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1answer
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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
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3answers
337 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
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2answers
38k 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
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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
196 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
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2answers
416 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
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3answers
985 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;)...
26
votes
9answers
778 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
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0answers
285 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
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4answers
37k 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?
8
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3answers
533 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 ...
4
votes
1answer
915 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
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4answers
4k views

Why do some recipes recommend Kosher salt?

Is it healthy or more tasty?
1
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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
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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 ...
33
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
431 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 ...
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?