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qonj9w | askculinary_train | 3.5 | [
{
"content": "If you're good at getting the right results out of a recipe, I would suggest going to the next step of learning to cook by using your leftover ingredients to experiment with recipes of your own.",
"role": "assistant"
}
]
| true | [
{
"content": "Meal packs/ cookbooks that combine ingredients Hi everybody, I am new to cooking, and while I have learned to master a recipe I am now looking to expand my palate. To start I am a very picky eater, but I am trying to find recipes that add one or two new foods at a time for me to try. The problem is, especially with produce, I am finding recipes that need a tiny amount of something, say 1/4 of a head of cabbage, or 2oz out of a jar of sauce for example, and I'm never sure what to do with the rest of the food. Are there any meal packs or cookbooks that take a set of ingredients so there is less food waste overall? I know I can make more things in bulk and freeze them but I am just looking to try new things so having a lot of something isn't exactly my goal. TIA ​ Also posting in r/cookingforbeginners",
"role": "user"
}
]
| |
qonj9w | askculinary_train | 3.5 | [
{
"content": "Has anyone had experience with the Sorted meal packs stuff?",
"role": "assistant"
}
]
| false | [
{
"content": "Meal packs/ cookbooks that combine ingredients Hi everybody, I am new to cooking, and while I have learned to master a recipe I am now looking to expand my palate. To start I am a very picky eater, but I am trying to find recipes that add one or two new foods at a time for me to try. The problem is, especially with produce, I am finding recipes that need a tiny amount of something, say 1/4 of a head of cabbage, or 2oz out of a jar of sauce for example, and I'm never sure what to do with the rest of the food. Are there any meal packs or cookbooks that take a set of ingredients so there is less food waste overall? I know I can make more things in bulk and freeze them but I am just looking to try new things so having a lot of something isn't exactly my goal. TIA ​ Also posting in r/cookingforbeginners",
"role": "user"
}
]
| |
st6pwi | askculinary_train | 4.6 | [
{
"content": "I don't think it can be saved. I'd start again.",
"role": "assistant"
}
]
| false | [
{
"content": "How can I melted my chocolate again? I melted the chocolate in a bowl in which I had previously melted butter in a water bath and added a little water. Well... it hardened. Then I put it in the oven. So I made chocolate shavings. It looks like a dry cookie crumb, but sinks in your mouth. how it looks",
"role": "user"
}
]
| |
st6pwi | askculinary_train | 3.6 | [
{
"content": "Next time here's your simple reheatable chocolate ganache: pour 2 parts simmering cream over 3 parts chocolate, wait 2 minutes, whisk 5 minutes.",
"role": "assistant"
}
]
| true | [
{
"content": "How can I melted my chocolate again? I melted the chocolate in a bowl in which I had previously melted butter in a water bath and added a little water. Well... it hardened. Then I put it in the oven. So I made chocolate shavings. It looks like a dry cookie crumb, but sinks in your mouth. how it looks",
"role": "user"
}
]
| |
vi6wqa | askculinary_train | 6.178571 | [
{
"content": "Say ganache again",
"role": "assistant"
}
]
| true | [
{
"content": "I'm making ganache for donut dip, should I add butter? I'm making ganache for donut dip, should I add butter to my ganache? Ganache have endless possibilities, especially for donuts. From Dark Chocolate Ganace to White Chocolate Ganache, you can literally any flavorings to them. However, it comes to mind that many people mentioned about adding butter to their ganache, my questions would be: 1. Is butter necessary in ganache? 2. How much the butter needed in dark chocolate ganache and white chocolate ganache?",
"role": "user"
}
]
| |
vi6wqa | askculinary_train | 3.428571 | [
{
"content": "Butter is absolutely not necessary in ganache. You can easily make ganache without it. It does taste great though. Quantity is deficult but like a knob? My own best ganache hacks are balsamic vinegar and salt. Tiny amounts of both. And if you use real dark chocolate, a bit of honey is delicious!",
"role": "assistant"
}
]
| true | [
{
"content": "I'm making ganache for donut dip, should I add butter? I'm making ganache for donut dip, should I add butter to my ganache? Ganache have endless possibilities, especially for donuts. From Dark Chocolate Ganace to White Chocolate Ganache, you can literally any flavorings to them. However, it comes to mind that many people mentioned about adding butter to their ganache, my questions would be: 1. Is butter necessary in ganache? 2. How much the butter needed in dark chocolate ganache and white chocolate ganache?",
"role": "user"
}
]
| |
vi6wqa | askculinary_train | 4 | [
{
"content": "I'm really not sure what to say. Butter**fat** is necessary. Butter, eh, depends on the cream you are using. Very few things are ruined by adding more butter fat. Perhaps diets.",
"role": "assistant"
}
]
| true | [
{
"content": "I'm making ganache for donut dip, should I add butter? I'm making ganache for donut dip, should I add butter to my ganache? Ganache have endless possibilities, especially for donuts. From Dark Chocolate Ganace to White Chocolate Ganache, you can literally any flavorings to them. However, it comes to mind that many people mentioned about adding butter to their ganache, my questions would be: 1. Is butter necessary in ganache? 2. How much the butter needed in dark chocolate ganache and white chocolate ganache?",
"role": "user"
}
]
| |
vi6wqa | askculinary_train | 3 | [
{
"content": "Butter is not necessary for ganache, but will make it richer and a heavier on the tongue, which would probably be nice for donuts. If you're making a 1:1 ganache (1 part liquid to 1 part chocolate by weight), replace about 20% of the liquid with butter. Something like this: 1kg dark chocolate 600g heavy cream 200g glucose (or corn syrup) 200g butter Make the emulsion with the chocolate and cream, then bring in the butter with an immersion blender. Milk chocolate will require about 1.5 times as much chocolate, and white chocolate will require twice as much.",
"role": "assistant"
}
]
| true | [
{
"content": "I'm making ganache for donut dip, should I add butter? I'm making ganache for donut dip, should I add butter to my ganache? Ganache have endless possibilities, especially for donuts. From Dark Chocolate Ganace to White Chocolate Ganache, you can literally any flavorings to them. However, it comes to mind that many people mentioned about adding butter to their ganache, my questions would be: 1. Is butter necessary in ganache? 2. How much the butter needed in dark chocolate ganache and white chocolate ganache?",
"role": "user"
}
]
| |
vi6wqa | askculinary_train | 3 | [
{
"content": "Necessary? Not really. Heavy cream in ganache is just milk + butter anyways. Depending on the cream you’re using it could be a touch too rich.",
"role": "assistant"
}
]
| false | [
{
"content": "I'm making ganache for donut dip, should I add butter? I'm making ganache for donut dip, should I add butter to my ganache? Ganache have endless possibilities, especially for donuts. From Dark Chocolate Ganace to White Chocolate Ganache, you can literally any flavorings to them. However, it comes to mind that many people mentioned about adding butter to their ganache, my questions would be: 1. Is butter necessary in ganache? 2. How much the butter needed in dark chocolate ganache and white chocolate ganache?",
"role": "user"
}
]
| |
9tu86e | askculinary_train | 5.6875 | [
{
"content": "Some of it probably has to do with tradition as well, peppermint is pretty much associated with xmas now, and from there broadly to festivities. Kind of like how pumpkin is associated with halloween. If you put 5 types of candy now on the shelves with different kinds of mints, people will probably go wintergreen? spearmint? wtf is this, give me mah peppermint.",
"role": "assistant"
}
]
| false | [
{
"content": "Why is peppermint the de facto kind of mint for baking/candy? I never see spearmint or wintergreen or any other kind during the holidays, it's always peppermint. Why is this the standard?",
"role": "user"
}
]
| |
9tu86e | askculinary_train | 5.0625 | [
{
"content": "Some of it probably has to do with tradition as well, peppermint is pretty much associated with xmas now, and from there broadly to festivities. Kind of like how pumpkin is associated with halloween. If you put 5 types of candy now on the shelves with different kinds of mints, people will probably go wintergreen? spearmint? wtf is this, give me mah peppermint.",
"role": "assistant"
}
]
| false | [
{
"content": "Why is peppermint the de facto kind of mint for baking/candy? I never see spearmint or wintergreen or any other kind during the holidays, it's always peppermint. Why is this the standard?",
"role": "user"
}
]
| |
9tu86e | askculinary_train | 4.333333 | [
{
"content": "I bet people’s breath totally stank and peppermint was a pleasant masking agent. Quick search. Wikipedia says modern toothbrush was invented in 1780, 30 years after peppermint was first listed:”Peppermint was first described in 1753 by Carl Linnaeus from specimens that had been collected in England” So mayyyyybeeee a correlation?",
"role": "assistant"
}
]
| false | [
{
"content": "Why is peppermint the de facto kind of mint for baking/candy? I never see spearmint or wintergreen or any other kind during the holidays, it's always peppermint. Why is this the standard?",
"role": "user"
}
]
| |
awl3yu | askculinary_train | 4 | [
{
"content": "Can’t remember what the answer is, but the answer can be found in the book “at home” by Bill Bryson. Awesome book and he specifically talks about how pepper came to be our main spice! He’s an awesome historian and a comical writer.",
"role": "assistant"
}
]
| true | [
{
"content": "Why did black pepper become as ubiquitous as salt? Almost every recipe I see, or discussion about food, just lumps \"salt and pepper\" together. I understand what salt brings to the table as a flavor magnifier... but what about pepper? Why is it as ubiquitous as salt? ​",
"role": "user"
}
]
| |
d4gh90 | askculinary_train | 3.52381 | [
{
"content": "For me, default is onion and pickle. Maybe it’s a regional thing?",
"role": "assistant"
}
]
| false | [
{
"content": "When and why did lettuce and tomato become the \"default\" topping combo for burgers? I didn't know whether to post this here or on r/AskReddit, but I figured y'all would be more knowledgeable. I can't find anything online about when burgers in restaurants, on menus, and in commercials started coming with—and being depicted with—lettuce and tomato. Was it the influence of some health craze? Another cuisine? A movement by a popular restaurant? It's gnawing at me and I want the truth!",
"role": "user"
}
]
| |
qmjjep | askculinary_train | 3 | [
{
"content": "If we are not talking about suspensions i.e. that particles don’t dissolve, but just spread evenly, then viscosity is important. With flavor however, there are different molecules making the flavor that are more or less hydrophilic or hydrophobic, how likely they are to dissolve in water. Some flavor compounds are more easily soluble in oil, while others in water. Salt is very hydrophilic. Paprika is just small particles, able to dissolve easier in the less viscous water, but I imagine you might get more flavor absorbed in the oil",
"role": "assistant"
}
]
| true | [
{
"content": "Why do flavors disperse faster in water than in fats? A tsp of paprika or salt will get absorbed faster and more evenly in a cup of water than in a cup of olive oil. Why is that the case when they are both fluids, and when fat is actually less dense than water?",
"role": "user"
}
]
| |
7txr9t | askculinary_train | 5.590909 | [
{
"content": "Pure supply and demand. Especially since the no /low fat thing of the early 90’s. Also breast meat is more commonly used for processed foods and fast foods which have huge impacts on supply. Interestingly, this is only true in western markets. In China two of the most expensive cuts are feet and wing tips which are throw away bits typically in North America.",
"role": "assistant"
}
]
| true | [
{
"content": "Why is white meat chicken more expensive than dark meat when everyone agrees dark meat is more flavorful?",
"role": "user"
}
]
| |
7txr9t | askculinary_train | 3 | [
{
"content": "White meat is perceived as \"more healthy\" than dark meat. All about the marketing.",
"role": "assistant"
}
]
| false | [
{
"content": "Why is white meat chicken more expensive than dark meat when everyone agrees dark meat is more flavorful?",
"role": "user"
}
]
| |
7txr9t | askculinary_train | 4.714286 | [
{
"content": "Because not everyone agrees with that. There is a whole generation (multiple generations?) marketed to and raised to think that white meat is the only good part of the chicken. My grandparents on one side (now dead) thought that white meat was the only good part of the chicken and dark meat was the off cut for poor people.",
"role": "assistant"
}
]
| true | [
{
"content": "Why is white meat chicken more expensive than dark meat when everyone agrees dark meat is more flavorful?",
"role": "user"
}
]
| |
7txr9t | askculinary_train | 3.666667 | [
{
"content": "It's not just demand, it's also because of the bones and preparation time. Most thighs and legs are sold bone-in and breasts are sold boneless, so it makes sense that they cost more, because there's more work involved to get the breast meat and it's 100% meat with no bones.",
"role": "assistant"
}
]
| true | [
{
"content": "Why is white meat chicken more expensive than dark meat when everyone agrees dark meat is more flavorful?",
"role": "user"
}
]
|
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