All Questions
27,091
questions
7
votes
4
answers
7k
views
How do I prepare prawns such that they are straight after boiling/steaming?
I'd like to make a sushi roll or a vietnamese prawn roll but can't seem to get the prawns to straighten, which would make them much easier to roll up. They were still curled up after I cleaned them ...
- 629
7
votes
2
answers
37k
views
Can I use the same board for meat and vegetables?
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
user239
14
votes
4
answers
1k
views
How do you efficiently clean a leek?
I've often found dirt deep within a leek, under several layers. Going through it all can be a very tiresome process. Is there any trick you can use to clean a leek, without cutting it up and ruining ...
user239
4
votes
5
answers
7k
views
Tips for cooking a whole lamb in a fire pit?
A while ago we tried to cook a whole lamb in a fire pit. Basically we dug a pit about 2-2.5 feet deep, lined it with rocks to try and retain the heat, made a large fire in it, and started to drink. ...
- 11.3k
15
votes
8
answers
13k
views
Is Teflon dangerous?
I've read that non-stick saucepans using Teflon are dangerous. Why do so many people still use them including all the professional chefs, and how do you personally feel about using them after reading ...
- 1,125
23
votes
25
answers
162k
views
How do you raise your dough in cold seasons?
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
- 2,409
2
votes
2
answers
1k
views
1
vote
2
answers
118k
views
6
votes
4
answers
10k
views
How briny should the water be when soaking broccoli to remove bugs?
I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out.
What's the right salt:water ratio and how long should I soak?
- 226
0
votes
2
answers
3k
views
Where can you buy real liver (pref. calf's liver) in the western US?
I have been looking for 14 years for calf's liver. I know that most processing plants render the organs inedible but the rise of the organic meat movement should make it possible to find. Anyone?
RealFood
7
votes
3
answers
1k
views
How to prepare pie dough in bulk at home?
Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
- 1,518
3
votes
2
answers
1k
views
Where can I find or make Irish cream soda?
I had this when I was going to college and now I miss it a lot. It is a non alcoholic drink.
- 769
5
votes
2
answers
5k
views
27
votes
4
answers
6k
views
12
votes
4
answers
3k
views
Is there any reason to scald milk?
I recently found an old family cream pie recipe that called for scalding the milk. Is there any reason to do this other than to kill bacteria? If not, isn't this an unnecessary step if using ...
- 223
6
votes
2
answers
10k
views
Proper proportion of cream of tartar to baking soda for snickerdoodles
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda ...
- 1,092
2
votes
2
answers
5k
views
Convert grill recipe to broiler and/or oven
I have a recipe that requires a grill. Its for pizza and specifically I am supposed to:
Set the pizza on the grill and close
the lid. Turn grill to medium high and
cook for 5 to 8 minutes or ...
- 4,576
12
votes
3
answers
2k
views
Thick, moist, fluffy, flavorful pitas
Are there tricks for baking thick and fluffy pita bread?
The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
- 221
29
votes
5
answers
3k
views
Does searing meat lock in moisture?
I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks.
So: Is it true? Does making a nice crust (maillard reaction) on a roast seal in juice ...
- 5,892
22
votes
8
answers
20k
views
What is ground beef?
I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before.
Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're ...
- 323
24
votes
6
answers
18k
views
How do you properly clean a cutting board and knife to prevent cross contamination?
I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe that calls for cutting raw meat as well ...
- 1,530
5
votes
2
answers
17k
views
How do I keep meringue from "weeping"?
Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
- 10.8k
5
votes
5
answers
572
views
Is it safe to eat an apple cooked inside poultry?
My guess is that yes, you can; however, my mother always set them aside, not to be eaten. Any ideas?
- 10.8k
5
votes
3
answers
3k
views
What is the purpose of basting a roast?
Is the purpose to add flavor, moisture, or both?
Do you really think it makes a difference?
- 10.8k
5
votes
5
answers
3k
views
Does brining a chicken/turkey before roasting really make a difference?
I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference.
- 629
27
votes
11
answers
15k
views
How do I make soft chapattis?
I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat ...
- 371
0
votes
3
answers
139
views
Culinarily Flexible Pepper
I'm planning next years garden, and want to know what the most culinary flexible pepper to plant would be.
I plan on using peppers for canning & chili.
- 205
8
votes
4
answers
4k
views
How do you cook quinoa?
How do you cook quinoa? I mean what equipment do you use (electric cooker, pressure cooker, stove top)? Do you add spices or vegetables to it while cooking it?
- 203
8
votes
4
answers
5k
views
How would I go about home smoking a ham joint?
I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to hot-smoke, or cold-smoke? what would the ...
- 898
9
votes
15
answers
2k
views
I love "Mastering the Art of French Cooking". Can someone recommend similar books for other cuisines? [closed]
Mastering the Art of French Cooking does a fantastic job of teaching what you need to do to cook all of the classic French recipes and why you need to do it the way that is recommended.
Can anyone ...
9
votes
5
answers
4k
views
mysterious green middle eastern plums
I was on a trip to the middle east a year or so ago around mid spring. I was offered what looked like a green plum.
The taste was very sour and hard (not soft like a plum). The locals called it "...
- 3,246
17
votes
7
answers
54k
views
Why does my bread collapse in my bread machine?
I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard and,...
26
votes
6
answers
45k
views
Cutting Sushi Rolls
I am new to making sushi and have gotten the hang of rolling it with the nori on the outside. The problem is when I am trying to cut it into individual pieces, I often end up mangling it to the point ...
- 907
3
votes
2
answers
601
views
How to avoid ridiculously salty results when brining?
Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
- 1,586
5
votes
6
answers
86k
views
How long does tahini last past expiration date?
I have a jar of organic tahini which expired one year ago.
It smells good and tastes ok. I don't know how it was stored, it was however always sealed (but already opened).
Is it safe to eat in large ...
- 159
11
votes
7
answers
786
views
What's the best method for making iced coffee?
How should we make iced coffee at home? We only have a French press.
- 1,486
6
votes
3
answers
12k
views
Can you freeze mirepoix?
Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first?
Thanks!
Elyse
5
votes
4
answers
5k
views
BBQ Beef Brisket on a Propane Grill?
Is it possible to make really good beef brisket, with a smoke ring and everything, on a Propane Grill?
A good charcoal grill/smoker is on our list of things to get, but it's probably not going to ...
- 306
9
votes
4
answers
9k
views
How to Make the perfect French Custard?
I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard.
Some of the issues with previous custards:
Egg taste ( I ...
- 3,246
9
votes
6
answers
3k
views
Smoking in Kettle Grill
I recently smoked a pork shoulder in a weber charcoal kettle grill and I had a lot of trouble maintaining the temperature. Are there any tricks to using a mix of charcoal briquettes and wood chunks ...
- 700
22
votes
6
answers
628k
views
How long does cooked pasta last in the fridge?
I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it store safely for?
- 1,415
3
votes
2
answers
33k
views
Alternatives to halloumi?
Are there other cheeses which have similar properties to halloumi, like the fact that it doesn't melt easily and can be grilled, fried or barbequed?
- 11.3k
9
votes
14
answers
7k
views
Cheeses for pastas, off the beaten path [closed]
I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that everybody knows, such as parmesan, mozarella, ricotta, or ...
27
votes
11
answers
159k
views
Does kimchi go bad?
I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there isn't a date stamped on the jar. Does it ...
- 2,684
11
votes
5
answers
2k
views
Which foods are high in umami? [closed]
Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
13
votes
9
answers
4k
views
How do I remove kiwifruit skin without losing a lot of the fruit's flesh?
Is there a way to loosen the skin from the flesh before peeling a kiwifruit with a paring knife or peeler? I'm not a deft hand with a paring knife, and I suspect that it's time to buy a peeler with a ...
- 4,974
6
votes
3
answers
623
views
Does fresh garlic have any specialized uses?
I have some fresh garlic that I have just harvested from the allotment, and am drying out. I notice that the fresh garlic has a different texture from the shop bought stuff, and I was wondering if ...
- 11.3k
5
votes
2
answers
3k
views
How can I more effectively remove bones, when fileting a sardine?
Sardines ("kilu") are very common out here in Tallinn, and are very commonly eaten raw (e.g. kiluvõileib). It's particularly easy (and cheap) to find whole sardines that you can filet yourself. I have ...
- 1,473
5
votes
5
answers
4k
views
Advice for low temperature cooking
I want to try out low temperature cooking of some meat, e.g. beef
I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens.
I heard some people use meat in ...
- 569
13
votes
3
answers
3k
views
How to do frozen yogurt
I would like to do at home frozen yogurt. Do I have to use an ice cream machine, or is there a technique to prepare it without a machine?
PS: I don't really like ice cream without the machine as the ...
- 4,603