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Recently we’ve noticed a horrible smell coming from our bread. All the bread we have purchased , including hot dog and hamburger buns, have all not just smelled of a moldy, wet, rotton smell but also tasted as bad. The brand’s have been different and came from different stores. We thought it might be something used on our counter tops. We just moved into a new place. But even moving into the refrigerator didn’t improve the situation. This never happened at our old place. And it’s only noticeable to three of us in the home. Our oldest daughter is not smelling or tasting anything funny.

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I just purchased a new Char-Broil gas grill today. It came with a manual, which I read before doing anything else. What puzzles me are two unidentified parts that are not mentioned in the product manual. Does anyone know what these two parts are called and what their purpose is?

Photo #1: Small metal item that came in bag with manual.

Small metal item

Photo #2: Metal piece hanging by chain from left side of grill.

item hanging from left side of grill

Here it the item in better context.

item in context

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What kinds of food-grade plastic is best for storing alcohol for cooking use? Does the type of plastic differ based on the percentage of alcohol?

My question actually comes from wanting to brew alcohol in an area that has no access to glass for storage purposes (rural Tanzania), but does have access to food grade plastics.

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The explained methodology is traditional Indian-style preparation method.

As far as I know, historically Indians realize that tea and coffee includes many active radicals at the early ages just by observation. (I’m skeptical that it is related to any chemical knowledge.) Then, they started to add milk to these two beverages to neutralize the radical components. That’s why Indians have this kind of coffee as well as Chai Latte.

This method may seem similar to Turkish method in the beginning of decoction, but requires much more brewing time. Mostly ended up warm, if not cold, mixed with lots of milk and sugar.

You can watch how this coffee is prepared in this video.

Finally, which grind is best for this type of coffee?

As this is kind of decoction, Turkish grind seems like the first option. But, brewing will take longer. So, I opt for Mokka grind.

Edit: I realized that, the list actually includes South Indian Filter method. So, please choose that option. This option is normally very rare in the rest of the globe. That’s probably why I missed that.

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Achieving a creamy sauce for cacio e pepe, and dishes like it (carbonara comes to mind) is not as straight forward as some would have you think. Fortunately, while we strive for the perfect emulsification, those attempts that don’t exactly work are still delicious.

Here are some tips:
(1) Make sure your cheese is grated as finely as possible, and that it is at room temperature or warmer. A microplane is perfect.

(۲) The water you add can’t be too hot. Scoop some pasta water out halfway through the cooking process, allow it to cool, and use that to add later.

(۳) Drain pasta and allow to cool a minute before dressing.

(۴) Some find that combining pasta and cheese in a cool pan is better (so that you can control heating).

(۵) Some combine the water and the cheese, then add that mixture to the pasta.

(۶) The addition of fat (butter, cream, oil) helps the cheese to emulsify, but this addition varies and is sometimes not included.

It’s all about practice and adjustment. Much of this information came from here, and I can vouch for more success (sadly,not perfection) using these techniques.

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All traditionally made cheeses (not “cheese food” or pasteurized processed cheeses like American slices or American cheddar that you find in the grocery store) contain enzymes and bacteria that impact the texture and flavor over time. Cheese makers call this “ripening”. The amount of impact that you notice depends on a number of variables…type of cheese, age, storage conditions (temperature, humidity…), and packaging, to name a few. It’s more obvious, and a quicker process in softer cheeses, but it also happens in hard cheeses. Storing cheese in a typical refrigerator drastically slows the ripening process, as it is typically too cold, and much too dry to promote ripening. However, with a few modifications, you can fairly easily create the correct conditions at home if you want to build a ripening “cellar”. Most cheese makers will have a perfect ripeness in mind for a given cheese, but most are edible well before and well after this ideal state. Aromas of ammonia, or a rotting rind are signs that a cheese is well past its prime.

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Short question (TL;DR)

Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a lid? If yes, is there any change in baking time? (without the lid it would be 8-10 minutes) Would the baguette taste differently or would it be less crispy if baked like this?

I provide details and also motivation below (just to anticipate questions like “why don’t you bake it normally?”).

Details and motivation

Because of hygienic and health reasons I would prefer to put only containers with a lid in the oven, as the previous flatmates misused it and now even after professional cleaning there are still traces of potentially toxic black dust and I don’t want it to fly over my food when heating it.

But regarding part baked baguettes, there is no information on the web about whether it is possible to bake them in a lid-covered pyrex container. I also looked for more general information about baking bread in pyrex, but the existing recipes usually say to use a lid for some time and then to remove the lid and put back bread in the oven for some other time, which would not work for me.

What a part baked baguette is

@Max A part baked baguette, also known as bake-at-home baguette, is a baguette which is already partially baked but still needs further 8-10 minutes baking at home in order to taste like freshly-baked bread. It is usually very long-lasting if its package is not opened (it may last for months) and it does not need to be refrigerated.

This is an example of part baked baguettes.

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In optimal conditions, the yeast cells in bread dough can double their number in about 100 minutes to 2 hours. And by optimal, I mean like in a lab with perfect ventilation and temperature control @ 86°F/30°C . In a kitchen there are many other factors that can influence this (e.g. temperature of room, salt and sugar levels of the dough, presence of other yeasts in the air, etc…) so that 2 hour number will only go higher depending on your setup.

But if you use that 2 hour number as a guide, each halving of the yeast in the recipe will add 2 hours or more to your rise time. Note that this rule of thumb won’t work if you are looking to do a refrigerated or lower temperature rise.

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