All Questions

5
votes
1answer
2k views

Why isn't my American-style baked cheesecake very sweet or rising significantly?

I am trying to make a good American-style baked cheesecake. I tried one recipe and it did not rise as much as I would have expected and it was not as sweet as I would have hoped. Hope that someone ...
7
votes
2answers
2k views

How does the USDA grading system work?

I understand it has to do with the marbling of the meat. Does the grading system apply to the entire cow, as in any cut from this cow is considered prime/choice/select? Or is it done by the portion ...
8
votes
2answers
11k views

What are the differences in bleached/unbleached flour for baking?

I've heard various rumors suggesting that using unbleached [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...). Is this true? If so, why?
9
votes
7answers
3k views

Is there a way to keep chilled cookie dough from flattening while cutting it?

Whether using a serrated or straight knife, this seems to be a problem. I end up reshaping them by hand on the cookie sheet so they are round instead of oval. Is there a way to slice the dough to ...
16
votes
6answers
69k views

What distinguishes pork sausage from ground pork?

Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question. I sometimes like to cook things using ground pork sausage, ...
18
votes
9answers
701 views

I would like to make my own Chicken Stock, any suggestions?

I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?
14
votes
6answers
6k views

How can I tell if a mushroom is poisonous?

Assume I have found and want to eat a to me unknown kind of mushroom. Is there some way to find out if that mushroom is poisonous by looking/smelling/soaking it?
4
votes
5answers
2k views

Making a sauce with mascarpone cheese

I have some mascarpone cheese left. May I use it to make a sauce?
38
votes
12answers
45k views

How do you cook a steak like those found in fine steakhouses?

I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When I cook it at home, I seem to just slice ...
18
votes
7answers
66k views

Why do chefs traditionally wear a high white hat? [closed]

The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why so high?
11
votes
10answers
34k views

Are there a better ways to crush biscuits/cookies than a rolling pin?

Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon?
6
votes
5answers
11k views

What white fish can be used in rolled sushi?

I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled sushi paired with apple and cucumber. I ...
18
votes
14answers
16k views

Can you make a sauce with beer?

Usually when there is alcohol in a recipe, it's wine. Why isn't there more beer? I've only ever seen it used in beer batters. Can beer be made into sauces or other uses? Do ales, lagers, or stouts ...
15
votes
5answers
10k views

Is there a difference between Brie & Camembert?

I was listening to a program on Radio NZ where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label on and tomorrow a camembert one. Is this ...
9
votes
3answers
4k views

Lemon and Mint drink

I once had a delicious lemon and mint drink on a flight with Qatar airways, but I have no idea what it was or how it might have been made. Does anyone know what it might have been and how it was made? ...
10
votes
2answers
10k views

How can I keep the cheese from leaking out of my cordon bleu during cooking?

I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top ...
18
votes
6answers
2k views

How to dice tomatoes?

I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally ...
6
votes
2answers
19k views

How do cooks prepare belly pork in a restaurant?

In a similar style to the question on preparing risotto in restaurants.. When cooking belly pork, to a texture that's soft, tender and still moist, long cook times at a low temperature (around 150 ...
28
votes
9answers
7k views

Parmesan rind: should I use it, or trash it?

I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?
10
votes
7answers
18k views

When a recipe calls for Wine, does it make a difference what wine to use?

In other words does it make a difference in the event that a recipe calls for a Red wine you use a Merlot, Cabernet, Shiraz ect..?
3
votes
3answers
659 views

Pasta preservation

I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without getting dry or rotten?
11
votes
5answers
13k views

Is it possible to make cookies without creaming the butter?

I love to make some cookies but have limited kitchen appliances. I don't want to cream the butter and sugar by hand -- I did that before and it was not fun! Is it possible to make good cookies ...
12
votes
3answers
57k views

How do the batter and technique differ between crepes and pancakes?

What are the different ingredients in crepe mix versus pancake mix? I'd like to try my hand at making crepes from scratch... How is making crepes different from making pancakes?
20
votes
3answers
144k views

What is the difference between butterscotch, caramel, and toffee?

I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been ...
4
votes
2answers
1k views

What's a good technique for cooking fresh corn in the microwave?

What techniques for cooking fresh corn in the microwave give good results? Should I peel it, should I add water, salt, butter, etc.
8
votes
4answers
2k views

What are the herbs that “dry” the best?

Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasonably close to fresh tarragon. Which ...
4
votes
1answer
447 views

How do you prepare Soft Shell Crabs?

I purchased "Live" Soft Shell Crabs and wanted to make a recipe that calls for frying them - what are the steps involved?
12
votes
13answers
42k views

What is a good use for lots of fresh cilantro? [closed]

I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a ton left over. What's a good use for the leftovers?
37
votes
3answers
19k views

What is the purpose of creaming butter with sugar in cookie recipes?

I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was ...
6
votes
6answers
12k views

Mexican Cheese Sauce?

There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce. ...
8
votes
8answers
89k views

What type of sherry is typically used when cooking?

Not having used sherry before, what is the type used when a recipe just calls for "sherry"? I see cream sherry, dry sherry, and very dry sherry at my local grocery store. Does brand matter much?
12
votes
3answers
2k views

Difference in technique for cooking with non-stick and standard pans?

Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans. I'm not ...
22
votes
5answers
5k views

Buttermilk substitute?

I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
9
votes
7answers
21k views

Is it safe to eat a lump of Jamon that grew some mold?

A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away? Edit: this is white mold, of the sort that grows on Camambert cheese, or so it appears. Not green ...
4
votes
4answers
4k views

What is the best/easiest way to juice a watermelon?

Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever. (I then froze the juice in ice trays and stored ...
27
votes
6answers
303k views

Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?

I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it). Is it ...
12
votes
2answers
4k views

Does white whole wheat flour need to be refrigerated?

I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refrigerator if I don't have to. I have 5 ...
16
votes
5answers
162k views

What's the difference between Salami and Pepperoni?

What is the difference as far as content-pork, beef?
6
votes
3answers
6k views

How long can I keep pureed root ginger

As the title says, how long can I keep pureed root ginger in the fridge?
8
votes
4answers
11k views

Parsley: flat-leaf or curly?

How do I know whether I should use flat-leaf or curly-leaf parsley? I'm interested mostly in their uses as ingredients, but guidance on usage as garnishes is also welcome.
7
votes
4answers
992 views

How to make home-made butter?

Has anyone tried it before and how was the result? What are the steps and what ingredients and kitchen tools do I need?
1
vote
2answers
2k views

How is congee made?

Does anyone know how to make the congee like those in Dim Sum/Yum Cha restaurants?
23
votes
13answers
73k views

How to make thick and fluffy pancakes?

I recently had thick and fluffy pancakes at a restaurant and I am eager to figure out how to make them. Anyone know the secret behind getting thick and fluffy pancakes? Is it adding baking soda? ...
10
votes
5answers
30k views

Is sweetened condensed milk a substitute for evaporated milk?

I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?
3
votes
2answers
1k views

Will adding lemon juice to non-wheat pastas make them starchier?

I read in this question: Why add salt to the water when cooking pasta? that adding an acid like lemon juice to water you're cooking pasta in will help keep it from getting waterlogged and having the ...
16
votes
9answers
7k views

How to make large clear ice cubes

I want to make some ice cubes that are large (1" on a side or more), crystal clear, and perfectly cubical. I want them large to make my drinks dilute less slowly, and clear and cubical because I think ...
18
votes
4answers
14k views

Are you supposed to eat the rind of Brie cheese?

I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to?
10
votes
4answers
8k views

Why is my blueberry jam grainy?

I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was a little jam left in the pot. It was a ...
27
votes
4answers
7k views

How do you make General Tso's chicken as generally found in the Eastern USA?

I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know ...
4
votes
5answers
5k views

What kind of coffee grinder is best?

I need to get a coffee grinder. What kind is best? I have heard that burr mills are better; are they worth the extra cost? Which ones last longer? Update: I ended up getting a Hario hand grinder.

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