Please do not use this tag. It is vague, ambiguous and useless. It will soon be removed.
0
votes
0answers
54 views
Looking for new olive oils to try - any suggestions? [closed]
I'm interested in finding a reliable source for shipping olive oil from Italy (or other Mediteranean regions known for their high quality olive oil) directly to my house in San Francisco. Ideally I'm ...
2
votes
2answers
735 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
108 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 ...
6
votes
2answers
399 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
203 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
2k 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
2k 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
1answer
1k 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
97 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
1answer
1k 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
243 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
132 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 ...
1
vote
2answers
194 views
How do I learn to cut/chop ingredients? [duplicate]
Possible Duplicate:
What are some good resources for learning Knife Skills?
I'm about to join some cooking classes but I'm totally green at this sort of thing.
So I can preserve some of my ...
3
votes
2answers
848 views
How can I remove the skin from peanuts?
I will be making Ban ban ji chicken for tonight's dinner, and have picked up some shelled peanuts. The peanuts are still in their skins, and I was wondering: what is the best way to remove the skins ...
1
vote
2answers
1k views
Why does flatbread have to be microwaved / cooked / toasted?
I was eating at a sub making restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks."
The Chef said, "Well technically the flatbread still HAS ...
-1
votes
2answers
939 views
How long & at what temp do I cook stuffed pork sirloin roast?
I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered or uncovered? I've never made one of ...
0
votes
0answers
143 views
Meat left out too long too eat? [duplicate]
Possible Duplicate:
Why is it dangerous to eat meat which has been left out and then cooked?
How long can I store a food in the pantry, refrigerator, or freezer?
I bought meat, family ...
0
votes
0answers
47 views
~ What are ingredients that are best to buy (semi)-prepared rather than whole to save time and effort ~ [closed]
Some examples that are better to buy:
* minced garlic
* minced onions
* pre-cut meat
* fish fillets
0
votes
1answer
178 views
Recipe generator for randomized meal planning [closed]
has anyone of you ever tried a randomized week long meal planner for dieting ?
If you have read the 4 hour body delegating the cycle to an alogrithmen makes a lot of sense in my opinion. I'm happy ...
3
votes
1answer
496 views
What type of sauce is appropriate for a dry-aged prime steak?
Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
6
votes
3answers
687 views
Can I mince garlic in advance?
I really hate mincing garlic in tiny batches for each dish. Is there any way to mince many bulbs in advance and store them for a week or more?
17
votes
9answers
30k views
How do Chinese restaurants tenderize their meat?
I eat at a lot of Chinese restaurants now and also while growing up. I often wondered how is it that the chicken, pork, and beef in dishes are always so tender. I can never replicate it when I cook.
...
3
votes
1answer
4k views
How far in advance can sweet potatoes be peeled?
How long (hours or days)can sweet potatoes be peeled before they are used? Do they go brown quickly like regular potatoes? Are there methods for holding them?
2
votes
2answers
1k views
Substuting Fresh Milk for Dry Milk
What is a good ratio to use when substituting dry milk with fresh milk?
When would it be inappropriate to use fresh milk instead of dry milk?
2
votes
2answers
52 views
Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?
Does it change the taste, the texture, or anything else?
And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.
2
votes
3answers
755 views
Why not microwave veggies?
Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot dirty, and I don't usually have to dry the ...
3
votes
2answers
318 views
What is the most efficient way to remove kernels from a corn cob?
I have access to as much sweet corn as I want, so I would like to remove the kernels and store them in the freezer.
What is the most efficient (low time, high recovery) way to remove the kernels ...
4
votes
1answer
1k views
How to prepare chanterelles?
I always find myself buying chanterelles because I really like them when I eat them somewhere where the chef knew what he/she was doing. I always end up with an inedible mess -- or at least something ...
2
votes
4answers
809 views
How do you clean or gut fish
I'm lucky enough to have been gifted two Trout by a neighbour... and have not had the pleasure of preparing fresh fish before (or at least not unprepared fish).
I've attempted an internet search but ...
0
votes
0answers
305 views
how can I make flaked almonds from whole raw almonds [duplicate]
Possible Duplicate:
How can I take apart almonds?
I want to make a recipe that requires toasted flaked almonds as an ingredient, I have some whole raw almonds. Is it possible for me to ...
3
votes
2answers
342 views
Charring veg without gas burners/grill
Without having a gas burner or a grill, is there still a way I can char vegetables such as a red pepper or corn on the cob? I have a glass-ceramic range and an oven - would I have to do it under the ...
1
vote
3answers
219 views
Cumin-flavored vodka
I want to make vodka or liquor which tastes similarly to Brennivin. The taste which dominates Brennivin is cumin so you can say that I can basically want to prepare cumin-flavored vodka or liquor.
...
7
votes
1answer
191 views
How to wash soft fruit?
I bought a pack of blackberries from the supermraket and the label said to wash before use. I tried that and it completely ruined them.
I tried running them under a tap (faucet). Ruined. I tried ...
8
votes
5answers
3k views
Why prevent apples from turning brown?
It's somewhat well-known that applying an acidic solution to sliced apples prevents them from turning brown as quickly. I believe that the primary motivation to prevent the "browning" is aesthetic: ...
5
votes
3answers
1k views
What impact does the order of assembly have when making cookies?
What is the impact of assembling a cookie batter in a different manner than that described in the recipe? What's the best general order for combining the creamed fat & sugar, the dry ingredients ...
12
votes
3answers
1k views
What's the best way to peel an onion?
I'm a pro at dicing an onion. My issue is always peeling it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off.
Does anyone have any sure-fire tips on how to ...
4
votes
3answers
1k views
How to protect hand skin when preparing food
My hand skin is extremely dry due to exposure to water. But when cooking, it is inevitable to submerge my hands in water, for example, to wash food.
So I was wondering
generally how to protect my ...
8
votes
4answers
1k views
Is designating knives to avoid cross-contamination necessary?
I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing one knife after each specific use not ...
6
votes
4answers
3k views
Should rice be washed with hot water or cold water?
For both long-grain (Jasmine) and short-grain rice I typically rinse the rice with cold water to remove some of the starch and to clean the rice a bit. What temperature (hot/warm/cold) should I use ...
4
votes
2answers
6k views
How does one remove the “fishy flavor” from seafood?
My sister really doesn't like a strong fish flavor and is very picky. Are there any effective ways to prepare the seafood in such a manner that reduces the fishy flavor/taste? If "seafood" is too ...
4
votes
1answer
1k views
Will potatoes turn brown / gray in oil?
When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what), will oil inhibit the same chemical reaction?
I ...
6
votes
7answers
3k views
What's the least messy way to prepare grapefruit?
I usually cut it in half (through the equator) and eat it with a spoon but the juices tend to spray everywhere. Is there a better way?
5
votes
2answers
286 views
Automatic dicer
I love cooking, but I hate dicing! I have a food processor that can slice really well, but it doesn't have any ability to do dicing.
Does a device that can automatically dice various produce ...
7
votes
1answer
769 views
My toasted couscous didn't soften properly. Why?
My wife bought some toasted Israeli couscous at a specialty store recently, and we decided to cook it last night. Unfortunately, it did not seem to cook like we are used to, and some of it was still ...
6
votes
2answers
4k views
Tricks for removing sausage casing?
I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a ...
4
votes
1answer
1k views
How to prepare Stevia leaves for consumption?
I have a Stevia plant growing on my deck and I'd love to use it in a recipe. Does anyone know a way to use Stevia leaves?
3
votes
7answers
8k views
How to prevent cucumbers from tasting bitter?
I am a cooking dummy and I hate bitter cucumbers. :) Help!
4
votes
2answers
364 views
How to prepare salsify (schwarzwurzeln) to minimise sap?
This morning I tried cooking salsify (aka Schwarzwurzeln) for the first time.
It needs to be peeled before cooking, which I did rapidly and with a bowl of water nearby, as per advice on various ...
3
votes
2answers
14k views
How can I prepare bread dough to be cooked the next day?
I'd like to make some fresh bread for breakfast tomorrow, but don't particularly want to wake up at 5am to mix and prove the dough. How could I make the dough tonight so that I could just throw it in ...
1
vote
2answers
1k views
Should I brine a goose?
I've had really good luck with brining turkey & chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose. Does the fat content of an average ...
