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3
votes
2answers
157 views

Is there a non-alcoholic substitute for rice wine?

I'd like to cook something that calls for rice wine, but alcohol is prohibited for me. What can I use as a substitute for it?
2
votes
1answer
40 views

Pan-frying fish filets with skin on

When frying filets with skin on, I fish the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work?
0
votes
0answers
25 views

Perfectly Popped Popcorn [duplicate]

I enjoy making and eating popcorn , it tastes great, but it never looks perfect. How can I get mostly round popcorn like butterkist?! Image of round and regular popcorn My usual result is on the ...
0
votes
1answer
72 views

Maintaining pressure on Pressure Cooker

I used to cook a lot of beans on regular pots before I switched to a Pressure cooker. On regular pots once the water is boiling I'd turn it down to simmering temperature where there are only few ...
0
votes
2answers
60 views

What is the difference between boiled vegetables and stewed vegetables?

I would like to know what the difference is between boiled vegetable and steamed vegetables? Is the methods for preparing these different? How do these differ? My undrstanding it that with boiling ...
10
votes
3answers
3k views

When is it OK to cook a burger medium?

When does it seem to be OK to eat burgers cooked medium and sometimes not? I live in the UK and for many years it has been well-instructed that you cook your burger through to ensure that any ...
0
votes
1answer
49 views

I added too much corn starch into my potato cutlets what do I do

I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it taste like flour.
8
votes
2answers
133 views

Is smoking with 'barked' wood dangerous?

I have been told that smoking with fruit wood that has bark on it is poisonous. I also have been told that there is nothing wrong with using 'barked wood'- that it is only a matter of personal taste. ...
0
votes
1answer
58 views

How long will blackberries keep in the refrigerator if they have been cooked with sugar and water added?

How long will blackberries keep in the refrigerator if they have been cooked with sugar and water?
4
votes
6answers
550 views

What has happened to today's chicken compared to the chicken in the 1950's - 80's?

In the 1960's, 70's and up until now, my dear parents prepared their chicken the same way as have I. We bought it, washed it, cut it up, cooked it and served to family and friends who never got sick ...
5
votes
2answers
22k 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. ...
29
votes
7answers
8k 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 ...
8
votes
4answers
18k 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?
16
votes
8answers
17k 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 ...
10
votes
5answers
2k 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 ...
0
votes
1answer
29k 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
484 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 ...
1
vote
3answers
296 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 ...
11
votes
4answers
914 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
4k 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 ...
24
votes
8answers
566 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
306 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
578 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
1answer
172 views

Crispy cheesy snacks for dieters [closed]

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 ...
15
votes
7answers
675 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
328 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
2k 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 ...
5
votes
3answers
471 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;)...
2
votes
1answer
272 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
930 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 ...
7
votes
4answers
655 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, ...
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
238 views

Carb Free Thickener

Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
11
votes
3answers
2k 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?
16
votes
3answers
978 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?
2
votes
2answers
373 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
497 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: ...
11
votes
2answers
2k views

Light vs Dark Brown Sugar

Is there a practical difference between light and dark brown sugar? I ask b/c I've seen many recipes specify one or the other. Do they really behave differently in some way?
5
votes
2answers
3k views

Are there certain kinds of salts that work best for baking (cakes, bread, etc)?

As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depend on what I am baking?
3
votes
4answers
2k views

How to keep thin sponge bases moist

I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of ...
5
votes
1answer
315 views

What is the name of this chicken soup dish?

I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. ...
4
votes
3answers
211 views

wishy-washy caffè frappè

I'm trying to do the greek drink "Caffè Frappè". I'm using 2 tea spoon of spray dried coffee and 2 tea spoons of sugar. I've added a little of iced water and blended with an hand mixer until it's ...
0
votes
0answers
243 views

Substitute for Salt [duplicate]

Possible Duplicate: What are some good substitutes for salt for those on low sodium diets? What is the very best substitute for salt, and still tastes great?
5
votes
2answers
360 views

How do I make my cheese “crackers” less greasy?

To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F. Once the cheese has started to bubble ...
13
votes
3answers
8k views

How much difference is there between brands of flour?

How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?
7
votes
3answers
447 views

A steak story: dry crust

I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a high (650) degree grill for two minutes ...
3
votes
2answers
973 views

What are some culinary applications for rambutan? [closed]

Besides eating it straight from the rind, how else can one use rambutan fruit? I saw it at the grocery store for the first time tonight and would like to try it.
4
votes
1answer
590 views

Homemade taffy turned out too thick and hard

I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy. ...
20
votes
3answers
2k 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?
39
votes
4answers
3k views