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Questions tagged [please-remove-this-tag]

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2
votes
1answer
89 views

Pan-frying fish filets with skin on

When frying filets with skin on, I fish the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work?
0
votes
1answer
231 views

I added too much corn starch into my potato cutlets what do I do

I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it taste like flour.
8
votes
2answers
843 views

Is smoking with 'barked' wood dangerous?

I have been told that smoking with fruit wood that has bark on it is poisonous. I also have been told that there is nothing wrong with using 'barked wood'- that it is only a matter of personal taste. ...
6
votes
6answers
1k views

What has happened to today's chicken compared to the chicken in the 1950's - 80's?

In the 1960's, 70's and up until now, my dear parents prepared their chicken the same way as have I. We bought it, washed it, cut it up, cooked it and served to family and friends who never got sick ...
1
vote
1answer
45k views

Is mixing coffee with milk directly unhealthy? [closed]

Scientifically speaking, is there a reason not to mix coffee with milk directly? I remember reading once, that milk is like the anti-dode to coffee and there is a bio-chemical reason why this makes ...
1
vote
3answers
332 views

high protein easy to make lunches [closed]

I am an active person in the gym 4-5 days a week and always running or playing squash the other days, I work 5 days a work and I am terrible for packing lunches, I was wondering if anyone had ...
6
votes
2answers
37k views

Where can I find a quality comparison for Zwilling Knives?

I'm trying to find comparisons between various knives from Zwilling. I know the difference between the lines: JA Henckels International tends to be of different build quality as compared to Zwilling. ...
12
votes
4answers
1k views

Is it possible to patent recipes? [closed]

We live in a world full of intellectual property. For a long time now, engineering has used patenting to secure monetization from a particular invention. However, many "soft", e.g. untangeable, topics ...
-3
votes
1answer
195 views

Crispy cheesy snacks for dieters [closed]

I am going to experiment making a savoury cheese crispy snack like Twisties or Cheezels. I have these ingredients in mind. Corn, Vegetable Oil, Rice, Whey Powder, Cheese Powder (parmesan), Vegetable ...
1
vote
2answers
412 views

Panna Cotta Recipe Ideas [closed]

I am a relatively new cook and like to make things in my spare time. My wife and I were in a restaurant recently for her birthday where she tried some Panna Cotta. She really liked this dessert and I ...
5
votes
3answers
979 views

Looking for a recipe generator [duplicate]

Possible Duplicate: How does one find recipes given an ingredient rather than the recipe name? I'd like to get a recipe by given food (fridge content;)...
2
votes
1answer
316 views

How can I make this curry given my list of ingredients?

I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips, ...
2
votes
3answers
400 views

Carb Free Thickener

Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
5
votes
2answers
2k views

Low Carb Pizza Dough Recipe - How Will This Make Dough?

I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
2
votes
2answers
591 views

What is the cranberries/sugar ratio used in the American cranberry sauce?

I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done. Do I wrongly ...
14
votes
2answers
542 views

Why do so many cheeses have artificial ingredients?

Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain a interesting list of artificial additives in the ingredient list: ...
7
votes
2answers
5k views

Are there certain kinds of salts that work best for baking (cakes, bread, etc)?

As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depend on what I am baking?
4
votes
4answers
3k views

How to keep thin sponge bases moist

I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of ...
6
votes
1answer
507 views

What is the name of this chicken soup dish?

I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. ...
1
vote
3answers
7k views

How can I make very small quantities of balsamic reduction?

Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsamic than the recipe called for. Is there ...
5
votes
3answers
220 views

wishy-washy caffè frappè

I'm trying to do the greek drink "Caffè Frappè". I'm using 2 tea spoon of spray dried coffee and 2 tea spoons of sugar. I've added a little of iced water and blended with an hand mixer until it's ...
17
votes
7answers
951 views

where can I find ancient ages/middle ages recipes and preparation techniques?

I always had an interest for recipes from ancient ages (ancient Greece, Roman empire) and middle ages (i.e. after the fall of the Roman empire until the Renaissance). It's nice to experience what ...
8
votes
3answers
489 views

Difference between natural and organic

For products such as bread, state they are either natural or organic, what is the difference?
26
votes
9answers
765 views

Cues to a reliable or unreliable recipe?

Over on this question about measurements we got into an interesting discussion about recognizing reliable recipes. What cues do you look for to recognize one you would trust? This is a community wiki ...
0
votes
0answers
283 views

Substitute for Salt [duplicate]

Possible Duplicate: What are some good substitutes for salt for those on low sodium diets? What is the very best substitute for salt, and still tastes great?
11
votes
4answers
34k views

What is the difference between pancetta and bacon?

I see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?
5
votes
2answers
652 views

How do I make my cheese “crackers” less greasy?

To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F. Once the cheese has started to bubble ...
8
votes
3answers
522 views

A steak story: dry crust

I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a high (650) degree grill for two minutes ...
13
votes
3answers
16k views

How much difference is there between brands of flour?

How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?
13
votes
6answers
3k views

Are there culinary applications for carrot tops/greens?

The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really ...
4
votes
3answers
2k views

How to tell the proper amount of oil to use when sautéing vegetables and meat?

A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
4
votes
1answer
911 views

What are good resources to learn food chemistry?

Did anyone knows of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the ...
26
votes
4answers
4k views

Why do some recipes recommend Kosher salt?

Is it healthy or more tasty?
3
votes
1answer
6k views

Proper proportion of cream of tartar to baking soda for snickerdoodles

When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is ...
1
vote
2answers
2k views

How to prepare shallot greens

I have a bunch of shallots with the greens (stems) on them, and I was wondering if anyone has experience with them. How are they used? Throw them in with the shallot bulbs? Use them like green onions ...
5
votes
3answers
170 views

Heirloom tomatoes

What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
7
votes
4answers
1k views

My Baba Ghanoush is too watery

I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results. It was watery instead of creamy like the ones I had had. I used equal parts of eggplant and ...
31
votes
7answers
15k views

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
7
votes
4answers
430 views

Removing fat from a recipe

If I see a recipe I like and it includes a marinade or sauce where butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For ...
24
votes
6answers
2k views

When, if ever, are dried herbs preferable to fresh herbs?

Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go fresh instead? Is there any benefit in using dried herbs with some recipes?
16
votes
3answers
1k views

What makes fleur de sel different from regular salt?

Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?