Please do not use this tag. It is vague, ambiguous and useless. It will soon be removed.
2
votes
2answers
223 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
3k 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
3k views
10
votes
10answers
12k 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?
5
votes
2answers
255 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?
20
votes
16answers
17k 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.
7
votes
5answers
424 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 ...
6
votes
2answers
3k views
How to make wasabi paste? [closed]
I have just returned from a dinner in a Japanese restaurant where I tasted Wasabi.
I would like to know which are the ingredients of this sauce, which is the recipe and if it easy to make.
26
votes
7answers
37k 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 ...
10
votes
3answers
15k views
How should baking soda be used to tenderize meat?
At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using ...
1
vote
3answers
5k 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
492 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? ...
15
votes
7answers
419 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?
3
votes
5answers
717 views
Making a sauce with mascarpone cheese
I have some mascarpone cheese left. May I use it to make a sauce?
5
votes
4answers
526 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?
2
votes
1answer
969 views
How is congee made?
Does anyone know how to make the congee like those in Dim Sum/Yum Cha restaurants?
6
votes
4answers
949 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?
11
votes
5answers
374 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
262 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
150 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
184 views
13
votes
5answers
2k 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
258 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? ...
11
votes
4answers
289 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
2k 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
442 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 ...
8
votes
5answers
688 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
3k 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 ...
13
votes
3answers
2k 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
244 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 ...
8
votes
3answers
245 views
6
votes
2answers
472 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
630 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 ...
15
votes
5answers
1k 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 ...
3
votes
2answers
949 views
Preparing trout and avoiding bones?
We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it. The last time my wife filleted it, but we ended up with lots and lots of little ...
6
votes
3answers
950 views
How do you prepare a fresh deer for cooking?
I'll be getting a fresh deer, gutted by the hunter that shot it, but I need to prepare it myself.
I've heard that it's a good idea to let it hang for a day or two before skinning it, is that true?
...
6
votes
6answers
1k views
How do you prepare a Rabbit?
A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it.
9
votes
7answers
30k views
How do you cook pork chops without drying them out?
Every time I cook pork chops, they come out dry even though I only cook them to 150 degrees. I broil them btw, like they said to at the store. Is there a way to prevent this?
5
votes
2answers
347 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?
58
votes
16answers
4k views
How do you peel garlic easily?
How should I approach peeling a clove of garlic to get the skin off most quickly? Is it different if I'm doing a bulb whole?
8
votes
6answers
659 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
2answers
173 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 ...
5
votes
1answer
444 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 ...
3
votes
3answers
97 views
Daikon in place of pasta
I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it.
Have you done this? If so, what should I be aware of when I try it out?
29
votes
8answers
4k views
Why should I soak beans before cooking?
Every recipe says I should soak beans in water overnight before cooking. Why?
I did some experiments. I have tried soaked and unsoaked beans from the same batch. There was no difference in cooking ...
26
votes
4answers
867 views
I want to make my own cheese. How do I get started?
I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other stronger cheeses?
8
votes
4answers
1k views
How thoroughly do you need to clean the inside of a chicken before baking it?
My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be super thorough when cleaning a chicken or is ...
21
votes
6answers
1k views
6
votes
4answers
1k views
Precautions making carpaccio
I saw in TV chefs making carpaccio.
They get a nice raw meat and fillet them in thin pieces.
Then they make a sauce and side dishes.
Isn't eating this raw meat dangerous?
