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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?
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 ...
24
votes
4answers
2k views

Why do some recipes recommend Kosher salt?

Is it healthy or more tasty?
22
votes
8answers
487 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 ...
20
votes
3answers
835 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
8answers
13k 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 ...
16
votes
3answers
851 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?
14
votes
7answers
587 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 ...
14
votes
2answers
436 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: ...
12
votes
7answers
853 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 ...
12
votes
3answers
5k 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?
11
votes
4answers
849 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 ...
10
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?
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 ...
10
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?
8
votes
3answers
267 views

Difference between natural and organic

For products such as bread, state they are either natural or organic, what is the difference?
8
votes
3answers
15k 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?
8
votes
4answers
584 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, ...
8
votes
1answer
1k views

Can you substitute capers for green peppercorn?

Can you substitute capers for green peppercorn? I'm making a sauce for a roast.
7
votes
9answers
725 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 ...
7
votes
3answers
404 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 ...
7
votes
2answers
617 views

What are the major differences between yams and sweet potatoes?

I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!
7
votes
4answers
379 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 ...
7
votes
2answers
2k 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?
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
4answers
265 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 ...
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?
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 ...
6
votes
3answers
2k 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 ...
6
votes
3answers
97 views

How can I adjust my recipe for étouffée to prevent the addition of okra to it from making the dish too gummy?

This is my recipe for étouffée: 4 Tbsp butter 4 Tbsp flour 1/2 cup chopped celery 1/2 cup minced bell pepper 2 toes minced garlic 1/2 cup chopped green onion 3 Tbsp chopped parsley 1/2 ...
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.
5
votes
3answers
458 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;)...
5
votes
1answer
15k 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. ...
5
votes
2answers
307 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 ...
5
votes
5answers
3k 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 ...
5
votes
2answers
2k 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?
5
votes
1answer
242 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. ...
5
votes
2answers
11k 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?
4
votes
3answers
1k 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 ...
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 ...
4
votes
1answer
415 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 ...
4
votes
3answers
209 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 ...
4
votes
2answers
708 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?
4
votes
1answer
480 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. ...
3
votes
4answers
1k 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.
3
votes
3answers
842 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 ...
3
votes
1answer
3k views

What is the difference between Yoghurt and Curd

They taste almost same. Are they different?
3
votes
4answers
1k 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 ...
3
votes
2answers
536 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
3k 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 ...