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77
votes
25answers
15k views

How do you properly cook a steak?

I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at home (I live in Italy), I almost ever get ...
51
votes
9answers
2k views

How should I poach an egg?

What's the best method to poach an egg without it turning into an eggy soupy mess?
49
votes
7answers
2k views

What's a good resource for knowing what spices are and what to use them in?

I know what spices like garlic and black pepper are, and what foods you typically put them in. But spices like cardamom, rosemary, thyme, paprika, etc., completely elude me. I haven't found a good ...
20
votes
5answers
13k views

Ways to learn to season food correctly?

What is a good way of learning how to season food correctly? Are there some foods which are particularly bland until seasoned correctly that can be used to 'educate' your palate as to what is ...
17
votes
6answers
29k views

Can extra virgin olive oil be used for stir frying, roasting, grilling?

I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used safely in all those cooking methods? Is ...
17
votes
5answers
4k views

What are the fundamental sauces that every cook should know how to make?

I'd like to learn to make some sauces and I'm looking for the most common, "standard" sauces that professional cooks all learn how to make in culinary school. What sauces form the basic "building ...
16
votes
5answers
3k views

How do you make tomato paste?

I have a garden every year and would prefer to use my own tomatoes for all my cooking. I can them and make sauces, but haven't found a good recipe that describes the technique for tomato paste. I ...
14
votes
21answers
2k views

What are some good recipe resources? [closed]

When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people? I usually use ...
14
votes
4answers
2k views

How can I safely improve my cutting technique

I'm not bad with knives if I should say so myself. My cutting speed is definitely above average, but I've have never been trained by professionals. Most of what I know, I have picked a long the way, ...
12
votes
18answers
5k views

Need suggestions for ABSOLUTE beginner's cookbook [closed]

I have a friend who is 24 and can barely make mac and cheese from a box. She lives with her grandparents due to some tough financial situations, so she survives, but she is always very impressed with ...
12
votes
4answers
1k views

Clarified butter? What should I know?

Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter. I haven't ever used or made it. Is ...
11
votes
5answers
3k views

How do I cook for just one person? any good cookbooks?

Being single again, I'm thinking it's time I learned how to cook for myself, problem is knowing how to cook, and buy, buying being a significant part of the problem, in quantities that will be just ...
11
votes
6answers
447 views

How does one begin to create salsa?

Let me start by saying that I am not a cook by any means. Now, I love salsa and I always have, but mostly I just get store brands. I've had homemade salsa before and it tends to be a lot more ...
9
votes
13answers
10k views

Is it possible to bake a cake without an oven?

I don't have an oven; is there any way to simulate what an oven does with any other tools available at my home? In particular I would like to be able to bake cakes.
7
votes
3answers
7k views

How can I cook the perfect potato for a potato salad?

I have never managed to cook the perfect potato when making a potato salad. The potato tends to either be too mushy or it is too crunchy depending on if I over cook or under cook. I never seem to be ...
7
votes
6answers
1k views

Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
5
votes
2answers
212 views

How to cook and plan meals when ingredients are not reliably available?

My wife and I have just moved to Mozambique Africa for her job. She works all day it's my job to do the cooking. I've never been much of a cook, but I could always follow a recipe and the results were ...
5
votes
3answers
738 views

Tips for remembering recipes

I often find myself remembering the ingredients that go in a recipe, but forgetting the exact amounts. Are there some tricks/tips that professional cooks use to help them remember recipes so they ...
5
votes
4answers
426 views

Which knife is best for somone just learning to cook?

I'm just self-learning to cook and I'm looking for a chef's knife. I've read the many differences between a chef's knife and a santoku knife, but it's still not clear to me which one I should choose. ...
5
votes
1answer
3k views

Difference between scones and biscuit?

What are the basic differences between scones, biscuits, tea-biscuits, muffins ? I know that cookie is the american word for the british biscuit.. Or is there any other difference?
5
votes
2answers
156 views

Is there a single source for the basics of cooking (sauces, herbs, oil usage, etc)?

I'm a decent cook but I know that there are huge gaps in my knowledge of the fundamentals of cooking. I assume that aspiring chefs learn a great deal of this in culinary school but I was hoping that ...
4
votes
6answers
9k views

How to make roux-based sauce thicker

Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I don't want to add too much for obvious ...
4
votes
4answers
9k views

Can you purée without a food processor?

I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do ...
4
votes
6answers
3k views

Ingredients to Get Started with Indian Cuisine

I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would like and really don't have enough space ...
3
votes
8answers
1k views

What's the simplest method to cook rice?

For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's take that out of the equation. I'm looking ...
3
votes
2answers
190 views

What is a good book about soup?

Thanks for reading! I really love soup, and mine always comes out pretty badly - once in a while I get a good one, but generally pretty disappointing. Can anyone recommend a good book for making ...
3
votes
1answer
63 views

“Lively simmer” vs “simmer”?

From what I understand, a "simmer" is when you start getting small air bubbles floating up, but only one air bubble breaks through the liquid's surface every 2 seconds. So then what is a "lively ...
3
votes
1answer
7k views

Can I use the grill tray in my oven for grilling?

My oven came with 2 baking trays, and a small tray which looks like a grill (i.e, its got rows of vertical metal strips the same way as a grill does). Can I use this tray for grilling or broiling, and ...
2
votes
3answers
652 views

What sort of rice and noodles are “brown rice” or “brown noodles”?

I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, near the end of the year, a nutrition ...
2
votes
4answers
367 views

Ultimate cookbook for busy people

I'm looking for the ultimate cookbook for busy people with little cooking experience. ~30min per recipe (for someone who has barely cooked before, not for a professional chef). Alternatives for all ...
2
votes
1answer
170 views

To chop or to blend?

Many dishes start off by finely chopping and then frying vegetables (usually onions, carrots, celery and maybe garlic) to get a good flavour base. If you want to get the maximum flavour would it not ...
2
votes
0answers
219 views

What are the basic kinds of sauces? [duplicate]

Possible Duplicate: What are the fundamental sauces that every cook should know how to make? As an amateur chef interested in developing a repertoire of basic cooking techniques, what ...
1
vote
1answer
78 views

Finding the right cooking classes?

I'm new to this whole cooking business. Not - can only cook spaghetti bolognese new. More - "Frozen pizza? Nope - that's hard. Order in". However - there's hope for me yet! I recognize how much of a ...
1
vote
3answers
110 views

How do you get a feel for the heat (direct heat)?

On my stove, it appears that low heat is 1 - 3 on the nob, mid is 4 - 6 and high is 7 - 9. It works for me. But, I'd like to know if there are indicators to determine the heat without the convenient ...
1
vote
2answers
101 views

interval cooking vs regular cooking meat

I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the final temperature and letting it rest ...
1
vote
2answers
7k views

How is Pâté made? What are the ingredients?

How is it made and what are the ingredients?
1
vote
3answers
319 views

How to understand the effect of individual ingredients of recipes?

I like cooking and I try different recipes from web/book. But I am not satisfied by just cooking using recipes, I want to understand what tastes individual ingredients bring to a recipe and what ...
0
votes
3answers
168 views

I only want to buy two knives, which two types to get?

I plan on cooking pretty simple foods and will need a knife for things like stir fry, the occasional meat dish, soups, casseroles, basically just standard fare. What brand and type will get me good ...
0
votes
3answers
3k views

What can be cooked on a stovetop grill pan? [closed]

I'm thinking of buying a stovetop grill pan similar to this one: What can something like be used for? I.e, could it be used for grilling a chicken breast or vegetables like egg plant, and/or ...
0
votes
1answer
393 views

How to clean dill?

I have some fresh dill. How can the 'leaves' be easily separated from the 'stalks'? Should they be separated (I think so, but what do I know)?
0
votes
3answers
4k views

How do I turn on an auto ignition stove?

I've bought a new stove which is supposed to be auto ignition. If I turn on the gas and turn the knob thing, a flame flickers underneath but the stove doesn't light, I have to use a lighter to light ...
0
votes
5answers
349 views

What to look for in a pot?

What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list. Size: small, but not too small. Maybe 2L or 3L. Material: Stainless ...
0
votes
1answer
54 views

What is suitable food for long travelling with minimum comfort? [closed]

Abiding by the following conditions and requirements: nutritious enough for a whole day of travelling (~12 hours) resistant against heat (+80°F/28°C) lightweight and small enough for hand baggage ...
-1
votes
1answer
87 views

How to practice cooking without spending too much? [closed]

I like cooking and I love to try different meals from international cuisines. So finding the ingredients for different cuisines might be expensive (no need to mention all those kitchenware) and it ...