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5
votes
3answers
144 views

Heirloom tomatoes

What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
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.
7
votes
2answers
7k views

How do I use no-boil lasagna noodles in a normal recipe?

How do I convert a normal lasagna recipe to use no-boil noodles? Do I need to add extra liquid or just make sure that the dish is covered really well?
3
votes
3answers
830 views

How to melt glucose?

I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :) So the question is ... is there a common ...
6
votes
5answers
4k views

Which foods generally create a problem of gas or acidity? [closed]

I am found of eating various dishes. But I have a gas problem, a little heavy food will create gas. So I need to be very conscious about my eating habit. So, which cares I should take while cooking ...
7
votes
4answers
363 views

My Baba Ghanoush is too watery

I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results. It was watery instead of creamy like the ones I had had. I used equal parts of eggplant and ...
27
votes
7answers
5k views

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
12
votes
7answers
851 views

Is raw milk healthier than pasteurized?

Obviously, pasteurization is useful since it reduces organisms in the milk, but how frequent were milk-related illnesses before pasteurization, and what other nutrients and flavours are lost in the ...
7
votes
4answers
262 views

Removing fat from a recipe

If I see a recipe I like, and it includes a marinade or sauce in which butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For ...
20
votes
3answers
800 views

When, if ever, are dried herbs preferable to fresh herbs?

Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go fresh instead? Is there any benefit in using dried herbs with some recipes?
16
votes
3answers
845 views

What makes fleur de sel different from regular salt?

Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?
3
votes
1answer
149 views

Organic, Local, Price - Which Tradeoffs do you make for which foods? [closed]

Example: Milk - We buy local first (usually happens to be hormone free, but not certified organic), then national brand organic, then whatever is cheapest Meat - We usually buy local seafood at the ...
37
votes
4answers
3k views

What is the difference between baking soda and baking powder?

And can I use one in place of the other in certain recipes?