Top new questions this week:
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I frequently find golf ball-sized rocks in bags of lump charcoal. Usually after the fire has burnt out.
Is this some by-product of the charcoal manufacturing process or an under-handed attempt by the ...
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A few weeks ago I bought an awesome Global knife. I ordered this tool from Amazon:
My question: Does this tool hone the knife, or does it sharpen it?
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I created an experiment with 10 different water/gelatin ratios but none provided the required results.
I'd like to create viscosity similar to Jelly Juice pouch bags. However, when the results I'm ...
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I'm trying to replicate the firm but flexible texture and translucent look of molded silicone using edible gels.
The mold I'm using is difficult to extract the final shape from. It's shaped somewhat ...
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I made pineapple vinegar by just putting all of the fibrous and hard to eat parts of the fruit in water with some sugar. It did ferment and make vinegar, in that it's sour and pretty acidic (pH is ...
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I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
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I find myself temporarily without an oven, but am really craving a Dutch baby. Since a Dutch baby is cooked in a very hot oven, clearly I can't make a normal one. But is there any version of one, or ...
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Greatest hits from previous weeks:
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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 ...
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I've heard of pans with ceramic non-stick surfaces; it seems some reports on internet say they may "fail" in about 6 months.
How can these pans "fail"? Do ceramic-coated pans require non-stick-...
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Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...
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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 ...
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Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)?
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It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated. I've also seen them suggest you soak steel-cut oats unrefrigerated ...
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Some sites say that a "microwave" is only for heating or re-heating cooked food. Whereas, in "microwave ovens", you can microwave and bake. Is that true?
If it is, then why I can cook main course ...
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Can you answer this question?
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I got some Split Pea Soup from my Fiance's Nannie, who got it from a friend. The soup tasted ok, but it was like really chunky like the spoon stood up on it's own. So I added water and reheated it. ...
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