31
votes
8answers
23k views

Is it safe to eat raw eggs?

I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?
19
votes
9answers
8k 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?
12
votes
9answers
5k views

With what can I replace eggs?

My girlfriend is vegan. How can I replace eggs in a recipe? Maybe with banana or soy? How much? The egg is the key ingredient to keep everything from falling apart.
8
votes
8answers
4k 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 ...
33
votes
12answers
194k 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?
20
votes
8answers
44k views

Why are there no recipes combining both yeast and baking powder?

I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder? I know there ...
11
votes
5answers
84k 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 ...
18
votes
11answers
33k 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 ...
17
votes
2answers
13k 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 ...
16
votes
10answers
27k 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 shelf-...
9
votes
3answers
18k views

What does an overnight chill do to cookie dough, that a 4 hour chill doesn't?

I have a high-fat cookie dough (see What ingredient changes will make this cookie dough more workable?) which wants to be chilled in the refrigerator overnight before shaping. I tried to cheat by ...
90
votes
11answers
63k views

Is it safe to leave butter at room temperature?

Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out?
35
votes
6answers
5k views

What should I look for in a good, multi-purpose chef's knife?

If I want to buy a good multi-purpose chef's knife, which characteristics should I look for?
53
votes
4answers
28k views

What exactly is “Sushi Grade” fish?

What exactly makes some fish "Sushi Grade"?
46
votes
20answers
46k views

How can you reduce the heat of a chili pepper?

There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there ...
27
votes
4answers
59k views

When is a cooking oil not appropriate to substitute for another?

Frequently recipes call for a particular kind of oil for making use of certain characteristics (taste, heat tolerance, health, etc.). It's well known you can substitute cooking oils in most cases (...
35
votes
5answers
60k 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?
32
votes
3answers
12k views

What is the purpose of creaming butter with sugar in cookie recipes?

I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was ...
17
votes
3answers
5k views

How should I organize my fruits for storage?

As I learnt from this post, there are some fruits that should not be kept together with the others (e.g. watermelon and apple). Which fruits should be kept separately in order to prevent rotting?
12
votes
2answers
23k views

Safe to wash rice the night before and leave overnight before cooking?

I'm trying to figure out a convenient way to bring fresh rice for lunch. Cooking it the night before and leaving it in the fridge causes it to become dry and hard and unpleasant, and I've read that it'...
19
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 ...
15
votes
5answers
89k 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 ...
14
votes
10answers
34k views

Can you reuse marinade used with raw chicken?

I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if ...
54
votes
10answers
3k views

How should I poach an egg?

What's the best method to poach an egg without it turning into an eggy soupy mess?
20
votes
5answers
8k views

Flavour combinations - structural analysis

Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combinations that go well together? (ignoring ...
38
votes
14answers
571k views

How to quickly and safely defrost chicken?

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
29
votes
11answers
4k views

How should I prepare Risotto

I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs ...
28
votes
6answers
61k 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
8answers
108k views

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
22
votes
7answers
2k views

How to make ice cream without a machine?

I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours ...
18
votes
2answers
27k views

Is smell a bad way of determining whether meat is still good?

I have always relied on my sense of smell to determine whether meat (most often chicken) is bad and I thought it was reliable. However, I have just heard that [1] smell is not always reliable, since ...
13
votes
3answers
2k views

Good breads for evening cooking?

Are there good bread styles or techniques for baking bread in the evening after a day at work? Specifically, there's a couple of us who have taken to bringing food for a meeting every couple of weeks,...
25
votes
13answers
23k views

Is there anything I can add to homemade bread to preserve it?

I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure ...
17
votes
3answers
3k views

How deeply will the flavors in a brine penetrate chicken?

I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the bone". My question concerns spices and ...
11
votes
6answers
15k 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 ...
27
votes
3answers
21k views

Never ending soup; is it actually safe?

In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available. Normally the pot was ...
22
votes
6answers
16k views

Cure for burns from hot peppers / capsicum oil?

So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and I repent. Does anyone know of a way ...
14
votes
4answers
3k 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 ...
13
votes
6answers
9k 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
50k views

How do I tone down the intensity of raw onion?

How can I tone down the intensity of raw onion? Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in salad dish, or making dips with raw onion. ...
14
votes
7answers
7k 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 ...
10
votes
6answers
2k 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 ...
31
votes
4answers
5k 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 ...
15
votes
5answers
7k views

What is the purpose of tempering chocolate?

What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
10
votes
11answers
70k views

Can whole chilli peppers be frozen?

I have some Dorset Naga chilli peppers bought from the local supermarket. Aren't they lovely? :) Well, unfortunately, my local supermarket (I think the only one in the UK that stocks them) doesn'...
6
votes
3answers
12k views

How to measure the temperature of a pan?

When I need to know if a pan is above or below 100 Celsius but don't have a thermometer handy, I squirt some water on it. Say I want to check for another temperature, e.g. for the Maillard reaction or ...
20
votes
2answers
31k views

Why did my Turkey Stock turn into gelatin?

We took our left-over turkey carcass and parts and simmered them for a few hours with water in a pot with some herbs and veggies. After removing the solids, and separating the fat, we placed it in ...
16
votes
10answers
88k views

How do I season my new pizza stone?

I just bought my first pizza stone. The instructions that came with it recommend that I wash it thoroughly with plain water before using it for the first time. Is there anything else I should do to ...
13
votes
5answers
92k views

What oil is best for seasoning a cast-iron skillet

I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. I have: canola, ...
12
votes
5answers
16k 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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