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2
votes
2answers
135 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 ...
4
votes
1answer
127 views

What is distilled or freeze-concentrated mead called?

I brewed a 10 gallon batch of mead for my wedding/honeymoon last year. It's a sack mead, so it tends to be more on the sweet side, like a cordial. I've decided to freeze concentrate (as opposed to ...
0
votes
2answers
42 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
147 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?
3
votes
1answer
1k views

What cooking methods prevent the gaseous side effect of sunchokes?

I'd love to eat sunchokes (aka Jerusalem artichokes) more frequently, but the side effects (gas, abdominal discomfort) are a bummer. In a home kitchen, how can I prepare the sunchokes to prevent this ...
3
votes
1answer
355 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 ...
2
votes
1answer
90 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 ...
1
vote
1answer
889 views

cooking tips for elk sausage?

I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than other meats, so presumably the cooking ...
15
votes
1answer
795 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?
4
votes
1answer
131 views

How firm a bite should Ptitim (pearl couscous) have?

I've made Ptitim for my family a couple of times without any prior experience of how it should taste. After about 25 mins of simmering, the pearls remained quite firm (a little like pasta that needs a ...
3
votes
2answers
1k views

What determines whether a sherbet will set or not?

A couple nights ago I was watching the Food Network show Chopped and one of the contestants made sherbet. Because the contestants are limited to 30 minutes to prepare their desserts, the contestant ...
4
votes
4answers
162 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 ...
1
vote
2answers
649 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
157 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 ...