Questions about the identification and evaluation of specific ingredients.
6
votes
1answer
5k views
How do I tell if a cantaloupe is ripe?
I have a tough time telling if my cantaloupe is ripe (without opening it and trying it. Any suggestions?
-1
votes
1answer
80 views
Asian food from everyday ingedients? [closed]
I've always wondered that Asian foods need special components and ingredients - which is totally obvious, since most of places in Asia are exotic for an average European/American person.
However, is ...
15
votes
3answers
10k views
How can I identify dutch process cocoa?
I have a hard time finding "dutch process cocoa" in the store sometimes.
What other names might dutch process cocoa be known as?
Is there something else in the ingredients that might identify ...
1
vote
1answer
65 views
Shirred eggs elements
I've found a number of recipes online for shirred eggs.
Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin).
Some have a cheese (Parmesan, Cheddar, ...
2
votes
7answers
187 views
What kind of onions for dal?
I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock.
Here are the other ...
10
votes
2answers
288 views
How to know whether a coconut is ripe or rancid before buying
Buying the shrink-wrapped coconuts (in shell) at the store is similar to playing Russian Roulette. All this trouble of getting the water out and breaking the shell only to find out the coconut is ...
2
votes
1answer
160 views
How common are worms in dried mushrooms?
I was excited to try cooking with dried mushrooms until I saw some comments from people who found (many) dried worms mixed in with their dried mushrooms. How common is this?
7
votes
1answer
198 views
How do Crispbread manufacturers use so few ingredients?
I'm curious if anyone is familiar with how the major Swedish crispbread manufacturers like Ryvita, Wasa, Finn Crisp, etc., manage to produce those crackers with ingredients lists as short as "rye ...
9
votes
3answers
2k views
How to recognize fizzy wine?
I don't have much theoretical knowledge about wine, but I like the taste. So I often get a random bottle from the wide selection at the supermarket, avoiding only the bottom line of TetraPack wine. I ...
4
votes
3answers
135 views
Domestic, fresh taste-alike for an Italian coffee
My wife is from Italy, and she got me hooked on this absolutely gorgeous coffee called Lavazza Qualita Oro. I love it, but unfortunately getting a fresh bag here in the United States is really hit or ...
18
votes
10answers
9k views
What can you surmise about coffee beans that have oil on them at the time of purchase?
I find myself favoring the purchase of coffee beans that have visible oil on them. My inference was that this bean had some extra flavor or awesomeness.
Am I right, are beans 'better' if they are ...
6
votes
2answers
704 views
Is it true that good pistachio nuts should have yellowish shell, purplish skin and greenish flesh?
In China, where I live, most pistachio nuts sold on the market have very white shell, and yellowish skin and flesh, like this:
Today I read some articles claiming that these pistachio nuts were so ...
0
votes
1answer
969 views
What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?
From: http://www.mcdonaldsindia.com/happy-meals-menu.html
I have seen the onions, tomatoes, Aloo Tikki, and an orange coloured cream inside this burger.
I wish to know what is that cream called and ...
8
votes
3answers
5k views
What's the difference between masa for tortillas and for tamales?
I often buy fresh prepared masa from Mexican markets in order to make tamales and pupusas. Mexican cookbook authors stress getting the correct masa for the recipe, either masa for tamales or masa for ...
6
votes
3answers
232 views
Kimchi / Mo-Chu Ka-roo?
I have been looking for this ingredient called ko-chu Ka-roo to make kimchi. I checked in a local asian grocery and I didn't find something with that name. But I found Maesri Chilli Powder.
Is this ...
1
vote
4answers
1k views
How does “Brownulated” light brown sugar compare with regular light brown sugar?
I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the ...
4
votes
3answers
505 views
small, medium or large eggs
When I buy eggs, I have trouble deciding which size is the best value.
Does any one have any tips?
1
vote
1answer
206 views
What would cause heartburn in marinara sauce?
So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that kind of pizza where the sauce is thick ...
3
votes
2answers
134 views
Where to buy food chemicals
So I want to experiment with making a food product, and I'm wondering where I acquire the chemical ingredients? Things like vitamin chemicals and caffeine. Thanks.
6
votes
1answer
125 views
Finding good bamboo shoots
I recently tried to make a soup recipe that called for bamboo shoots. I found some canned shoots from a local Asian supermarket and attempted to use those---but they were awful. They had a bitter, ...
5
votes
1answer
110 views
What is the best way to prepare a 'chow chow' (chayote)?
I saw this in a grocers in an area which is predominantly populated by Korean people. It reminded me of Audrey 2 from 'The Little Shop of Horrors'.
Any ideas on how best to use it?
2
votes
1answer
8k views
Differences between haddock versus cod
I saw haddock on sale at our local grocer. It's really cheap this week. It grew my curiosity.
Are there any similarities between haddock and cod as in flavor?
I often see haddock and cod ...
1
vote
3answers
69 views
Looking for meat ingredient suggestions for a Yoghurt Cake recipe
I know the flavours of "meat" and "sweet" can sometimes go together well. There's a sausage and fennel (licorice sensation) pastry that I very much enjoy. That's the concept this question is based in. ...
3
votes
2answers
238 views
What is the name of this dish involving fruit & sugar - blended and baked thin and flat?
I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it.
I cook either rhubarb or passion fruit with a few tablespoons of sugar, blend until very smooth, ...
4
votes
1answer
693 views
When a recipe calls for a can of condensed soup, is the water implied?
There are many recipes that will use a can of cream of mushroom soup, for example, not as soup, but as flavoring or sauce.
When this is the case, and the recipe does not mention the "add water" ...
0
votes
2answers
134 views
Salad ingredients: how to pick them at the market?
I often make salads with lettuce and a few vegetables (perhaps some of carrot, celery, bell pepper, cucumber, tomato, green beans, snap peas). I can plan the ingredients before I go to the grocery ...
8
votes
10answers
6k views
How can I choose good avocados at the supermarket?
I've been trying to ignore my burning desire to make some guacamole because every time I go to the supermarket to buy avocados I can't manage to pick out good ones. They always either become too soft ...
5
votes
2answers
813 views
How to choose fresh, ripe (hot) jalapeños?
When shopping at a supermarket or a farmers market, how can I tell which jalapeños to take home? I want them hot and ready rock that very day. Do they get hotter off the vine? Is a ripe jalapeño a hot ...
12
votes
3answers
317 views
How can I use these new findings on tomatoes to my advantage?
A new study appears to suggest that the characteristics that make a tomato most appealing when choosing one at the store also make it the least appealing when biting into it. Apparently, it is the ...
8
votes
3answers
2k views
If a recipe doesn't specify the type of vinegar, is there a standard type implied?
I occasionally come across recipes that call for vinegar, but don't specify which of the many varieties they mean. (A recent example is this recipe for a corn and pepper salad, which just says "2 ...
0
votes
1answer
76 views
What to do with my mixed dry herbs? [closed]
I bought a mixed dry herbs, a combination of dry Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, and Basil.
What vegetable and meat would compliment these mixed herbs?
And how will I prepared it ...
3
votes
2answers
6k views
When to use chicken thigh versus breast?
The America's Test Kitchen recipe for Chinese Orange Chicken calls for chicken thigh, explaining that it has a better taste and texture for the recipe. It does not explain why, however.
So that has ...
2
votes
1answer
579 views
Is there a difference in the taste/seeds of egg-sized eggplants, and long and slim eggplants?
Is there a difference in the taste/seeds of egg sized eggplants or brinjals, and long and slim eggplants or brinjals?
They are different in shapes. Is there any other "known/visible" difference?
12
votes
2answers
4k views
What is the difference between good quality chocolate and cheap chocolate?
There are many types of chocolate out there, some higher quality than others. What are the main differences between good quality chocolate and cheap chocolate? And in practical applications in baking ...
6
votes
2answers
455 views
How to compare the strength of commercial natural vanilla extracts?
Vanilla extracts usually don't give details on the content of vanilla. Only the main ingredients are listed in descending order of concentration.
On the Kirkland brand I saw a figure of 2000ppm ...
10
votes
4answers
838 views
Yellowness of egg yolk
Related question: Why are Italian eggs so yellow?
Occasionally I get served a fried / poached egg with a deep yellow/orange yolk. I find it extremely appetising and visually attractive.
Sometimes ...
7
votes
1answer
376 views
What to look for when buying good quality loose black tea?
What features should I look for when buying good quality loose black tea?
1
vote
1answer
678 views
What makes a good quality pasta brand?
When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.). Are there any notable differences between these brands?
If I have a choice between different brands of the ...
8
votes
1answer
1k views
What differences, practical and aesthetic, are there between egg washes?
An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream].
My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for ...
5
votes
5answers
2k views
Is there an official standard vegan packaging symbol designating that a product is vegan?
I'm trying to eat vegan and having a hard time determining (by the packaging) which products are appropriate for me.
Are there symbols or certifications I can look for, preferably something backed by ...
2
votes
1answer
244 views
How can I detect bad-fed or fast-fed chicken eggs before buying?
I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My ...
5
votes
1answer
186 views
Fresh mussels, or are they?
I bought and cooked these mussels today. I'd like to know if there is anything wrong with the left hand mussel. Is the color, size an indicator for freshness? I'm guessing it was 'captured' (OK, ...
10
votes
3answers
1k views
How can I tell if a balsamic vinegar is good?
I bought a bottle of balsamic vinegar, and it smells so sour when I put my nose over the bottle.
Is it supposed to be like that?
2
votes
1answer
629 views
Are ripe meyer lemons supposed to be soft?
At the grocery store they were selling meyer lemons in mesh bags, they all seemed to be much softer than an ordinary lemon. Are meyer lemons supposed to be a very soft fruit? just touching them ...
6
votes
0answers
865 views
How do I pick an avocado? [duplicate]
When buying an avocado from the grocery store or farmers market how do I know when it is ripe? What are some signs I should look for to know that it is either a good or bad avocado?
10
votes
1answer
786 views
What is the difference between various cuts of steak?
I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try ...
6
votes
2answers
1k views
How do I pick the best potatoes at the supermarket?
I was picking potatoes randomly from the supermarket without much thinking, and some potatoes take more time to bake properly.
So on what basis should I pick potatoes, potatoes for baking?
I'm not ...
5
votes
2answers
196 views
Flavor notes of olive oil varietals?
I prefer extra-virgin olive oils with fruit and grassy notes, rather than the peppery back-of-the-throat flavors that some folks enjoy. Are there particular olive varietals that are more likely to be ...
