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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?
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?
4
votes
4answers
175 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 ...
4
votes
1answer
271 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 ...
3
votes
1answer
417 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
102 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
3answers
531 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.
1
vote
5answers
166 views

What electronic tools are recommended for a cooking journal? [on hold]

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 ...
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 ...
0
votes
1answer
79 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. ...
0
votes
1answer
36 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
45 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 ...
-3
votes
2answers
163 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?