Top new questions this week:
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I've noticed that I never taste cumin in the tacos I get at restaurants, yet cumin is often the most noticeable flavor in pre-made taco seasonings. When and why did cumin get associated with tacos? ...
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In Singapore, whenever you order Hainanese Chicken Rice, they will give you three dipping sauces, including a thick black, slightly sweet soy sauce.
It's very different from normal soysauce. What ...
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I have some bread that has egg in it. Safe to leave the bread at room temp after baking? Im asking because I wouldn't leave scrambled eggs at room temp but is bread ok?
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My wooden rolling pin has a rough patch on it due to the grain of the wood. When I roll out pastry with it, the pastry tends to stick to the rolling pin at that point and lift. Is there anything I can ...
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For the same shellfish (like Little Neck clams),
Some supermarkets keep them in tanks with running water:
While other supermarkets fridge them dry, without water:
Does the storage method ...
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I'd like to know what is the temperature range in which pasta can be cooked in water.
I'd be interested in this in order to waste less energy/heat as opposed to cooking it in rolling boiling water and ...
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I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to ...
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Greatest hits from previous weeks:
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I enjoy adding beer to a pot of chili for taste, but at times find the end result is too soupy. What's a good way to thicken it without overcooking or compromising the flavor?
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Are prawns and shrimps the same thing or are they different? Basically, I think they're the same but one of my friends was arguing that they're similar but definitely not the same thing and they ...
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Is there a standard measurement that can be used?
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A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
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I was specifically thinking about the Crisco shortening that is used in baking.
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What's the best way to cook fall-off-the-bone baby-back ribs?
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I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
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Can you answer these questions?
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I tried to make a hand raised pork pie and made the jelly from pigs' trotters and bones but when I tried to pour it down the hole it seems there is no space between the filling and the crust. How do i ...
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In several pages of Google results, I found no information at all on cooking time, average market prices, recipes, etc. for whole stone crabs. I made my own estimation for cooking time last time I ...
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I made a cake today using bog standard marge, white sugar, eggs, self-raising flour and a pinch of baking powder. I added enough pink food colour (supermarket brand that comes in the tiny bottles) to ...
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