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6
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3answers
1k 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?
5
votes
2answers
2k views

How do you prep Bacalhau (salted cod fish) before cooking?

A specialty grocery store recently started to carry a Bacalhau (heavily salted cod fish) - I'm guessing that a recipe I have for Baked Codfish would work. My question is since it is so heavily salted ...
2
votes
2answers
5k 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
61 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.
5
votes
3answers
3k 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 ...
7
votes
1answer
897 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 ...
3
votes
2answers
738 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 ...
3
votes
2answers
1k 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
383 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
266 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 ...
2
votes
2answers
254 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 ...
8
votes
2answers
310 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
6answers
1k views

Preparing eggplant with less oil

I love cooking with eggplant (or aubergine/brinjal in your specific English flavor). However to get rid of the bitter taste and slightly spongy texture, I end up using huge amounts of olive oil, ...
5
votes
3answers
3k 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 ...
9
votes
5answers
1k 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 ...
5
votes
1answer
682 views

What is the proper ratio of heavy cream to chocolate for a thick ganache?

Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything special that needs to be done to achieve ...
5
votes
2answers
231 views

Do I need to use sterilized jars straight away?

When making jams and preserves you obviously need to sterilize the jars. After the jars have been sterilized do you need to use them straight away or can you sterilize them in advance and keep them ...
8
votes
4answers
2k 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 ...
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 ...
4
votes
1answer
3k 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 ...
5
votes
2answers
458 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 ...
1
vote
2answers
2k 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 ...
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 ...
5
votes
3answers
989 views

A question of Fishmonger basics and fish processing and handling?

I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not smell like fish and if it did they did ...
17
votes
2answers
6k views

Do I need to pre-cook bacon when adding it to a quiche?

I've got a quiche recipe that requires me to use bacon but it's not clear on whether or not I should cook the bacon before adding it to the quiche. The quiche is to be cooked at 180C for 25 mins so ...
15
votes
1answer
581 views

A definitive method of dicing an onion

It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and wasteful. Could someone explain how I should ...
5
votes
1answer
215 views

Is “quick brining” as effective as an overnight soak?

I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any ...
3
votes
2answers
220 views

Removing the onion layers in an intact way without cooking them

I was wondering if there is a way to remove the onion layers in an intact way so they're not broken or damaged. I've done this before by slightly baking the onion until it softens
6
votes
5answers
2k views

When to spray or when to use olive oil?

So what's the basic rule of when to spray with PAM etc or when to use olive oil? For ex, for making an omelet, I usually use the spray.
7
votes
3answers
993 views

Cooking Moose meats

Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. What are some of the things to consider when cooking Moose?
2
votes
2answers
2k views

How do I remove bitterness from bitter melon

We use bitter melon/bitter gourd for making curry. We boil bitter gourd in water couple of times to remove bitterness which is very time consuming. Is there any better way to remove bitterness?
6
votes
2answers
4k views

How to prepare mint for use?

I have mint growing in the garden, and I'd like to use it in cooking and in drinks (like hot chocolate). Are you supposed to dry the mint and then crumble/ground it up?
2
votes
2answers
1k views

What is the most efficient way to prepare (very small) fresh oregano leaves?

While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the tiny leaves off the oregano stems. It ...
0
votes
1answer
232 views

What is unique about veal and how can I take advantage of this in my preparation?

First off, I'm talking about what they call Rose Veal here, not the crate Veal which has given the meat such a bad name. So, I've tried a few recipes: a roast, a stew and some breadcrumbed escalopes. ...
4
votes
2answers
2k views

What's the fastest way to seed grapes (e.g., Concordes)?

I've got a bunch of grapes, with seeds. I need to seed them for a recipe. Cutting them in half and prying out the seeds with a paring knife makes me yearn for stringing beans. Any suggestions on how ...
6
votes
2answers
314 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?
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?
8
votes
3answers
2k views

What's the best/easiest way to de-vein king prawns?

I often buy raw king prawns (maybe they're called shrimp where you are, they're about 3-4 inches long) - they are already shelled and beheaded, but they've still got the blue vein running down the ...
12
votes
4answers
357 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 ...
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
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 ...
18
votes
5answers
2k views

What are the basics and options of brining meat, for example chicken?

What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is ...
9
votes
3answers
2k 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 ...
1
vote
2answers
8k views
3
votes
1answer
862 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?
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?
5
votes
1answer
595 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 ...
5
votes
2answers
397 views

Is there an easy way to french trim a rack of lamb?

I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to do this? some preferred tool?
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 ...