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3
votes
1answer
3k views

I have a recipe for an asparagus/pasta dish with a goat cheese sauce, Can I substitute Feta?

Even generally speaking can Feta be substituted for Goat Cheese? I'm guessing that since Feta is usually more salty I would have to watch the salt, but any other consequences?
17
votes
5answers
37k views

How to prevent overcooking of eggs in Carbonara sauce?

Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have what they regard as a fool proof method ...
4
votes
2answers
461 views

How much fresh lovage in soup?

My friend just gave me two lovage leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put in? Also should I leave them whole, chop ...
8
votes
2answers
4k views

What are the major differences between yams and sweet potatoes?

I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!
22
votes
11answers
40k views

Tips for Removing Silk from Corn?

Does anyone have any tips for how to easily and quickly remove silk from ears of corn? I find that it takes a long time to pick it all out.
3
votes
4answers
14k views

How can I wrap fish for freezing if you don't have a vacuum seal?

I know the ideal way to store fish in the freezer is to use a vacuum seal, but does anyone have any tips on what to do if you don't have one handy?
6
votes
2answers
2k views

Lump Charcoal vs Briquettes and variations in brands

I've been experimenting with BBQ on a variety of smokers for the past few years. Originally I tried some Kingsford Briquettes and had a hard time managing the temperature. There was an excessive ...
3
votes
5answers
40k views

What are the advantages of a lid on a barbeque?

I have just bought a new half drum barbeque which can with a fold down lid. I have heard that these lids are good for creating a smokey flavour, or for keeping food moist whilst it cooks. A lot of ...
3
votes
2answers
14k views

How do you cook frozen Lobster Tails?

I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package. Any Ideas as to the best way to prepare - defrost first, boil ...
5
votes
2answers
461 views

Is it possible to make homemade mascarpone?

I had a piece of tiramisu that had a layer of mascarpone that really balanced the other flavors out perfectly. At the grocery store it's sold in such little/expensive containers I was looking for an ...
11
votes
4answers
36k 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
4answers
5k views

Why does Brining help food to retain water, but adding salt will draw the moisture out?

I saw a recipe that called for brining a Turkey in order to retain the moisture, but when you cook with salt it causes the foods to get less moist - Why and how does this happen?
29
votes
18answers
25k views

Secret to takeaway curry

It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway. I'm getting close with the consistency, but can't get the taste right. I ...
5
votes
2answers
698 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 ...
7
votes
1answer
1k views

Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology

A while back I tried baking my own sweet potato (yam) chips and I ran into some problems. Here's what I did on my last attempt: Using a mandolin, I sliced the potato into one-eighth of an inch size ...
31
votes
4answers
13k views

Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?

So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off. Not wanting to put the steak back into the pan, in one ...
5
votes
4answers
13k views

Can I reuse coconut oil for cooking?

I was using Coconut oil to fry up tostada shells and I was wondering if its safe to reuse the oil I used the night before to cook up more shells the next day?
18
votes
6answers
7k views

What to look for when purchasing a blender?

I currently don't have a blender after purchasing my own home and am looking to get one for making smoothies primarily, but also for pureeing for soups, etc. I had a smoothie maker that I won as a ...
4
votes
1answer
1k views

What's the best way to clean and dry blueberries?

I buy organic blueberries which come in a little plastic container. I like to wash them and put them in a tupperware container. After I wash them I place them between some paper towels to let them ...
5
votes
6answers
119k views

Cooking chicken in microwave?

I hear that chicken breasts can be cooked in microwave and that it's the best way to get it juicy and tender. I have also seen some articles about it on the internet. I wonder if this is just a myth ...
4
votes
4answers
56k views

Alternative to Fenugreek in curry?

Is there an alternative to dried Fenugreek in curry? Is it required?
6
votes
5answers
16k views

Can you cook pickled onions?

Can you cook hot dishes with pickled onions? I've never seen a recipe which uses them hot, is this just because they don't taste good hot? What hot dishes might be appropriate to put pickled onions ...
12
votes
2answers
6k views

what's a good technique for pasteurizing eggs?

I tried to make homemade eggnog last Christmas. It turned out fine, but the eggs were an issue. I thought about buying pasteurized eggs but they would've run me $12 for two dozen, which seemed obscene....
4
votes
2answers
7k views

Optimal Cheese Melting Bagel Baking Temp/Time

So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel not too crisp/dry. What time and ...
10
votes
2answers
2k views

Red apples safety

I used to peel off the thin wax layer that covers red apples. Is this necessary?
18
votes
9answers
3k views

Naan without tandoor?

I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips ...
5
votes
3answers
310 views

What could I use in a vegetarian b'stilla?

I love the idea of b'stilla but not sure I have any great ideas for a vegetarian version. Searching the web I see people trying it with winter squash, chickpeas or seitan. Any other suggestions?
8
votes
3answers
25k views

Should you, and how do you, grease a crockpot?

I know that this may be a silly question but I came across a crockpot recipe that asks for the crockpot to be greased before adding the ingredients into the pot. Do you just grease the pot normally? ...
5
votes
3answers
5k views

How long is cooked hamburger able to sit in a crockpot?

I came across a crockpot recipe for burritos. It calls for cooked hamburger (1 lb) as one of its ingredients and specifies that I should cook the mixture on low for 6-10 hours. Is this safe? Whenever ...
3
votes
3answers
15k views

What to do when curdling occurs? [closed]

Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
4
votes
1answer
1k views

I would like to know how to thicken sauces with blood and is it safe?

I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?
11
votes
4answers
16k views

Why would you Parboil Some Vegetables Before Stir-Frying them?

An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
7
votes
3answers
27k views

Heating meatballs in pasta sauce

I made meatballs yesterday in the oven and I'm going to add them to pasta sauce tonight to heat them up and add them to spaghetti. My question is how long should I boil the meatballs for in the sauce ...
33
votes
16answers
61k views

Can I boil pasta in a pasta sauce?

Is it ok to boil pasta in pan with a pasta sauce? Is there any reason to boil pasta separately (and then add the sauce)?
12
votes
1answer
2k views

How do I temper an egg?

I just saw a recipe that said to "temper" an egg, which I had never heard of before. I did a little reading on it, but what is the easiest/best way to do it?
7
votes
3answers
748 views

Is there a simple way to make refried beans?

This is a dish that I always eat when dining at Spanish style restaurants, but never seem to be able to replicate at home using black beans and olive oil. The main problem is that the beans seem to ...
12
votes
3answers
3k views

What is the difference between grits and polenta?

I've eaten both and except for the fact that sometimes polenta is a little bit more firm, they taste the same...Any southerners out there that can help?
3
votes
4answers
396 views

Do different wood types work better for grilling different meats/fishes?

If I'm using my gas grill (adding charcoal and wood) and wanted to try to get different flavors out of different wood types, is there a guideline for which woods work better for fish/meat - Hickory is ...
6
votes
3answers
4k views

How can I Saute Liver & Onions and keep the liver moist?

What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I'm not doing much with the liver (except ...
14
votes
10answers
10k views

With what can I replace eggs?

My girlfriend is vegan. How can I replace eggs in a recipe? Maybe with banana or soy? How much? The egg is the key ingredient to keep everything from falling apart.
5
votes
4answers
5k views

Why do my muffin tops lean?

I'm getting close to (my idea of) muffin heaven with this recipe which after trying a few others I've found to work consistently and well. One small thing I don't understand is why my muffin tops, ...
6
votes
2answers
5k views

What exactly is a “fast” oven?

If an oven is described as "fast", what does that mean? I have always assumed it simply means a hotter oven, where the temperature on the dial is lower than the temperature inside the oven. But a ...
9
votes
5answers
5k views

Bread used for containing soup

So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so tasty, the bread was essentially hollow ...
4
votes
1answer
351 views

Uses for thick “country-style” phyllo?

I bought a few boxes of Phyllo (Fillo) that is described as Horiatiko / Country Style - Extra-Thick #10. Extra-thick is definitely relative; it is probably twice as thick as normal phyllo but still ...
16
votes
12answers
206k views

How can I remove excess fat from stews or soups without refrigerating?

I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Are there any other ways to remove excess fat without standing there and spooning out or ...
9
votes
2answers
6k views

What can I use in place of allspice?

I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have. Would ground cloves or nutmeg or a combo of both work? I know that allspice is a spice unto ...
45
votes
7answers
8k views

Why do some foods taste better the next day?

Many people think that certain foods, like lasagna, many stews and hearty soups, tomato sauce and so forth taste better the next day. My question is, is that really true, and if so, why? The ...
6
votes
5answers
11k views

Turning Left Over Broth From a Roast Into a Soup Or Stew

Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). My current idea is to turn this beef broth into a soup or a stew. Here's what ...
8
votes
2answers
2k views

What went wrong with my Chocolate Chantilly (Hervé This' recipe)

I just made Hervé This' Chocolate Chantilly and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very slightly grainy, but the taste was, well, what ...
12
votes
9answers
26k views

What is slow cooking and what it is good for?

I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!

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