A placeholder tag intended to replace another, high-risk problem tag. Please review the full tag information (wiki) for instructions and guidelines for removal.
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 ...
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 ...
10
votes
5answers
1k views
Are there culinary applications for carrot tops/greens?
The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really ...
5
votes
1answer
6k views
Where can I find a quality comparison for Zwilling Knives?
I'm trying to find comparisons between various knives from Zwilling. I know the difference between the lines: JA Henckels International tends to be of different build quality as compared to Zwilling.
...
0
votes
1answer
96 views
Tips, pointers, and recommendations for the single dad? [closed]
I am a single Dad raising two girls who are starting to want to help with cooking. Here's the thing. Unless it's on the grill I don't know how to cook. I'm embarrassed to say most of our meals come ...
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
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 ...
12
votes
2answers
435 views
What makes steel-cut oats different?
I've seen several people insist that steel-cut oats are better than regular oats. What makes them different?
0
votes
1answer
6k views
Is mixing coffee with milk directly unhealthy? [closed]
Scientifically speaking, is there a reason not to mix coffee with milk directly?
I remember reading once, that milk is like the anti-dode to coffee and there is a bio-chemical reason why this makes ...
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 ...
0
votes
0answers
253 views
Recipe for a gooey-pecan pie like filling (without the nuts) [closed]
Does anyone have a recipe or for that matter even an idea of a pie filling. It should be gooey, sweet and a little bit chewy.
Thanks in advance...
0
votes
0answers
75 views
Overall pH impact of protein powders [closed]
I read some articles about the optimal alkaline/acid ratio of the food we eat and I have bumped into a little problem.
I'm working out regularly and therefore I eat more meat / rice / cereals. My ...
0
votes
0answers
260 views
Are skin and stock of chicken drumstick safe? [closed]
I am living in US. I often buy chicken drumsticks from food grocery stores and simply boil them to eat. Their packages say they are grade A and/or all natural. I heard that USDA forbids usage of ...
1
vote
3answers
235 views
high protein easy to make lunches [closed]
I am an active person in the gym 4-5 days a week and always running or playing squash the other days, I work 5 days a work and I am terrible for packing lunches, I was wondering if anyone had ...
8
votes
3answers
8k views
What is the difference between pancetta and bacon?
I see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?
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...
10
votes
4answers
725 views
Is it possible to patent recipes? [closed]
We live in a world full of intellectual property. For a long time now, engineering has used patenting to secure monetization from a particular invention. However, many "soft", e.g. untangeable, topics ...
1
vote
3answers
1k views
How can I make very small quantities of balsamic reduction?
Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsamic than the recipe called for.
Is there ...
22
votes
8answers
371 views
Cues to a reliable or unreliable recipe?
Over on this question about measurements we got into an interesting discussion about recognizing reliable recipes. What cues do you look for to recognize one you would trust? This is a community wiki ...
8
votes
3answers
232 views
Difference between natural and organic
For products such as bread, state they are either natural or organic, what is the difference?
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 ...
-2
votes
1answer
139 views
Crispy cheesy snacks for dieters
I am going to experiment making a savoury cheese crispy snack like Twisties or Cheezels. I have these ingredients in mind.
Corn, Vegetable Oil, Rice, Whey Powder, Cheese Powder (parmesan), Vegetable ...
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 ...
5
votes
3answers
3k views
What type of sausage for bangers and mash?
On a recent trip, I ate at an authentic Irish pub that served the best bangers and mash I've ever had. As there's nowhere around town that regularly serves the dish, I've decided to try my hand at ...
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 ...
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 ...
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?
14
votes
7answers
459 views
where can I find ancient ages/middle ages recipes and preparation techniques?
I always had an interest for recipes from ancient ages (ancient Greece, Roman empire) and middle ages (i.e. after the fall of the Roman empire until the Renaissance). It's nice to experience what ...
1
vote
2answers
290 views
Panna Cotta Recipe Ideas [closed]
I am a relatively new cook and like to make things in my spare time. My wife and I were in a restaurant recently for her birthday where she tried some Panna Cotta. She really liked this dessert and I ...
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 ...
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 ...
7
votes
2answers
1k views
Why do different pasta shapes taste different?
I've noticed that even when I buy two different pasta shapes of the same brand (and so presumably the exact same recipe), they still taste subtly different, to the point that I consistently prefer the ...
5
votes
3answers
444 views
Looking for a recipe generator [duplicate]
Possible Duplicate:
How does one find recipes given an ingredient rather than the recipe name?
I'd like to get a recipe by given food (fridge content;)...
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
2k views
How much dry ground ginger do I substitute for fresh grated ginger?
I don't use ginger enough to really justify getting it fresh, so how much of dried ground ginger should I use in recipes that call for fresh grated?
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 ...
2
votes
1answer
242 views
How can I make this curry given my list of ingredients?
I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish:
The garnishes on the surface are
Hawaiian volcanic salt, cucumber,
garlic chips, ...
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 ...
8
votes
4answers
482 views
Saving pasta water
When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, ...
7
votes
9answers
536 views
Additional ingredients to homemade pasta? [closed]
I would like to make interesting, unusual home-made pasta. I am looking for ideas on what to add to the pasta dough to add colour and taste (especially taste).
Well-known additions include:
puréed ...
4
votes
2answers
2k views
Low Carb Pizza Dough Recipe - How Will This Make Dough?
I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
2
votes
3answers
192 views
Carb Free Thickener
Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
7
votes
2answers
1k views
How does one soften sun dried tomatoes?
Some packs of sun dried tomatoes come a bit too hard to chew. How do I soften them for use in a salad? Should I toss them?
3
votes
4answers
703 views
Sugar for babies food [closed]
Is it true that adding sugar to babies under one year food are not safe? If so what can I use instead of sugar to make healthy and tasty food for my child.
10
votes
3answers
918 views
What are the differences between the grades of maple syrup?
You can get maple syrup in different grades, but what defines the difference between the grades? Why is one syrup grade A and one grade B?
5
votes
2answers
5k views
Milk vs. Dark vs. Semi-sweet vs. Bitter-sweet chocolate?
What's the difference between the following chocolates?
Milk
Dark
Semi-sweet
Bitter-sweet
If a chocolate only lists the % cocoa solids used, can I figure out which of the above types it is?
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?
6
votes
3answers
1k views
What does “contains 2% or less of” mean?
In the US, food labels are required to provide an ingredients list. One common phrase on labels is "contains 2% or less of." For example: "Pork, water, contains 2% or less of: salt, spices, sodium ...
2
votes
2answers
206 views
What is the cranberries/sugar ratio used in the American cranberry sauce?
I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done.
Do I wrongly ...
14
votes
2answers
326 views
Why do so many cheeses have artificial ingredients?
Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain a interesting list of artificial additives in the ingredient list: ...
