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3
votes
1answer
72 views

Do sprats need to be gutted?

Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-squeamish person happy with a bit of fish ...
1
vote
1answer
26 views

Is it necessary to remove the seeds of Tinda before cooking Tinda sabji?

Is it necessary to remove the seeds of Tinda before cooking? And if so why?
0
votes
0answers
18 views

How to make a dish from dried beans without causing gassiness [duplicate]

I've been making a lot of stews recently in a crock pot, and I love using dried beans to thicken it up for cheap. The problem I (and anyone else who eats it) have is that I get terrible gas for one to ...
4
votes
1answer
227 views

Vanilla Pudding: Could someone explain this recipe to me?

Recipe in question Ingredients 1/3 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 1/4 cups whole milk 3 large egg yolks, lightly beaten 3 tablespoons unsalted ...
16
votes
9answers
2k views

Food that is high in protein and is not solid for people with wisdom teeth removed?

I recently got some of my wisdom teeth out and I'm trying to cook food that is not solid due to my oral surgeon's instructions. I have found a bunch of food I can make including pasta, mashed ...
1
vote
2answers
107 views

Cooking Indian curry with yogurt

So, I've worked with Thai curry before and reviewed the post about "When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?" but these seem to be concerned with ...
3
votes
1answer
100 views

What's the term for cutting part way through a vegetable or fruit to increase surface area?

The other day I braised beef asian style (a bit of weak beef stock, sweet soy syrup, and dark soy sauce if you're wondering), and I put in some ginger. I wanted to keep the ginger together but give ...
2
votes
1answer
64 views

First slicing, then cooking, or the other way around?

I would like to try out a recipe for a gratin of beets and potatoes. For this I will need sliced potatoes and beets. I always like to cook vegetables for a bit before putting them in the oven to make ...
4
votes
2answers
205 views

Trimming ends off snow peas

I'm curious if it is customary to trim the ends off snow peas or should I just leave them on and eat them. I always clean them but it is time consuming. The picture shows an untrimmed one on top and ...
5
votes
1answer
90 views

Can I accelerate the prep time for small tapioca pearls?

I've got a package of Reese small pearl tapioca in front of me, ready to make tapioca pudding, but I forgot to factor in the recommended overnight soak. Is it possible to accelerate the process by ...
17
votes
3answers
3k views

Can I leave uncooked rice sitting in water for an hour or longer before cooking?

I'm prepping for a dinner party. And I put uncooked long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice is sitting in the pot with the water. Can ...
9
votes
5answers
2k views

Why don't they sell frozen tomatoes like other frozen vegetables and fruits?

Why aren't frozen tomatoes available like frozen broccoli, peas, peaches, or strawberries? Why are tomatoes only canned or fresh? Example: ...
4
votes
3answers
222 views

Why should or shouldn't I peel mushrooms?

I've peeled my button mushrooms since cooking with a friend once, who did it, but I've never understood why, if at all, it's advisable. Searching shows a fairly wide range of opinions but I see no ...
1
vote
1answer
52 views

Reducing Heavy Whipping Cream

Can this be done the day before using it for a sauce? Because of a time crunch, I was wondering if I could reduce the heavy whipping cream the day before I make the actual sauce?
2
votes
2answers
113 views

What should I do with a turkey after roasting but hours before dinner?

I work overnight, from 12 AM to 8 AM. When I got in, my only instruction was to check the turkey by 1 AM. I was also told by the co-worker I was relieving that she put the turkey in at 9 PM. And the ...
1
vote
1answer
192 views

Preparing a fresh bag of spinach: To Stem or Not To Stem

In the past I have always de-stemmed my fresh spinach leaves. But I am wondering, is that necessary? I'd like to prepare as-is.
14
votes
7answers
7k views

Do I have to peel red potatoes before baking them?

I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are ...
1
vote
1answer
102 views

When making Eetch, is it necessary to sauté the onions and simmer the tomato products? Are there differences if using quinoa rather than bulghur?

When I make Eetch, the recipe I use calls for sautéing the onions and then adding the tomato products and simmering for a short time before adding to the bulghur. A woman my husband works with told ...
0
votes
3answers
288 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
1
vote
2answers
281 views

Will mustard seeds soften in a sauce?

do mustard seeds melt into a dish if they are an ingredient in making a sauce? if not, would they be strained out after a specific lenght of time? Do they get softened in liquids? I wanted a sauce ...
0
votes
3answers
128 views

Where to get precise recipies?

I'm currently trying to learn how to cook and my main problem are the lack of precise recipies. Most of them tell you what to do in very abstract steps but lack a way of verifying if what you do is ...
2
votes
2answers
130 views

Shaking Method for Garlic

I can't pinpoint why, but this method fails for me. At best, shaking only peels two or three garlic cloves. I've ensured that all garlic bulbs and metalware are dry. Would someone please help? What ...
2
votes
2answers
186 views

Tools to peel and crush a whole garlic bulb

I'm conscious of this other question, yet this is (veritably) a different question that doesn't duplicate. What are some tools or appliances that peel an entire garlic bulb? Are there any for ...
2
votes
3answers
280 views

What are “cooked” potatoes?

I came across a recipe for skillet potatoes that asked for "cooked potatoes cut into 1/4-inch chunks". While the 1/4-inch chunk part was easy to understand, I'm not sure what is meant by "cooked". ...
4
votes
1answer
90 views

Mixing mushroom-potato-carrot soup and warming later (Should I?)

I've got what is probably a pretty basic question - but this is the first thing I've tried to prepare in my life that didn't involve boiling noodles and adding cheese afterwords. I'm looking at ...
1
vote
3answers
3k views

How to prepare dried tortellini?

I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just load as much as you need, and get the ...
0
votes
2answers
266 views

Will a fishmonger or bait shop clean a fish you caught for a fee?

I love fishing, especially saltwater surfcasting, but up until now it's been mostly "catch and release" - this summer I would like to try fresh-caught striped bass or bluefish. I am terrible at ...
4
votes
1answer
3k views

What method of coffee preparation gives the most caffeine in the finished cup?

As the question asks, which method from the list below will give the most caffeine in the final product (ie. a cup of coffee). Assume the same beans with the same grind (while the different ...
2
votes
1answer
184 views

Marinating in a bag vs pan

Does it make a difference if you marinate a steak in a plastic Ziploc bag or just a covered pan?
1
vote
2answers
116 views

Pre-pounding chicken

I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. ...
6
votes
2answers
365 views

Why should we add alcohol to make extract

Why is alcohol used to prepare extracts, such as mint extract?
7
votes
2answers
333 views

What is what I'm doing called?

At restaurants, I know that meats are often cooked by searing or grilling the meat to "mark" it, and then it is put in an oven for some time to be cooked. I also understand that this is done partly ...
0
votes
0answers
14 views

Is it ok to brine a frozen turkey? [duplicate]

I have heard it is not good to brine a frozen turkey because it has already been injected with a salt solution. Will it be ok to eliminate the salt in the mixture to infuse the other flavors? (ie. ...
2
votes
2answers
224 views

Confused about the addition of garlic

I keep reading online that garlic should be added at the end of dishes because they'll otherwise turn brown and bitter. What confuses me is that a lot of recipes using various methods (sauteeing, ...
1
vote
3answers
3k views

Coooking the Turkey the night before [duplicate]

If I cook the turkey the night before then cut it up, put in refrigerator wrapped or covered in container is it safe to reheat the next day and if fluid added in pan will it moisten it?
5
votes
2answers
3k views

What is the difference between French-pressed and Turkish coffee?

The taste and preparation of French-pressed and Turkish coffees are highly different, but I think they are both the same kind of coffee, named coffee Arabica. Turkish coffee has smaller grains and ...
3
votes
5answers
24k views

What are the difference between outside and inside skirt steak?

Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in what ways. A few things I've read about the ...
4
votes
4answers
10k views

Preparing / pre-cooking hash browns / home fries

(Inspired by, but broadening, Can you parfry hash browns in advance? ) In American diners, when you order home fries or hash browns, they are cooked to order, but are brought to the table in much ...
4
votes
1answer
15k views

does washing vegetables and fruit with baking soda make sense?

I have checked the other questions about washing vegetables and fruit, but they don't mention baking soda. Google brings up only unreliable (random blogs that give no reference) or biased (baking soda ...
2
votes
2answers
8k views

What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware?

We were trying to prepare a chocolate cake using a Panasonic Microwave. We set the oven to auto mode for cake preparation. There was a time for preheating (180°C) and then asked us to place the cake ...
-1
votes
2answers
145 views

Smartphone app to guide me with cooking [closed]

I would like to cook a meal, but i have no clue about cooking. Is there some kind of an app (smartphone / ipad) that would guide me through the process of cooking a specific meal? Step by step like in ...
8
votes
2answers
10k views

How to cut beef tenderloin into Filet Mignon

I bought a chunk of tenderloin and made several Filet Mignon out of it. I had a hard time cutting the filet into parallel shape with relatively smooth surface, like those we found in fine restaurant. ...
4
votes
2answers
2k views

Do I need to boil kidneys?

I was just speaking to someone in the sci-fi chat today when the subject of kidneys came up: Kidneys aren't "bad" in that they have the consistency and taste of muscle/meat... but they're very ...
3
votes
2answers
26k views

What is the best way to store prepared raw vegetables

I help and elderly friend who has asked me to pre-prepare some vegetables for her. This way she'll be able to cook them for herself later. I would like to know the best way to store pre-prepared ...
4
votes
2answers
6k views

Can I pre-cut sweet potatoes?

I am planning on making a sweet potato gratin. Can I slice the sweet potatoes the day before and keep them in the refrigerator?
3
votes
3answers
13k views

How long will homemade Pico de Gallo last in the refrigerator?

I am trying to start doing more prep work in the beginning of the week due to a busy work schedule. We love eating pico de gallo on omelets. Was just curious how long homemade pico would last in the ...
5
votes
1answer
987 views

What is the best way to prepare a 'chow chow' (chayote)?

I saw this in a grocers in an area which is predominantly populated by Korean people. It reminded me of Audrey 2 from 'The Little Shop of Horrors'. Any ideas on how best to use it?
4
votes
2answers
7k views

Why isn't my homemade yogurt smooth?

Last week I successfully made my own greek yogurt! I was and am very excited that I finally got it to work. But now the problem is, the yogurt I am making is just not very smooth. Store bought greek ...
3
votes
3answers
414 views

Use of robotics in gourmet kitchens

I don't know if this question is relevant here, or if it should wait for the upcoming Robotics Proposal, but I'll ask it anyway. Chefs such as Heston Blumenthal and Ferran Adrià are known for ...
5
votes
1answer
221 views

What are some methods to deal with cleanliness when working with raw chicken, pork, etc.?

I'm super paranoid when prepping/cooking chicken, pork, etc...especially now that we have an 11 month old crawling around. So, I'm constantly trying to be vigilant about keeping the raw meat prep area ...