8
votes
10answers
41k views

How to clean a clogged Misto oil sprayer/spritzer?

I use a Misto oil spritzer. You fill it up with oil and pump it up and spray a pan with it. It's gotten clogged up so that it just squirts a steady stream of oil (not a spray). Any ideas how to ...
6
votes
7answers
89k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
23
votes
12answers
107k views

How to quickly soften brown sugar

I had some brown sugar that didn't get properly sealed and so now it's solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an apple with ...
21
votes
4answers
1k 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 ...
20
votes
8answers
22k views

Why is it important to add salt during cooking?

This may seem like a silly question, but given that each persons' tastes are different why is it that salt is added during cooking? It seems better to just allow the person eating the food to add ...
16
votes
4answers
107k views

What does it mean to “fold in” an ingredient into a mix?

I see this in baking recipes, but I've never been quite clear on the difference between mixing and "folding."
14
votes
5answers
5k 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?
14
votes
1answer
3k views

Does putting salt in coffee really remove bitterness?

I have seen people claim that putting salt in coffee enhances the flavour or removes bitterness. Example. Does this really work? If it does, how does it work? Is there something chemical going on, or ...
12
votes
2answers
4k views

How do I make a “baking powder” substitute in a pinch

Every once in while we run out of "Baking powder". What would be a good receipt for a substitute that you have used that works well?
11
votes
4answers
9k views

Why does my steak turn out well done when the temperature probe says it's only rare?

Is it because I used a poor cut of meat? Did I not cook it fast enough? Should I have removed it from the heat sooner? Is my cut too thick? Is my temperature probe too conservative?
10
votes
6answers
52k views

Is pyrex safe to use on a gas burner?

There seems to be conflicting views on whether a pyrex dish can be used on a gas burner. Can anybody here provide a definitive answer?
10
votes
5answers
6k views

Is it possible to make cookies without creaming the butter?

I love to make some cookies but have limited kitchen appliances. I don't want to cream the butter and sugar by hand -- I did that before and it was not fun! Is it possible to make good cookies ...
9
votes
3answers
2k views

What is the secret behind “always soft” ice cream?

Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a blunt object for a Hitchcock's plot. ...
7
votes
3answers
69k views

How long will homemade salad dressing stay good in the fridge?

How long can I keep salad dressings that I made? Since this is probably affected by what it's made up of, let's say we're talking about different salad dressings made from a combination of the ...
6
votes
5answers
46k views

How do you cook calamari / squid and avoid making it tough?

I am having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbor who is a seafood monger. It's frozen and a mix of baby octopus and squid ...
5
votes
2answers
3k views

Rules for refreezing food

What are the general rules regarding when can you refreeze food that was frozen and then thawed in the fridge? and what are the reasons behind them? (Hygiene? Food quality?). Let's assume for the sake ...
4
votes
2answers
2k views

What limitations are there to sauteeing with water?

I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
20
votes
2answers
21k 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 ...
19
votes
4answers
20k views

Does meat need to be washed before preparation?

I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing (sorry, don't know the English word for ...
15
votes
5answers
13k views

How can I bake normally fried foods?

A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc. I'm lousy at deep ...
15
votes
5answers
8k views

How to work with Dried Mushrooms?

I was recently given a bag of dried mushrooms and am unsure how to work with them. What's the best way to use them?
13
votes
6answers
29k views

Should maple syrup be stored in the refrigerator?

Is there any reason to store maple syrup in the refrigerator? It tastes better when it's a little warmer.
11
votes
1answer
2k views

Garlic Infused Oil—Safety

I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific. I've heard about the dangers of ...
11
votes
3answers
126k views

Can evaporated milk be converted to sweetened condensed?

(Not a duplicate of this question, I don't believe) If I have a recipe that calls for sweetened condensed milk but only have a can of evaporated milk, is there anything I can do to it to the ...
11
votes
6answers
31k views

What is the functional difference between imitation vanilla and true vanilla extract?

When baking or using vanilla, most recipes call for vanilla extract. In the supermarket you can find imitation vanilla flavoring for less money. Obviously the imitation is meant to be as close to the ...
10
votes
2answers
51k views

What is meant by “neutral” oils?

What is meant by "neutral" oils? Conversely, what would make an oil not neutral? When is it important that the oil be neutral (or not)?
10
votes
5answers
1k views

What foods are high in umami?

What foods are high in umami ("savoriness") and how can I cook them to maximise the umami taste?
9
votes
2answers
2k views

Hanging at home

I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a lot of (possible) synonyms that muddle ...
7
votes
1answer
397 views

Why would a pressure cooker shorten a braise time?

Say I'm braising a pork shoulder. As i understand it, the point is to maintain a temperature that will melt collagen, while staying below a temperature that would toughen the meat. A good temp for ...
6
votes
4answers
14k views

Could I add butter to single cream to make whipped/double cream?

I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? ...
6
votes
3answers
8k views

What is the lowest possible temperature for stewing meat?

If you want to stew meat low and slow, how low can you go and still get collagen break-down? And would there be any advantage to stewing at the lowest possible temperature?
6
votes
7answers
20k views

Is there a good way to cook a hamburger on a cast iron skillet?

So I'm trying to find a consistent way of getting good quality, medium-rare burgers without firing up the grill. The burgers always end up cooked on the outside quicker; the inside is still red (not ...
5
votes
2answers
1k views

How to line this cake pan with parchment paper?

This weird-shaped cake pan is difficult to use when it comes to the step that I must line it with parchment paper. How should I do it properly so that the cake will easily be removed from the pan?
5
votes
5answers
8k views

White stains and stainless steel cookware

I know this question has been asked before in some form or another, but I can't seem to find a definitive answer. I've looked on SA, chowhound, martha stewart, about.com, etc., and answers seem to ...
4
votes
1answer
483 views

What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this? ...
4
votes
3answers
1k views

how to disarm a potentially pressurized whipping siphon?

My situation is much like spongefile's: I'm using my iSi cream whipper for the first time, charging it as instructed out of sweat-deserving fear of pressurized items Nothing is released when I push ...
3
votes
2answers
1k views

What determines whether a sherbet will set or not?

A couple nights ago I was watching the Food Network show Chopped and one of the contestants made sherbet. Because the contestants are limited to 30 minutes to prepare their desserts, the contestant ...
3
votes
4answers
31k views

How to convert a muffin/cupcake recipe to a large muffin recipe

I'm looking at the side of my "breakfast - O - meal" box at a recipe for 12 muffins. The kind you would use with a standard muffin tin. What kind of variation should can I use to make the recipe work ...
3
votes
3answers
14k views

Cheaper alternative to parmesan cheese?

The parmesan cheese in pasta recipe is quite expensive.....do we have cheaper alternative?? Are there are cheddar cheese which can replace parmesan cheese?
3
votes
5answers
47k views

What is the best way to making a great pavlova base?

What is the best way to making a great pavlova base?
2
votes
1answer
404 views

Do I have to wait for frozen steak to defrost?

If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?
2
votes
1answer
191 views

Can vegetable juices stop bread from rising?

I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the fermentation of dough. This is a study, ...
2
votes
2answers
438 views

Is this video showing an exception of the common wisdom that you shouldn't cook with EVOO?

I know this question has been discussed here before, such as this question. But I am asking it again to share the video in this blog post. The video shows how you use the extra virgin olive to cook, ...
2
votes
1answer
2k views

What temperature should a crock pot slow cooker cook at?

I have a crock pot that will generate a low boil on the "Low" setting and dries out anything that is cooked for a long period. I'm wondering if the temperature regulator is too high, but I can't know ...
1
vote
0answers
60 views

Food safety after pork loin left in crock pot that was turned off [duplicate]

Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I cooked about 2lbs of pork loin in the crock pot for 8 hours on low last night. It was on low from ...
46
votes
9answers
3k views

Once a month cooking

I've heard of "once a month cooking" or "freezer cooking," where you basically spend a day cooking and fill your freezer with the next month's worth of food. This could especially come in handy when ...
43
votes
11answers
3k views

How can I train myself to identify flavors better?

I'd love to be able to cook well and I think a part of that is identifying flavors. We all have different palates, but there are probably some basic techniques that can be used to figure out what the ...
87
votes
10answers
74k views

Why use milk in scrambled eggs?

I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - without the milk the eggs are a brighter ...
40
votes
5answers
12k views

Could coconut cream be used to create a non-dairy ganache for whipping?

A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
73
votes
18answers
11k views

How do you peel garlic easily?

How should I approach peeling a clove of garlic to get the skin off most quickly? Is it different if I'm doing a bulb whole?

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