Greatest Hits

41 votes
5 answers
1.4m views

What temperatures should I keep my refrigerator and freezer set at?

For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on them. What temperature should I set my ...
Sam Harwell's user avatar
15 votes
13 answers
802k views

Butter substitute for 1 cup of butter for baking

What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and also doesn't have trans fat). Update: ...
Senseful's user avatar
  • 1,081
41 votes
5 answers
1.2m views

What's the difference between latte, mocha, and all the other drinks on a coffee-house menu?

There are many different coffee-based drinks on an average coffee-house menu. But what makes them different from each other? What are the differences / distinguishing characteristics between: latte, ...
KatieK's user avatar
  • 7,930
32 votes
4 answers
1.7m views

How long will uncooked chicken keep in the fridge?

My wife is obsessed about not leaving uncooked meats in the fridge longer than a day (esp. Chicken). If we buy chicken breast and we're not going to use them the next day, she'll put them in the ...
Ovi Tisler's user avatar
17 votes
11 answers
735k views

How much rice should I cook per person?

I would like to know how much rice I should cook per person. Preferably in some "fast" measurements - like cups, spoons, etc. It would also be nice to know how much water should I add to the rice-...
Tomáš Fejfar's user avatar
21 votes
2 answers
713k views

To which internal temperature should I cook beef for rare/medium/well done?

I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
apaderno's user avatar
  • 7,062
5 votes
2 answers
149k views

Convert fresh basil leaves to a dry measurement

I have a recipe that calls for 12 fresh basil leaves. How do I convert that to a dry measurement?
user32874's user avatar
5 votes
2 answers
310k views

How much prime rib should I plan per person?

I plan on cooking a prime rib for an upcoming dinner party for eight adults. I would like to have enough beef leftover to make a soup or stew. I plan on cooking the prime rib to medium rare. Is it ...
ahsteele's user avatar
  • 2,598
27 votes
9 answers
714k views

How long is it safe to drink coffee after brewed?

How many hours/days would you recommend to drink coffee (after brewed) and consider it safe? (For example if you don't want to waste it). What is the difference if it is refrigerated or not? The ...
Javier's user avatar
  • 273
24 votes
7 answers
595k views

What is a substitute for mascarpone cheese?

I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
JustRightMenus's user avatar
25 votes
4 answers
783k views

How long can cooked food be safely stored at room/warm temperature?

If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat? Does it make any ...
MHansen's user avatar
  • 251
26 votes
5 answers
508k views

Powdered milk in bread recipe

I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water ...
Rox's user avatar
  • 363
27 votes
3 answers
491k views

What are the pros and cons of Convection Microwave Ovens?

Are convection microwave ovens a useful item to have? Or are they not good as a microwave and not good as a convection oven either? I understand that a regular convection oven helps to cook things ...
milesmeow's user avatar
  • 4,284
44 votes
15 answers
746k 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. ...
Michael Pilat's user avatar
24 votes
7 answers
795k views

I need to quickly and safely thaw frozen ground beef, what are my options?

Since reading the answers to my question about defrosting meat on the counter I've been good about giving my meat time to defrost in the refrigerator. However, my plans for tonight have changed and I'...
ahsteele's user avatar
  • 2,598
9 votes
15 answers
381k views

How to cook a pork sirloin roast?

I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...
Josh Stodola's user avatar
32 votes
8 answers
758k views

My tea bags are expired, can I still use them?

This box of tea has an expiration date which has passed but I would like to know if I can still use it. What do you think?
TheXed's user avatar
  • 513
18 votes
5 answers
687k views

How long does it take for milk to spoil unrefrigerated?

A half gallon of milk (in the paper carton, not plastic) got left in the car for 1.5 hours in about 80 degree (~27 °C) weather (evening so no direct sunlight). Is it still probably safe to eat if one ...
Jessica Brown's user avatar
21 votes
2 answers
723k views

Is it okay to use aluminium foil instead of parchment paper while baking cookies?

I don't have access to parchment paper or even butter paper for that matter. I just read on a website that it'd be okay to use aluminium foil as long as I apply a coating of grease on it. And also ...
Uday Kanth's user avatar
  • 1,063
12 votes
4 answers
471k views

How much minced garlic is one clove?

I have a recipe that calls for 2 cloves of garlic, but all I have is minced garlic. How much minced garlic do I use per clove?
user41044's user avatar
  • 121
106 votes
10 answers
844k views

Is it safe to eat potatoes that have sprouted?

I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...
Tea Drinker's user avatar
  • 4,190
11 votes
2 answers
211k views

What is the substitution ratio for mini marshmallows to large marshmallows?

I have a recipe calling for 12 large marshmallows, but I only have minis. How many should I use?
Vicki's user avatar
  • 111
9 votes
8 answers
348k 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 "...
Stephen Ostermiller's user avatar
64 votes
10 answers
1.1m views

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
ahsteele's user avatar
  • 2,598
24 votes
9 answers
630k 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 ...
rfusca's user avatar
  • 14k
14 votes
4 answers
467k views

Can I refrigerate bread dough after the first rise and bake it later?

I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
Carole's user avatar
  • 151
3 votes
4 answers
273k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
Anne's user avatar
  • 39
68 votes
29 answers
561k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
Curry's user avatar
  • 1,794
21 votes
6 answers
654k views

How do I know if a black banana is too old to be eaten?

From time to buy, I buy too many bananas. For the future, I am considering refrigerating them instead of eating them, but they turn black. How can I know whether a black banana is still edible?
user avatar
22 votes
6 answers
635k views

How long does cooked pasta last in the fridge?

I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it store safely for?
Daniel Vandersluis's user avatar
16 votes
7 answers
447k views

How do I make my bread/buns super soft?

I have recently started making bread (up to my sixth batch). All I am trying to do is make super soft, plain, white bread/buns. I have tried a different recipe each time, but none of them have even ...
Petah's user avatar
  • 486
18 votes
3 answers
574k views

How much yeast is in a "package"?

Our Better Homes and Gardens cookbook calls for "1 package active dry yeast" in its pizza recipe, which is less than helpful, since we keep a container of bulk yeast in the freezer. What is the ...
Edward Brey's user avatar
66 votes
9 answers
628k views

How dangerous is it to refreeze meat that has been thawed?

I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't ...
Daniel Bingham's user avatar
49 votes
17 answers
693k views

Is it bad to cook frozen meat without thawing it?

I wonder if it is bad to cook frozen meat (chicken, fish, beef,...) without waiting for it to thaw? Sometimes, I realize I forget to take meat out of my freezer beforehand, when I am too hungry ...
Tim's user avatar
  • 1,947
7 votes
2 answers
304k views

sprig of thyme dry substitute ratio

I have a recipe that asks for 2 sprigs of thyme. How much dry thyme do i use as a substitution for the fresh? Or what does 2 fresh sprigs of thyme measure, a tablespoon?
user15120's user avatar
23 votes
7 answers
551k 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 ...
Brandon's user avatar
  • 339
15 votes
3 answers
303k 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 ...
squillman's user avatar
  • 775
42 votes
14 answers
746k views

How to quickly and safely defrost chicken?

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
Smashery's user avatar
  • 585
24 votes
11 answers
408k 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 ...
James Mowery's user avatar
17 votes
10 answers
760k views

Is it bad to leave the crock pot on "warm" (not low) all day?

I just bought all the ingredients to make a soup in the crock pot. I was planning on having it cook all day, but I just realized the recipe only calls for it to cook on low for 3-4 hours. If I cook it ...
user4296's user avatar
  • 553
27 votes
5 answers
614k views

How long can eggs be unrefrigerated before becoming unsafe to eat?

A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store and at home. Now she's planning to do ...
nhinkle's user avatar
  • 409
5 votes
9 answers
538k views

What temperature to cook a pork tenderloin at?

What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C) and couldn't seem to find a good answer. Also, does ...
amurra's user avatar
  • 161
12 votes
11 answers
335k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
AttilaNYC's user avatar
  • 7,546
19 votes
4 answers
353k views

How much is a small/medium/large onion?

By size or weight - I never seem to know ...
ScottR's user avatar
  • 293
22 votes
8 answers
411k 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 ...
erichui's user avatar
  • 777
10 votes
4 answers
130k views

How do I colour ready-to-roll icing

I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The problem is that the cake is shaped liked a ...
Nick Hawes's user avatar
10 votes
1 answer
296k views

how much powdered gelatin to one gelatin leaf?

Some recipes call for a number of gelatin leaves, but since I use powdered gelatin I'd like to know the conversion rate/scaling.
arturomp's user avatar
  • 633
13 votes
4 answers
397k views

Can I put raw ground beef in the crockpot when making chili?

When making chili in the crockpot, must the ground beef or turkey be precooked, or can I just throw everything in and cook it all day?
Linda's user avatar
  • 131
35 votes
2 answers
438k views

What is a clove of garlic?

If a recipe calls for 8 whole cloves of garlic, does it mean 8 whole garlics? Or does it mean 8 of the wedges?
Stacie's user avatar
  • 367
16 votes
23 answers
313k views

How to thicken Chili without compromising flavor

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?
Sabrina's user avatar
  • 161