Please do not use this tag. It is vague, ambiguous and useless. It will soon be removed.

learn more… | top users | synonyms

8
votes
1answer
9k views

How should I prepare Bok Choy before I cook it?

I just bought a pack of bok choy that I want to steam inside a bag along with some halibut. How should I cut it up before putting it in the bag? Would the preparation be different if I was cooking ...
7
votes
6answers
4k views

Is it recommended to rinse the teapot with boiling water before putting the tea leaves in?

Is it recommended to rinse the teapot with boiling water, or does that make no difference?
12
votes
4answers
19k views

How to clean cauliflower?

I have asked many people about "best to way to clean cauliflower" before cooking. I got several answers, like keeping in salt water or add soak in turmeric mixed water. And also how do you remove ...
7
votes
3answers
3k views

How to correctly use a whisk?

I've tried many times to whip some cream or egg whites with a simple whisk, but I feel tired after about a minute of whipping, and I do not obtain good results also after whipping for sometime. I ...
6
votes
3answers
7k views

How do you prepare squid tentacles?

The 'suckers' on squid tentacles seem to each have small shell-like (chitinous?) 'rings' inside them that can be removed by pulling or rubbing the tentacles. This takes a lot of time and I am ...
12
votes
2answers
5k views

How do you prepare a steak to be rare and very rare (blue)?

I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared. My questions are: How do you prepare a steak to be rare? How do you prepare a steak to be very rare ...
7
votes
7answers
1k views

How to Peel Potatoes

Whenever I have to peel potatoes, I spend much of the time fighting the slippery, just-washed potatoes and keeping them from shooting out of my hands...what's a good way to peel potatoes more ...
8
votes
3answers
1k views

Is there an easy way to trim the ends off green beans quickly?

A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk ...
8
votes
3answers
5k views

Why isn't my vinaigrette emulsifying properly?

I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly and it holds for a while. Tonight, I ...
3
votes
1answer
858 views

How can I make the best use of chocolate peppers?

One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on ...
1
vote
5answers
3k views

Peeling roasted green chilies

Last time I roasted green chilies, which consisted of charring the skin, I had a tough time peeling them. Is there an easy way to peel roasted green chilies, or some secret I'm missing?
16
votes
1answer
17k views

How can I peel pearl onions quickly?

I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions?
5
votes
1answer
591 views

How to handle jicama?

I recently grabbed some jicama from the store on a whim, and i used to make some really delicious slaw. However in the course of prepping it, I sent a whole lot to the trashcan during the peeling ...
4
votes
2answers
1k views

Will frozen pearl onions caramelize as easily as fresh ones will?

Will frozen pearl onions caramelize as well as fresh ones will? Besides draining the frozen ones, is there anything that I should do to them to aid their caramelization?
8
votes
1answer
3k views

How do I make candy shells?

How do I make candy shells like M&Ms or Reese's Pieces have?
5
votes
11answers
2k views

Tips for Removing Fuzz from Peaches?

I like to use peaches with the skin on when possible, but I'm not a big fan of all that fuzz. Does anyone have a fuzz-removal method that works particularly well? Currently, I just rub the peaches ...
19
votes
10answers
23k views

Tips for Removing Silk from Corn?

Does anyone have any tips for how to easily and quickly remove silk from ears of corn? I find that it takes a long time to pick it all out.
3
votes
2answers
188 views

Is it possible to make homemade mascarpone?

I had a piece of tiramisu that had a layer of mascarpone that really balanced the other flavors out perfectly. At the grocery store it's sold in such little/expensive containers I was looking for an ...
2
votes
2answers
253 views

Red sweet and sour cabbage…drain or not?

The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar. Then it says to drain cabbage when cooked and ...
12
votes
2answers
10k views

Difference between old fashioned and quick oats?

What are the difference between old fashioned and quick oats? Are they nutritionally different? Can they be substituted for one another in recipes?
1
vote
2answers
8k views

How is Pâté made? What are the ingredients?

How is it made and what are the ingredients?
12
votes
11answers
24k views

Whipped cream without a mixer?

Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender?
6
votes
2answers
309 views

Is there a good, clean way to pit black olives?

I wanted to pit a black olive, like a Kalamata, and retain the shape - is there a good clean way to take the pit out?
22
votes
17answers
42k views

Cooking an egg without oil or butter

I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter? I tried in a Teflon pan but it was a mess.
8
votes
5answers
946 views

What technique best infuses spices into a dish?

If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper... I'm curious about how to maximize their flavor for a drink or dish, and in what liquids ...
34
votes
8answers
127k views

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
1
vote
3answers
16k views

How long should tilapia filets of normal thickness be broiled?

I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? ...
1
vote
1answer
667 views

What do you use to make tzatziki sauce? Garlic or onions?

I found tzatziki sauce in a supermarket, and if I recall correctly, the ingredients included onions; I then read on Internet that tzatziki sauce is made with garlic. What do you use to make tzatziki? ...
16
votes
7answers
467 views

I would like to make my own Chicken Stock, any suggestions?

I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?
4
votes
5answers
850 views

Making a sauce with mascarpone cheese

I have some mascarpone cheese left. May I use it to make a sauce?
6
votes
4answers
705 views

How to make home-made butter?

Has anyone tried it before and how was the result? What are the steps and what ingredients and kitchen tools do I need?
1
vote
2answers
1k views

How is congee made?

Does anyone know how to make the congee like those in Dim Sum/Yum Cha restaurants?
6
votes
4answers
3k views

Is there a way to prep mutton in order to ease its strong flavor?

Mutton has a slightly "gamey" flavor, is there a way to prep it before cooking which reduces this "gamey" flavour?
12
votes
7answers
493 views

How does one begin to create salsa?

Let me start by saying that I am not a cook by any means. Now, I love salsa and I always have, but mostly I just get store brands. I've had homemade salsa before and it tends to be a lot more ...
8
votes
2answers
303 views

Secrets of Gumbo

I like the idea of Gumbo, but I have had limited success in making it. . It seems to be a very varied dish and two recipes which call themselves gumbo can seem to have little in common. So I am ...
8
votes
2answers
158 views

When multiplying in baking, should I follow directions all-at-once or batches?

If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...
5
votes
4answers
214 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
13
votes
5answers
3k views

Should I let stock cool with the bones/veg still in it?

I've just made some stock and its bed time now. Do I need to strain my stock before I go to bed, or can I leave it overnight with all the stuff in it and strain it in the morning? Is one preferable ...
2
votes
1answer
317 views

Roti Canai cooking tips?

I am in love with Roti Canai, but I recently moved to a small island. My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? ...
12
votes
4answers
355 views

How do you efficiently clean a leek?

I've often found dirt deep within a leek, under several layers. Going through it all can be a very tiresome process. Is there any trick you can use to clean a leek, without cutting it up and ruining ...
5
votes
3answers
4k views

How briny should the water be when soaking broccoli to remove bugs?

I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out. What's the right salt:water ratio and how long should I soak?
7
votes
3answers
584 views

How to prepare pie dough in bulk at home?

Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
10
votes
5answers
943 views

What foods are high in umami?

What foods are high in umami ("savoriness") and how can I cook them to maximise the umami taste?
2
votes
3answers
6k views

How to cook/serve Confit de Canard?

I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what would be a good desert? I'm thinking of ...
14
votes
4answers
4k views

How does commercial whole grain bread stay fresh for so long?

Every recipe I have tried the bread turns very hard within an hour of baking, and I'd like something I could eat over the course of a couple days (breakfast toast and such). The 100% whole wheat bread ...
1
vote
1answer
92 views

How to make your own glased cherries?

Glased cherries, the sort of thing that sits nicely on top of a sundae, as opposed to a fresh cherry. I don't like the look of the packet ones in my local supermarket, is there an easy way to create ...
0
votes
0answers
278 views

How do you prepare/cook Kohl Rabi?

I regularly get an organic veg box, which occasionally contains items that I'm less familiar with, or are more challenging to make something delicious with. One that causes me a lot of trouble is Kohl ...
10
votes
3answers
269 views

Cracking an egg

How do you crack an egg?
6
votes
2answers
1k views

Avoiding grittiness with sichuan peppers

I've got a big bag of Sichuan peppers but I've often found that when I cook with them it's difficult to avoid grittiness from the outer kernel. I don't have this problem when I visit Sichuan Chinese ...
5
votes
7answers
1k views

How to prepare courgettes/zucchini?

I'm interested in an techniques for preparing courgettes? I cook mine either in a stew or I lightly fry them until brown. Are there any techniques to prepare the vegetable before cooking in either in ...