12
votes
3answers
9k views

Why stretch and fold vs traditional kneading of bread dough?

Many recent recipes I'm seeing for bread, this one for example, are using a strech and fold technique rather than a traditional knead. Whats the advantage here? It sure seems to work, but I'm not ...
10
votes
4answers
24k views

What to do about yeast that doesn't work?

I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated. I make sure to use warm water in bread recipes - I check the temperature using a ...
9
votes
12answers
47k 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 ...
45
votes
8answers
19k views

Is it safe to eat moldy cheese if you slice off the edges?

Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit ...
27
votes
6answers
66k views

How can brown stains be removed from pots and pans?

I haven't been cooking for long — recent college grad — so I'm doing a lot of experimentation and making a lot of rookie mistakes. One of them is shown here for your viewing pleasure: ...
22
votes
10answers
15k 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 ...
14
votes
1answer
732 views

Are there any general principles of ingredient substitutions?

When trying to determine if an ingredient can be substituted in a recipe, are there any general principles or guidelines that apply?
14
votes
6answers
131k views

Time vs. Temperature - What changes what?

Really basic question that's bugging me... Speaking mathematically, 200 degrees of heat for 10 minutes should be the same as 400 degrees of heat for 5 minutes , but that's not the case, right? So ...
13
votes
1answer
5k views

Room temperature “rest” for fresh mayo?

On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to let the acid in the mayo kill any ...
13
votes
4answers
10k views

Can I sharpen a knife with sandpaper?

So I was thinking, instead of purchasing a dedicated (and expensive) whetstone with limited coarse(ness?) range, why not use patches of sandpaper in increasing grit numbers (getting finer), stretched ...
13
votes
11answers
25k views

How can I choose good avocados at the supermarket?

I've been trying to ignore my burning desire to make some guacamole because every time I go to the supermarket to buy avocados I can't manage to pick out good ones. They always either become too soft ...
11
votes
6answers
37k views

How to avoid getting the pizza all watery?

When I cook pizza it gets all watery. There's literarily water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure. Any ideas how to avoid this? Some more ...
11
votes
2answers
876 views

How does salmonella get into eggs?

Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place. Is it getting on the shells from the environment (or the hen)? Is it inside the ...
11
votes
8answers
27k views

How do you cook corn on the cob on BBQ?

Do you remove peel and wrap it in tin foil ? Do you put it directly on gril (with peel) ? How much time ?
10
votes
5answers
782 views

What are good references for Gluten free baking

I have several members of my family who are GF. Baking for them has become a real challenge. I'm looking for good references to learn to understand how to work with this limitation in my baking. What ...
9
votes
2answers
1k views

“Instant” leftover rice? Making leftover-like rice without the wait? (as in for fried rice)

I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left over in the fridge when I want them, ...
8
votes
9answers
143k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
6
votes
2answers
69k views

Brown sugar instead of white sugar

I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution? The original recipe calls for 2 cups white sugar. Can I replace with 2 cups brown ...
34
votes
15answers
188k views

Does active dry yeast really expire?

I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15 months ago as of writing this question. ...
25
votes
4answers
3k views

Why do some recipes recommend Kosher salt?

Is it healthy or more tasty?
21
votes
7answers
33k views

Why skim “scum” from the surface of a simmering stock?

I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/recipe I read says to skim the surface of ...
16
votes
6answers
4k views

What to look for when purchasing a blender?

I currently don't have a blender after purchasing my own home and am looking to get one for making smoothies primarily, but also for pureeing for soups, etc. I had a smoothie maker that I won as a ...
14
votes
6answers
8k views

Is there any way to avoid grease splatter?

I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries. As soon as I toss them in there is an explosion of grease ...
14
votes
7answers
15k views

What can I do to help prevent flatulence from beans?

I love the feijoada (typical Brazilian recipe). For optimal cooking, beans should be soaked in water for 12 hours, but it seems this is the cause of flatulence. What is it in beans that causes ...
13
votes
12answers
26k views

How can I stop fish from sticking to a stainless steel pan?

I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always adhere like cement. She also said that the ...
13
votes
4answers
10k 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?
23
votes
12answers
112k 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
9answers
28k 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 ...
21
votes
4answers
2k 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
1answer
5k views

What's that scum at the sides of my home-made burger when I cook it?

When I do home-made burgers, my mix is as follows: ground beef bread-crumbs or grated potatoe egg parmezan cheese salt, pepper, sweek paprika dijon mustard a bit of olive oil sometimes pieces of ham ...
19
votes
4answers
131k 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."
17
votes
5answers
9k 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?
14
votes
5answers
6k 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 ...
13
votes
7answers
98k views

How long does it take for buttermilk to go bad?

I love making buttermilk pancakes but I can never seem to use up my buttermilk before it passes the expiration date. The thing is, if I take a solid whiff of the "expired" buttermilk it smells great ...
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
3answers
150k 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
6answers
68k 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
7k 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
6answers
26k 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 ...
9
votes
3answers
3k 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
80k 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
6answers
63k 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 ...
6
votes
7answers
22k 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 ...
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 ...
2
votes
1answer
916 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 ...
15
votes
5answers
16k 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 ...
13
votes
5answers
34k 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.
12
votes
7answers
42k 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 ...

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