7
votes
2answers
17k views

Is 'Pizza yeast' any different than normal baking yeast?

A friend (Italian) mentioned that she uses 'Pizza Yeast' for making pizza, and one can't use normal yeast or it'll "grow too much".. I looked around the internet for "Pizza yeast" and all I found was ...
7
votes
3answers
58k views

How long can you freeze raw chicken before it seriously affects its taste?

The dramatic effects of freezing something almost always has an immediate impact on taste. But it seems like the longer something is in the freezer the worse it tastes. Recently, I found some months ...
7
votes
6answers
15k views

Do I need to season a stainless steel saute pan?

Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniques I've seen involve oil and salt and ...
7
votes
4answers
5k views

Is it really necessary to properly heat oil in a pan before frying veggies?

As an example, we often lightly fry onions in (preferably) Olive Oil before adding them to any number of dishes, such as scrambled eggs for breakfast. My talented cooking friends frequently remind ...
7
votes
3answers
4k views

Cook Time vs. Cook Temp trade off

So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this doesn't apply to everything, but generally. ...
7
votes
2answers
1k views

Why cleave chicken when making stock?

Why would you cleave your chicken, bones, into pieces when you are making stock? I just throw whats left of my chicken in a pot with some vegetables bring it to a boil and then simmer away for an ...
7
votes
1answer
8k views

difference between glucose syrup and sugar syrup?

I am not talking about the chemical difference (sugar is chemically a molecule formed by two monosaccarides: glucose and fructose). I am wondering about the difference from the cooking point of view ...
7
votes
9answers
5k views

How do you get a nice yellow gravy color when making a chicken pot pie?

I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I don't mind it, but most ...
7
votes
1answer
75k views

Cream based substitute for milk

I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream. It seems to me that adding some amount of water and sugar to the ...
7
votes
5answers
19k views

Minimum procedure for sterilizing mason jars for canning

My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize. She thinks that just washing them in hot water is enough. After ...
7
votes
4answers
6k views

How to make Movie Theatre like Popcorn?

Any specific brands? so far, I could not find any popcorn that tastes like popcorn at movies.
7
votes
6answers
4k views

Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?

I know that buying a chocolate cake mix would be the easiest, but there is a white cake mix whose flavor I like...
7
votes
2answers
819 views

What are the major differences between yams and sweet potatoes?

I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!
7
votes
12answers
2k views

Best Office Coffee Solution [closed]

What is the best coffee solution for a small office (about 10 people)? We are looking for something that is: Tasty Fast Easy We have fairly discriminating taste, although it doesn't have to be ...
7
votes
8answers
7k views

What kind of wok should I get?

I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also, there's a non-stick variety. I'm new ...
7
votes
3answers
1k views

Less salty sauce based on soy

Basic ginger soy sauce: Mostly soy sauce, grated ginger, scallions, some rice wine. Some people find it too salty. What other liquids could I combine with the soy to end up with something a bit less ...
6
votes
3answers
3k views

What is the difference between noodles and pasta?

Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a language question than an actual food ...
6
votes
5answers
11k views

Is soaking beans 24 hours unrefrigerated safe?

It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated. I've also seen them suggest you soak steel-cut oats unrefrigerated ...
6
votes
7answers
21k views

Keeping bananas fresh for longer

Is there any way to keep bananas fresh for longer? We tried to put them in the fridge but they turn black very fast.
6
votes
2answers
552 views

Does freezing non-freezable liquids affect life span

I've created my own sauce, bagged it and left in the freezer for many days. It is still not frozen stiff (details to follow). I'm struggling to know how to phrase this question but, I'm concerned that ...
6
votes
3answers
2k views

Is bread that can go mouldy better than that which does not?

I've recently moved from Holland to the UK, and one thing I've been noticing is that the available bread here (which I feel is highly inferior to Dutch bread) does not go mouldy. When left in the ...
6
votes
5answers
39k views

How to make crispy/dry potato chips/crisps?

I've tried frying chips a few times, but, even though it's fun and tastes relatively good, they did not turn out like commercial potato chips (such as Lay's). My homemade chips soaked up too much oil, ...
6
votes
3answers
5k views

Are smoothies and milk shakes the same things with different names?

I put banana and milk in the blender, and drink it when everything gets mashed up properly. I call it milk shake with banana. Is that called a smoothie? Is there a difference between milk shakes ...
6
votes
2answers
34k views

What quantity of coconut oil should be substituted for butter in a brownie mix?

I want to substitute coconut oil for the butter in a brownie mix but I don't know how much to use. The recipe calls for 3/4 stick of melted butter. How much coconut oil should I use?
6
votes
4answers
5k views

What chemical processes occur in tea that spoil it after some time?

What happens to the brewed hot tea when it is left in a cup for some time (up to several hours), that spoils the taste of the drink and change its color? What chemical processes lead to such unwanted ...
6
votes
3answers
6k views

Safety of glues in wooden chopping boards

It seems to be becoming more difficult over time to get a wooden chopping board that isn't made of separate pieces of wood that are glued together. I did find some sites discussing how to choose a ...
6
votes
1answer
9k views

What is the difference between pectin and pectin NH?

I've seen recipes calling for pectin, others call for pectin NH, so there is a difference. Could anyone please explain to me what is the difference between them and how to they behave different? Also ...
6
votes
2answers
2k views

Can I increase my iron intake by eating food cooked with cast iron?

Can I eat food cooked in cast iron to leach iron into the food? Is it a significant amount?
6
votes
1answer
244 views

What property makes a liquid soapy/bubbly?

Is there a scientific or food industry term for what makes a water solution behave like a detergent, and perhaps an associated unit of measure? For example, the pH of a solution measures its acidity; ...
6
votes
2answers
3k views

Curry powder mix

I mostly make curry from scratch. However some recipes (kedgeree)call for using curry powder. I can never get the mix right. Is there a standard spice mix substitution?
6
votes
5answers
11k views

How to remove the bitter taste from green bell pepper?

Green pepper has a more bitter taste than red or yellow pepper. Are there tricks to remove or diminish this bitter taste? A special way of cooking, or adding a bit of sugar or something maybe?
6
votes
5answers
36k views

Can I replace sugar with honey in tea?

If I want to replace sugar with honey in black or green tea, can I add the honey at any point or should I wait until the tea cools down a bit?
6
votes
5answers
12k views

What makes oil stick to the pan so bad that it is so difficult to wash out?

My parents went out of town for a bit and so I had to fend for myself with cooking! I made some chicken and some quesadillas on a particular pan. However, my parents got back and my mom is astounded ...
6
votes
2answers
2k views

Would boiling make escargot safe if they were carrying parasites or bacteria?

I've read that escargot can be a carrier of parasites (Angiostrongylus cantonensis) or bacteria that can lead to meningitis. I assume there are no visible signs if they are in fact carriers. Will the ...
6
votes
3answers
10k views

Tripling a baking recipe

I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is ...
6
votes
3answers
16k views

How to make Pancakes with Almond milk?

We've been experimenting with using almond milk as a substitute for actual milk in my household. The biggest failure so far has been with pancakes. The pancakes taste okay, but they are far stickier ...
6
votes
9answers
33k views

Does brewing tea for longer result in higher caffeine content?

The ISO standard for brewing tea says "6 minutes". Of course different teas have vastly different properties, but... For "average commodity black tea" and "average commodity green tea", will leaving ...
6
votes
5answers
16k views

What is the most effective way to extract mint flavor for a Mojito?

How can one prepare mint for a Mojito a way that will optimally extract its flavor? Are there any other factors that are important while making the drink?
6
votes
14answers
55k views

Making Tomato Sauce from Tomato Paste

I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining a can of ...
6
votes
2answers
10k views

How to blanch and peel nuts?

I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds. For the pistachios I poured boiling water over them, waited a minute, strained, and then rubbed the nuts ...
6
votes
2answers
767 views

Is there a technique for making larger batches of roux?

Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of mac and cheese ends up taking a lot of ...
6
votes
2answers
1k views

What are the requirements for a dish to be kosher?

I see a lot of restaurants and grocery stores advertising kosher food. What qualifies a kosher dish?
6
votes
4answers
6k views

Sous vide eggs - how to get a perfect soft-boiled egg?

I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. But the whites are still runny. Is there a ...
6
votes
2answers
3k views

How do I pick the best potatoes at the supermarket?

I was picking potatoes randomly from the supermarket without much thinking, and some potatoes take more time to bake properly. So on what basis should I pick potatoes, potatoes for baking? I'm not ...
6
votes
2answers
5k views

How should I sautee Portobello Mushrooms?

I frequently use Protobello's in a stir fry or pasta dish as a meat substitute. I find that they absorb a significant amount of oil if I put it in the frying pan. However, if I don't use enough oil, ...
6
votes
4answers
1k views

What Kinds of Recipes Should I Sift/Aerate The Flour?

We've talked about methods for sifting flour (http://cooking.stackexchange.com/questions/5364/how-to-make-sifting-palatable), and the purposes of sifting ...
6
votes
8answers
7k views

What are other techniques are used to tenderize steaks apart from using a meat mallet?

I'm familiar with using a meat mallet to tenderize steaks, but I'm curious what other techniques or methods there may be to achieve the same or similar results.
6
votes
3answers
495 views

How to peel peaches?

What is the best/easiest method to peel peaches.
5
votes
1answer
199 views

How should I make jam out of coffee cherries or coffee cherry husks?

I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either the entire, whole coffee cherry (a.k.a. coffee berry; beans ...
5
votes
3answers
893 views

Working with sticky dough for pizza making

I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...

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