35

Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose. Often labels like that are ...


26

Yes, there are differences. Unfortunately, many potatoes have been bred for crop yield and storage over flavor ... and so the flavor differences that you might see in South America don't tend to be so prevalent in the US and Europe. "Factory farming" in many ways started because of potatoes. McDonalds wanted to get rid of regional differences in ...


23

If the potatoes are the same in different packages, it's just marketing. Some potatoes are better for baking, some for frying, some for mashing... It mostly depends on the starch content. See. https://www.thekitchn.com/know-your-potato-which-variety-is-best-for-mashing-roasting-baking-178265 or "Potatoes fall into two important categories that impact ...


22

There are a few things that you can do: Buy in bulk. There's typically a major discount for buying a 'family pack' (usually 5+ lbs) at once. I like shopping at Wegman's, because they sell steaks that are on sheets where each one's individually wrapped, so I can leave some sealed for later in the week or even freeze them. Shop at more than one store. ...


17

The first step is to only pick up items you're likely to buy. Then you should only have to put down items that have an actual problem already. For some things you want to check for ripeness, but under-ripe items are more robust, so it should be possible to pick them up gently without damage and put them down again. After all, it's handled by people and ...


17

As you have found, often the generic chili powders that are sold in the US by the major brands like Schwarz aren't pure chili powder, they have other additives like oregano, salt and garlic. The best way to avoid this is to buy a specific variety of chili powder, which would usually be named after the chili used. A few widely available chili powders that you ...


16

Heavier limes tend to be more juicy, but another important factor is the color and texture of the skin. Look for the brightest green (sometimes with almost a yellow tinge) and smoothest skin you can find. Many bumps or shriveled looking areas are good indications that there will be less juice. If that's all that's available in your store, though, just get ...


16

Since you mention Whole Foods, I'm assuming you're in the US. That being the case, you are likely within reasonable driving distance of a Costco or Sam's Club (big warehouse stores that require memberships). At these stores and many other outlets, you can buy what are known as "primal cuts" in choice and even prime grades. Primal cuts are big anatomical ...


12

As far as I am aware, you cannot recognize this in advance. What you describe is due to very damaged cell structure in the fish. The "water" are the fluids contained in and around the fish cells, which make the filets juicy. They flow out when the cell walls in the fish rupture. The reason for rupturing is that the fluids are water-based, and water ...


12

You could look for chili powders online. Alternatively, you can buy (mild) dried chillies and grind them to a powder yourself, using a spice grinder or mortar and pestle. This way, you can even control the heat levels somewhat by changing the amount of seeds you include.


11

The spots aren't anything to worry about. From Egg Safety Center Eggs with blood spots and meat spots are fine to eat. Most eggs with blood or meat spots are detected by electronic spotters and never reach the market, but it’s impossible to catch them all. Blood or meat spots are caused by the rupture of a blood vessel on the yolk surface when it’s ...


9

Yes it is still good. A lettuce that is kept outside (as in a farmer's market) will get wilted outer leaves, and the merchant will usually cut them off to make the heads nicer. Depending on the resulting size; if they cut out too much compared to other lettuces, I might ask for a lower price if sold by the unit. Personally, I will buy the lettuce with as ...


9

This is not a traditional Bulgarian product (*). It was created by one specific dairy company ("Jossy") and it is not even listed on their normal web page (http://www.josi.bg). There is one reference to it on their Facebook page (https://bg-bg.facebook.com/JOSIltd/photos/a.153616871328971.29781.150703611620297/926675350689782/) where they ask users to ...


8

The most tell-tale factor I have found -- and this applies to lemons and oranges too -- is the thickness of the pith. When there's a half inch of that bitter white stuff, the pulp which contains all the juice is necessarily reduced in size. This seems to vary seasonally. It is most easily tested by rolling the fruit on a table under your palm, with gentle ...


7

The juiciest limes will generally be the heaviest ones. Water is dense, citrus peel and dry citrus are not so much.


7

I hadn't really thought about this until I saw your question. I don't use capers all that often, so I usually end up with the smaller ones as that's what I usually find at the market. Interestingly enough, most of the sites I looked at said that said that there wasn't any difference and that it was a myth that seemed to perpetuate the idea that the smaller ...


6

Harvest time can have a large effect on the quality of the tea. First off, whether it was the first harvest of the year or a later one will greatly change the character of the tea. The dates can also be used similar to the vintage dates of wine. If you got a tea from a specific region and know the date of the harvest, if you find another tea from the same ...


6

For the general case of cutting vegetables, I will always recommend a mandoline. Cutting with a mandoline vs. knife is like drawing a straight line with ruler vs. without - even though very experienced people can get good results both ways, using the mandoline is always quicker and more precise. And for anybody whose fine motoric skills are compromised, the ...


6

There are several ways to measure water salinity (water salt content), most are impractical for that situation. A very effective and quick way to measure salinity to use a salinity meter, these are small electronic devices which measure the conductivity of the water. You just dip it in the water and take a reading. More salt = more conductivity. These can ...


5

You should try Mexican and Indian stores to start with, if you have any. After that try any sort of Asian store, since it's used in other southeast Asian food too. Might even be worth a trip to a nearby larger city; there'll probably be a lot of things you can stock up on. (I see several of each in Minneapolis/St. Paul.) Note that generally, if you're ...


5

The marks and various labelling quirks might help you but this is something that's going to vary hugely from product to product. Ultimately, I can't see a good solution that doesn't involve talking to the genuine version's creators. They might be able to explain printing errors or recipe changes, They should be able to describe their product so you can ...


5

This is an exercise in data modeling, more so than cooking. What you are describing is the design of your database. You are on the right track. You will want to consider how many of each of the fields you need to have. For example: Quantity - Unique [there will be exactly one of these] Quantity unit - Unique [exactly one] Brand - Unique [optional] (either ...


5

No, those are absolutely not the same thing. They're completely different compounds: baking soda is sodium bicarbonate (NaHCO3), and citric acid is C6H8O7. And they're not even similar chemically: baking soda is a base, and citric acid is (surprise) an acid. Also, to help out in the future, Google is actually really good for questions like this. If you ...


5

Pleten means knitted/braided, and indeed it is not unusual to see such a cheese made of relatively thin strings braided into a braid; often smoked: source


5

The answer from user rumtscho ♦ put me on the right track so, as now I had a way to contact the producer company, I wrote them an email asking the same question I posted here: what's the idea behind it, and how should it be eaten? They replied me back (quite quickly, too), and this is their answer: The kind of cheese that you bought is called Shelal -it ...


5

Based on what they say on their web page they use both early and late varieties. The type of tomato therefore probably changes throughout the canning season. Since they source their produce locally (they are based in Livorno) I would guess that two of the varieties are Pisanello and Perino (the last variety is similar to Roma). Here's an overview of the ...


5

Eggplants become bitter as they mature so your best bet is to buy freshly picked eggplants and to use them as soon as you can. Look for a full-size eggplant with a glossy and firm purple. Once an eggplant's color dulls, it becomes more bitter. The "seediness" of eggplants may also vary depending on what variety of eggplant you've purchased so try a ...


5

In my supermarket, in the Netherlands, you can also find that kind of division but mostly they will tell you the kind of potato and the usual way it is when cooked. Any potato can be used for any use, some will do better but non will be dangerous. For baked potatoes you need big ones. For chips/fries you also want big ones, to be able to cut long chips from ...


5

CV is a common abbreviation for cultivar (ALLACRONYMS q.v. and used, e.g., in here (pdf) and here). The Gordal olive weighs about 12 grams (search for "size"). Assuming they are pitted, and allowing for pit weight of about one to two grams, would indicate about 90 to 100 olives per kilogram as suggested by AMTwo. (Note that Macarico states an ...


4

The first half of the clove is easiest to slice, since you have something to hold on to. Since you will use up food-processed and frozen garlic, I suggest you use two "first halves" every time you want a clove of finely sliced garlic, then process the two second halves for later use. (Don't want to use the food processor for such a tiny job? Try a garlic ...


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