the fridge.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Then get the skin as dry as possible, any water makes crisping hard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can lightly press with a paper towel and/or a light dust with flour (cornflour, plain flour, potato starch, whatever you like).Next, to a hot pan add some cooking oil that has a high smoking temperature (e.g. rapeseed oil).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lay the fillet/s skin side down away from you to prevent splashbacks.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The skin on the fillets tend to want to curl up, so you can lightly press down the flesh so the skin is in contact with the pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It should flatten and you can leave them to fry skinside down for the majority of the cooking time.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The temperature and time will vary depending on the fish and the thickness of the fillet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once the skin is crispy enough and the heat has travelled to atleast halfway up the flesh of the fish you can turn the fish flesh side down.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can add butter if you like and depending on the heat of the pan and type of fish,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(eg sea bass)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you could remove from the heat and the remaining heat of the pan can finish cooking the fish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also you can add lemon juice or any fresh herbs if desired.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "TL:DR Dry Skin, hot pan, fry skin side down for atleast 2/3 of the cooking time, press the skin onto the pan at the start.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47760/Food Lover", "score": 1 } }, { "sents": [ { "text": "How I would do it: Fillet Fish Salt to Taste (Be liberal)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Coat with Cornmeal Heat oiled pan, on a low to medium heat Add fish skin side down, turn once skin looks crisp then allow to cook through.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/32856/choate", "score": 0 } } ]

{ "question": "I struggle to get crispy skin when pan frying fillets. What's the secret?", "title": "How can I get crispy skin when pan frying fish?", "forum": "cooking.stackexchange.com", "question_tags": "<frying><fish>", "link": "cooking.stackexchange.com/questions/13076", "author": "cooking.stackexchange.com/users/1719/Si Keep" }

[ [ "Start with a fish at room temperature, dry out the skin and lightly dredge the fillets in seasoned flour. Don't crowd the frying pan and use a hot pan with clarified butter or an oil with a high smoke point. When the fish is frying, don't move it around too much.", "You should use oil for frying and get the pan very hot before starting. The fish should be at room temperature and the skin should be dry. Don't overcrowd the pan and don't move the pieces around too much." ] ]

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[ 8 ]

[ [ "The pan and the oil should be very hot.", "Don't move the fish around too much in the pan and don't overcrowd the pan.", "Dry the skin or cover in flour.", "The fish should be room temperature before cooking." ] ]

[ { "sents": [ { "text": "The key to non-stick cooking is to heat up the pan enough before adding oil.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This allows the microscopic \"teeth/pits\" on the surface of the to pan close up as the metal expands from heating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Only after reaching this point, add oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If the recipe calls for a lower heat, the pan will still remain non-stick even if you let it cool down, now.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Otherwise, these teeth/pits will bite down on the food that is being cooked.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use the \" water test \" to know when the pan is hot enough to add oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Besides being fascinating to watch, passing the water test ensures the pan becomes amazingly non-stick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the pan is hot enough, water will ball up like mercury and slide around the pan without evaporating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The temperature required is pretty high, but I've found the non-stick properties remain if I add the oil and let the pan cool to the cooking temperature I want.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note: preheating the pan like this applies to non-stainless steel pans, but water only balls up like mercury on stainless steel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also this may not be safe to do on a Teflon-coated pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Detailed explanation of how/why this works:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On properly heating your pan", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/398/Leftium", "score": 20 } }, { "sents": [ { "text": "I like to use low heat and a lid on a teflon pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The lid helps the top side of the egg set faster, and prevents the underside from over cooking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Of course, this is easier if you have a glass lid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(also, as others have noted, it is important to add fat and to preheat the pan)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4442/michael", "score": 12 } }, { "sents": [ { "text": "First thing to do, make sure your pan is at the correct level of heat (around the mid-range on my stove top).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Then, make sure you spray your pan with some food release.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then, crack the egg into the middle of the pan, and let it cook.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You shouldn't have any problems.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Don't have the heat too high, don't start with a cold pan.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Teflon coated should work like a charm.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3630/mrwienerdog", "score": 3 } }, { "sents": [ { "text": "Although you've said you've used a teflon pan do you normally have problems with the pan in general?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If so it might be worth buying a new one.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Keeping the pan at a low heat throughout can help with preventing sticking (although admittedly it makes the egg take longer to cook).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Also, if you wait until the egg has cooked through a bit before trying to move it at all it should make it a bit easier and less likely to break.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you wait until the egg has at least started to slightly bubble it should be easier for you.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Good luck!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5162/nixy ", "score": 2 } }, { "sents": [ { "text": "There is absolutely no need for a teflon pan, leftium has is correct about heating the pan before adding any fat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I prefer to get a (cast-iron) pan smoking hot, add the egg, and quickly put the egg in the oven, or broiler.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The Teflon pans on the market are still fairly fragile and eventually the Teflon degrades and begins to get into the food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hard anodized pans from Calhpalon are great non-still pans with a surface harder than steel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6135/evanlivingston", "score": 2 } }, { "sents": [ { "text": "Egg quality makes a difference too.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 4 ] ] }, { "text": "I recently switched from standard grocery quality eggs to organic free range and it made a big difference.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 4 ] ] }, { "text": "The taste is better and they don't seem to stick as bad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/40426/Michael", "score": 1 } }, { "sents": [ { "text": "In addition to the suggestions above try using a lid and after the white has begun to solidify add a small amount of water and replace the lid.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The water will immediately become steam and poach the top of the egg,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/84105/Leo", "score": 0 } } ]

{ "question": "I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?", "title": "Frying Eggs—Sticking to the Pan", "forum": "cooking.stackexchange.com", "question_tags": "<eggs><frying>", "link": "cooking.stackexchange.com/questions/13210", "author": "cooking.stackexchange.com/users/296/Vecta" }

[ [ "Wait until the pan has reached the correct temperature before adding the oil, and try using a lid and adding a little water after the white has started to solidify a little.", "The pan should be hot enough before cooking. Use a lid and a little water. Wait until the egg starts to bubble slightly before you flip it." ] ]

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[ 8 ]

[ [ "The pan needs to be very hot before adding the egg.", "Use a lid and a little water.", "The pan should be at a low heat to prevent sticking.", "Wait until the egg starts to bubble slightly.", "Higher quality eggs are less likely to stick." ] ]

[ { "sents": [ { "text": "This question has been answered several times as part of more general questions about seasoning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See the (closely) related links in the related questions list.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This one in particular: What's the best way to season a cast iron skillet?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Specifically about oil-", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you want to use an oil that has a high iodine value: http://www.journeytoforever.org/biodiesel_yield.html#highiodine Of those you listed canola (rapeseed) would be highest.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you can find soybean oil it would be even better.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "These oils polymerize more easily.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To create an even coating with good adhesion, multiple thin coats work well.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I have read of people doing as many as 6 coats", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but, in my opinion, you should do at least 2 or 3.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2001/Sobachatina", "score": 11 } }, { "sents": [ { "text": "The best is flax oil.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The next best is soybean oil.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The third best is liquid canola (not hydrogenated Crisco).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This is because of where those oils are listed on iodine index; which is a measure of how much an oil will polymerize.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Polymerization is when oil turns into plastic and is the actual chemical process responsible for \"seasoning\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here's a whole site dedicated to this topic with more detail: Chemistry of Cast Iron Seasoning:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A Science-Based How-To", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14822/Joe", "score": 10 } }, { "sents": [ { "text": "I will disagree with the top answers here and say that it is best to look for something saturated, with low iodine value.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I personally stand by lard, but there are other options.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The advice that suggests high iodine oils is based on their easy polymerisation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So, if you don't execute your process perfectly, you end up with a polymer layer for a high iodine oil, and a greasy pan for a low iodine oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sounds like high iodine wins,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "right?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Well, this superficial advantage is actually their biggest disadvantage.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The polymer you get from a badly executed seasoning with a high iodine oil is a major PITA.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Enough of the abundant \"sticky sites\" on the molecules of the oil have made a connection to form the polymer - but even more are still free, available to grab on to something else, for example the food you are frying.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The coating is soft, gummy, and sticky, and I have had it come off in patches during use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It can be hardened under the right circumstances, but that's not easier than getting a low iodine oil to harden (and I suspect it might be even trickier).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Save yourself the grief and go for the low iodine oils.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I would say that whatever makes a nice firm bar of soap - lard, palm oil, coconut - is a good choice here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can get it right, it's a great layer - and if you can't, you at least know that you're back to the drawing board, instead of a silent failure that will cost you nerves down the road.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4638/rumtscho", "score": 9 } }, { "sents": [ { "text": "From personal experience, I have seasoned my Lodge cast iron skillet recently following the process described here and I achieved good results with basic Crisco, which is more or less Canola oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So far so good:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "no sticking and great tasting results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I went through the process five times, but I think that may have been a little overboard.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Perhaps someone with more practical experience can comment, but I didn't see a huge difference between the fourth and fifth seasoning.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After the third round the pan was already a rich, black color with the sheen of a well seasoned cast iron utensil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, if you are starting from a freshly scoured pan--you mentioned that you are cleaning up an old rusty pan--it may make sense to go through the process a couple of extra times to make sure all the nooks and crannies are properly filled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mine came from the factory seasoned, but it wasn't done very well--I had food sticking after about a month.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since I re-seasoned myself", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's been going strong for a couple of months now.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5280/Jduv", "score": 4 } }, { "sents": [ { "text": "Having grown up in the southern US, the traditional seasoning of cast iron in those parts was to simply cook bacon in it a few times.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nothing near as fancy and involved as what you see recommended these days.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That has been my usual lazy approach.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On a recommendation from a cast-iron retailer, I have started using the new fancy approach (rub with oil, bake to polymerize) using flax-seed oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have to say that the flax-seed oil gives a very strong coating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nearly impossible to remove from the sheet pan I used to catch the drips during the oven 'cure'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If I have a complex-shaped cast-iron item (grill, back-side of skillet) I use the flax-seed approach.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If I want to simply build up the coating on the inside of a skillet, I cook the bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Always a good excuse to cook up a batch of bacon.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/37131/JS.", "score": 2 } } ]

{ "question": "I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. I have: canola, olive, sesame and almond oil. Also, I've heard that appying the oil and reheating multiple times improves the seasoning. Is it true? How many times does it make sense to repeat the process?", "title": "What oil is best for seasoning a cast-iron skillet", "forum": "cooking.stackexchange.com", "question_tags": "<oil><cast-iron><seasoning-pans>", "link": "cooking.stackexchange.com/questions/13555", "author": "cooking.stackexchange.com/users/5471/ddimitrov" }

[ [ "Canola, soybean and especially flax are some of the best, and they should be applied in multiple thin coats for an even coating with good adhesion.", "Use an oil with a high iodine value. Use soybean,flax or canola oil." ] ]

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[ 8 ]

[ [ "Use an oil that has a high iodine value.", "You should use soybean, flax, or canola oil.", "You should create multiple thin coats." ] ]

[ { "sents": [ { "text": "Isn't that normal?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I suppose if it's causing a problem, you could use a non-stick (teflon, etc.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "muffin pan, without the paper liners.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could also try silicone-coated (parchment) liners.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "A quick check reveals that e.g., Amazon sells them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "<purist>cornbread shall be cooked in preheated cast iron, and if that's sticking, you need to season your cast iron properly .</purist>", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/160/derobert", "score": 17 } }, { "sents": [ { "text": "I've had this happen too", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I've found this little trick helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Line", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "your muffin/cupcake tin with your papers and then give the papers in the pan a light coating with non-stick spray.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5450/Anna", "score": 10 } }, { "sents": [ { "text": "If you put them upside down into the microwave under a wet paper towel for 15 seconds, the cupcake papers come right off.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10624/sasha", "score": 5 } }, { "sents": [ { "text": "One question would be why do you need the wrappers?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you don't need them at all, just grease the pans and don't use them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I once agreed to make cupcakes for a wedding**, and as I knew this was a potential problem", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(and I didn't want people dressed nicely having to struggle with unwrapping frosted cupcakes), I greased the muffin tins, and purchased larger than normal wrappers.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once the cupcakes were baked, I removed them from the pan, and just placed them in the wrappers.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "** I actually agreed to make a cake.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I was told 'just a plain white cake'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So I took 3 months of cake decorating classes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then somehow it changed to '150 cupcakes, with a rose on each one' ...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "luckily, I found a place where I could buy the roses, but I had to clean 'em out.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67/Joe", "score": 5 } }, { "sents": [ { "text": "Have you tried the silicone baking cup liners?", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "My wife and daughter used it whenever they bake muffins and banana bread and with perfect result, no burnt side and bottom and evenly cooked muffins non-sticky and easy to slide cupcakes and banana breads.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You don't need to buy paper cupcake liners everytime because silicone cupcake liners are reusable and easy to clean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "To learn more see... http://www.amazon.com/dp/B00P87R4PO", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/32897/Ernie", "score": 3 } }, { "sents": [ { "text": "I second the non-stick spray.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another suggestion would be putting a water bath in to keep the muffins or cupcakes from drying out too much and sticking to the paper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4041/Devo Sandberg Kessin", "score": 2 } }, { "sents": [ { "text": "I've found cooking them in paper cases and silicone cases seems to stop them sticking.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think the silicone stops the moisture escaping and the paper means they don't stick to the silicone.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5489/Echilon", "score": 1 } }, { "sents": [ { "text": "Slide a cookie sheet filled with water under the bottom rack.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "The moisture in the oven prevents the muffin from sticking to the paper liners.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/26400/user26400", "score": 1 } }, { "sents": [ { "text": "My muffin recipe calls for melted butter, so I brush a little into the bottom of the wrappers and up the sides a bit.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Works a treat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've also seen greaseproof silicone ones that might be worth a try.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15659/Kirsteen", "score": 0 } }, { "sents": [ { "text": "Using tin foil type liners instead of paper ones has worked for me in the past.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/20848/user20848", "score": 0 } }, { "sents": [ { "text": "I stumbled upon Wilton parchment paper cupcake liners and voila!, no sticking to the paper.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "Something must be different though because cupcakes never used to stick to paper liners like they do now.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The parchment works great though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Jo-Ann's sells them and you can find them in stores where Wilton products are sold.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23033/Jbug6", "score": 0 } }, { "sents": [ { "text": "I used both paper liners and the foil", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "outer they did not stick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then I bought cheaper paper and they stuck really bad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/32710/Marie Ward", "score": 0 } } ]

{ "question": "I have found that every time I make cupcakes (or muffins, cornbread & hot dog muffins, etc) that the paper liner sticks to the finished cupcake. I know its not me because the Tim Hortons 'muffins' also stick to their liners. How do I fix this?", "title": "How to stop my cupcakes from sticking to their cupcake wrappers?", "forum": "cooking.stackexchange.com", "question_tags": "<baking><cupcakes>", "link": "cooking.stackexchange.com/questions/13562", "author": "cooking.stackexchange.com/users/27/Kyra" }

[ [ "Parchment or silicone liners would work best, or you could coat the pan with a non-stick spray or butter and place them in wrappers after the muffins are baked. A cookie sheet filled with water under the rack can help to loosen the muffins, and stuck cupcake papers will come off easily if placed upside down in the microwave under a wet towel for 15 seconds.", "Try silicone liners or greasing the liners before cooking." ] ]

{ "rel_sent_not_in_cluster": [ false ], "cluster_sents_not_matched": [ [] ] }

[ 8 ]

[ [ "Try silicone liners.", "Try greasing the papers or place them in the wrappers after cooking.", "Put them upside down in a microwave under wet paper towels for 15 seconds. They should slide out of the wrappers.", "Put a cookie sheet filled with water under the bottom rack.", "Try using parchment paper." ] ]

[ { "sents": [ { "text": "I'm not really sure why you would want to bother making something that by definition is fatty when you are trying to avoid fatty foods.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Egg substitutes simply don't have the same flavour or richness.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "So, yes, you could do that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It just won't taste recognizably like quiche.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may suffer from denser texture, also.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 5 } }, { "sents": [ { "text": "Ener-G and Bob's makes an Egg replacer that is used as a substitute in many dishes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I have not tried it in quiche specifically", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it works well in other baking applications", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(it's not an egg substitute like Egg-Beaters, which would be another substitute).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If your primary aim is to reduce the fat, you might consider just using the whites of the egg and adding more savory ingredients to supplement the loss of the yolk flavoring.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The actual body of the quiche will not suffer (the structure is due to the whites); it might throw off the ratios of how much [egg] yields how much [cake].", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, you can omit or substitute the cheese for low-fat options, change the crust to a less fattening one (use vegetable shortening as opposed to lard), substitute butter for Earth Balance, etc.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15/mfg", "score": 4 } }, { "sents": [ { "text": "Although I understand what Daniel is saying about it not tasting the same as a traditional quiche I disagree in that I think trying to look for alternative ways to have 'similar' recipes to those you need to avoid for health reasons is an excellent idea.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I often cook a 'crustless' pizza in order to cut out the bread and you can do something similar to cut out the pastry of the quiche (as rumtscho said, this is the part that contains the most saturated fat).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The recipes tend to require eggs, but you will be cutting out the pastry and it should have more of a 'quichey' taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you want to go even further and cut out the eggs you can use a vegan quiche recipe (although you will be compromising on the traditional taste).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "An example of a crustless quiche that includes eggs is here- http://allrecipes.co.uk/recipe/1920/easy-mushroom-quiche.aspx", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5162/nixy ", "score": 2 } }, { "sents": [ { "text": "If you're really worried about fat and cholesterol, you shouldn't be eating quiche, period.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You might be able to make something that's low in fat, but it won't be a quiche anymore.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5602/Mike Baranczak", "score": 1 } }, { "sents": [ { "text": "Not that I have made any, but I have eaten some - the Spanish make frittatas, which are like crustless quiche! http://www.bbcgoodfood.com/search.do?keywords=frittata", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Perhaps you should look into that -", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5649/Charlotte Farley", "score": 1 } } ]

{ "question": "I'd like to make a quiche this weekend (for the first time!), but I really want to reduce some of the fat and cholesterol due to health issues. Can I use an egg substitute (one of those that comes in a carton) instead of whole eggs in a quiche?", "title": "Egg Substitutions in a Quiche", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><eggs><quiche>", "link": "cooking.stackexchange.com/questions/13855", "author": "cooking.stackexchange.com/users/3113/Alison S" }

[ [ "While proper quiche is fatty by necessity, you could make an acceptable alternative with an egg replacer by Ener-G and Bob's, omit or substitute the cheese with a low-fat option, use vegetable shortening instead of lard or try something like a crustless frittata for a similar flavour.", "Egg substitutes don't give good results but you can try Ener-G and Bob's egg replacers. You can also try substituting the cheese or making a crustless quiche for lower cholesterol options." ] ]

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[ 8 ]

[ [ "Egg substitutes will not give you the same result. You should just abandon eating quiche.", "Ener-G and Bob's are good egg replacers.", "Try substituting the cheese or making a crustless quiche instead." ] ]

[ { "sents": [ { "text": "A lot of us just eat the peel, but assuming you don't want to...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Certainly it's going to be a lot faster to boil a potato that's already been cut up than to boil a whole one,", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "so between boiling whole and peeling, dicing, then boiling, I'd certainly pick the latter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It doesn't really have much to do with cleanliness, though; a good washing leaves the peel plenty clean and safe (and like I said, I eat it).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You're not losing anything with your method, besides the nutritional value of the peel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I imagine the reason a lot of people boil their potatoes whole is to be able to peel them without a peeler.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could sort of have it both ways.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you partially cut the potato (thick slices, probably), you could boil them in not much longer than it'd take to boil small cubes, then peel the slices by hand, and cut further if necessary.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not sure it'd really save you a ton of time, but if your peeler is dull/broken/missing/stolen, it'd be a decent fallback.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(You could probably also partially boil them whole, peel, chop, then finish cooking, but that's starting to sound like it just makes more work.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1672/Cascabel", "score": 8 } }, { "sents": [ { "text": "Boiling potatoes with the skin on leads to much less absorbtion of water.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This is particularly desirable when making mash.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And I'm not sure who upthread said mud isn't water-soluble or why.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Do you know what mud is made of?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Dirt and water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In what universe would that not be water-soluble?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Scrub your taters, toss 'em in cold water, bring to boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Peel", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if needed (personally I love leaving the peel in mash", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I make at home, nice texture).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/None/", "score": 8 } }, { "sents": [ { "text": "If I HAVE to boil potatoes, I prefer boiling them whole, with the skin on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This keeps them from getting too water logged and \"soggy\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This may also help with your \"Muddy water\" problem, since the inside of the potato is protected by the skin.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Give them a good scrub with an old tooth brush, under running water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you're making a small quantity, microwaving potatoes works really well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5958/Macromika", "score": 4 } }, { "sents": [ { "text": "It's very easy to peel a boiled potato.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You just rub it a bit and the skin falls off.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've seen this recommended in recipes for potato salad that use red potatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since the red potatoes are smaller, they are more of a pain to peel, but they do cook relatively fast, so it end ups being easier to boil, peel, cut instead of peel, cut, boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2053/John Roberts", "score": 3 } }, { "sents": [ { "text": "Where I live (my household, the households of my family & the households of my friends), people always peel potatoes before boiling them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Most don't use a peeler, but a kind of paring knife (for more information, but not in English: link ).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think this is the case because a lot of people still buy potatoes from farmers, so the potatoes are really really dirty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Washing them could be too much work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Even when the potatoes are store bought, people peel them before boiling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think it's just a habit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The only thing I've heard is that it's better to not cut the potato in pieces before boiling, because you lose nutrition.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1, 3 ] ] }, { "text": "I have no idea whether this is true.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once in a while, people here do boil potatoes with the skin on, but only if these are 'new potatoes' (the first potatoes of the new season).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4580/Mien", "score": 3 } }, { "sents": [ { "text": "I would suggest washing your potatoes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This link has a fine step-by-step.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I typically use a brush with a medium-hard bristle, meant for scrubbing vegetables.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4489/Ray", "score": 2 } }, { "sents": [ { "text": "It depends on the result you're after.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you are going to eat it boiled or steamed, just go ahead as you already do.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, if you want to make mashed potatoes, then it's recommendable to leave the peal on.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That way, the potato takes less water and absorbs the milk, butter, nutmeg, or whatever...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/641/BaffledCook", "score": 1 } } ]

{ "question": "I've mostly seen people peel a potato after it has been boiled and then cutting it to pieces if required. Given it's muddy exterior, I find it cleaner (and probably takes less heat) to remove the skin with a peeler before boiling. Am I losing anything when I use my method? What do you suggest?", "title": "Peeling and dicing potato before boiling it", "forum": "cooking.stackexchange.com", "question_tags": "<potatoes><boiling><peeling>", "link": "cooking.stackexchange.com/questions/14751", "author": "cooking.stackexchange.com/users/522/Vulcan Eager" }

[ [ "Many people eat the peel, and washing the potato before boiling makes it clean enough to cook. It is faster to cook a cut and peeled potato rather than a whole one with skin on, but it is quicker to peel a cooked potato and the skin has nutrition that you would otherwise lose. The choice is largely based on preference and custom though.", "You can eat the peel if you want to. It's personal preference as to whether you peel them before or after boiling. It's much easier to peel them after." ] ]

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[ 8 ]

[ [ "You don't have to peel them at all.", "You can just wash your potatoes before boiling. It's much easier to peel a boiled potato.", "A lot people peel potatoes before boiling them.", "You might lose some nutrients by peeling before you boil them." ] ]

[ { "sents": [ { "text": "Turkish coffee is simply a very, very fine grind - basically ground into a powder - prepared by boiling it and subsequently waiting for sedimentation, more or less as you describe in the question.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "There is no particular kind of coffee you need for it - any will do.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Just buy whole coffee beans in any coffee shop or bulk food store and ask for a very fine (Turkish) grind.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Most burr grinders can handle this; as Michael says, you can also buy your own burr grinder or use a specialized Turkish grinder.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Either one will tend to run you around $100.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Note that you probably won't be able to get the right grind with the majority of blade grinders.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're just too imprecise.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Commenter Martha also points out that many coffees marketed as Turkish coffee will also contain a certain amount of cardamom or cloves, which is confirmed by several internet sources .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you try it with pure coffee and it doesn't taste right, try adding a small amount.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 13 } }, { "sents": [ { "text": "In addition to the other answers which point to getting very finely ground coffee, the method of preparation is critical.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I learned to prepare it from Armenian friends, so I tend to call it \"Armenian coffee\", but the technique remains identical.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They ground cardamom with the coffee and stored it in the freezer until ready for use.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The pot used to make the coffee has a handle and a pinched collar below the lip to facilitate pouring brewed coffee while leaving the grounds (which are muddy).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mix one teaspoon of coffee and one teaspoon of sugar with each cup of cold, filtered water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "More coffee or sugar can be added, but compared to drip coffee one teaspoon of each is will be both sweeter and stronger than usual.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put the pot on low heat (the lower the better unless you are in some sort of hurry) but don't let it reach a boil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If it isn't even close to a boil after a few minutes, you can turn up the heat a bit.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(A gas stove greatly helps control the amount of heat.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the coffee has neared a boil take it off the heat and let the coffee settle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A drop or two of cold water seems to help with that.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some people reheat the coffee once or twice more, but if you let it reach boiling slowly that step seems unnecessary.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the grounds have settled, carefully pour off the top layer of coffee into small espresso-style cups for each guest.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's very difficult to preserve enough foam for each cup, but do your best and use a steady hand.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Enjoy!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "All sorts of details can be changed: sugar and coffee ratios, boil or not boil, number of times the coffee is reheated, which spices to add, and so on.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "The key seems to be infusing the coffee directly in the water and leaving the grounds on the bottom of the pot via careful pouring.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "In order for the grounds to be fully waterlogged and sink to the bottom, the coffee must be ground as finely as possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since that also maximizes the strength of the coffee, sugar and spices are added to balance the cup.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And since the result has many, strong flavors, it should be consumed slowly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So the entire process is a consequence of the method of preparation more than anything else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It bears noting that this style of coffee is best experienced with good friends around a table, eating some decadent treat and discussing politics, religion or philosophy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6292/Jon Ericson", "score": 7 } }, { "sents": [ { "text": "Not sure where you can buy the coffee preground, but you can buy a coffee grinder (like this one) that will give you the right grind for Turkish coffee.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then you just need an Ibrik (here's one ) and you can make it at home.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And finally, here's a guide to make it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4782/mthorp", "score": 5 } }, { "sents": [ { "text": "There are many Turkish Stores in US that you can purchase Turkish coffee, try Tulumba.com if your area does not have a local Turkish store.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "They have Turkish coffee as well as the pot used to brew (called a cezve).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Turkish coffee tastes very different than others and even if you grind regular coffee it is not even close to Turkish coffee in terms of the taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10916/Dallas Homes For Sale", "score": 2 } }, { "sents": [ { "text": "A few suggestions: Greek coffee is basically an alias for Turkish coffee so you can try Greek restaurants and grocery stores.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Middle eastern grocery stores in big cities (such as L.A., N.Y. and Paris) will carry ground coffee from Israel (Elite) or other countries for making \"Bots\" or Turkish coffee.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is even a small appliance for making Turkish coffee.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See, for example, this Turkish coffee blog", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6668/Itamar", "score": 1 } }, { "sents": [ { "text": "Simply find an Arabic stores near you like a middlle east grocery store they sell Turkish coffee", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "the 16 oz around 8 dollars there is two kind one with cardamom and one without!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/42227/user42227", "score": 1 } }, { "sents": [ { "text": "Use a Mazzer Mini grinder when you're sufficiently prepared to Do It", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Right.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6123/user6123", "score": 0 } }, { "sents": [ { "text": "The best Turkish coffee I found on amazon is Andalusia Turkish coffee , you can buy it directly from amazon with free fast shipping in the USA : https://www.amazon.com/Andalusia-Turkish-Coffee-cardamom-Product/dp/B01KEEC0JU/ref=sr_1_6_a_it?ie=UTF8&qid=1474321421&sr=8-6&keywords=ameed+coffee", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50671/Zack", "score": 0 } }, { "sents": [ { "text": "Few months ago I tried similar coffee in Dubai called Hamwi cafe, and finally found it in USA, you can order it online from www.hamwi.us", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/67396/Mohamad", "score": 0 } } ]

{ "question": "When I visited Israel I became a big fan of something they called \"cafe botz\" or mud coffee. It tasted real good, and you sort of poured warm water over it, stirred and waited for all the coffee material to sediment, I gues that is why its called botz in herbrew. It was marketed in the shops as \"Turkish Coffee\". I havent been able to get it in the Unites States. Where can I get, preferably online, good quality of this Turkish coffe.", "title": "Where in the US can I purchase Turkish Coffee/Cafe Botz/Mud Coffee", "forum": "cooking.stackexchange.com", "question_tags": "<coffee>", "link": "cooking.stackexchange.com/questions/14757", "author": "cooking.stackexchange.com/users/6110/yayu" }

[ [ "Turkish coffee does not need to be a particular kind of bean, so you can buy any coffee and ask for a very fine (Turkish) grind. Cardamom is also often ground up with the coffee, and it is stored in the freezer until use. The secret is in the preparation, where the grounds are infused directly in the water and poured to allow them to stay on the bottom of the pot. Turkish coffee can be found online, and Greek coffee is very similar.", "You can find Turkish coffee from Turkish or Greek stores or from Amazon." ] ]

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[ 8 ]

[ [ "Turkish coffee is normal coffee that it very finely ground. You let the coffee infuse in the water and let the grounds settle on the bottom.", "Look for Greek or Turkish stores or order from Amazon.", "They sometimes add cardamom to the coffee.", "The method and ingredients can be changed to suit your taste." ] ]

[ { "sents": [ { "text": "Green peppers are green because they are unripe.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Unripe fruits and vegetables are naturally more bitter and less sweet than ripe ones.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "By far the easiest/laziest path is to just use a red pepper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's essentially the same food, just ripe.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sugar won't really do anything to the bitterness other than mask it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Salt will .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Khymos has written that in parts of Asia, unripe fruit is commonly eaten with salt, salty spices, or soy sauce .", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "These are all excellent options for peppers, as they reduce the bitterness and enhance the taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Finally, cook at low heat if possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Pan-fried peppers tend to be a fair shake bitterer than slow-grilled or oven-roasted peppers.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "(P.S. Removing the skin obviously works as well", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "- I personally prefer them unskinned, but if you want to skin them, have a look at this Chow video on it - it's simple to do, you just char the outside and shake it in a plastic bag.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, the interior white part and skin (not the big obvious part, but the sort of interior skin of it) are rather bitter also.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Remove it be sliding your knife carefully and parallel to your cutting board slowly and shallowly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/41/Aaronut", "score": 14 } }, { "sents": [ { "text": "Much of the bitterness comes from the skin.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The skin can be removed with a peeler, or by roasting the pepper until the skin starts to release.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4442/michael", "score": 4 } }, { "sents": [ { "text": "Well, the obvious answer is to add a little sugar, though this probably won't make much difference to the actual pepper itself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you don't want a bitter tasting pepper, why don't you just use a red or yellow one in the first place?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 1 } }, { "sents": [ { "text": "I cook the pepper using olive oil and don't get that bitter taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It also could be the combination of seasonings that I use with the olive oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have found that Mrs. Dash Tomato/basil/Garlic seasoning does wonders with the green bell pepper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6499/AtlasRN", "score": 1 } }, { "sents": [ { "text": "Cook the green peppers in water and add a some apple cider vinegar or lemon juice.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "Cook for about 5 minutes and then take them out of the water and stuff them as you usually would.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I remove the insides and white skin on the inside of the peppers before boiling.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/18635/Melinda Benford", "score": 1 } } ]

{ "question": "Green pepper has a more bitter taste than red or yellow pepper. Are there tricks to remove or diminish this bitter taste? A special way of cooking, or adding a bit of sugar or something maybe?", "title": "How to remove the bitter taste from green bell pepper?", "forum": "cooking.stackexchange.com", "question_tags": "<flavor><bell-peppers>", "link": "cooking.stackexchange.com/questions/15574", "author": "cooking.stackexchange.com/users/2255/Nicolas Raoul" }

[ [ "Green peppers are unripe and more bitter, especially in the skin, but you could try countering the bitterness with with salt, salty spices or soy sauce, cooking in water and adding some apple cider vinegar or lemon juice, or making slow-grilled or oven-roasted peppers rather than pan-fried.", "Most of the bitterness is in the skin. Try grilling or roasting to reduce bitterness." ] ]

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[ 8 ]

[ [ "Green peppers are bitter because they are unripe. They can be eaten with salt or soy sauce.", "Try removing the skin. Grilled or roasted peppers are less bitter.", "Cook the peppers in apple cider vinegar or lemon juice." ] ]

[ { "sents": [ { "text": "You can get the same result by frying the garlic in a saucepan of oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Place peeled cloves in a saucepan and add enough light olive oil or canola oil to just cover the cloves.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cook at medium to medium-low heat, stirring not too often until the garlic becomes golden brown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strain the cloves into a strainer or colander to remove excess oil, but save as much of the oil as you can.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is now filled with the lovely roasted garlic flavor, and is wonderful for sauces, salad dressings, and drizzling over cooked foods.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you don't mind a less-neutral base oil, you can use good extra-virgin olive oil instead of light olive oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The resulting infused oil will have an even richer flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6345/BobMcGee", "score": 6 } }, { "sents": [ { "text": "My first suggestion would be a \" dutch oven \" at a low temperature.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "If you have a small ceramic dish you might set that into the dutch oven and then the garlic into the dish in order to further manage the \"low and slow\" effect that is desired for roasting garlic. (add a couple of small wood chips on some aluminum foil in the pot but away from the garlic to create a 'smoked garlic'...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if you like that.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can invest in additional kitchen equipment, you might consider a small crock pot to get the same results.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6279/Cos Callis", "score": 6 } }, { "sents": [ { "text": "I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When the cloves are really soft, you're done.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3348/bikeboy389", "score": 6 } }, { "sents": [ { "text": "Roasted garlic needs a lot of slow, even heat to cook through and not burn.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I doubt that you will be able to replicate this without an oven or oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have two ideas that might work.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "First, take four or five heads of garlic and cut them flat at the stem and place a little bit of oil in a pan to sear the cut surface until it begins to caramelize mostly to get the process started and begin to develop the roasted flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then place the head of garlic up so it sits on its side in a crock pot.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I bet in four or five hours it would make nice roasted garlic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I've never done this but would like to try.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know a very famous French Chef who boils the garlic for his vichyssoise in milk for about half and hour to take out the bitter, spicy bite.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So if you need soft, sweet garlic for pureeing to use instead of roasted you can boil it in milk first.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Because if you saute the garlic raw it might burn before the inside is softened, boiling before using a little oil in a pan to saute the garlic to get some complicated flavor and color might work very well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "These are just two alternatives to the other answer of cooking the garlic in oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, it is very frequent that restaurants will cook the garlic in oil to not only get nice caramelized garlic but also amazing flavored oil to use as a condiment or in salad dressings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You might want to look up confit garlic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4039/Adam S", "score": 4 } }, { "sents": [ { "text": "Hot air rises and one needs a vegetable steamer, or crumpled aluminum foil will do, for the bottom of the pan, or both, to keep the garlic from burning on the bottom.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The drizzled evo over the tops of the garlic cloves is important and keeps garlic moist.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A cast iron skillet and lid, plus the mechanism to keep the garlic off of the bottom, works beautifully.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "My technique is to heat the iron skillet, put in the steamer amd foil, and wrapped garlic on top, and immediately turn the flame down to low.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The fragrance of the garlic will surely alert the chef when the garlic is ready, or almost roasted.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Doubtful", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "you will have a 'burned head of garlic, if you check after 25 - 35 minutes, then roast longer if necessary.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, I have used an oven thermometer sitting in the pot on top of the vegetable steamer and foil to help regulate the heat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This method is better for me, because it uses less energy than heating an entire oven for one head of roasted garlic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/9203/marilyn", "score": 1 } } ]

{ "question": "I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a conventional oven?", "title": "How can I achieve the same flavor and texture as roasted garlic without an oven?", "forum": "cooking.stackexchange.com", "question_tags": "<roasting><garlic>", "link": "cooking.stackexchange.com/questions/15772", "author": "cooking.stackexchange.com/users/6168/Aquarius_Girl" }

[ [ "Use a Dutch oven or crock pot at a low temperature with a way to keep the garlic off the bottom.", "Try cooking in a dutch oven or a skillet on a grill." ] ]

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[ 8 ]

[ [ "Put the garlic in a dutch oven or crock pot.", "Put the garlic in a skillet on a grill." ] ]

[ { "sents": [ { "text": "We have a Polish & Greek place by us (don't ask), and theirs are always boiled.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "They are delicious that way (usually topped with bacon and sour cream)...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Personally I always grew up w/", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "them boiled then sauteed, which is my favorite.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6791/Rikon", "score": 8 } }, { "sents": [ { "text": "The most common way here in Poland to prepare them is to boil them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Put them into boiling and salted water, wait until they start floating on the surface and then boil for 2-3 minutes", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "(longer if they are frozen).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2889/Paweł", "score": 7 } }, { "sents": [ { "text": "My Polish mother-in-law boils them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The sweet ones are usually served with a bit of yogurt or sour cream, and the savory ones are often fried (after boiling) until golden, and served with onions and bacon.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1148/Chris Cudmore", "score": 7 } }, { "sents": [ { "text": "My babcia (grandmother, she came to the states in '49) boils them after assembly.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "If she's serving them right away, she browns them in some butter.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Otherwise, she packages them up in ziplock bags and freezes them.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Packaged pierogi are probably already boiled.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I would thaw them and saute in a little butter until golden brown and warm through.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5646/Adam Jaskiewicz", "score": 4 } }, { "sents": [ { "text": "First boil them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Remove from water and brown some butter and pour the butter over the pierogi and toss in a large bowl.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Later you can either fry them or warm them in the microwave.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/68272/Rusty", "score": 2 } }, { "sents": [ { "text": "My grandmother, who is from Poland, simmered them in boiling salted water and then drained them.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "She smothered them in butter that had been browned, this was how my mother taught me.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Not sure if this is the authentic way", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but it is what was passed down three generations.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This process is used for the potato cheese mix as well as the fruit pierogi, both being covered with browned butter", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/63790/Phyllis Knapik", "score": 1 } } ]

{ "question": "I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, boil them, or saute them with butter?", "title": "What is the authentic way to cook pierogi?", "forum": "cooking.stackexchange.com", "question_tags": "<boiling><sauteing><steaming><dumplings><polish-cuisine>", "link": "cooking.stackexchange.com/questions/16641", "author": "cooking.stackexchange.com/users/6943/Shel" }

[ [ "The traditional way in Poland is to boil them in salted water, although packaged pierogi may already have been boiled. When serving right away, you can brown them in some butter and serve with onions and bacon, or serve with a bit of yoghurt or sour cream.", "They are generally boiled and then sauteed or fried. However, packaged pierogi are probably already boiled." ] ]

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[ 8 ]

[ [ "They are boiled and then sauteed.", "You can boil them and fry them before serving with sour cream, onions and bacon.", "They are probably already boiled." ] ]

[ { "sents": [ { "text": "Honey should be stored at", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "50-70 Degrees Fahrenheit Honey is similar in to olive oil and should be storaged between 50-70 Degrees Fahrenheit according to Max Shrem from Slashfood : Similar to olive oil, honey should be stored at a cool temperature between 50 and 70 degrees Fahrenheit.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "So, it's best to store it away from your oven or stove.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, it should not be refrigerated.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Extreme changes in temperature will spoil the flavor of honey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Looks like this confirms that you may want to keep it in a cool place and away from hot temperature where it would cause honey to degrade in quality.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Shrem from Slashfood continues: Remember Do not store honey in a refrigerator or near a stove or oven.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Store it in an air-tight container.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Thus, choosing an appropriate container is an important part of the equation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Penn State has a great article germane to this topic.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Refrigerating Honey", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the article , it talks mentions the crystallizing state of honey if it is refrigerated in no way it harms the honey at all.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Restoring honey from a crystalized form", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know this is not related to your question.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But something you asked in the comments.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Apparently, honey can be restored from it's crystalized form :", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "placing it in the microwave for 20 seconds can restore it from a crystallized form.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Therefore, you can store it in the refrigerator and heat it afterwards.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The downside is that if stored in the fridge too long it'll turn hard and sugary .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Proper Storage Container", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since honey has very little moisture in it it is difficult for microorganisms to grow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Thus, an airtight container is of utmost importance.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If moisture gets in the container it can be an ideal environment for mold and yeast to grow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Honey should be thrown out if it foams and smells like alcohol Long Term Storage of Honey Honey can be stored for long periods of time without any issue.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Over time, honey will darken and intensify with flavor .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6320/chrisjlee", "score": 15 } }, { "sents": [ { "text": "When I was a child, we used to keep honey (taken from our own bees, and not pasteurized or whipped or whatever) in the root cellar, where it was dark, and cool but not cold.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This was a situation where some of it would be kept for years.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes when honey gets cold it crystallizes, which is really no big deal - just sit the closed jar in warm water from the tap for a few hours, stir, maybe repeat.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Or scrape off however much you need with a sturdy spoon, and carry on with your life as though it wasn't crystallized.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's harmless, just inconvenient.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Totally reversible if the inconvenience is getting to you.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you just have a jar of it in your house, and you go buy another when it runs out, I don't think it matters.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Keep it where the ants are least likely to find it (for us this means out on a kitchen counter rather than away in a cupboard) but not in the fridge.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That's what we do with whatever current jar we're using.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The honey stores (from my adult hives, which have since died since I was not as good a beekeeper as my Dad, or perhaps it's because mites and such are a much bigger deal now, but anyway we're working through a dwindling store over a multi year period)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "are in the cool dark (but heated) room in the basement where we keep all our canned goods.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/304/Kate Gregory", "score": 6 } }, { "sents": [ { "text": "One of the wonderful properties of honey is that if it crystallizes all you need do is put it in a microwave (or warm it some other way) and it is just as good as it has ever been.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6279/Cos Callis", "score": 3 } }, { "sents": [ { "text": "Honey crystallizes quickest at 14C (57F).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Above this temperature the rate of crystallization decreases until by 32C (90F) it will stay runny.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Similarly, below 14C the rate of crystallization decreases until by 0C (32F)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it will be frozen solid and no crystallization can occur.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You might deduce then that keeping it warm is best but this results in an increase in enzyme activity which increases the level of of a chemical called Hydroxymethylfurfural which is, apparently, bad for us.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here in the UK it's illegal to sell honey for human consumption is the level exceeds 40mg per Kg.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The darkening of honey is also due excessive warmth/enzyme activity.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "So, from health perspective and to avoid degradation of the honey, in the fridge is best.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I have to admit though that I don't keep mine in there (but it's not normally very warm here!).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "FYI, Honey crystallizes differently according to the types of sugar present in the nectar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Those high in Glucose set quickly with a fine crystal, those high in Fructose set slowly with a large crystal. \"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cream-style\" honey is honey that has set solid (preferably small crystal) then warmed just enough to allow it to be mechanically agitated which breaks the bonds between the individual crystals and results in the lovely smooth texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Hope that helps.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/27145/John", "score": 3 } }, { "sents": [ { "text": "I buy honey in 5lb.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "plastic jugs, 6 per case.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if it crystallizes I warm it in my crock pot in water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "a better way to store is on the top shelf In my pantry ( heat rises)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so far none stored there has crystalised.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/57913/joe", "score": 1 } } ]

{ "question": "I was wondering what temperature is suitable to store honey bought from stores? Now in the summer, it can be around 30+ Celsius, and even nearly 40 on some day. Do you suggest keeping honey while being consumed in the refrigerator? If not, what harm can that cause?", "title": "What is the best temperature to store honey at?", "forum": "cooking.stackexchange.com", "question_tags": "<storage-method><honey>", "link": "cooking.stackexchange.com/questions/16696", "author": "cooking.stackexchange.com/users/2064/Tim" }

[ [ "According to Max Shrem from Slashfood : Similar to olive oil, honey should be stored at a cool temperature between 50 and 70 degrees Fahrenheit. It should not be refrigerated, but not allowed to get too warm either, which makes the honey darker. A cool dark place is a good option.", "The optimal temperature for honey is 50-70°F. Excessive heat might cause it to darken." ] ]

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[ 8 ]

[ [ "Honey is best at 50-70°F and should not be refrigerated.", "It can be kept in a cool dark place like a cellar.", "Excessive warmth might cause it to darken." ] ]

[ { "sents": [ { "text": "I believe the primary reason is that the pasta water is already hot.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "When you need to thin your sauce on short notice, you add hot pasta water and it will not cool down your sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Secondary benefits are: The pasta water has nice salinity, so you're not diluting the salinity level of the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This assumes you salted your pasta water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You did, right?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is some starch in the pasta water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, since the pasta water has already achieved a high temperature, any thickening benefit would already be achieved.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If your pasta water is anything like any I've ever seen, it's just about as runny as any other water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So this benefit is probably negligible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Perhaps it has more of an effect once the pasta water added to the sauce has reduced.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7137/Jeremy Ross", "score": 19 } }, { "sents": [ { "text": "Adding water will thin a sauce, but the starch in the water does help it cling to the pasta, and adds some body to the sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Another key step is to finish cooking the pasta IN the sauce (in a skillet, usually) before serving, allowing the starchy pasta to absorb the sauce more completely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See also: http://www.seriouseats.com/2014/05/does-pasta-water-really-make-difference.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7060/Jennifer S", "score": 16 } }, { "sents": [ { "text": "In a restaurant you will cook a lot of pasta in the same pot of water over the course of the night.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This water will end up having quite a bit of starch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Using a bit of this starch water will help the sauce adhere to the pasta.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "At home the resulting water isn't going to contain as much starch, but it will still help.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You wont see quite the same effect as a professional kitchen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm not sure which professional chef said it, but he said that it would be great if they bottled this starchy pasta water for home use.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7165/devin_s", "score": 11 } }, { "sents": [ { "text": "Harold McGee did a great piece on the amount of water used to cook pasta that discusses this topic. http://www.nytimes.com/2009/02/25/dining/25curi.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Basically, if you're going to do it at home, use less water, and you'll have a more concentrated, flavorful liquid, which you can use like stock in a sauce (not saying it is stock, but it has a lot of flavor).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's obviously starchy and salty, but it will have a good amount of wheaty flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I find the water from whole wheat pasta also has a lot more flavor than white pasta.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Probably the most famous dish that I'm aware of", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "that makes use of this technique is Cacio e Pepe, a Roman pasta dish where the sauce is made from olive oil, pasta water, pecorino romano and/or parmigiano reggiano, and of course a good amount of black pepper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes butter is used as well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's a pretty cheap meal, but very comforting.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes I make a vegan version with olive oil, earth balance, fresh garlic and some nutritional yeast", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(fiancee is allergic to dairy).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5776/paul", "score": 8 } }, { "sents": [ { "text": "The starch in the cooking water acts as an emulsifier, so for a dish like spaghetti, aglio e olio it will make a more luscious sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7079/Stefano", "score": 3 } }, { "sents": [ { "text": "I thought it gives either the pasta or whatever you add it to flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Once you cook the pasta in it, it has the starch and the salt that might enhance the dish more when you let it steam and absorb into the food.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7117/user7117", "score": 1 } }, { "sents": [ { "text": "Many people build it into to recipes as they feel it changes the mouth feel of a sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some chefs refer to it as adding silkiness, or a creamy finish.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This is subjective of course, but i think it does add something to the body of a sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "On top of this", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "it's already seasoned and hot", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so is good to \"loosen\" a sauce that has been simmering for a while (as other users have stated).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I certainly don't think it thickens a sauce (the starch content isn't that high), but it tastes thicker... somehow.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2391/vwiggins", "score": 0 } }, { "sents": [ { "text": "Pasta water does thicken the sauce...", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "you don't pour in huge amounts, just add bits here or there to increase flavour and to thicken with starch.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The main benefit of this is that the sauce will bind with the pasta.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you pour in a huge amount, it will drown your sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Source: I learned to cook pasta sauces in a Roman kitchen.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/17225/Stronzo", "score": 0 } }, { "sents": [ { "text": "Adding the pasta water does thicken the sauce & help with acidity.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "I make a pasta dish my family loves & once in a while it doesn't turn out", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "right.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I finally tracked down the reason for this.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Every time I forget to add the pasta water, it comes out wet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "With it, it's smooth, creamy & all the pasta has soaked up the sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I cook my sauce down & then add a small amount of the water (about 1/3 cup)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "then cook it a little longer to let it thicken back up.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It doesn't take but a minute or two to get it back where it was.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also make my pasta with a little less water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The past water just makes the sauce creamy and luscious.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Give it a try both ways.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'll bet you'll see & taste the difference.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/26304/pat king", "score": 0 } } ]

{ "question": "I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?", "title": "Why add pasta water to pasta sauce?", "forum": "cooking.stackexchange.com", "question_tags": "<sauce><pasta>", "link": "cooking.stackexchange.com/questions/16982", "author": "cooking.stackexchange.com/users/7123/David Latt" }

[ [ "Pasta water contains starch and acts as an emulsifier, 'loosening', thickening and adding textture to a sauce as well as helping the sauce to adhere to the pasta.", "The pasta water will thin out a pasta sauce and help it to thicken. It will make the sauce creamier." ] ]

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[ 8 ]

[ [ "The pasta water is already hot and will thin out a pasta sauce.", "It will help the sauce to adhere to the pasta and make the sauce creamier.", "It thickens the sauce and reduces acidity." ] ]

[ { "sents": [ { "text": "First, I'm assuming by \"pesto\" you mean \"Pesto alla Genovese\", given your question about pine nuts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Basil, pine nuts, garlic, olive oil, and cheese is a delicious combination, but it's only one of many \"pestos\" (peste, actually), since pesto refers in general to any sauce which is made from crushed or pureed ingredients.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mix and match to your heart's content.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Walnuts are actually a traditional alternative to pine nuts for Pesto alla Genovese; pine nuts have always been scarce, even in early-20th-century Italy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "As a caution, though, you need to get good, fresh walnuts and make sure to get all of the skin off the nuts, or the pesto will taste bitter and rancid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Almonds could also work, although I'd think they'd be rather bland.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The herb pastes which traditionally have crushed almonds -- such as Romanesco sauce -- include some hot pepper.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Again, freshness and getting the skin off is important.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'd think sunflower seeds would be kind of odd and oily, but you don't know until you try.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you do, post a comment to let us know!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7180/FuzzyChef", "score": 12 } }, { "sents": [ { "text": "Of course they would be appropriate, the taste wouldn't be the same though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Have done a bit of experimenting with pesto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Have used pistachios instead of pine nuts.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "Parsley instead of basil is good too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Expect that many of the green fresh herbs would make interesting pesto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "From Wikipedia : The name is the contracted past participle of the Genoese word pestâ", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Italian: pestare ), which means to pound, to crush , in reference to the original method of preparation, with marble mortar and wooden pestle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I vary the proportions of herb/olive oil/garlic/nuts to taste as I make it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Fun to mess around with when the new herbs are in.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Have always wanted to make pesto with tarragon, haven't though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Have fun.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7092/Frankie", "score": 7 } }, { "sents": [ { "text": "To my personal taste, you could even go without nuts completely and still have a great sauce.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 5 ] ] }, { "text": "Walnuts and almonds are absolutely ok: there are many forms of pesto (the most famous being of course the Genovese), and they employ a variety of herbs and nuts.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Pesto alla trapanese (named after the city of Trapani, in Sicily), for instance, uses almonds and includes tomatoes.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Pesto alle noci (noci means walnuts), another great sauce, is made with walnuts and celery.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "A quick check on google tells me that pesto with sunflower seeds or pumpkin seeds is not unheard of, lots of recipes are available.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Others", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know of: pesto with arugula, pesto with green beans and potatoes and probably many other obscure variants.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Another option, but it depends greatly on your physical location, is to just collect pinecones by yourself - time consuming, but could make for a nice sunday activity (it certainly did for me when I was a kid)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1766/Agos", "score": 4 } }, { "sents": [ { "text": "this question has also been asked here", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "What is a good pine nut substitute for pesto?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "although with a different focus (his problem is not money but allergy).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Walnuts would probably taste good, but it is not Pesto alla Genovese if there are no pine nuts.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4558/Walter A. Aprile", "score": 4 } }, { "sents": [ { "text": "Cashews are the simplest replacement, many people don't even notice the difference Commercially Cashews are used in many packaged products sold as Pesto or Pesto + something (roasted peppers, olives, sun-dried tomatoes etc.).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "It is usually a filler to make up for a low pine nut percentage For home made pesto it is a bit more obvious unless your really processes it down to a smooth paste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I personally like my pesto", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "very chunky", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so don't like using cashews", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3203/TFD", "score": 2 } }, { "sents": [ { "text": "by all means use walnuts in pesto sauce.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As earlier posts have recommended, choose walnuts that are fresh, in other words, very pale in colour.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Darker walnuts are bitter.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can shell them, so much the better.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I also use lemon juice in my pesto.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And use a hand blender so that the sauce is grainy rather than pureed.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Walnuts are great in any sauce, try roasted egg-plant, tomato paste, garlic and walnuts, all blended.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Mmmm.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/10249/duane", "score": 1 } }, { "sents": [ { "text": "I use almonds frequently as my husband detests the taste of pine nuts (and can detect them in things at 40 paces).", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "I prefer to use raw ones; make sure to blanch them so you don't have the skins in there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While Walnuts are common, they have a stronger flavor.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "I've converted several friends to \"almond pesto\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7232/Ann MacDonald", "score": 0 } }, { "sents": [ { "text": "There are many Pesto variants out there.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's basically a matter of taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "See, for example, recipe and suggested variations here : A common change to the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 4 ] ] }, { "text": "The pine nuts can be replaced with an equal quantity of sun-dried tomatoes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some variations include using cilantro (coriander, for a more aromatic taste) or spinach (more \"bang for your buck\", as spinach is much cheaper than basil, yet still has its own distinct flavor).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6668/Itamar", "score": 0 } } ]

{ "question": "Possible Duplicate: What is a good pine nut substitute for pesto? Pine nuts are very expensive here. I'm wondering if I can substitute any of the following: Walnuts Sunflower seeds Almonds Would any of these be appropriate in a pesto sauce?", "title": "Can I replace pine nuts with other nuts in a pesto sauce recipe?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><italian-cuisine><nuts>", "link": "cooking.stackexchange.com/questions/17633", "author": "cooking.stackexchange.com/users/6194/lamwaiman1988" }

[ [ "Fresh and pale walnuts are a common replacement in Italian pesto, although they do have a stronger flavour. Almonds may be a bit tasteless, but they are used with tomatoes in Pesto alla trapanese. Cashews are commonly used in commercial pesto, and pistachios or sunflower seeds are other options. Some people might actually prefer pesto without nuts or seeds at all.", "You could use walnuts, almonds, pistachios, cashews or sunflower seeds." ] ]

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[ 8 ]

[ [ "Walnuts are a good substitution but should be fresh.", "Almonds are a bit bland but are a possibility in pesto.", "Cashews are a good replacement.", "Pistachios are a good choice.", "Use sunflower seeds instead.", "You could remove nuts entirely and the sauce would be fine." ] ]

[ { "sents": [ { "text": "Gruyere is DELICIOUS.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It melts without getting too gooey or soupy, and it is the traditional cheese component of a Croque Monsieur (if you're into that ham thing...).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You could actually probably use any of the cheeses in that \"variations\" list, but I love Gruyere so that's my recommendation.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's widely available but tends to be kind of pricey here in the US.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Brie is also a good choice; since it is soft to begin with, it melts nicely.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Just make sure to cut off the rind before putting in the sandwich - that would be a weird texture combo.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's great in grilled or toasted cheese sandwiches because of the richness and slightly buttery flavor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As a local reference, check out Gorilla Cheese's menu for some tasty ideas; they do classic grilled cheeses with cheddar, American, gruyere or mozzarella, but they make others that have additions of other non-cheese components.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6808/Laura", "score": 9 } }, { "sents": [ { "text": "I'm not sure if this counts as 'natural' - but you can transform nearly any cheese into a melting cheese transform nearly any cheese (a better version!)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "into a melting cheese .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wondra flour and a little cream go in with your crumbled/shredded cheese into the steamer and steam till its gooey - it forms a stable emulsion.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then you can pour and cool it into slice, a burger, or into a delicious toasted cheese sandwich.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Other natural good choices include Gruyere and Comte.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1374/rfusca", "score": 7 } }, { "sents": [ { "text": "Provolone and mozzarella fit your spec, although I find them frankly too mild for grilled cheese.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Brie separates slightly, but is otherwise excellent in grilled cheese (particularly if you add sweet notes to the dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I've not tried Camembert, but it should work about as well as Brie, I would think, and be slightly more flavorful.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3819/Dave Griffith", "score": 3 } }, { "sents": [ { "text": "No matter what cheese you end up using (cheddar with a little mustard is my favorite), if it is semi-hard like cheddar or provolone, it will melt more evenly if it is grated.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6688/AaronN", "score": 3 } }, { "sents": [ { "text": "colby cheese?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wisconsin cheddar?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "i always like pepperjack, but if you want a mild taste that may not work (its slightly zingy)", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5509/zompz", "score": 2 } }, { "sents": [ { "text": "Mimolette is my favorite.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It melts extremely well and has a nutty enough taste that it complements other flavors quite nicely, rather than just adding texture or fat/calories. :-)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It's also great on its own in a toasted cheese sandwich.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course, the appearance, the story about its appearance, and its history are all nice as well if you're in a pedagogical mood when presenting it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7481/Art Taylor", "score": 1 } }, { "sents": [ { "text": "My favorite combo is swiss and american.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "I know you said no processed cheeses but those two compliment each other really well.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "A lil pepper and mustard and hmmm thats damn good.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7278/riotburn", "score": 1 } }, { "sents": [ { "text": "It shouldn't be a surprise, but, the fattier the cheese, the better it melts.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Cheddar is a good example.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7425/mines", "score": 1 } }, { "sents": [ { "text": "smoked Havarti and marbled cheddar are great for grilled cheese sandwiches", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/35253/user35253", "score": 1 } }, { "sents": [ { "text": "My kids love a take on aa sandwich they saw on food network.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When you butter the bread dip it in some fresh grated parmasean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And in the sandwich.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Lotsa cheese american swiss mozzerella monterey jack a slice of each!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Enjoy", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/11087/SerraRain", "score": 0 } }, { "sents": [ { "text": "Manchego.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "Went to a nice restaurant in San Diego, and as an appetizer they served grilled cheese sandwiches with (what I think was) creamy vodka sauce for dipping.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The sandwiches used Manchego cheese on Sourdough bread.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And they used truffle butter, but I haven't been able to find that at the store.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But in recreating it, the sourdough/manchego dipped in vodka marinara sauce is the best grilled cheese sandwich I've had, and it's wonderfully simple.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/23736/Tim", "score": 0 } } ]

{ "question": "I enjoy both toasted and grilled cheese sandwiches, but I generally only alternate between havarti and muenster cheese. I would like to branch out but don't know where to start. These are the factors I think are important in melted cheese sandwiches: Melt well and fairly quickly Fairly mild taste and texture Generally available Be a natural, dairy cheese (aka not Cheeze Whiz or American cheese) What cheeses fit these requirements? Are there other components that are vital to the cheese element of melted cheese sandwiches?", "title": "What cheeses work 'best' in melted cheese sandwich applications?", "forum": "cooking.stackexchange.com", "question_tags": "<cheese><sandwich>", "link": "cooking.stackexchange.com/questions/17885", "author": "cooking.stackexchange.com/users/7082/Katey HW" }

[ [ "Gruyere and Comte are good options, while Provolone and Mozzarella might be too mild to work well. Semi-hard cheeses like cheddar can be grated for more even melting and soft cheeses like Brie or Camembert should also work. Other popular options include Mimolette and Pepper Jack.", "You can use gruyère, mozzarella, cheddar or comté." ] ]

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[ 8 ]

[ [ "You can use gruyère, mozzarella, provolone, cheddar or comté.", "Try using camembert, brie or mimolette." ] ]

[ { "sents": [ { "text": "It depends what the recipe is, but I've successfully replaced brandy with orange juice or apple juice in the past.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's not a direct replacement for the flavour, of course, but gives a similar strength of flavour, if you see what I mean.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/197/Vicky", "score": 8 } }, { "sents": [ { "text": "I would probably make a simple syrup and heat it and then steep some chopped raisins or dates in it for an hour or two, and then use some liquid from that instead of the brandy.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "That way you're adding some flavor, but without the alcohol.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Much like the other suggestions, it won't be exactly the same as adding brandy or other liquor, though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4535/baka", "score": 8 } }, { "sents": [ { "text": "I don't think there is a recipe that will give you trouble if you just skip the liquor.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for substitutes, I would says add a bit of brandy extract, you can find small bottles in the supermarket.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "You can add other liquor extracts (rum etc.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "if you don't like the taste of brandy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But be careful to adjust the amount.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I think 1 Tbsp of extract will me more than enough in your recipe here.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4580/Mien", "score": 5 } }, { "sents": [ { "text": "I don't wish to detract from those saying \"skip it\", except that I would draw attention to the fact that if you choose to \"skip it\" there is a price to pay, you loose the flavor that brandy provides.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This does not mean that your product will be 'bad' just 'different'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As for those advancing the idea of Vanilla, In the US Vanilla Extract is a MINIMUM of 35% alcohol (or 70 proof).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The flavor change may indeed be fine, but it is not an alcohol free decision to switch from brandy to vanilla extract.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The actual process of baking removes much (but not all) of the alcohol from the final product.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Then there is apportionment to consider.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "4 Tbl is 2 shots, or roughly the amount of alcohol in 2 beers, before reduction.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you start with 4 Tbl and bake for one hour you are down to 1/2 of one beer, apportioned over 8 to 10 servings.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Each consumer will receive the approximate amount of alcohol as the consumption from looking at a bottle of beer (ok, 1/16 of a beer...)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Now I appreciate that you may well have important reasons to maintain a standard of \"no alcohol\" and I would not attempt to dissuade you from those values.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If, however, something like vanilla extract is an acceptable cooking ingredient then too should small amounts of other alcohols be acceptable when treated as an ingredient.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, if you wish to substitute for brandy then your best choice is whiskey.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Brandy is a distilled wine (fermented grape mash) which has been aged in oak barrels.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Whiskey is distilled from a fermented grain mash and then aged in oak barrels.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In each case the oak is the primary source of flavor (while distillation and quality of the mash contribute to the 'smoothness' the flavor is OAK)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6279/Cos Callis", "score": 4 } }, { "sents": [ { "text": "Depending on the recipe, you might be able to substitute additional vanilla extract to give more flavor.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "I wouldn't recommend doing a whole 4 tablespoons as vanilla is much more concentrated than actual brandy, but maybe 1-2 teaspoons vanilla + some water or apple juice to end up with the right overall amount of liquid?", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If cake recipe uses milk already, use vanilla + milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7232/Ann MacDonald", "score": 1 } }, { "sents": [ { "text": "Rehydrate some raisins in hot water or tea for same minutes, grind, sieve and add to the recipe in the same quantity.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/52874/roetnig", "score": 1 } }, { "sents": [ { "text": "I have made this substitution successfully with something that's similar to the current answers, but gives a richer taste.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The best, but time-consuming option Make a small amount of caramel*, maybe a single tablespoon per 100 ml of brandy-to-replace.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You'll have to use a small vessel, maybe a muffin cup, if that little sugar is spread in a normal-sized pot, it will go from pale to burning almost instantly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When it caramelizes, add clear apple juice in the needed amount, take from the heat, and wait until it is properly dissolved.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When it cools down a bit, add some drops artificial brandy flavoring (check if it is alcohol free if that's a concern for you) and then top up to replace the juice that evaporated when hitting the hot caramel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The easier option with less complex flavor Add brandy essence to apple juice.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This also works for other alcohol types such as rum, if you have the proper essence.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Also, many recipes are very tolerant to having the alcohol type \"replaced\", for example I have used this technique with rum essence in a recipe which called for brandy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "*", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Here I mean to caramelize sugar without adding butter or dairy - I know people do that, but in my terminology the result would be called caramel sauce, toffee, or something else.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "When I say caramel, I mean sugar heated until it's brown.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4638/rumtscho", "score": 1 } } ]

{ "question": "I have a cake that calls for 4 Tablespoons of brandy. I don't have any brandy in the house, nor any kind of liquor at all (besides maybe red wine vinegar which doesn't help much). Is there anything I can substitute, or should I just skip? (I think I've skipped the brandy sometimes before when making this recipe and it came out fine.)", "title": "Non-alcoholic substitute for brandy?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><cake><alcohol>", "link": "cooking.stackexchange.com/questions/18005", "author": "cooking.stackexchange.com/users/4853/clueless" }

[ [ "Vanilla or brandy extract can be used for flavour, or you can try orange or apple juice, or raisins rehydrated in simple syrup, hot water or tea and then ground up.", "Try adding orange juice or apple juice. You can also add dehydrated raisins or vanilla extract." ] ]

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[ 8 ]

[ [ "Try orange juice or apple juice.", "Dehydrate some raisins in a sugar syrup and use that as a replacement.", "You can get brandy extract in small bottles.", "Try adding vanilla extract." ] ]

[ { "sents": [ { "text": "Most fair sized Asian markets carry boxes of powdered coconut milk/cream.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "The shelf life on these products is generally quite good, and allow you to make just the amount (and strength) of coconut milk you want by simply adding water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/75/Guildencrantz", "score": 16 } }, { "sents": [ { "text": "I don't know about the \"low calorie\" part of your question but if you take a container of coconut milk and freeze the left over portion in an ice cube tray, and store the ice cubes in a ziplock in your freezer they should last a good long while allowing you to use them in smaller portions in the future.", "label": [ 1 ], "label_summ": [ 0 ], "cluster_id": [ [ 1 ] ] }, { "text": "As for \"making your own at home\"...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "first you plant a coconut....", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6279/Cos Callis", "score": 10 } }, { "sents": [ { "text": "You can make coconut milk at home by using dessicated coconut powder available at stores.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Take the coconut powder and make it fine by wet grinding in the mixer (you will be able to extract more milk this way).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take lukewarm water (helps extract the milk better).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Add this water to the powder when running though the mixer.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(Not too much or the coconut milk will spill over when grinding).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take a wide-mouthed sieve and filter the wet powder through the sieve into a vessel.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can obtain more milk by running the powder through the mixie again with more water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "However, this milk will be watery and not as good as the first run.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7622/Janice", "score": 5 } }, { "sents": [ { "text": "To make coconut milk, I either use frozen shredded coconut or whole coconut from Indian stores.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0, 1 ] ] }, { "text": "Take a cup of shredded coconut and add 1/2 cup of lukewarm water (lukewarm water brings out the maximum milk and beautiful white color).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Blend it nicely for a minute or two until all the flakes are ground thoroughly.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strain the ground mixture using a thin kitchen cloth colander.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We call this extract as \"First milk\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can use the residue to make \"thin coconut milk\" (follow same steps).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We call this second extract as \"Second milk\".", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm pretty sure you cannot extract coconut milk from bakers coconut.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In Indian cooking, First milk and Second milk makes difference when you add them in a curry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The order in which they are added also makes difference to a dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/14978/CookingJingalala", "score": 5 } }, { "sents": [ { "text": "Well, if you want to make coconut milk from scratch you would first have to get a dried coconut.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This is a coconut that's a dark brown colour on the outside.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You will know that it's good if when you shake it you hear liquid slushing around inside.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Use a hammer to crack open the nut and drain out the liquid (which you can drink).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Take a knife to pry the white flesh from the coconut shell and be careful so as not to cut yourself.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chop these into smaller pieces, put in a blender along with some water.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Strain and use the liquid as desired.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/7631/Beenybudmom", "score": 4 } }, { "sents": [ { "text": "Here is a recipe using fresh mature coconut to make coconut milk like it is traditionally made.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "http://ilovetraditionalfoods.blogspot.ca/2013/02/how-to-make-coconut-milk.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After making coconut milk, don't throw out the pulp because you can make coconut flour out of it. http://ilovetraditionalfoods.blogspot.ca/2013/02/how-to-make-coconut-flour.html", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/15584/Soul", "score": 1 } } ]

{ "question": "I rarely use coconut milk, so it's not something I like to keep around the house. On the rare occasion I do use it, most of it goes to waste because I only need a little bit. How do I make it at home, and can I make a low calorie version?", "title": "How do I make coconut milk at home?", "forum": "cooking.stackexchange.com", "question_tags": "<coconut>", "link": "cooking.stackexchange.com/questions/18254", "author": "cooking.stackexchange.com/users/7482/charps" }

[ [ "You can use powdered coconut milk/cream, dessicated coconut or a dried coconut, which are available at most large Asian markets.", "You can make your own coconut milk from dried powder. You can also freeze your leftove milk." ] ]

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[ 8 ]

[ [ "You can make your own from dried coconut powder.", "You can freeze the leftover milk." ] ]

[ { "sents": [ { "text": "I don't believe you will be satisfied with any cookies you roll out and cut from this dough.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "That said, there are three options that may allow the dough to find a tasty future.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make a ' Mega Cookie '", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": ": roll the dough out and fit it onto a pizza tin and bake.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "This can be decorated as one large cookie/pizza.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Make ' Brownies '", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": ": work the dough into an 8\"x8\" or 9\"x13\" pan and bake.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "' Cupcakes ':", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "scoop a spoonful of dough into each compartment of muffin tin and bake.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Of course you will have to watch to get them done enough as the standard bake time probably won't apply.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If your recipe doesn't include eggs (or you are not concerned with the risk that raw eggs may pose) adding it to homemade ice cream would be a fourth option.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Good luck.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/6279/Cos Callis", "score": 4 } }, { "sents": [ { "text": "The dough should still make edible cookies; the problem will be with spreading.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "So instead of cutting out shapes, just drop the dough by spoonfuls on a cookie sheet and bake it, possibly for less time than the recipe calls for.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You can still decorate the cookies, or you can keep these for munching and make a new batch (with butter!) for cutting out and decorating.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2569/Marti", "score": 3 } }, { "sents": [ { "text": "I had the same problem by using margarine instead of butter, thought it would be ok because it said it was used for baking on the package, but mine was so soft and looked up receipes where you had to refrigerate the dough", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so I just put in the freezer for a few mins, got a little stiff and was able to make some crooked Christmas trees into fall leaves.. happy baking.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/79659/Alexis", "score": 3 } }, { "sents": [ { "text": "The natural answer would be to add a little more flour.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 3 ] ] }, { "text": "You will probably need to leave the dough out of the fridge a while to soften", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "so you can fold/mix in the flour until the mixture stiffens sufficiently.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 2 } }, { "sents": [ { "text": "The method I use for the “butter shortbread biscuits” could be useful in your case, too:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I roll the whole dough out on the baking paper ,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And then place it on the baking tray with the paper and there slightly cut into shapes by knife,", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "After baking, I cut the shapes again (as it is still warm and kind of soft) and let the biscuits to cool before taking them out of the tray.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/8120/MissesBrown", "score": 2 } } ]

{ "question": "The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butter, so I used Smart Balance Lite Margarine. Needless to say the dough didn't get stiff enough to cut or roll, even though its been refrigerated for more than 24 hours. Is there anyway to either use this dough as is OR to add ingredients to the dough to make it more stiff?", "title": "How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?", "forum": "cooking.stackexchange.com", "question_tags": "<substitutions><butter><cookies>", "link": "cooking.stackexchange.com/questions/19250", "author": "cooking.stackexchange.com/users/3113/Alison S" }

[ [ "Chilling the dough or adding flour should make it firmer, but you can also bake a large cookie on a pizza tin or make brownies with it, or drop spoonfulls of the dough onto a cookie sheet and bake it for a shorter time.", "Instead of cutting, drop the dough by spoonfuls onto a baking sheet. You can also freeze the dough before cutting." ] ]

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[ 8 ]

[ [ "Roll out the dough and cook it as a single piece or make a brownie like mixture.", "Drop the dough by spoonfuls on a baking sheet.", "Freeze the dough before cutting.", "Add more flour to make it stiffer." ] ]

[ { "sents": [ { "text": "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable'.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Try a teaspoon of cornstarch, mixed with a little cold water, added to the milk when you boil it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "As Kate Gregory suggests, you could also use full-fat milk, or loads of shaved chocolate.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/4194/ElendilTheTall", "score": 12 } }, { "sents": [ { "text": "I would agree with Kate to add higher-fat milk or cream to it", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "and I would avoid putting in thickening agent if possible.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "One thing I have tried at a cafe before that instead of boiling the milk, they used the espresso machine steamer to mix milk and drinking chocolate powder together.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 2 ] ] }, { "text": "The hot chocolate turned out really nice and thick.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The other way of making thick chocolate", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I discovered was to melt cooking chocolate in a bowl on top of a pot of boiling hot water (just like hot you making chocolate cake, but no butter).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "While you are melting the chocolate, you may add in some sugar and cream or milk.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Therefore, you will get a very thick chocolate drink and you are always in control of the thickness.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/2951/Foodrules ", "score": 5 } }, { "sents": [ { "text": "Mexican style hot chocolate, Atole , is thickened with masa harina - a fine ground flour or meal made from corn that has been nixtamalized or processed with a strong alkaline, either slaked lime or lye, to improve its nutrition.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "The corn taste is inoffensive in the Atoles I've had, mild and sweet and complimenting the chocolate taste, a bonus rather than a problem.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This drink is traditionally flavored with cinnamon or other spices (this is specifically called champurrado ), but it is not required to to be tasty.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The result is a thick, hearty, and very chocolaty drink - just what you seem to be looking for.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/47365/Megha", "score": 2 } }, { "sents": [ { "text": "If you're looking for a flavorless thickener which you cannot even tell is there, Guar Gum is your man.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "You can get it in your cooking store or specialty grocery for an inflated price, or go to an arab or indian grocer (trust me, there's one around you) and get it for cheap.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is also good to have around because it is especially good at thickening acidic liquids, like some chocolates.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5436/technowizard12", "score": 1 } }, { "sents": [ { "text": "Cornstarch sifted if preferred for lumps and literally like 1/8th or maybe even less per every 8 ounces of fluid.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "\"", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Bloom\" your starch like you would yeast for breads in a small side cup with 1/4th a cup of warm milk stirred to remove any lumps and introduce it to your heated mixture before adding chocolate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can also use an egg yolk in the same manner ratios change to one yolk for every 12 ounces of liquid.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Or (bear with me you non- old world cooks) pigs blood as a coagulation method adds a nice amount of richness and actually enhances the chocolate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "You can get it by the pint from a good butcher.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "2 oz blood for every 14 oz of chocolate.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that last measurement is not liquid!", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "adding too much of any of these will turn your lusciously creamy drink into pudding by a fraction so...", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Experiment.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(: Source:", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Italian grandparents made it these ways.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/50958/Sam", "score": 1 } }, { "sents": [ { "text": "See if Ciobar is available in your country.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "This is what you find in Italian grocery stores, cafés and homes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "If you can't find it at the local shop", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "I'm sure you can buy it online.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/3881/Eric Brotto", "score": 0 } } ]

{ "question": "I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking powder and shaved chocolate.", "title": "How can I make my Hot chocolate thicker?", "forum": "cooking.stackexchange.com", "question_tags": "<chocolate><thickening><melting-chocolate>", "link": "cooking.stackexchange.com/questions/19332", "author": "cooking.stackexchange.com/users/8182/Wills" }

[ [ "Mexican hot chocolate is thickened with masa harina and Spanish and Italian hot chocolate is thickened with cornstarch, which can be sifted and added very sparingly. Guar gum is a flavourless thickener that can also be used. Finally, you can use full-fat milk or add lots of shaved chocolate, or use a milk steamer to mix the milk and chocolate powder together.", "You can use thickening agents like cornstarch, guar gum or Mexican masa harina. You can also try using full-fat milk and a milk steamer." ] ]

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[ 8 ]

[ [ "Cornstarch is a good thickening agent.", "Try Guar gum or Mexican masa harina.", "Try using a steamer to mix the milk and drinking chocolate. Also try using full-fat milk." ] ]

[ { "sents": [ { "text": "Chutney is a fairly generic term, so your confusion isn't too surprising - the definition may also vary from region to region, and it's a loanword.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "It's generally defined as a condiment consisting of some combination of vegetables, fruits, herbs, and/or spices.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(So by definition, it's intended to be paired with other foods.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "This means they're usually fairly flavorful, so that a smaller quantity can complement something.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They could be chunky, finely chopped, or smooth; they often have enough liquids to be wet (no air in them), but are sometimes dry; in English at least they can be either fresh or pickled.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since the word and food come from South Asian cuisine (particularly in what's now India), the term is most commonly applied to condiments referred to as chutneys there, or ones which are somehow similar to those.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Since the word has been adopted into English, I'm sure there's starting to be some drift in the meaning; if you hear it used on a contemporary American cooking show, you probably can't count on much more than it being some sort of flavorful condiment, possibly Indian-inspired but possibly not.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1672/Cascabel", "score": 17 } }, { "sents": [ { "text": "Basically, a chutney is a kind of savoury jam.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "This is a very simplistic definition though.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "The main differences between jam and chutney are as follows: The preservation in jam is only by sugar.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In chutney, vinegar and sugar are used together, so chutneys are not necessarily sweet.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Jam is almost always made with fruit as the main ingredient.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In chutney,fruit can be used, but so can vegetables.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "Also, chutneys tend to be a mix of more than one thing.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "For example, an apple chutney will have plenty of apples, but also swede and onion in it.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Jams usually do not add other flavours to the fruit and sugar (pectin is for texture).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chutneys are usually flavoured with several spices, as well as chili peppers, onions and garlic.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "In the Indian subcontinent, chutneys are served along with the meal in small amounts, as a condiment to add to the meal.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They are usually eaten with the blander side/starter dishes like pakoras or samosas, rather than with the spicy and flavourful main dishes.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "In the rest of the former British Empire, and particularly in England, it is eaten on bread, with butter or cheese, in a similar way to jam or pickle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Note that what the English call pickle is also a sort of savoury jam, not pickled cucumbers like in America.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/611/Carmi", "score": 17 } }, { "sents": [ { "text": "Chutney is a blend of ...things, with quite a sharp taste.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 1 ] ] }, { "text": "It can be sweet(tamarind) or savory(chilly), cooked(mango) or uncooked(chilly).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Generally its a mash of spices and herbs (common ingredients being green mint, green/dry coriander, red/green chillies, garlic).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Sometimes thin yogurt may be added.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Some chutneys can be cooked, like chutney made of tomatoes(savory), or raw mangoes(sweet).", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/1890/Midhat", "score": 7 } }, { "sents": [ { "text": "chutney is an indian cuisine where it consists of spices and other condiments such as vegetables or fruits.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chutneys may be either wet or dry, and they can have a coarse to a fine texture.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "It is similar to be eaten instead of pickle.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "chutneys were ground with a mortar and pestle made of stone .", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Nowadays, electric blenders or food processors can be used as labor saving alternatives to the traditional stone utensils.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingely or peanut (groundnut) oil.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/12803/roja", "score": 6 } }, { "sents": [ { "text": "In my experience, it's pretty broad.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They're condiments served with Indian or other South Asian cuisine.", "label": [ 1 ], "label_summ": [ 1 ], "cluster_id": [ [ 0 ] ] }, { "text": "Usually served on the side to be added to taste, rather than sauces that are served over food.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Most that I have had are sweet, spicy, and/or tart, and can range from thick pastes to fairly thin sauces.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There's many many different kinds of chutney from various areas of the Indian subcontinent, as well as Anglicized chutneys such as Major Grey's which tend to be quite sweet.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/5646/Adam Jaskiewicz", "score": 4 } }, { "sents": [ { "text": "I grew up in India.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "There can be some variations invented outside India.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "But in Indian context,Chutneys are far different than jam.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They are used as a side dish complimenting the main course.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "And usually had in small amount , served on the (left) side of the dish.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "They are almost always spicy.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chilli or chilli powder is one of the main ingredient in chutneys.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Adding sugar is optional and amount is very little if added.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "We usually do not use vinegar too.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chutneys can come in different flavours, made using cilantro/mint/lentils/tomatoes/sometimes some fruits etc.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Chutneys can be wet or dry.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "Wet chutneys can be seen as close to Salsa/dip.", "label": [ 1 ], "label_summ": [ -1 ], "cluster_id": [ [ -1 ] ] }, { "text": "There is another dish that can be on sour/sweet side made using fruits", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "but we do not call it chutney.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "@AdamJaskiewicz is right.", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] }, { "text": "(I could not add it as a comment due to lack of reputation.)", "label": [ 0 ], "label_summ": [ 0 ], "cluster_id": [ [ -1 ] ] } ], "answer_details": { "author": "cooking.stackexchange.com/users/25488/rational", "score": 2 } } ]

{ "question": "Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstanding. I often hear the buzzword on food cooking shows. I'm curious as to what are the technical requirements of a chutney. What is and what isn't chutney? Also (correct me if i'm wrong), what is chutney and why is it often paired with other foods?", "title": "What is a Chutney?", "forum": "cooking.stackexchange.com", "question_tags": "<indian-cuisine><chutney>", "link": "cooking.stackexchange.com/questions/20470", "author": "cooking.stackexchange.com/users/6320/chrisjlee" }

[ [ "Chutney is a loanword with quite a loose definition, but it's generally a kind of savoury jam with a sharp taste using vinegar and sugar, which is often used with Indian or South Asian cuisine. Both fruit and vegetables can be used in chutney.", "Chutney is a generic term that depends on where you are. They can contain vinegar and sugar to make a kind of jam with fruit or vegetables." ] ]

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[ 8 ]

[ [ "Chutney is a generic term that changes from region to region. In India they are served as condiments.", "They are like a kind of savoury jam that contains vinegar and sugar with fruit or vegetables." ] ]