All Questions

I was wondering what are some of the things that you may find troublesome or annoying when you cook, do meal prep, or planning a meal? For me sometimes may be having recipes written all over the place ...

Beats me. Most baked potatoes I get at the store have green under the skin and it extends about 3 millimeters into the potato. I read solanine is bitter but potatoes always taste a little bitter at ...

Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...

My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use. Sadly she ...

I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actually is. Can anyone tell the "correct" ratio of ...

My gas oven is 5 years old. The circuit breaker is brand new. The problem has been happening on and off for the last month.

As above really, or is a specific air temperature probe really needed?

I wanted to spice up my whip cream so I used this recipe: 1 c. heavy cream, chilled 1/2 c. Packed light brown sugar 1/8 t salt 1/2 c. sour cream 2 t. bourbon I chilled the mixing bowl, mixed the ...

I use a no-corn syrup, eggless marshmallow recipe and have had terrible results using them to make Rice Krispies Treats. Marshmallow Recipe 1/2 cup water, divided 2 tablespoons gelatin powder 1/2 cup ...

I received a wooden butter knife in the mail fairly recently: now my only question is this, will it need sanding to maintain its food worthiness or does it require something else to keep it food safe? ...

My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in the kitchen. But it is near impossible ...

What’s the most culinarily advanced book ever written about recipes focusing on using the microwave to cook things?

I would like to make a gluten-free eggplant parmigiana, and there are a couple of ingredients that I realize I will need to substitute. The basic idea is eggplant sliced, dredged in flour, dipped in ...

I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but it's been 20 minutes.. And milk is ...

Looking to cook a Prime Rib Roast in my new convection oven. I understand that the "Convection Roast" setting alternates between the convection heating element and the broiler, and is ...

I've been told you can freeze blue cheese. I would like to freeze some for Christmas Day, in one month's time. What would be the best way to prepare/wrap it and then thaw it to best preserve its ...

I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize it's lifespan in the fridge? Are the ...

I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficulties I'm facing is that my attempts tend ...

I’m curious if there’s any culinary tradition that chooses not to rinse rice because of a desired outcome.

In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, ...

Signal crayfish are an invasive species in the UK. They are also really tasty and catching them can be a fun picnic activity for adults and children. A recent study has found that they, along with ...

I usually use the roasting bag for the turkey. I always rinse & pat dry before baking, but I read a recipe in a grocery store magazine that said not to rinse it; just pat it dry. Seems to go ...

They have 18 different bowls with ingredients and a commercial-grade kitchen set up in advance. Then they spend a long time with lots of steps and manual labor to produce some food. And they call it &...

I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/salt mixture and popped it back in the ...

I am cooking a pressed apple terrine (a derived version of this one from Raymond Blanc) where I need a weight to put on the apples during cooking. Problem is, the only weight fitting I have that fits ...

I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the flavor of the alcohol cannot burn off at a ...

I have a lot of yellow mustard (think French's brand, nothing fancy here) and am looking for ways to quickly use a lot of it. One thought that came to mind was to somehow use it along with some other ...

Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/...

If I ask for eggs, sunny-side-up, they will have yellow barely cooked yolks. At home I avoid this by placing a lid and creating hot air or steam that cooks the top more thoroughly. How do I ask for ...

It’s very common to begin a recipe by sautéing onions. But are there any recipes where you instead simmer them in a liquid, to get a different flavour profile? I am picturing sautéing some shallots in ...

I have a capsule espresso machine. The company sells a special decalcification kit. However, I think that it only contains a citric acid and nothing more, yet it is quite expensive. The question is ...

Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush. Tips from this site may help (ie old potato,freshly baked and riced) with a vegan version but their ...

When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making ...

I'm wondering if there is a guide image or website that just lists most spices and what their purpose is, sometimes I don't know what spices to add to my food and it would help

My wife cut open a pumpkin that she was intending to make a pie out of, but she found a blackish growth in the guts. As you can see from the image, the discoloration is localized to the "guts&...

Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (1.25x1.25 cm) strips of approximately ...

I usually boil and bake my hams. As there is a great deal to do on Christmas day, I'd like to prep as much as possible the day before. Would it be possible to boil the ham and leave it in the cooking ...

At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat. What would be the reason for this?

I pulled down my bialetti Moka to make some coffee and found it like this: Is the coffee maker safe to use? Does it need cleaning? How should I clean it?

I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury. I tried making brioche ...

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 ...

I was wondering how large-scale snack food producers are coming up with ingredient proportions that have the desired flavour profiles. I understand that developing a certain flavour profile is a ...

Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and asking people who have knowledge about ...

For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my place for dinner, I will be going to their ...

If I pour vodka (40% abv) into an open glass, and then leave it out overnight (or for some time), what percent ABV does it stabalize at? Or does all of its alcohol content evaporate (leaving just ...

I just heard that putting milk in eggs make it more fluffy, but is it really a good idea? Some people say putting milk/cream in eggs makes it more fluffy, but some people say that it makes the eggs ...

I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...

I'm using a rice cooker to cook rice and I find the very next day it starts to increasing smell bad and I feel like puking just smelling it. Not sure what the cause is but the rice cooker has started ...

Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume of dough, say, 1000gr of flour and 1000ml ...

If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?