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1
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1answer
48 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
126 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
3
votes
9answers
19k views

How to prevent cucumbers from tasting bitter?

I am a cooking dummy and I hate bitter cucumbers. :) Help!
1
vote
2answers
67 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
2k 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
117 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 ...
33
votes
8answers
116k 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 ...
13
votes
4answers
4k 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 ...
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 ...
3
votes
1answer
8k views

does washing vegetables and fruit with baking soda make sense?

I have checked the other questions about washing vegetables and fruit, but they don't mention baking soda. Google brings up only unreliable (random blogs that give no reference) or biased (baking soda ...
5
votes
4answers
17k 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 ...
2
votes
2answers
79 views

Shaking Method for Garlic

I can't pinpoint why, but this method fails for me. At best, shaking only peels two or three garlic cloves. I've ensured that all garlic bulbs and metalware are dry. Would someone please help? What ...
64
votes
17answers
9k 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?
2
votes
2answers
66 views

Tools to peel and crush a whole garlic bulb

I'm conscious of this other question, yet this is (veritably) a different question that doesn't duplicate. What are some tools or appliances that peel an entire garlic bulb? Are there any for ...
22
votes
17answers
40k 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.
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.
35
votes
12answers
12k 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
3answers
265 views

What are “cooked” potatoes?

I came across a recipe for skillet potatoes that asked for "cooked potatoes cut into 1/4-inch chunks". While the 1/4-inch chunk part was easy to understand, I'm not sure what is meant by "cooked". ...
1
vote
3answers
55 views

How to prepare dried tortellini?

I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just load as much as you need, and get the ...
4
votes
1answer
69 views

Mixing mushroom-potato-carrot soup and warming later (Should I?)

I've got what is probably a pretty basic question - but this is the first thing I've tried to prepare in my life that didn't involve boiling noodles and adding cheese afterwords. I'm looking at ...
11
votes
5answers
2k views

What can I do with frozen eggs?

Although a previous question asks if raw eggs can be frozen, my eggs froze, in the shell, because the chicken coop into which they were delivered was very cold last week. I thawed the eggs, and they ...
1
vote
5answers
4k 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
3answers
7k 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 ...
2
votes
2answers
8k 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 ...
0
votes
2answers
127 views

Will a fishmonger or bait shop clean a fish you caught for a fee?

I love fishing, especially saltwater surfcasting, but up until now it's been mostly "catch and release" - this summer I would like to try fresh-caught striped bass or bluefish. I am terrible at ...
0
votes
0answers
21 views

what is the best way to keep beef tender? [duplicate]

I have one pack of beef stew meat & 2 packs of beef shoulder ranch steak strips . I am planning to cook them with a brown gravy (and other spices) type of sauce and serve with noodles. My question ...
12
votes
11answers
23k 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
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 ...
4
votes
1answer
307 views

What method of coffee preparation gives the most caffeine in the finished cup?

As the question asks, which method from the list below will give the most caffeine in the final product (ie. a cup of coffee). Assume the same beans with the same grind (while the different ...
22
votes
9answers
88k 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. ...
9
votes
4answers
5k views

How far in advance can I stage pizza?

We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead of when I pop them in the oven. How long ...
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 ...
4
votes
2answers
5k 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 ...
11
votes
2answers
9k 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?
2
votes
1answer
111 views

Marinating in a bag vs pan

Does it make a difference if you marinate a steak in a plastic Ziploc bag or just a covered pan?
1
vote
2answers
97 views

Pre-pounding chicken

I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. ...
19
votes
8answers
2k views

How do you remove the pit from a mango?

I've only attempted this once, and it was a complete disaster. Can anyone provide some tips for a beginner?
25
votes
8answers
2k views

How do you open a coconut?

Without killing yourself or others?
4
votes
2answers
34k 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 ...
12
votes
4answers
18k 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 ...
6
votes
2answers
321 views

Why should we add alcohol to make extract

Why is alcohol used to prepare extracts, such as mint extract?
11
votes
6answers
455 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 ...
6
votes
2answers
257 views

What is what I'm doing called?

At restaurants, I know that meats are often cooked by searing or grilling the meat to "mark" it, and then it is put in an oven for some time to be cooked. I also understand that this is done partly ...
0
votes
0answers
14 views

Is it ok to brine a frozen turkey? [duplicate]

I have heard it is not good to brine a frozen turkey because it has already been injected with a salt solution. Will it be ok to eliminate the salt in the mixture to infuse the other flavors? (ie. ...
14
votes
8answers
3k views

Is it important to warm the flour before making bread?

When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I ...
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 ...
9
votes
4answers
3k views

How can you prepare turnips to make them less bitter?

I peeled and quarted turnips, then roasted with carrots and onions in olive oil and maple syrup, but the turnips were really bitter. Is there a way to roast them (or even another cooking method) to ...
6
votes
3answers
12k 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
178 views

Confused about the addition of garlic

I keep reading online that garlic should be added at the end of dishes because they'll otherwise turn brown and bitter. What confuses me is that a lot of recipes using various methods (sauteeing, ...