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20 votes
14 answers
2k views

Recommendations for spice organization strategies

Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in specific recommendations for hardware (containers, labeling, shelving, etc.) and organization ...
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  • 1,161
20 votes
6 answers
19k views

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 ...
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66 votes
7 answers
5k views

What are some good resources for learning Knife Skills? [closed]

What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?
28 votes
11 answers
32k views

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?
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  • 1,069
27 votes
3 answers
93k views

How does a splash of vinegar help when poaching eggs?

What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the albumen?
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30 votes
10 answers
6k views

How should I prepare Risotto

I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs ...
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27 votes
4 answers
15k views

Does resting the dough for a long time reduce the need to knead the bread?

In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and ...
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  • 1,794
113 votes
12 answers
92k views

Is it safe to leave butter at room temperature?

Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out?
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  • 1,383
9 votes
3 answers
443 views

Pressure canning instructions

Where can safe and reliable instructions (including high and low altitude canning) be found for canning?
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  • 4,889
11 votes
2 answers
7k views

Storage life for goose fat

When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as ...
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  • 1,303
17 votes
5 answers
10k views

Do I need to sift flour that is labeled sifted?

Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
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  • 527
13 votes
4 answers
3k views

Besides salmon, what other meats can be grilled on a cedar plank?

I've fallen in love with this wonderful Cedar Planked Salmon recipe - the two times I've made it have turned out excellently! What other meats (or meat substitutes) can be grilled on cedar and not ...
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13 votes
2 answers
3k views

How long and at what temperature do the various parts of a chicken need to be cooked?

I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?
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23 votes
9 answers
8k views

How can I make my Ice Cream "creamier"?

My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or that I'm just not getting my "batter" cold enough before I try to make it. I let ...
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  • 966
60 votes
13 answers
7k views

How should I poach an egg?

What's the best method to poach an egg without it turning into an eggy soupy mess?
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  • 752
29 votes
3 answers
208k views

What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?

I'd like to know when to take my steaks off the grill and please everybody.
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13 votes
8 answers
32k views

What ingredients (available in specific regions) can I substitute for parsley?

I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) ...
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  • 4,546
68 votes
28 answers
553k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
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  • 1,794
43 votes
4 answers
14k views

What is the difference between baking soda and baking powder?

And can I use one in place of the other in certain recipes?
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  • 1,069
67 votes
4 answers
10k views

What is the difference between white and brown eggs?

I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc?
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  • 1,073
29 votes
14 answers
121k views

How should I cook bacon in an oven?

I've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature?
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  • 1,512
59 votes
11 answers
52k views

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 ...
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  • 4,583

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