When using a sous vide cooking method, there’s really no need to keep things submerged since the immersion circulator itself moves the water around, ensuring even cooking throughout the food. However, it is important to make sure that the food being cooked is fully sealed in a vacuum-sealed bag or another airtight container to prevent water from seeping in and altering the texture or taste of the food. Weighting down the bag or adding additional clips or weights can also help to keep the bag fully submerged throughout the cooking process.

You should use the chemical-leavening agent baking soda, also known as sodium bicarbonate, that is specifically labeled for culinary or baking use. This type of baking soda is finely ground and has a neutral taste, which makes it perfect for raising and leavening baked goods like cakes, cookies, quick breads, and pancakes. Avoid using baking soda that is labeled for household cleaning purposes, as it may contain other chemicals and impurities that are not food-safe and may affect the taste and texture of your baked treats.

Fesenjan is a Persian stew made with ground walnuts and pomegranate molasses. To thicken it, you can add more ground walnuts or use less liquid in the recipe. Some people also add a bit of flour or cornstarch to the stew to thicken it. However, be sure to whisk the flour or cornstarch with cold water before adding it to the stew to avoid lumps.

When you get a new dive mask, the first thing you want to do is to ensure that it fits you properly. Check the seal by placing the mask on your face without using the strap and inhale through your nose. The mask should stay in place without any air entering. Next, clean the lens with non-abrasive toothpaste or mask cleaner to remove any residue or film left over from manufacturing. Finally, store the mask in a protective case or soft cloth to prevent scratches or damage when not in use.

Yes, you can freeze celeriac without blanching. However, blanching can help to preserve the color, texture, and nutrients of the celeriac and prevent it from becoming mushy when thawed. Therefore, it is recommended to blanch the celeriac before freezing if possible.

White sauce is a simple béchamel sauce made with flour, butter, and milk or cream. It is a basic sauce often used as a base for numerous dishes. Alfredo sauce, on the other hand, is a rich, creamy sauce made with butter, heavy cream, and Parmesan cheese. Alfredo sauce is thicker and has a stronger flavor than white sauce. While white sauce can be used as a base for a wide variety of dishes, Alfredo sauce is traditionally used with pasta dishes.

Yes, jams freeze well. Freezing extends the shelf life of the jam and helps to preserve its flavor and quality. When freezing jam, it is important to use airtight containers, leaving enough headspace to allow for expansion during freezing. It is also recommended to label the containers with the date of freezing to ensure that you consume the jam before it loses its quality. Thawing the jam should be done slowly in the refrigerator to preserve its texture and flavor.

The outside of a knish is typically made of a layer of dough, which can either be a traditional wheat-based dough or a gluten-free alternative. The dough is rolled out and filled with a variety of savory ingredients, such as mashed potatoes, onions, and meat, before being shaped and baked or fried. Some variations of knishes also contain a thin layer of pastry on the outside, which adds an extra layer of texture and flavor.

No, a lemon marinade does not necessarily dry out chicken. In fact, a lemon marinade can make the chicken more moist and tender if it is not over-marinated. The acid in the lemon juice helps to break down the fibers in the chicken, making it easier to chew and digest. However, if the chicken is marinated for too long or cooked at too high of a temperature, it can become dry and tough. It’s all about controlling the cooking process and not overdoing it.

There are mainly three types of white sauce: Béchamel sauce, Velouté sauce, and Hollandaise sauce. Béchamel sauce is made by mixing milk with a roux (flour and butter), while Velouté sauce is made by using a light stock as a base instead of milk. Hollandaise sauce is made with egg yolks, butter, and lemon juice and is often used as a topping for dishes like eggs Benedict.