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4
votes
3answers
614 views
How to tell the proper amount of oil to use when sautéing vegetables and meat?
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
6
votes
2answers
3k views
How to make wasabi paste? [closed]
I have just returned from a dinner in a Japanese restaurant where I tasted Wasabi.
I would like to know which are the ingredients of this sauce, which is the recipe and if it easy to make.
4
votes
2answers
444 views
What is the difference between a macaron and an amaretti biscuit?
Other than differing in origin (Italian (amaretti) and France (Macaron)), what is the difference between these two biscuits?
17
votes
3answers
2k views
What are the differences between different types of onions, and when do you use them?
I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in ...
2
votes
2answers
207 views
strawberry and fig vincotto
I have one strawberry and one fig vincotto (bottle). What can I do with it ? Am having trouble finding recipes to use it in, other than fruit/icecream/salad related. I prefer a recipe with only a few ...
4
votes
5answers
1k views
What white fish can be used in rolled sushi?
I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled sushi paired with apple and cucumber. I ...
6
votes
4answers
4k views
How does crepe batter differ from pancake batter?
What are the different ingredients in crepe mix versus pancake mix? I'd like to try my hand at making crepes from scratch...
4
votes
1answer
250 views
What are good resources to learn food chemistry?
Did anyone knows of some good resources to start learning about food chemistry?
I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the ...
3
votes
2answers
408 views
Where can I find or make Irish cream soda?
I had this when I was going to college and now I miss it a lot. It is a non alcoholic drink.
3
votes
1answer
2k views
20
votes
4answers
2k views
3
votes
1answer
2k views
Proper proportion of cream of tartar to baking soda for snickerdoodles
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is ...
1
vote
2answers
301 views
How to prepare shallot greens
I have a bunch of shallots with the greens (stems) on them, and I was wondering if anyone has experience with them. How are they used? Throw them in with the shallot bulbs? Use them like green onions ...
14
votes
7answers
5k views
Is canned or jarred minced garlic substantially different from fresh garlic?
I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jars in the produce section of the grocery ...
4
votes
3answers
132 views
Heirloom tomatoes
What makes a tomato "heirloom" and what is the difference to conventional tomatoes?
Edited: heritage -> heirloom, makes more sense that way.
6
votes
6answers
857 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.
14
votes
5answers
853 views
How do I get the burnt aroma off burnt food?
I sometimes burn the bottom of the pan due to carelessness or not stirring enough. The burnt smell tends to persist even after I seperate out the un-burnt bits. Is there any way to fix this?
11
votes
14answers
7k views
Why does my chicken breast become so dry?
When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts.
Is there a reason the ...
10
votes
5answers
5k views
Beer batter fish, keeping the breading from peeling right off while eating?
A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the ...
7
votes
2answers
4k 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
654 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 ...
16
votes
2answers
499 views
How can I tell whether an egg has been hard-boiled, through the shell?
At my workplace, there's a mysterious carton of eggs in the common refrigerator. Nobody I've asked knows whether they're raw or cooked.
Is there a way to tell, without cracking one of the eggs open?
6
votes
5answers
2k 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
241 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 ...
26
votes
7answers
3k 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 ...
3
votes
10answers
11k views
What spices do you add to chili? [closed]
Other than the obvious chili powder, cumin, onion, garlic and salt, what spices do you add to chili?
11
votes
7answers
778 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
209 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 ...
19
votes
3answers
420 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
682 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?
21
votes
8answers
9k views
How do I pound chicken (or other meat) without making a mess?
Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
3
votes
1answer
138 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 ...
35
votes
4answers
2k views
What is the difference between baking soda and baking powder?
And can I use one in place of the other in certain recipes?
