14
votes
4answers
2k views

Why should I use olive oil?

So many recipes list olive oil in the ingredients, as the oil to fry things in. What are the benefits or reasons that I should use olive oil over regular generic "cooking oil" and should I always use ...
9
votes
8answers
8k views

Substitute for onions and garlic

I love the taste of onions and garlic and it seems lots of other people do too. But they upset my stomach so much that I can't really cook with them. What can I use in their place to give my food a ...
17
votes
6answers
29k views

Can extra virgin olive oil be used for stir frying, roasting, grilling?

I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used safely in all those cooking methods? Is ...
20
votes
16answers
4k views

Books that explain the science of cooking?

I have been cooking for a while now, but its mostly what I picked up watching others cook. I usually experiment with ingredients, try out a few things, and learn from there. In short, there is nothing ...
43
votes
3answers
17k views

What exactly is “Sushi Grade” fish?

What exactly makes some fish "Sushi Grade"?
32
votes
12answers
10k views

Should I refrigerate eggs?

I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous, and eggs can take on unwelcome ...
33
votes
5answers
29k views

Why does a brown paper bag speed ripening?

I often see this technique suggested as a way to speed ripening. Why does it? Also, is there any data available on how fast it ripens comparatively?
27
votes
6answers
657k views

What temperatures should I keep my refrigerator and freezer set at?

For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on them. What temperature should I set my ...
28
votes
5answers
6k views

Pasta: Simmering Water or Rolling Boil?

I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat transfer would remain the same regardless ...
24
votes
5answers
24k views

What is the correct water to pasta ratio?

I have heard one should use a lot of water when cooking pasta; how much water should I use?
24
votes
12answers
136k views

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
19
votes
9answers
6k views

Can raw eggs be frozen?

If raw eggs are nearing their expiry date, can they be preserved in the freezer? Would there be any issues with them after taking them out of the freezer?
37
votes
4answers
3k views

What is the difference between baking soda and baking powder?

And can I use one in place of the other in certain recipes?
21
votes
10answers
14k views

What are the pros and cons of storing bread in various locations?

Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
7
votes
8answers
2k views

What is a good vegetarian source of umami flavour?

I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour. I used to use Worcestershire sauce, or Nam ...
25
votes
5answers
30k views

Frying Oil Reuse

What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acceptable under some circumstances to ...
29
votes
4answers
2k views

Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?

I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this ...
9
votes
5answers
68k views

What is the ideal fridge temperature

I notice that in both countries where I lived the fridges are kept at 6 or 7 °C (43-45 °F). When it would be colder, people find their drinks to cold, when served straight out of fridge (especially in ...
21
votes
4answers
65k views

Why isn't it safe to eat raw chicken?

Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
14
votes
5answers
68k views

How long can eggs be unrefrigerated before becoming unsafe to eat?

A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store and at home. Now she's planning to do ...
9
votes
5answers
44k views

What Kind of Frosting Doesn't Need To Be Refrigerated?

I'm looking for a frosting that I can leave on the counter (under a cover of some kind) for a few days. What kind of frosting (for a cake or cupcakes) would stand up to this? Update: Ideally, I ...
49
votes
7answers
2k views

What's a good resource for knowing what spices are and what to use them in?

I know what spices like garlic and black pepper are, and what foods you typically put them in. But spices like cardamom, rosemary, thyme, paprika, etc., completely elude me. I haven't found a good ...
29
votes
8answers
36k views

The secret to hash browns / home fries / breakfast potatoes

I have never been successful in making pan-fried potatoes àla the American diner. It seems like such a simple concept, but they never turn out right! Usually undercooked & oily, with some parts ...
64
votes
9answers
339k views

Is it safe to eat potatoes which have sprouted?

I'm talking about potatoes which have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...
63
votes
10answers
31k views

Is it safe to put hot food in the fridge?

I heard that putting really warm food in the fridge right after cooking it is not the right thing to do. It might cause bacterial growth? Is this true?
11
votes
5answers
3k views

How do I cook for just one person? any good cookbooks?

Being single again, I'm thinking it's time I learned how to cook for myself, problem is knowing how to cook, and buy, buying being a significant part of the problem, in quantities that will be just ...
12
votes
13answers
4k views

Better Scrambled Eggs

I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better. Any ...
30
votes
3answers
5k views

Why should I “rest” meat after cooking?

I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do?
12
votes
2answers
6k views

Are some flavour pairings known to work better than others (and if so, why)?

It is commonly known that there are five "primary" flavours: Sweet Sour Bitter Salty Savory (AKA Umami) That leaves 10 possible pairs of two, 10 possible sets of three, and 5 possible sets of ...
27
votes
7answers
5k views

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
10
votes
11answers
602 views

What is a simple and easy way to make a meat dish for a college student

I need a bit of variety and more simplicity in my cooking. My 25 minute chicken curry is great, but it can get a bit frantic since I often leave cooking until I am very hungry (studying takes ...
7
votes
5answers
7k views

How can I create steam in a normal oven to promote bread oven spring?

Oven spring and a crisp crust on bread are largely due to high heat and high humidity. Commercial bakery ovens have steam injectors. How can I replicate this high humidity environment in my home ...
30
votes
10answers
75k views

How to fix food that got extra salty?

I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. But what about grilled meat? Or a tomato sauce?
13
votes
4answers
4k views

How do you make paneer?

I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you ...
13
votes
4answers
2k views

How do I convert between the various measurements?

I found a recipe that's using one or more measurements that I don't recognize. How can I convert it to a unit that I use locally? Alternative question template: (to improve searchability): How can ...
12
votes
6answers
5k views

dry garlic in oil --> botulism risk?

My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room ...
18
votes
8answers
86k views

How long is it safe to drink coffee after brewed?

How many hours/days would you recommend to drink coffee (after brewed) and consider it safe? (For example if you don't want to waste it). What is the difference if it is refrigerated or not? The ...
9
votes
3answers
2k views

Making Mayo by hand , using whisk , emulsion breaks down

I'm trying to make homemade mayonaise and it's not really working out well. I got a glass bowl that's fairly deep and use the following ingredients: * 1 egg yolk* * 1/2 teaspoon salt (not kosher) * ...
24
votes
4answers
5k views

Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?

So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off. Not wanting to put the steak back into the pan, in one ...
23
votes
7answers
16k views

How to store brown sugar without it becoming hard?

I put a clothes pin on my opened bags of brown sugar and keep them in a dark pantry at room temperature. Since I don't use it very often, it becomes hardened. My work-around is to use a grater to ...
17
votes
2answers
6k views

What is the hottest part of a chili/chilli/chile pepper?

I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that ...
13
votes
10answers
16k views

Dissolving cocoa powder in milk

I wanted to make a Stevia-sweetened chocolate milk so I tried mixing some unsweetened cocoa powder with the milk and stevia, but I found that the cocoa powder doesn't mix with the milk at all. It ...
13
votes
6answers
619 views

Cup measurements: shake or scrape?

When you are measuring out your flour, sugar, etc with the measuring cups, is it better to scoop and then shake the cup to get a leveled cup, or scoop and then use a knife to scrape off the excess. ...
12
votes
7answers
4k views

Is Teflon dangerous?

I've read that non-stick saucepans using Teflon are dangerous. Why do so many people still use them including all the professional chefs, and how do you personally feel about using them after reading ...
9
votes
6answers
1k views

How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?

In the comments to this answer, there is some discussion as to whether putting significant mass of hot food into a refrigerator will unacceptably warm the other food already inside. Elsewhere on ...
8
votes
11answers
23k views

Brownies without egg

My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement and one without. In both cases, the ...
7
votes
4answers
8k views

How do I get my chocolate chip cookies to turn out thick and soft?

How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem?
17
votes
1answer
2k views

What can I do to help my avocados ripen?

I bought some avocados recently, and one of them was rock hard when I tried to cut it. I left it out for a couple days hoping it would ripen, but it didn't help. What can I do to help my avocados ...
13
votes
9answers
14k views

Making “long(er)-life” homemade mayonnaise

Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingredients can be used to increase the ...
12
votes
5answers
5k views

Over-stirring muffin mixtures

In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? And how do you know if you did too much ...

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