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

learn more… | top users | synonyms

2
votes
4answers
20k 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 ...
5
votes
3answers
434 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?
7
votes
6answers
6k 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?
1
vote
0answers
56 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 ...
0
votes
6answers
7k views

Why does flatbread have to be microwaved / cooked / toasted?

I was eating at a Subway 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 to be ...
3
votes
1answer
91 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
2answers
7k 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 ...
29
votes
7answers
50k views

How long do you let a steak from the fridge come up to temperature, and when do you salt it?

Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to ...
8
votes
2answers
9k 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. ...
5
votes
2answers
45k 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 ...
5
votes
3answers
597 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 ...
10
votes
8answers
59k 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?
3
votes
2answers
25k 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 ...
13
votes
5answers
24k 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 ...
39
votes
12answers
18k 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 ...
2
votes
1answer
60 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 ...
39
votes
9answers
199k 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 ...
4
votes
2answers
136 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 ...
23
votes
18answers
55k 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.
5
votes
2answers
748 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
1answer
69 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 ...
12
votes
4answers
8k 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 ...
33
votes
14answers
9k views

How to clean mushrooms?

Some people say cleaning with water removes the taste from mushrooms. But if I don't use water the mushrooms will carry a lot of dust. Do you have any techniques for cleaning mushroom so I don't ...
1
vote
2answers
9k views
5
votes
6answers
34k 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 ...
16
votes
3answers
2k 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 ...
3
votes
3answers
12k 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 ...
8
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
4answers
2k 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 ...
13
votes
12answers
30k 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?
4
votes
3answers
188 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
46 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?
8
votes
4answers
17k 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 ...
2
votes
2answers
109 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 ...
71
votes
18answers
10k 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?
13
votes
2answers
14k 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?
14
votes
7answers
6k 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
171 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.
3
votes
8answers
23k views
12
votes
7answers
554 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 ...
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?
4
votes
4answers
9k 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 ...
6
votes
3answers
9k 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 ...
1
vote
1answer
97 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 ...
4
votes
3answers
2k 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 ...
0
votes
3answers
269 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
232 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 ...
6
votes
4answers
4k 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?
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 ...
13
votes
4answers
6k 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 ...