Questions about the identification and evaluation of specific ingredients.

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1
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1answer
824 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 ...
9
votes
1answer
2k 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 ...
3
votes
1answer
18k 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 ...
2
votes
1answer
278 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
283 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
3k 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?
15
votes
3answers
17k 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 ...
19
votes
10answers
17k 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 ...
5
votes
6answers
3k 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 ...
4
votes
3answers
591 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?
2
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1answer
1k 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
2answers
2k 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
216 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 ...
7
votes
1answer
16k 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?
10
votes
10answers
17k 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 ...
11
votes
1answer
967 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 ...