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
2answers
68k 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
8k 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 ...
10
votes
2answers
11k views

Converting between Egg sizes

In the UK eggs are sized as, small, medium, large and extra large. What weights/ratios do these correspond, so if a recipe calls for 1 large egg, how many small eggs could I use in its place? I ...
10
votes
6answers
79k 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?
9
votes
6answers
29k views

How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath?

I have never found a spring-form pan that does not leak. I have never been able to wrap a spring-form pan so that some of the water doesn't get into the pan. I can wrap it so that a lot of the water ...
7
votes
1answer
9k views

How do you correctly use a meat thermometer?

I have two meat thermometers. I bought a second one because I thought the first one was resulting in overcooked meat, however the new one is doing the same! They are both standard metal prong 'analog ...
7
votes
6answers
77k 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 rings,...
5
votes
4answers
1k views

Freeze Soup very quickly Without Destroying the Content In Fridge?

I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I ...
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 ...
3
votes
5answers
20k 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?
2
votes
1answer
1k views

What's a good substitute of onion for someone with an onion allergy?

I am an Allium lover with a strong allergy to all Alliums. It is technically a sensitivity as it isn't an instant reaction, but spending an hour in the bathroom because of one stray piece of red onion ...
25
votes
4answers
95k views

Why isn't it safe to eat raw chicken?

Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
18
votes
7answers
43k views

What's the purpose of a bread box?

For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But after looking for a bread box, I see ...
17
votes
5answers
20k views

How do I get the burnt aroma off burnt food?

I sometimes burn the bottom of the pan due to carelessness or not stirring enough. The burnt smell tends to persist even after I seperate out the un-burnt bits. Is there any way to fix this?
15
votes
6answers
19k 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
1answer
18k views

How long can I store soaked beans before cooking?

I've soaked some beans in room temperature water overnight, since 6pm (white navy beans). How long can I keep them in water before I must use them? Will they last a day or so at room temperature ...
13
votes
5answers
38k 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.
13
votes
7answers
157k views

Substitution for baking soda?

I attempted to make pancakes this morning, only to discover that I was out of baking soda. I tried substituting baking powder, but it didn't work at all. The pancakes didn't bubble on the griddle, and ...
12
votes
7answers
49k 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 ...
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
160k 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 ...
10
votes
5answers
1k views

Which foods are high in umami? [closed]

Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
9
votes
12answers
135k views

What would be a good substitute for coconut milk in curry sauces?

Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
9
votes
9answers
46k views

Tough roast.. what's going wrong?

My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home. It's usually silverside, topside or brisket of beef. Occasionally it's ...
9
votes
1answer
2k views

Is it safe to use oil at its smoking point?

Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling a bit I found one article that went so far as to say you ...
8
votes
3answers
60k views

How to convert a recipe calling for active dry yeast into rapid rise yeast?

I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is ...
7
votes
1answer
455 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 ...
7
votes
2answers
34k views

What is the best cut of beef to use for stews?

What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
5
votes
6answers
11k 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 ...
5
votes
2answers
2k views

Minimum amount of fat in Roux

Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works. Does anybody know what the absolute ...
4
votes
1answer
913 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
6answers
79k views

How much is a cup of graham cracker crumbs in crackers and weight?

I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush? I'm having trouble finding an answer partly because different people consider a "...
4
votes
2answers
121 views

Can I make baked veal more soft?

I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven. Not that result was ...
4
votes
7answers
158k views

What temperatures do low-medium-high on the stove correspond to?

I'm quite suspicious that my electric stove runs hot. Recipes that suggest medium-high on my stove are incredibly, incredibly hot and you can feel 'high' radiating heat from across the kitchen. As ...
4
votes
3answers
2k 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
12k views

Why are my sauces splitting?

Recently all my attempts at sauces are splitting and I'm not sure what's going wrong. Tonight I tried a balsamic vinegar reduction / chicken stock / pan juices recipe to go with my lamb chops, but ...
3
votes
5answers
62k views

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

What is the best way to making a great pavlova base?
3
votes
3answers
515 views

Pulled Pork for a large crowd

How much pulled pork will 26 pounds (12 Kg) of raw boneless pork butt make? I am making this in several crock-pots. This is my first time making pulled pork for a large crowd
2
votes
1answer
3k 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 ...
59
votes
7answers
3k views

What are some good resources for learning Knife Skills?

What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?
44
votes
5answers
13k 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 ...
20
votes
11answers
315k 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 ...
77
votes
4answers
27k views

Why did my banana catch fire in the microwave?

Wow, that sounds like a silly question, but really! My wife froze bananas in the freezer with the peel still on. You can't peel them frozen. I put it in the microwave for one minute at 50% power. ...
42
votes
9answers
143k views

Stock vs Broth - What's the difference in usage?

I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock rather than broth, or vice versa? i.e. ...
35
votes
20answers
111k views

Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?

I recently rediscovered the joys of cold-brewing coffee. (One level cup of rough-ground beans, 4-1/2 cups of cold water, steeped overnight and strained, produces a rich coffee concentrate. A shot or ...
31
votes
8answers
8k views

How do restaurants make chicken fried rice? What ingredient am I missing?

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, ...
14
votes
2answers
10k views

Are some flavour pairings known to work better than others (and if so, why)?

It is commonly known that there are five "primary" flavours: Sweet Sour Bitter Salty Savory (AKA Umami) That leaves 10 possible pairs of two, 10 possible sets of three, and 5 possible sets of four....
13
votes
7answers
159k views

How should baking soda be used to tenderize meat?

At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using ...
28
votes
4answers
3k views

How can I make a chocolate cup that looks like the seaweed on a sushi roll?

I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed ...

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