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49 votes
4 answers

How do I know if food left at room temperature is still safe to eat?

If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it more?
67 votes
1 answer

How long can I store a food in the pantry, refrigerator, or freezer?

How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient? This broad question is intended as a "general reference" ...
derobert's user avatar
  • 13.2k
210 votes
7 answers

Translating cooking terms between US / UK / AU / CA / NZ

This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British (UK) / Australian (AU) / Canadian (CA) / American (US) / ...
85 votes
10 answers

What's the best way to season a cast iron skillet?

I just purchased a new cast iron skillet. What's the best way to season it? And if I need to re-season an old pan, is the process any different?
notpeter's user avatar
  • 1,648
77 votes
7 answers

Cooking away alcohol

When you cook with wine or spirits, when does the alcohol cook away? Obviously high temperatures will do it, but how low of temperatures will work? Also, does it vary by the type of alcohol?
Dinah's user avatar
  • 4,939
56 votes
5 answers

Why is it dangerous to eat meat which has been left out and then cooked?

If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and ...
intuited's user avatar
  • 1,417
65 votes
10 answers

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
ahsteele's user avatar
  • 2,608
25 votes
4 answers

How long can cooked food be safely stored at room/warm temperature?

If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat? Does it make any ...
MHansen's user avatar
  • 251
66 votes
9 answers

How dangerous is it to refreeze meat that has been thawed?

I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't ...
Daniel Bingham's user avatar
53 votes
10 answers

How do you make a cake lift equally and minimize doming?

Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it was really a lot higher than on the ...
Mien's user avatar
  • 13.4k
29 votes
10 answers

Botulism, Garlic, Cold pressed Olive oil and mason jars

I make a product I invented called Maybe It's Marinade. It consists of cold pressed extra virgin olive oil and pressed garlic as the base and comes in three varieties, AoliOliO, Dill, and Cayenne ...
user avatar
25 votes
13 answers

What is a substitute for red or white wine in a recipe?

If someone cannot or will not use wine for cooking, what would be a good substitute? Question applies to both red and white wine.
JustRightMenus's user avatar
16 votes
1 answer

What do I need to know about temperature and food safety?

What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe at room temperature?
48 votes
19 answers

How to Store Fresh Herbs

What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put them in a cup of water.
Zaphoid's user avatar
  • 711
47 votes
7 answers

How do you clean a seasoned cast iron skillet?

I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean? I've heard not to use soap and to ...
plor's user avatar
  • 952
20 votes
9 answers

What's the best way to make Béchamel sauce?

When I make Béchamel sauce I keep getting different results. Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might get quite lumpy, despite my use of a recipe that ...
Willbill's user avatar
  • 1,747
9 votes
1 answer

What makes a moist steak (or roast)?

When cooking steak on my grill it seems that even at a steady temp of 350 Degrees F and for 20 minutes the steak seems to change in the way of texture. I get my meat from the same Hanaford and I ...
Young Guilo's user avatar
123 votes
26 answers

How do you properly cook a steak?

I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at home (I live in Italy), it always turns ...
Wizard79's user avatar
  • 4,613
18 votes
9 answers

Stripping seasoning from cast iron

After reading this article, I want to try to re-season a skillet with flaxseed oil; I'm fairly certain I did a terrible job when I seasoned the skillet several years ago. Is it possible to do this ...
Goodbye Stack Exchange's user avatar
87 votes
8 answers

Browning Avocados - What Helps?

Years ago Koobz asked "Oxidized Avocado: What's Going on & How to Prevent It?" That question has been merged with this one because it's dealing with the same issue. Recently, we had this question:...
Jolenealaska's user avatar
  • 58.6k
13 votes
8 answers

Substitute for onions and garlic

I love the taste of onions and garlic and it seems lots of other people do too. But they upset my stomach so much that I can't really cook with them. What can I use in their place to give my food a ...
Mr. Shiny and New 安宇's user avatar
10 votes
7 answers

How many different varieties of 'pancake' are there?

I'm not talking about ingredient differences like adding blueberries or chocolate chips, or even buttermilk or cooked pumpkin to the batter ... How many fundamentally different regional types of '...
Joe's user avatar
  • 80.9k
178 votes
11 answers

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
bryn's user avatar
  • 2,391
45 votes
17 answers

Is there something I can do to keep ice-cream soft?

I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to ...
Burdon on society's user avatar
39 votes
14 answers

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
user avatar
32 votes
18 answers

Is there anything I can add to homemade bread to preserve it?

I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure ...
Bluebelle's user avatar
  • 2,549
26 votes
8 answers

Why are there no recipes combining both yeast and baking powder?

I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder? I know there ...
cee's user avatar
  • 271
23 votes
6 answers

What oil is best for seasoning a cast-iron skillet

I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. I have: canola, ...
ddimitrov's user avatar
  • 597
13 votes
6 answers

Are there any vegetarian-friendly egg substitutes that can be used in cakes?

I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
somehume's user avatar
  • 233
83 votes
31 answers

How can I keep pasta from sticking to itself?

Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)? ...
Lee's user avatar
  • 1,627
29 votes
13 answers

What are the pros and cons of storing bread in various locations?

Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
thelsdj's user avatar
  • 1,079
9 votes
2 answers

Rules for refreezing food

What are the general rules regarding when can you refreeze food that was frozen and then thawed in the fridge? and what are the reasons behind them? (Hygiene? Food quality?). Let's assume for the sake ...
dan12345's user avatar
  • 1,140
114 votes
14 answers

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?

As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning that doing it this way gives the oil less ...
Ward - Trying Codidact's user avatar
96 votes
10 answers

Is it safe to put hot food in the fridge?

I heard that putting really warm food in the fridge right after cooking it is not the right thing to do. It might cause bacterial growth? Is this true?
Snowman's user avatar
  • 1,125
55 votes
6 answers

Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?

I have an All-Clad frying pan, the precise one shown below: I made this purchase out of curiosity after reading about the benefits of this professional ...
Arlen's user avatar
  • 1,035
51 votes
13 answers

Should I refrigerate eggs?

I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous, and eggs can take on unwelcome ...
trioptimum's user avatar
42 votes
14 answers

How to quickly and safely defrost chicken?

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
Smashery's user avatar
  • 585
40 votes
13 answers

How to fix food that got extra salty?

How to fix food that got extra salty? I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. But what about grilled meat? Or a tomato ...
Vinko Vrsalovic's user avatar
  • 1,341
37 votes
4 answers

What oil or fat to use for different purposes?

I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very ...
tobiw's user avatar
  • 1,083
32 votes
11 answers

Dissolving cocoa powder in milk

I wanted to make a Stevia-sweetened chocolate milk so I tried mixing some unsweetened cocoa powder with the milk and stevia, but I found that the cocoa powder doesn't mix with the milk at all. It ...
G__'s user avatar
  • 493
21 votes
6 answers

How to calculate the calorie content of cooked food?

I like to cook from scratch, and I'm currently trying to loose a few pounds. I know that cooked food is generally more calorific than raw food, so if I add up the calories of the ingredients I know it ...
Peter Coulton's user avatar
20 votes
7 answers

Is it safe to cook a steak that was left out (raw) for 7 hours?

I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
Kim's user avatar
  • 209
12 votes
3 answers

How to measure the temperature of a pan?

When I need to know if a pan is above or below 100 Celsius but don't have a thermometer handy, I squirt some water on it. Say I want to check for another temperature, e.g. for the Maillard reaction or ...
user avatar
106 votes
10 answers

Is it safe to eat potatoes that have sprouted?

I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...
Tea Drinker's user avatar
  • 4,200
61 votes
11 answers

How can I get chewy chocolate chip cookies?

My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks? Thank you to everyone who has answered. So far the tip that had the biggest impact was to chill ...
Wizard79's user avatar
  • 4,613
52 votes
12 answers

Frying Oil Reuse

What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acceptable under some circumstances to ...
beetlefeet's user avatar
45 votes
11 answers

How long can I keep eggs in the refrigerator?

To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useless or not healthy to eat?
Soss's user avatar
  • 883
28 votes
5 answers

How long can eggs be unrefrigerated before becoming unsafe to eat?

A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store and at home. Now she's planning to do ...
nhinkle's user avatar
  • 419
25 votes
3 answers

How deeply will the flavors in a brine penetrate chicken?

I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the bone". My question concerns spices and ...
Jolenealaska's user avatar
  • 58.6k
19 votes
5 answers

Can adequate heating transform spoiled food into safe food?

Suppose I have some food that became unsafe or contaminated by any means besides explicitly adding dangerous substances. It could be past the expiration date, or handled unsafely by leaving at room ...
Jeff Axelrod's user avatar
  • 4,939

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