5
votes
3answers
12k views

Does milk matter to achieve the perfect latte?

Does milk matter to achieve the perfect latte? Milk is an important ingredient of every espresso latte. Even though I believe coffee bean is the most important ingredient, most people put emphasis ...
5
votes
6answers
36k views

How to dry homemade pork sausages with proper humidity and temperature?

I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used ordinary table salt). I have the sausages ...
5
votes
1answer
1k views

Improvised self-raising flour

Say I just ran out of self-raising flour. What can I add to plain flour to make the equivalent?
5
votes
6answers
7k views

Keeping pizza crust from getting soggy from fresh tomatoes

Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush. I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of ...
5
votes
6answers
3k views

How should I clean anodized cookware?

I'd been bought an anodised wok as a birthday present a couple of years back, but recently, when using a honey/mustard marinade, I managed to burn some of the excess marinade, and now can't seem to ...
5
votes
4answers
4k views

How to brownies from a box/mix with a flaky top?

I buy and make box brownies all the time, but the top crust always ends up looking more like the topping of a cake, rather than the flaky top shown in the picture on the box. It's pretty easy to ...
5
votes
4answers
226 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
5
votes
7answers
4k views

Soy sauce substitute

I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free. I was really wanting to make a vegetarian stir-fry for her, but I can't come up with or find any sauce that would be ...
5
votes
10answers
366 views

Which food writers do you take to bed?

Which food books (and I'm thinking books on food and cooking rather than recipe books) do you find on your bedside cabinet rather than on the kitchen shelves? McGee on Food and Cooking: An ...
5
votes
3answers
644 views

How do I cook scallops?

I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use the oven? (I try to use scallops ...
5
votes
2answers
733 views

What is the proper ratio of heavy cream to chocolate for a thick ganache?

Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything special that needs to be done to achieve ...
4
votes
1answer
1k views

Olive wood cooking utensils: Seasoning, care, and maintenance?

I just got my dear one a nice olive wood ladle a week or so ago. It's sitting out still since I would like to know what steps I should take in regard to seasoning (first (few) time(s) of use), care ...
4
votes
5answers
3k views

Does spoiled milk make any ingredient?

Bear with me here, My roommate insist that she wants to keep her spoiled 2% milk in the fridge, it's been 1 month! That thing look disgusting. To my knowledge, you don't use rotten milk for ...
4
votes
3answers
6k views

How can I get thinner pancakes?

I've been messing around with the pancake recipe that calls for the following ingredients in the past few days. 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large ...
4
votes
4answers
8k views

Preparing / pre-cooking hash browns / home fries

(Inspired by, but broadening, Can you parfry hash browns in advance? ) In American diners, when you order home fries or hash browns, they are cooked to order, but are brought to the table in much ...
4
votes
1answer
648 views

Does cooking in a pressure cooker destroy nutrients?

I've read that because of the higher temperature specially vegetables lose more nutrients in a pressure cooker as opposed to a normal cooking method. Is this true?
4
votes
4answers
2k views

Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?

I have a forged iron pan, and I used linseed oil to season it in the oven. The resulting seasoning peels in places. Also, it is not really non-stick, once food burns even a little, it is stuck to the ...
4
votes
1answer
676 views

Stainless vs Enameled Porcelain Grates?

I need to replace the grill grates on my Weber Genesis grill, and I see that I can get either enameled porcelain (like I already have) or upgrade to stainless steel. A few concerns spring to mind ...
4
votes
6answers
33k views

How much does a cup of Nutella weigh?

I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup. I tried searching my regular converters, but the only ...
4
votes
3answers
7k views

Can I substitute olive oil for butter/shortening in pie crust?

I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...
4
votes
1answer
3k views

How can I intensify the orange flavour in orange cake?

The ingredients I followed are: 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup white sugar 1 cup orange juice 1/2 cup oil 2 eggs 1/2 teaspoon ...
4
votes
2answers
5k views

Can you interchange oil and butter in emulsified sauces?

You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil. What would happen if you would make ...
4
votes
2answers
2k views

Factors affecting meringue crispness

I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form: Crisp shells will a uniform texture throughout. ...
4
votes
2answers
28k views

How do I “evaporate” milk?

I have a recipe that calls for evaporated milk. How can I make "Evaporated Milk" (from raw milk), or a reasonable substitute for the canned evaporated milk found at the supermarket?
4
votes
2answers
4k views

How to Replace Icing Sugar in a No-Bake Cheesecake

Are there any good substitutes for sugar in Cheesecakes? I am not interested in synthetic sugar like Aspartame. I want to use natural sugar substitute like honey. But if mix honey into the cheese ...
4
votes
5answers
559 views

Hints on storage of vegetables and fruit

Different fruits and vegetables require different treatment in order to preserve their integrity, micronutrient contents and especially taste over the longest period possible. Time and again I am ...
4
votes
2answers
872 views

Thicker tomato sauce on the pizza makes the cheese more slippery

After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust. I let the water drain out of a jar of tomato sauce ...
4
votes
5answers
319 views

Non-plastics storage suggestions

I'm looking to get into making my own chilis, stews and spagehtti sauces, but I wonder if there is a better way to store my cooking. I currently use plastic containers that are probably the depth of a ...
4
votes
2answers
6k views

Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
4
votes
3answers
620 views

small, medium or large eggs

When I buy eggs, I have trouble deciding which size is the best value. Does any one have any tips?
4
votes
2answers
1k views

What are the options for thawing a frozen turkey?

I'm aware of a few methods (many days in the refrigerator, hours under cold water, etc.) for thawing a whole turkey before cooking it. However, I don't know how these methods balance against each ...
4
votes
2answers
653 views

Using spaghetti squash for 'pasta'

I've recently gotten into making primal/paleo cooking, i.e. (no grains,legumes,processed foods) and have been meaning to try spaghetti w/meat sauce with spaghetti squash noodles instead of regular ...
4
votes
4answers
2k views

What is the preferred method for sanitizing the kitchen?

I'm aware of a number of ways for sanitizing. Soap. Ammoniac. Bleach. Sodium bicarbonate. Which of these is the preferred method of sanitation? Which concentrations are recommended? How can you ...
4
votes
1answer
413 views

What's the best way to clean and dry blueberries?

I buy organic blueberries which come in a little plastic container. I like to wash them and put them in a tupperware container. After I wash them I place them between some paper towels to let them ...
4
votes
4answers
2k views

What is the best/easiest way to juice a watermelon?

Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever. (I then froze the juice in ice trays and stored ...
4
votes
2answers
10k views

Alternative to arrowroot

I have a lovely recipe (for stir-fried tofu) that uses arrowroot as its thickener. This is easy to use, and adds a nice subtle flavour of its own to the dish. However, I am now living somewhere where ...
3
votes
4answers
1k views

How to make more than one good cup of coffee with a moka pot?

I have a moka pot I'm really happy with the coffee from this. However, after I've poured the first cup out, if I leave the heat on (however low), the coffee gets a metallic taste to it. If I turn ...
3
votes
1answer
221 views

Effect of undutched cocoa on baking

I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of ...
3
votes
3answers
549 views

How can you judge when a non-stick pan is the correct temperature for pan frying?

With stainless steel pans you can perform a water test to see if the pan is the correct temperature for frying but how do you tell with a non-stick pan?
3
votes
2answers
44k views

How long can I keep bread dough in the refrigerator?

If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are there any types of bread it won't work well ...
3
votes
4answers
549 views

What edible solution can I cover bread in to make it waterproof?

My partner and I are working an entrepreneurial project for school, and we decided to make a sort of edible water bottle. We decided we would make it out of bread, which we would cover in some ...
3
votes
2answers
175 views

How do I render large quantities of fat?

Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently? Should I use a pot on the stove, a slow cooker, or the oven? How many pounds should I ...
3
votes
2answers
6k views

How to thoroughly bread meat with eggs and flour for frying without the mess

When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...
3
votes
2answers
1k views

Toasting spices with and without oil

After heading to my trusty Indian market yesterday I was speaking with the owner about how awful fenugreek seeds are uncooked. He suggested (with black mustard seeds and cumin seeds) to throw them in ...
3
votes
2answers
328 views

What is the name of this dish involving fruit & sugar - blended and baked thin and flat?

I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it. I cook either rhubarb or passion fruit with a few tablespoons of sugar, blend until very smooth, ...
3
votes
1answer
3k views

Is it possible to subsititute nutella for peanut butter?

Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptable substitute, but is it likely to give ...
3
votes
2answers
9k views

Baking time difference in pyrex versus metal

What baking time is optimal for recipes that are done in pyrex for banana bread versus metal baking dish?
3
votes
1answer
3k views

Topping bread with poppy seeds or sesame seeds

Should the seeds be sprinkled over the dough before baking, or will they burn? Should they be soaked first to prevent burning? Should a wash (cornstarch?) be used to stick them to the dough? ...
3
votes
1answer
1k views

Preserving dehydrated fruits and vegs

We bought a food dehydrator to make dog treats with. Primarily we're dehydrating yams, apples and bananas. I'm not dehydrating these to crisps because I didn't think I needed to. The dehydrated ...
3
votes
3answers
6k views

Is food immediately taken out of the microwave safe to eat?

Do we have to wait a few seconds to let the microwaves go away, or can we eat it immediately? Of course, I assume that the food is not too hot to be eaten.

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