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63
votes
16answers
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?
33
votes
11answers
10k 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 ...
32
votes
7answers
90k 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 ...
30
votes
12answers
7k 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 ...
27
votes
6answers
28k 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 ...
26
votes
4answers
992 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?
25
votes
8answers
2k views

How do you open a coconut?

Without killing yourself or others?
21
votes
16answers
33k 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.
21
votes
9answers
73k 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. ...
21
votes
3answers
908 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 ...
19
votes
8answers
12k views

Proper ratio of Water to Rice

When making rice, what is the proper ratio of water that I should use?
18
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?
17
votes
6answers
231k 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 ...
17
votes
2answers
5k 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 ...
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
9answers
16k 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.
16
votes
7answers
447 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?
16
votes
1answer
16k views

How can I peel pearl onions quickly?

I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions?
15
votes
1answer
526 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 ...
14
votes
5answers
6k 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
8answers
2k 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 ...
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 ...
13
votes
5answers
2k views

What to consider when learning to make sushi at home?

I like eating sushi and think it would be a fun experiment to attempt making sushi at home. I've seen rolls put together in a restaurant a couple times - looks so simple! I've heard it is difficult ...
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 ...
13
votes
1answer
3k views

When “sorting” lentils, what exactly am I looking for?

When a recipe calls for lentils, sorted and rinsed, what am I looking for? I've heard debris, such as leaves or sticks, but also "bad" lentils. Is there anything else I should be looking for before ...
12
votes
11answers
21k 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?
12
votes
3answers
3k 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 ...
12
votes
4answers
336 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 ...
12
votes
2answers
3k 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 ...
12
votes
4answers
16k 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 ...
11
votes
6answers
436 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 ...
11
votes
2answers
8k 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?
11
votes
3answers
448 views

What is the proper way to make a cup of mate?

I've seen different videos on how to make a perfect cup of mate. After putting loose tea in the gourd, some people cover the gourd and shake it upside down, some people shake it on its side, some ...
10
votes
5answers
904 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?
10
votes
4answers
1k 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
7answers
44k 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?
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: ...
9
votes
4answers
4k 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 ...
9
votes
3answers
258 views

Cracking an egg

How do you crack an egg?
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?
9
votes
4answers
2k 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 ...
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 ...
8
votes
3answers
4k 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 ...
8
votes
4answers
2k 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 ...
8
votes
5answers
747 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 ...
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, ...
8
votes
2answers
294 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
3answers
2k views

Is It Possible to make corn tortillas at home without a press?

I don't own a tortilla press and until I have more cabinet space, one is not in my future. However I value making as much as I can from scratch and love using tortillas in my cooking. I have made ...
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 ...
8
votes
1answer
2k views

How do I make candy shells?

How do I make candy shells like M&Ms or Reese's Pieces have?