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0
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0answers
26 views

How Long Do You Need to Cook Chicken Thigh? [duplicate]

How long do I need to bake a chicken leg (with thigh) and at what temperature in order to retain moisture but kill off dangerous bacteria?
1
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1answer
55 views

Is it necessary to remove the seeds of Tinda before cooking Tinda sabji?

Is it necessary to remove the seeds of Tinda before cooking? And if so why?
1
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1answer
203 views

Can I use an enameled trivet on the stove top?

I noticed a trivet at Aldi going for quite cheap and picked one up. My understanding of a trivet is that it's something you use to diffuse the power of a burner however, the one I got seems to be made ...
3
votes
1answer
203 views

Kitchen towel vs dough seal in a dum biryani

A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and don't bother with the dough. I was ...
0
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1answer
35 views

Would sake go well with non-Japanese food? [closed]

On my current Japanese visit, I've had some fantastic night outs. I love sake - it is subtle and unlike wine has no acidity and tannins. While ordering food, are there any pairing restrictions I ...
0
votes
1answer
76 views

How to make a glorified homemade New York deli dinner [closed]

It has been requested that we host a Seinfeld-themed dinner. I was thinking soup Nazi, but one of our guests is allergic to seafood (no lobster bisque). I'd rather not spend all day in the kitchen. ...
1
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1answer
60 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?
0
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1answer
44 views

Local special ingredients on Cape Cod [closed]

I will be spending some time on Cape Cod and since I'm from a landlocked country, I wonder what local ingredients I could take advantage when cooking during my stay. I suppose seafood and fish are in ...
1
vote
3answers
447 views

Where can I find food-grade beeswax?

I am looking for food-grade beeswax to make Canele. On Amazon, all I can seem to find is "cosmetic grade" which is not necessarily meant for food usage.
0
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3answers
129 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 ...
4
votes
1answer
98 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 ...
1
vote
3answers
6k 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 ...
2
votes
2answers
462 views

How can I reduce the heat output of this heating element?

I'd like to add a Brinkmann 1500 watt element to my Bradley smoker to bring my temps up in cold weather. I'd like to limit the amount of heat it puts out, is there a voltage regulator or resistor I ...
0
votes
2answers
51 views

Liquefying through long boiling [duplicate]

Is there a name in English for the process of turning ingredients of a dish into liquid through boiling them long enough? Usually this happens as cook's errors, but at times it's the desired effect ...
-3
votes
2answers
162 views

Why are the cola drinks so addictive? [closed]

As the title says, why are cola drinks so addictive? Are there addictive substances in it or is it just the taste?
2
votes
1answer
101 views

Cooking with Plastic [duplicate]

Possible Duplicate: How dangerous is it to bake food with plastic? I baked a cake with a piece of plastic in the oven. Is the cake safe to eat? Were the dangerous chemicals in melted ...
4
votes
2answers
7k views

Can I pre-cut sweet potatoes?

I am planning on making a sweet potato gratin. Can I slice the sweet potatoes the day before and keep them in the refrigerator?
15
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1answer
1k views

When a recipe says, 'simmer uncovered', what's the issue?

Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some more subtle purpose?
1
vote
2answers
1k views

What is the origin of spam musubi, a Hawaiian dish?

I love spam musubi...basically spam sushi. It is made with some rice(some people use sushi rice)' a 1/4" slice of spam, and some teriyaki sauce...it is wrapped with a sheet of nori. This is the basic ...
1
vote
5answers
160 views

What electronic tools are recommended for a cooking journal?

I am embarking on a project to cook every recipe in the "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" cookbook. I would like to maintain a cooking journal, something similar ...
3
votes
1answer
408 views

Has anyone ever tried birch sap as a tonic?

According to this blog posting, birch sap is very popular in Russia as a drink. Further, I read in wikipedia that it is popular enough to be bottled and sold commercially. Finally, (and most ...
4
votes
4answers
174 views

Ingredients: Danish local specials

I'm visiting Denmark and I'd like to bring home some local Danish ingredients so I can prepare a meal which is specific for Danish cuisine (can be scandinavian if Danish is too narrow). It doesn't ...
7
votes
3answers
1k views

Cooking Moose meats

Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. What are some of the things to consider when cooking Moose?
5
votes
1answer
622 views

How to handle jicama?

I recently grabbed some jicama from the store on a whim, and i used to make some really delicious slaw. However in the course of prepping it, I sent a whole lot to the trashcan during the peeling ...
6
votes
4answers
6k 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?
10
votes
5answers
1k views

Which foods are high in umami? [closed]

Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
6
votes
3answers
2k views

Avoiding grittiness with sichuan pepper

I've got a big bag of Sichuan pepper 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 ...