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

learn more… | top users | synonyms

32
votes
7answers
108k 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 ...
17
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 ...
17
votes
6answers
279k views

I need to quickly and safely thaw frozen ground beef, what are my options?

Since reading the answers to my question about defrosting meat on the counter I've been good about giving my meat time to defrost in the refrigerator. However, my plans for tonight have changed and ...
10
votes
5answers
927 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?
35
votes
12answers
11k 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 ...
6
votes
4answers
685 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?
64
votes
17answers
8k 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?
22
votes
9answers
84k 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. ...
15
votes
1answer
532 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 ...
27
votes
6answers
34k 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 ...
21
votes
3answers
965 views

What research is there on tea preparation?

I'm a fan of modernist cooking, and its emphasis on precise measurements and consistency. I'm curious how to apply this to tea preparation - in particular, several things: It seems to be well ...
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 ...
11
votes
6answers
447 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 ...
14
votes
5answers
7k views

How to work with Dried Mushrooms?

I was recently given a bag of dried mushrooms and am unsure how to work with them. What's the best way to use them?
14
votes
4answers
3k 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 ...
9
votes
5answers
4k views

Why prevent apples from turning brown?

It's somewhat well-known that applying an acidic solution to sliced apples prevents them from turning brown as quickly. I believe that the primary motivation to prevent the "browning" is aesthetic: ...
16
votes
7answers
449 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?
19
votes
8answers
13k views

Proper ratio of Water to Rice

When making rice, what is the proper ratio of water that I should use?
22
votes
17answers
38k 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.
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 ...
7
votes
4answers
6k 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 ...
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 ...
9
votes
4answers
3k views

What precautions should I take when preparing food while I have a cold?

If I have a cold, what precautions should I take while preparing food to make sure that I don't transmit germs?
5
votes
4answers
205 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
5
votes
1answer
640 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 ...
25
votes
8answers
2k views

How do you open a coconut?

Without killing yourself or others?
12
votes
4answers
346 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
3answers
557 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 ...
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 ...
6
votes
6answers
2k 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.
5
votes
1answer
3k views

Making Subway-like salads at home w/ zero work

I often buy salads at Subway because I'm lazy. However, I'm also cheap, and Subway's markup on salads is quite high. I want to buy items at a supermarket and simply mix them together to make a ...
5
votes
2answers
383 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?
3
votes
3answers
4k 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 ...
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?