All Questions
20
votes
19answers
67k views
Making white rice more tasteful [closed]
I am very new to cooking.
I can boil rice, but it tastes too bland. Is there anything else I can add to it, to make it taste better?
20
votes
12answers
61k 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 ...
20
votes
16answers
18k views
Cooking an egg without oil or butter
I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter? I tried in a Teflon pan but it was a mess.
20
votes
4answers
2k views
Why doesn't mayonnaise taste like pure oil?
The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pure oil. Now if I had never had ...
20
votes
6answers
221k 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 ...
20
votes
6answers
2k views
How can you melt chocolate without it getting wet?
I've tried a (few times) to melt chocolate but am obviously doing something wrong:
Put a pot of water onto the boil
Place a metal bowl over the pot
Put chocolate into the bowl
Wait for chocolate to ...
20
votes
5answers
12k views
When boiling water, why start from cold?
A question about probably the most mundane subject in cooking: boiling water.
For cooking techniques where you drop ingredients in simmering or boiling water - such as for vegetables, pasta, many ...
20
votes
2answers
4k views
Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate?
Most microwaves I've used have a plate at the bottom that rotates when the microwave is running. I presume that rotating helps more evenly heat the food.
Interestingly, my microwave rotates by ...
20
votes
4answers
2k views
How does one invent a cookie recipe?
My cookbook has dozens of cookie recipes and I can find hundreds more online.
But...
If I want to invent my own cookie recipes how can I go about doing it, without wasting tons of ingredients on ...
20
votes
6answers
703 views
How to caramelise onions?
Often recipes ask for caramelised onions. What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much ...
20
votes
4answers
2k views
Does the “German” in “German chocolate cake” refer to the chocolate or the cake?
A friend insists that the "chocolate" is the German part of German chocolate cake, the evidence being that there are no palm trees in Germany (for the coconut frosting). Is this correct?
20
votes
4answers
2k views
20
votes
11answers
23k views
Slow cooking without a slow cooker
I frequently hear people telling me about how wonderful their slow cookers (AKA "crock pot") are. In many cases they're right - meat that tends to come out tough in normal cooking comes out very ...
20
votes
6answers
1k views
How can I make my Ice Cream “creamier”
My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or maybe that I'm just not getting my "batter" cold enough before I try to make it ...
20
votes
3answers
510 views
Pizza baking order
First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredients. Every time, the second pizza base is ...
20
votes
6answers
5k 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 ...
20
votes
10answers
5k views
How do you reduce static in a coffee grinder?
Is there a way to reduce/eliminate the static buildup in a burr grinder? I've tried a few different coffee grinders and inevitably on removing the grinds bin, I get a spray of coffee all over the ...
20
votes
5answers
11k 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?
20
votes
6answers
1k views
How to prepare butter for baking when time is limited?
From my experience, the best way to use butter when baking is to let it soften to room temperature. However, sometimes one is short on time and must use the microwave to soften the butter. I always ...
20
votes
4answers
3k views
How do you make General Tso's chicken as generally found in the Eastern USA?
I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know ...
20
votes
7answers
1k views
How do I make soft chapattis?
I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat ...
20
votes
3answers
6k views
Why would I use Arrowroot instead of Cornstarch?
I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose one over the other?
19
votes
12answers
2k views
How do we escape the cycle of bad college eating?
Mouseover text: And yet I never stop thinking, 'sure, these ingredients cost more than a restaurant meal, but think how many meals I'll get out of them! Especially since each one will have ...
19
votes
14answers
9k views
Best meat replacements for a vegetarian/vegan?
Let's compile a list of vegetarian/vegan meat replacements.
Generic replacements:
Seitan
Tofu
Tempeh
Quorn
Quorn Vegan Alternatives
Paneer
TVP
Commercial fake meats:
Tofurky (Roasts, Sausages, ...
19
votes
5answers
57k views
Is ground/minced beef bad if it turns brown in the fridge?
I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it).
Is it ...
19
votes
8answers
504 views
Vegetarians and nutrition
Normally when cooking for vegetarian friends I focus on making the food interesting, since a one-off meal isn't going to throw them too much. However, we will be having a vegetarian stay with us for ...
19
votes
8answers
4k views
Proper ratio of Water to Rice
When making rice, what is the proper ratio of water that I should use?
19
votes
9answers
2k views
What can I cook for Indian guests without trying to mimic Indian cuisine?
I am raised in Belgium, with the Belgian cuisine related to the French and (to a much lesser extent) the German. I'm having Indian friends over for dinner and I don't know what to cook for them.
Last ...
19
votes
10answers
1k views
How might I roast coffee at home without investing in an expensive roasting machine?
Tired of the bland supermarket beans and too poor to sate my thirst at the local roaster, so I've ordered 20lbs of green coffee beans online...
But, now what do I need to do to turn them into The ...
19
votes
10answers
7k views
Is there any difference between chopped and crushed garlic in cooking?
Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect on the flavour of the dish?
19
votes
5answers
5k 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 ...
19
votes
9answers
4k views
How do you cook grass-fed beef so it is not tough?
I recently went to a farmers market and bought some grass-fed beef. I went with what we normally buy, and got a couple of bone-in thick cut ribeye. I typically prepare this by liberally applying ...
19
votes
5answers
36k 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?
19
votes
7answers
358 views
preventative cleanliness tips [closed]
I recently discovered the trick of roasting vegetables on a piece of parchment paper in a pan, rather than directly in the pan, which saves a lot of time and effort during cleanup. What other easy ...
19
votes
5answers
1k views
How can I integrate molecular gastronomy in to regular cooking?
I love the science-y, geeky side of cooking and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is that it tends to become an end in and of ...
19
votes
8answers
73k views
How to quickly and safely defrost chicken?
What is the safest, quick way to defrost chicken? Microwave? Running water over it?
19
votes
6answers
146k views
What is a substitute for mascarpone cheese?
I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
19
votes
3answers
429 views
When, if ever, are dried herbs preferable to fresh herbs?
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go fresh instead? Is there any benefit in using dried herbs with some recipes?
19
votes
5answers
2k views
In peanut butter cookies, what is the criss-crossed pattern on the top good for?
I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
19
votes
4answers
683 views
How does the way that I cut my garlic affect the taste of my food?
I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed ...
19
votes
2answers
666 views
Is it true that smell is lost flavor?
This is a maxim that I hear frequently, especially as a defense of cooking methods that don't produce a lot of aroma: if the aroma is in the air, it means it's left the food.
As an example, some ...
19
votes
4answers
730 views
What is the purpose of seasoning a skillet?
I've seen a couple questions on how to season a skillet, and this may be a dumb question, but why do you season a skillet?
Does it impart flavor onto the food?
For how long? (which I guess is one ...
19
votes
5answers
1k views
Is it possible to make a marshmallow that isn't sweet?
I've got in mind to make a savory play on s'mores, using morel mushroom paste where you would expect chocolate. The graham cracker replacement should be no problem. But I'm stuck on the marshmallow. ...
19
votes
2answers
546 views
Does water that's been left to sit and then reboiled taste different from fresh water boiled once?
This may sound like a silly question, but I've always wondered:
If I boil some water and use some of it and leave the remainder in the kettle, and then a few days later boil that same water again, ...
18
votes
10answers
2k views
How do I separate egg white?
What are ways of getting only the egg white from an egg? Can it be done after the yolk is broken?
18
votes
12answers
4k views
How do I flip an egg when preparing it “over easy”?
I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook).
Sometimes the spatula I'm using ...
18
votes
10answers
8k views
What can you surmise about coffee beans that have oil on them at the time of purchase?
I find myself favoring the purchase of coffee beans that have visible oil on them. My inference was that this bean had some extra flavor or awesomeness.
Am I right, are beans 'better' if they are ...
18
votes
12answers
2k views
Timing cooking: methods / workflow
I'm looking for methods to improve timing or workflow during cooking. How to multi-task effectively, getting the maximal amount of differing dishes on the table, for each course, etc. A multitasking / ...
18
votes
6answers
2k views
Is it worth tearing lettuce for salad?
I have read that cut lettuce is more likely to brown on the edges than torn lettuce. The stated reasoning is that the lettuce leaves will tear between cell boundaries whereas if they are cut the cells ...
18
votes
11answers
100k views
How to make extra crispy and crunchy breading like KFC?
I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that?
Any ...
