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Pasta Question

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There are some dishes that I make fresh pasta noodles for yet I don't really know about the correct thicknesses.  By thickness I mean the depth of the noodle.  Are Fettuccine noodles thicker than Papparadelle?   I read years ago that a filled pasta, like ravioli should be rolled out as thin as possible.   I use an Atlas pasta maker and last night I noticed that I have never used the highest (thinnest) setting.   

Pasta Foam

Forum topic

Pasta foam... the foam that you get when you put pasta (any dried pasta) into hot water.

I’ve noticed that if the pot is uncovered (at least for the few minutes before boiling), I get no foam. But when I put the pasta in a tad early (or if I cover the water during the heating), I get lots of foam.

I’ve learned to put the pasta in to boiling water, but what about the science behind it? What is causing the water to foam?

Cookies Troubleshooting

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I know we're more of a cooking than a baking community (bread excepted), but I thought I'd try and run this by the group anyway.

Substitutions

Forum topic

Anyone know of a good source listing spice/herb subs in recipes? When you don't have a spice you'll rarely use, substitute or omit?

Weird Possible Uses for a Food Dehydrator

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From the company’s website:

http://www.excaliburdehydrator.com

The units have an adjustable thermostat from 95°F to 165°F (approx. 35°C to 94°C)

 

I don’t have any dehydrator & I haven’t tried the following, but was curious about the use of dehydrators in general for:

 

* Dehydrating Sourdough starter for use as a substitute flour (but sour)

 

* Probiotic Yogurt (needs approx. 100°F, the temperature the L. casei & others that actually thrive inside us)

 

Smoking Beef Bones

Forum topic

Hello Chef,
In trying to make beef stock, I began by roasting the bones @ 500F. Unfortunately, there was way too much smoke and I had to stop the roasting early.  Can I reduce this smoke?  Can I roast them at a lower temperature for a longer time?  Cover them with tin foil?  Would covering them with tin foil prevent browning?  
Thanks for your help.

Egg whites and egg yolks, when and why

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Something i've never really been able to get straight, i know most of the uses, but i would really like a more well rounded answer of when and why to use whites, yolks, or both.

Binding with burgers, crab cakes, or bean burgers, use

Egg wash for breads use

any other times to consider are welcome.

Underwhelming spice flavours

Forum topic

I continue to struggle with realising the full potential when using spices and other other flavourings
I toast my dry seeds, grind and the aromatics are great.
I use lots of ginger and garlic yet the final dish which smells great as it's cooking but the final dish doesn't seem to reflect what's gone in.
I use fresh(ish) whole seeds.
I'd wlcome any thoughts / suggestions?

Induction cooktop

Forum topic

Does anybody have experience using an induction cooktop?
I just played with one recently and it seemed pretty awesome. More control than my gas (so it seemed), efficient, fast.
Except for not being able to actually flame something up, I can't see any drawbacks.

Would love to hear opinions and experience. Thanks!

Preheating a roasting pan?

Forum topic

Is this a thing to do? I saw something somewhere that was saying how you should be preheating oven pans that you'd be roasting in. When i do a roast veggie dish, especially like carrot or other root stuff, i always mix it in the pan and then put in the cold pan. Does it make sense to heat up the pan in the oven and then go in with it?

I have two large hotel pans that i usually do roasted veg in, and some other pans as well. What's the deal?

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